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CV CHEF MANAGER, OPERATIONS MANAGER - Aramark Offshore Houston, TX

 
CHEF MANAGER, OPERATIONS MANAGER - Aramark Offshore Houston, TX

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CV/Resume ID no.: 84201

Location (Residence): Spring, United States
Citizenship: United States
 
Languages:
  Native: English United States
  Other: Spanish Costa Rica
 
Education & Experience: Work Authorization & Relocation:
Education:
  No Degree

Years of Experience: 29 years
Authorized to work in:
   UK (in particular), United States, Anguilla, Antigua & Barbuda, Argentina, Aruba, Australia, Bahamas, Barbados, Belize, Bermuda, Canada, Cape Verde, Chile, Christmas Island, Costa Rica, Denmark, Dominica, Dominican Rep., Faroe Islands, Fiji, Grenada, Honduras, Indonesia, Italy, Jamaica, Marshall Islands, Mexico, Morocco, Mozambique, Nepal, Netherlands, Netherlands Antilles, Nigeria, Norfolk Island, Panama, Paraguay, Peru, Philippines, Portugal, Puerto Rico, Qatar, Rwanda, Solomon Islands, South Africa, Spain, Suriname, Trinidad & Tobago, Ukraine, United Arab Emirates, United Kingdom, United States, Venezuela, Virgin Islands, British, Virgin Islands, U.S.
Present Location:
   United States, Houston
Relocation:
   Anywhere (International)
 
Expertise
Category Subcategory Ability Experience
Other Hospitality Experienced 39 years
Other Catering Experienced 34 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

Dear Sir or Madame,
My objective is to secure a position within an established company that would allow me to utilize my skills & knowledge to improve daily operations as well as to contribute towards customer satisfaction and company profits I am looking for a position in the F&B industry.
I have been in the industry for over twenty years. I have been in the offshore catering business for over two years. I enjoy this business due to the satisfaction that I have received from customers that are extremely pleased with the excellent service that has been provided for them.
I have excellent communication and management skills that come from years of experience. I have the patience and the knowledge to help associates ‘get motivated’.
I have cooked and prepared meals with pob’s of over 125. I have been a camp boss with a staff of nine associates. I have been an operations manager and also trained in logistics.
I have the knowledge and the understanding as to the issues and challenges that come along with offshore catering crews and how to handle them.
I understand the ‘wants and needs’ of the OIM’s, their crews, and the ‘Company men’, along with the service hands. There are contracts that must be abided by and a little ‘lagniappe’ goes a long way.
I also happen to be an excellent chef with a large array of entrées, vegetables, starches, pies, cookies, cakes, breads, etc. that I am capable of preparing.
I have trained chef managers, night cooks, galley hands, and their crews.

2. Work Experience - CV/Resume Part 2 [Mandatory]

4/2006-7/2008 Aramark Offshore Houston, TX
CHEF MANAGER, OPERATIONS MANAGER
Duties included preparation and execution of meals for offshore clients. Up to three meals a day;
including several entrees, starches, vegetables, breads, etc. Responsible for food inventory and ordering. Directly in charge of night cook and crews from five to nine staff members.
Operations manager for six months: oversaw five rigs. Duties included; customer satisfaction responsible for getting crews to rigs, training, operations costs, reviewing all grocery orders, resolving all rig and staff issues, asset inventory, menu fabrication etc.

H.U.E.T. Certified
Servsafe Certified
Safe S.T.E.P. Certified
Rig Pass

5/2005-2/2006 Applebee’s Alexandria, LA MANAGER
Duties in high volume restaurant included: opening duties, closing duties, scheduling, hiring, DSR’s, maintaining proper food guidelines for daily operations, hourly sales & labor reports, managing KDS system, cooking, etc.

9/2002-11/2003 The Greenhouse Restaurant , Bar & Nightclub St. Thomas, USVI MANAGER
Duties included: daily reports, customer/associate relations, monthly inventory, FOH training, arranged daily specials, involvement in food preparation & food presentation, opening and closing procedures, employee checkouts, hiring & firing, usual management procedures, cooking, etc. Implemented the first computer tracking of daily revenues, productivity, hourly breakdown reports, merchant sales, etc. High volume resort restaurant. Restaurant awarded “Best Frozen Concoctions” on island for three years running.

6/1992-8/1998 The Greenhouse Restaurant, Bar & Nightclub
St. Maarten, Dutch West Indies
GENERAL MANAGER
Duties included supervision and responsibility of all operations of restaurant, P& L statements, financial reports, payroll, etc. I was directly involved in organizing the Heineken Regatta parties for up 5,000 individuals. I projected and executed the menus, food and beverage ordering, hiring up to 75 persons to the additional 30 already employed, etc. for 6 years. The parties led to a volume of daily revenues up to $40,000. I also organized the pre-arrival setups for the aircraft carriers that came in (up to 4-5 per year) and executed the ordering, setting up temporary bars, additional hiring, security, etc. We would have up to 3,000 U.S. sailors pass through our doors in one day. I have been directly involved & helped develop close to 125 promotions (from pool tournaments to "Miss Hawaiian Tropics"). The Greenhouse ran an average of 16% beverage cost and 28-30% food cost. Doubled volume of sales in six years. Medium volume resort restaurant.

10/1999-7/2002 Noles-Frye Realty, Inc. Alexandria, LA REALTOR
Involved in residential, commercial & investment properties. Million dollar producer the first year and following years. Became the first “E-Certified” realtor within the company.

9/1998- 7/1999 Grand Casino Avoyelles Marksville, LA
SERVICE MANAGER Marceline’s Restaurant
Duties included: FOH training, supervision of FOH & kitchen associates, wine presentations,
customer relations, etc.
BEVERAGE SUPERVISOR
Duties included: scheduling, daily positioning of sections, monitoring of approx. 85 beverage associates and 25 bartenders. Weekly inventory, supervision of cleaning, as well as maintaining & monitoring six bars. Within four months was advanced to ‘service manager’.

1984-1992 Good Moves Delivery Service Los Angeles, CA
OWNER/OPERATOR

1973-1984 (During and after college)
Worked in several hotels (Mt. Washington Hotel, Steamboat Sheraton Resort) and restaurants (Charthouse & Pelican’s Roost). Various positions include: purchasing, banquets, wine steward, bartending, server, cooking, etc.

**8/04-1/2005 Working part time for Mr. Jeff Keefe @ Grassroots
Woodworking (Raymond, MS) while searching for permanent employment

**12/03-8/04 Working various restaurants and touring Costa Rica &
attending Spanish School

**8/2002 Preparing to re-locate back to ‘The Greenhouse Restaurant’ in St. Thomas

**9/1998 Attended Real Estate School in Alexandria, LA


3. Education & Training - CV/Resume Part 3 [Mandatory]

Education 1975-1979 Louisiana State University Baton Rouge, LA
Major fields of study were business and accounting
Restaurant, Bar & Nightclub Convention & Seminar 1993 Tampa, FL
Restaurant, Bar & Nightclub Convention & Seminar 1994 Chicago, IL
Restaurant, Bar & Nightclub Convention & Seminar 1995 Atlanta, GA
Microsoft Office Classes (Grand Casino Avoyelles) 1998-1999
Universal De Idiomas (Spanish School) 2004


4. Computer Skills - CV/Resume Part 4 [Mandatory]
Microsoft word, excel, powerpoint and a general working knowledge of many programs
5. Other Skills - CV/Resume Part 5 [Optional]
Leisure Activities: Golf, reading, computers, and cooking
6. Additional Information - CV/Resume Part 6 [Optional]
-


 

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CHEF MANAGER, OPERATIONS MANAGER - Aramark Offshore Houston, TX
CV/Resume ID no.: 84201

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