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CV TravelCenters of America, Restaurant Manager

 
TravelCenters of America, Restaurant Manager

Resume built for oil and gas job opportunities by a jobseeker with experience in TravelCenters of America, Restaurant Manager - would you like to offer this candidate a job/contract employment?

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CV/Resume ID no.: 88937

Location (Residence): traverse city, United States
Citizenship: United States
 
Languages:
  Native: English United States
  Other: None
 
Education & Experience: Work Authorization & Relocation:
Education:
  High School in food service

Years of Experience: 27 years
Authorized to work in:
   Afghanistan, Albania, Algeria, American Samoa, Andorra, Angola, Anguilla, Antarctica, Antigua & Barbuda, Argentina, Armenia, Aruba, Australia, Austria, Azerbaijan, Bahamas, Bahrain, Bangladesh, Barbados, Belarus, Belgium, Belize, Benin, Bermuda, Bhutan, Bolivia, Bosnia & Herzegovina, Botswana, Bouvet Island, Brazil, Brunei Darussalam, Bulgaria, Burkina Faso, Burundi, Cambodia, Cameroon, Canada, Cape Verde, Cayman Islands, Central African Rep., Chad, Chile, China, Christmas Island, Colombia, Comoros, Congo, Congo, Dem. Rep., Cook Islands, Costa Rica, Cote D'ivoire, Croatia, Cuba, Cyprus, Czech Rep., Denmark, Djibouti, Dominica, Dominican Rep., Ecuador, Egypt, El Salvador, Equatorial Guinea, Eritrea, Estonia, Ethiopia, Faroe Islands, Fiji, Finland, France, French Guiana, French Polynesia, Gabon, Gambia, Georgia, Germany, Ghana, Gibraltar, Greece, Greenland, Grenada, Guadeloupe, Guam, Guatemala, Guinea, Guinea-bissau, Guyana, Haiti, Honduras, Hong Kong, Hungary, Iceland, India, Indonesia, Iran, Islamic Rep. of, Iraq, Ireland, Israel, Italy, Jamaica, Japan, Jordan, Kazakhstan, Kenya, Kiribati, Korea, Dem. Rep., Korea, (South), Kuwait, Kyrgyzstan, Lao, Dem. Rep., Latvia, Lebanon, Lesotho, Liberia, Libyan Arab Jama., Liechtenstein, Lithuania, Luxembourg, Macao, Macedonia, FYR, Madagascar, Malawi, Malaysia, Maldives, Mali, Malta, Marshall Islands, Martinique, Mauritania, Mauritius, Mayotte, Mexico, Micronesia, Moldova, Monaco, Mongolia, Montserrat, Morocco, Mozambique, Myanmar, Namibia, Nauru, Nepal, Netherlands, Netherlands Antilles, New Caledonia, New Zealand, Nicaragua, Niger, Nigeria, Niue, Norfolk Island, Norway, Oman, Pakistan, Palau, Panama, Papua New Guinea, Paraguay, Peru, Philippines, Pitcairn, Poland, Portugal, Puerto Rico, Qatar, Reunion, Romania, Russian Federation, Rwanda, Samoa, San Marino, Sao Tome & Principe, Saudi Arabia, Senegal, Serbia & Montenegro, Seychelles, Sierra Leone, Singapore, Slovakia, Slovenia, Solomon Islands, Somalia, South Africa, Spain, Sri Lanka, Sudan, Suriname, Svalbard, Swaziland, Sweden, Switzerland, Syrian Arab Rep., Taiwan, POC, Tajikistan, Tanzania, Thailand, Timor (East), Togo, Tokelau, Tonga, Trinidad & Tobago, Tunisia, Turkey, Turkmenistan, Tuvalu, Uganda, Ukraine, United Arab Emirates, United Kingdom, United States, Uruguay, Uzbekistan, Vanuatu, Venezuela, Vietnam, Virgin Islands, British, Virgin Islands, U.S., Wallis & Futuna, Western Sahara, Yemen, Zambia, Zimbabwe
Present Location:
   USA, Traverse city, Mi.
Relocation:
   Anywhere (International)
 
Expertise
Category Subcategory Ability Experience
Management Support Services Experienced 27 years
Other Catering Experienced 27 years
Other Hospitality Experienced 27 years
Other Customer Service Experienced 27 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

Throughout my restaurant management career, I have been successful ensuring customer satisfaction, high quality food, supervising and developing employees, and managing costs. I am quite experienced and comfortable in a heavy cost control environment, and enjoy the hands-on food preparation as well. My references would describe me as very focused on ensuring a great customer dining experience, the ability to work with all types of personalities and build a strong team.

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

SUMMARY OF QUALIFICATIONS

Twenty eight years progressively responsible experience in restaurant management in a variety of settings including travel plazas, corporate and family owned operations, family style and full-service restaurants. Strong skills in all areas of cost and personnel management.


EXPERIENCE

Restaurant General Manager 09/05 – 04/08
TravelCenters of America Wytheville, VA

Responsible for total restaurant operations of a 24 hour, 365 days per year operation, including personnel scheduling, profit and loss responsibility, purchasing, recruitment, selection and training, cash handling, and book keeping. Monthly sales volume ranged from $100,000 to $200,000. Managed 20 full and part time personnel.
• Designed and implemented cost control efforts in food, labor and non-consumable items which positively impacted monthly profit and loss statements.
• Closely monitored inventory to keep it within 10% of sales to ensure fresh food and less waste.
• Implemented training for new and existing personnel to reduce turnover and improve customer service.

Restaurant General Manager 05/05 – 09/05
LeeHi Travel Plaza Lexington, VA

Responsible for total restaurant operations of a family owned 24 hour, 365 days per year operation travel plaza, including personnel scheduling, profit and loss responsibility, purchasing, recruitment, selection and training, cash handling, book keeping. Monthly sales volume averaged $240,000. Managed approximately 40 full and part time personnel.
• Designed and implemented cost control efforts in food, labor and non-consumable items which positively impacted monthly profit and loss statements.
• Closely monitored inventory to keep it within 10% of sales to ensure fresh food and less waste.
• Implemented training for new and existing personnel to reduce turnover and improve customer service.

Assistant Restaurant Manager 03/03 – 05/05
Bob Evans Restaurant Ocala, FL
Responsible for corporate owned family style restaurant, including inventory ordering, , training, cash handling, book keeping. Monthly sales volume averaged $280,000 - $320,000. Responsible for shift management operations, and served as the general manager in his absence. Managed approximately 40 people per shift.
• Assisted General Manager with ordering, inventory control, labor and overtime costs. Controlled waste through proper food rotations.
• Closely monitored inventory control to keep our inventory within 10% of sales to ensure fresh food and less waste.
• Trained new and existing personnel to reduce turnover and improve customer service.

Restaurant General Manager 06/97 – 06/02
TravelCenters of America Wildwood, FL

Responsible for total restaurant operations of a 24 hour, 365 days per year operation, including personnel scheduling, profit and loss responsibility, purchasing, recruitment, selection and training, cash handling, and book keeping. Monthly sales volume ranged from $110,000 to $150,000. Managed approximately 25 full and part time personnel. Served in the capacity of a District Manager for three corporate owned restaurants in addition to the Wildwood location.
• Designed and implemented cost control efforts in food, labor and non-consumable items which positively impacted monthly profit and loss statements.
• Closely monitored inventory control to keep it within 10% of sales to ensure fresh food and less waste.
• Implemented training for new and existing personnel to reduce turnover and improve customer service.

Head Chef 01/96 – 5/97
Cafι Campestre Sarasota, FL
Responsible for all back-of-the-house operations including food preparation, plate presentation, training of cooks, sanitation, inventory ordering and controls.

Restaurant General Manager 08/94 – 12/95
Arthur Treacher’s Fish and Chips Restaurant Sarasota, FL
Responsible for hiring, training, costs control, sanitation, speed and quality of service in this quick serve seafood restaurant.

Assistant Manager 09/93 – 06/94
Wendy’s Restaurant Plant City, FL
Responsible for hiring, training, costs control, sanitation, speed and quality of service.


MILITARY SERVICE

Mess Specialist II, United States Navy 1/81 – 3/87
Thoroughly trained in all aspects of food service management. Service tour included La Maddalena, Sardegna, Italy, Kings Bay, Georgia and Brunswick, Maine. Received two good conduct medals and in national honor guard.


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

EDUCATION

High School Diploma 1979
Sterling Heights High School Sterling Heights, MI
Attended career prep center for food service/culinary for two years.


4. Computer Skills - CV/Resume Part 4 [Mandatory]
Not much. Just enough to run a restaurant.
5. Other Skills - CV/Resume Part 5 [Optional]
Eight years in US Navy, Cooking and baking.
6. Additional Information - CV/Resume Part 6 [Optional]
-


 

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TravelCenters of America, Restaurant Manager
CV/Resume ID no.: 88937

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