• Design and implementation of management systems, administrative policies, and operational procedures.
• Qualified Butcher, Saucier, Baker, and Chef.
• Menu planning and experience with Italian, French, Oriental, Mexican, and Nouvelle American cuisine.
• Hiring/termination, supervising, scheduling, training, evaluating, and motivating professional and support staffs.
• Troubleshooting actual and potential problem areas, and implementing viable solutions that are both profitable and efficient
• Purchasing food and supplies, and monitoring inventory.
• Knowledge of financial systems and procedures.
• Exceptional interpersonal, customer service, liaison, and follow-through skills.
• Presentation of a positive and professional image.

• Assisted in the start-up of 200 seat restaurant featuring 120 item menu containing Italian, French, Oriental, Mexican and Nouvelle American cuisine prepared from scratch.
• Standardized recipes, procedures, and systems including written test that all employees must pass.

1981-1982 NO FRILL COUNTRY COOKING, Orono, ME
Manager Trainee

• Learned all aspects of restaurant management for 250 seat establishment with $125,000 weekly volume.
• Stations included Saute, Fry, Salad, Baking, Hot/Cold Sauces, Portioning, Inventory, Ordering, Scheduling, and Supervision.