Resumé / Bio
2625 NE 34 Street, Ft Lauderdale, FL 33306 (954) 240-5689 firstname.lastname@example.org
Fluent in English and Spanish. @JimJordanFL
Salary requirements negotiable
Qualifications: Looking for a restaurant group to help it grow exponentially over the next several years.
(3/2012 - present) Seaside Grill, Pompano Beach. Entered as a consultant as the restaurant was struggling in the middle of its first high season. The kitchen crew had walked out and the costs were out of control. I settled into the position of General Manager after establishing a kitchen crew made up of professional chefs, implementing standard operating procedures, weekly profit and loss reports, and weekly liquor inventories, et al. An aggressive marketing campaign I put in place stimulated sales. It is now a successful, established business posting comfortable profits on a weekly basis. Salary base of $47K. plus 5% of net profits.
(11/2011-2/2012) Cinco Cantina and Tequila Bar. Consultant assisting in restructuring service in the front and back of the house and making the store profitable. Duties include administrative (P+L, tip spreadsheet - tips disbursed on server pay checks), scheduling, training, liquor ordering, et al. $1,000 per week.
(8/2011-12/2011) Broward County Schools Nutrition Program. Duties include inventory, HACCP plan implementation, and food service for 330 breakfasts and 800 lunches. Lorraine Atlyn, Supervisor.
(4/2011 - 8/2011) Shooters/Bootleggers/Cantina Caliente - Fort Lauderdale. Hired on as consultant for a proposed Mexican food concept at the waterfront property in Ft Lauderdale. Within two weeks, the role expanded to Director of Food Operations for the entire complex. Profits in May increased 89.6% year on year and June profits were up over 300% from 2010. $1,000 weekly.
(9/2010 - 4/2011) Mexicana Grill. Consultant and opening General Manager of a new start-up. Designed the Employee Manual, Menu and recipes, Daily and Monthly Inventory sheets, Ordering Guide, etc. This was a contract position to help the owners through the development and opening stages. Coral Square Mall.
(2/4/2009-7/22/2010) Tacontento South Beach. Consultant and General Manager of first US restaurant of the Tacontento brand; a successful chain from Guatemala and Nicaragua. Studied business model and recipes in Guatemala. Oversaw the full set-up of the new restaurant, coordinated training, wrote employee manuals, inventory sheets, daily sales spreadsheets, and manager daily checklists et al. 715 N. Lincoln Lane, Miami Beach, FL 33139
(12/1995-7/2008) Owner and Manager of Tequila Sunrise Mexican Café in Oakland Park. Full food and liquor service restaurant with catering included. Duties: Hiring, Training, Scheduling, Accounting, Tax Filing, Book-keeping, Menu and Quality Assurance, Inventories - purchasing and receiving, HACCP management, Creation of Menu Specials, Catering and Event Management, and Marketing. Started from zero and built the sales to an average $1M+ per year. Opened and operated a second unit from 1999-2001 in Sunrise, Florida. 4711 North Dixie Hwy, Oakland Park , FL 33334 (954) 938-4473
(1/1991-12/1995) General Manager and Executive Chef, La Cantina Mexicana. Full food and liquor service restaurant, some catering. Opened successful Mexican restaurant, writing the menu and managing the employees, setting up relationships with the purveyors. I left to open my own restaurant. 2870 E. Sunrise Blvd., Fort Lauderdale , FL 33304 (954) 565-3839
(1/1985-1/1991) Various Positions incl. General Manager, Carlos and Pepe's. High-volume Mexican restaurant ($4M per year). Worked from the ground up to General Manager. Spent 6 months turning around their Kendall/Miami store before leaving to open La Cantina.
References: Dan Douglas (954) 496-2879, Friend for 15 years, IBM exec retired. Schiller Martin (954) 232-3516, colleague for 16 years. Owner, Tequila Sunrise. See also phone numbers to former restaurants worked.
Extra activity - Bible study leader, BSF Evening Men's Class, Pompano Beach, 2005-present