W Raiford Location: Williston, ND 58801 ... usiness Management. SUMMARY: I have been in the culinary arts and management since 1975, not only involved with the food industry but I have gained many public relation skills with the management area. Often dealing with trouble shooting areas as well. Increasing my people skills with support and instruction in the technical school environment. I have some experience working with Windows 95/98 & XP, Microsoft Word, Excel, and a few other programs. EXPERIENCE: SODEXOWILLISTON STATE COLLEGE 1410 UNIVERSITY AVEWILLISTON ND 58801701-774-424 7General Manager under Don Kulick, District Manager and now under Bob Luedtke District Manager. I was hired with Sodexo on March 23rd. 2008General manage ...
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B Bennett Location: Bismarck, ND 58504 ... rience in Hotels, Restaurants, Convention Centers, Stadiums, Arenas, Catering on and off property, Special Events, Concessions, Backstage Catering for Concerts, and food and beverage management for front and back of the house. Have worked Super Bowl, World Series, for Burt Reynolds, events for Richard Petty, Michelle Kwan, Martha Stewart, Vice President Al Gore, Sen. Ted Kennedy, Gov. Tom Vilsack, Gov. Mike Huckabee, Gov. Jeb Bush, President George Bush, Gov. John Hoeven and First Lady Mikey Hoeven, Jack Nicklaus, Dale Earnhardt , Country stars Alan Jackson, Toby Keith, Journey, Cher, Tom Petty and the Heartbreakers and several others. Have appeared on Martha Stewart, hosted two radio culina ...
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M Srnsky Location: Bismarck, ND 58501 ... ation in a long-term professional career with advancement opportunities where I can contribute Accounting/ Management skills, abilities, experience, and training to benefit your organization. The enclosed personal resume will provide you with information concerning my background and abilities. In advance, thank you for your consideration of my qualifications. I an Associated of Science Degree in Accounting/Manag ement From Interstate Business College in 1995. I have acquired an advanced and through knowledge of business and financial principles, basic office procedures and machines, word processing and data entry via computer operations, bookkeeping, accounts payable/receivab l ...
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K Winzer Location: Fargo , ND 58103 ... er foundations such as cost controls, labor, team building, productivity, customer relations, and quality products. To help achieve and maintain company goals and promote future expansion. SUMMARY OF QUALIFICATIONS: Consultant/Resta urant Management: § Two years consulting experience. Designing stage to opening to business building. § Multi unit manager over 6 units producing sales of 18 million plus. § First person to ever win two awards at one time in Dale Carnegie Course. § 20 years food and beverage experience with 15 years management experience and 4 years multi-unit. § Ability to motivate by using positive management techniques and being pro-active. § Possesses experien ...
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H Smith Location: Devils Lake, ND 58301 ... ge Manager, Purchasing Manager(requisit ions) Maintenance/Grou nds Coordinator and worked with Accounting on many issues. Been involved in many construction projects in room additions/renova tions, rv spaces, cabins and grounds. Professional Experiences: Spirit Lake Casino & Resort-ST Michael, ND Hotel Director September 1997 /August 2007 Budget 1997 $447,000 -2007 $2,200,000 125 Guest Rooms, 53 RV spaces, 6 Cabin 47 Employees. Beverly Garland Hotel-Sacramento ,CA Food/Beverage Manager Coffee Shop, Dining Room, Cocktail Lounge and Banquet Rooms to 1000 Guest. 69 Employees and Hotel had 204 Guest Rooms. El Rancho Resort-Sacrament o,CA Assistants Manager Coffee Shop, Dining Room (large w ...
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M Oster Location: New Rockford, ND 58356 ... Position Experience 2005-PresentRoug hCuts Grill & Sports SaloonNew Rockford, ND Owner and Manager Maintained restaurant and sports bar. Introduced the 1st non-smoking bar to the area and was able to attract the smokers in with an at home atmosphere, awesome food and great service 2004-2005Four Winds Tribal SchoolFort Totten, ND Food Service Manager and Head Cook Retrained the Food Service staff. By doing so the food quality and productivity increased dramatically. The procedures I implemented resulted in us coming in around $25,000 under budget. Increased worker attendance by 45%. Planed menus that the students liked. The meals were a ...
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