C Lombardi Location: North Providence, RI 02904 ... ril 2006- present) Famous Dave’s 65 Columbus Blvd., New Britain Ct. (860) 348-1340 Kitchen Manager Managed staff of 20 Maintained ordering, receiving, inventory, food and labor cost Nightly and weekly financial reports (March 2004-April 2006) Anton Airfoods 2000 Post Road, Warwick,R.I. (401) 738-5241 Chef/ Kitchen Manager Managed staff of 30 Maintained ordering, receiving, inventory, food and labor cost Nightly and weekly financial reports Creation of daily specials (June 2003-March-2004) Sodexho Food Services 111 Westminster Street, Providence, R.I. (401) 278-6498 Chef/Manager Managed kitchen staff of ten Maintained ordering, receiving, inv ...
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D Cambio Location: Cranston, RI 02920 ... IENDLY'S ICE CREAM INCORPORATED Overseeing shift to make sure everything is running smoothly Weekly inventory and controlling food cost Accounts payable Processing payroll Putting in produce,food,and paper product for weekly deilevery Making schedule for all employees Helping out on Grill and on Fountain when needed Helping in Dining room to make sure Customer and Employees are happy 1989-1998: QUEBECOR PRINTING FEDERATED- PROVINENCE, RI Fill sample requirememts for customers and for salesman Handle all customers request and assist when a problem has occurred Gather information to produce the monthly make over report Responisible f ...
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J Murphy Location: Warwick, RI 02889 ... against expenses. Experience includes 30+ years in restaurant / bakery and hospital environments.EMP LOYMENT HISTORYST. JOSEPH'S HOSPITAL, Providence, RI 1979-presentFirs t CookOversee preparation, production, process and supervision of breakfast, lunch and dinner of 80-120 patient meals and cafeteria that services 250-350 employees, daily.Participat e in menu planning, ordering, inventory, quality control training and sanitation.Stand ardized the patients' and the cafeteria's recipe books.Promoted in the department based on good performance.Redu ced cost per patient plate by $3.00.EDUCATIONB S, Food Service Management / Culinary ArtsJohnson and Wales, Providence, RIAS, Business ManagementC ...
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M Piganelli Location: Clinton, RI 15026 ... liday Inn, Beaver Falls, PA * Responsible for operations of Food & Beverage Department within a 157 room suburban hotel, including budget, forecast, P&L, and brand standard compliance. Includes 200 seat casual-dining 24-hour restaurant, room service, lounge, 400 capacity ballroom, and two additional meeting rooms * Staff direction of approximately 25 full & part time associates, and two full-time managers. * Manager on duty certified. Feb 2006 - June 2007: General Manager Applebee's Restaurant, Erie, PA * General Management responsibilities of a family-themed 200 seat franchised-chain restaurant. Annual revenue in exces ...
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K Trenn Location: Warwick, RI 02886 ... ntExcep tionally strong in team environment with proven team leadershipExpert ise in anticipating and responding to customer needsDemonstrate d ability to listen effectively to customer and resolve their problemTeach and train employees to excel in hospitality and productive work habitsEmployment History Payroll Clerk/human resource assistant/bookin g cle 08/2006 - 08/2007 Corrections Corporation of America Brooksville, FL Responsible for booking in inmatesRunning Warrant Checks for officersFirst appearance paperworkAssisti ng Release officers and Records clerkPayroll for 200+ employeesAnswer telephones,direc t calls and take messagesCompile, copy,sort and file records of office activitiesR ...
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R Diehl Location: Warwick, RI 02889 ... nues. Marketed and organized high-end culinary functions. Established prominent rapport with all members, patrons and vendors. Over 21 years of knowledge and ability. WORK EXPEREIENCE VALLEY COUNTRY CLUB, Warwick, RI10/2006-presen t General Manager Responsible for comprehensive operations of the private country club, operating budget of $4M. 340 members, 60 management and support staff. Coordinated membership campaign in 2007. Worked with local media channels -resulting in an increase of approximately 100 members. Highlighted in May 2008 Providence Business News publication. Reported in August 2008 Club and Resort Business publication. Featured in PGA Magazine, May 2007. Redu ...
87 hits
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D Batease Location: Barrington, RI 02806 ... n the hospitality industry. A proven leader in creating a team environment while promoting individual growth and development to achieve financial goals, and the highest quality and service level. Outstanding marketing, leadership, and communication skills. Excellent problem-solving skills, and experienced at working in high-pressure environments. Demonstrated commitment to guest satisfaction, and the maintenance of customer confidence. Highly motivated and consistent in exceeding set goals. Extensive background in all operating departments. Successful development of operating and capital budgets for both owners and management companies. Extreme company loyalty. WORK EXPERIENCE ...
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H Balassone Location: Johnston, RI 02919 ... story: General Manager Boston Billiard Club July 2006-January 2009 Hiring, scheduling, and training of entire staff including managers Responsible for all disciplinary action and terminations for entire staff including managers Management of kitchen operations including maintaining of food inventory and served as Food Safety Manager Overseeing and monitoring of bar operations including liquor inventory Organization of all billiard leagues and tournaments Constant monitoring of high quality customer service relations with all guests at all times Responsible for all operational decisions for Warwick location Inventory Lead A&H Manufacturing July 2004-J ...
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R Soto Location: Providence, RI 02909 ... bility to prioritize and remain focused on the essence of an issue Skilled at learning new concepts quickly while working well under pressure EXPERIENCE: 06/08-present Sage Hospitality, Renaissance Hotel Providence, RI Banquet Cook and Banquet Server Coordinated timing and priority of tasks in order to ensure efficient service Assisted in special event parties up to 300 people including birthday, weddings, and reunion Monitored presentation of food product; reviewed areas of concern with the Executive Chef Ensure items are prepared and served as specified in the BEO Developed a friendly, supportive, give and take relationship with co-workers and managers 04/07- (present) Te ...
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