William Fagan
Warren,OH
Summary
Seasoned Executive Chef with 35 years’ culinary experience. Maintains and handles all operations for establishment and staff.
Overview
38
38
years of professional experience
Work History
Retail Manager/ St Elizebeth Hospital
AVI Foodsystems
Youngstown, OH
07.2021 - Current
- Oversaw employee performance, corrected problems and increased efficiency to maintain productivity targets.
- Controlled store inventory and reviewed cash handling and operations reports.
- Kept orderly and accurate accounting records by monitoring sales documentation.
- Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences.
- Submitted reports to senior management to aid in business decision-making and planning.
- Effectively allocated tasks during high-traffic times to keep operations running smoothly and employees focused.
- Exhibited excellent people skills during interaction with employees and customers.
Executive Chef / General Manager
Davidson's Restaurant
Canfield, OH
11.1999 - 07.2021
- Purchased food and cultivated strong vendor relationships.
- Resolved customer concerns with food preparation in a timely manner.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Coordinated and organized all restaurant inventory.
- Checked and tested foods to verify quality and temperature.
- Maximized quality assurance by completing frequent checks of the line.
- Hired and managed all kitchen staff.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Washed and disinfected kitchen area, floors, tables, tools, knives and equipment.
- Collaborated on hiring and termination decisions with owners
- Adhered to safe work practices.
- Recorded temperature of food and food storage areas, including freezers and refrigerators.
- Processed credit cards, checks, gift cards and coupons.
- Carried out supervisory responsibilities in accordance with company policies and applicable laws.
- Engaged in friendly conversation with guests to build rapport and facilitate repeat business.
- Handled customer complaints with poise and grace, immediately resolving issues .
- Planned promotional menu additions based on seasonal pricing and product availability.
- Ensured personnel safety, kitchen sanitation and proper food handling or storage.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
Catering Manager/Hot Foods Manager
Mr Ds Foodfair
Brookfield, OH
07.1996 - 11.1999
- Secured new clients and accounts by analyzing and catering products to specific needs.
- Met with clients to outline desired goals and prepared quotes for overall catering costs.
- Limited portion sizes and used garnishes to control food costs.
- Handled catering scheduling, ordered food and planned events.
- Promoted catering packages with most profitable outcomes without sacrificing client desires.
- Hired and trained both permanent and temporary staff members.
- Designed catering packages to increase sales and customer experience.
Manager Operations
Us Army
Ft Lewis ,wa
05.1984 - 05.1996
- Maintained all operations documentation in an organized manner.
- Managed Dining Facility serving 500 soldiers
- managed preparation of the daily meals
- overseen cleanliness of operation
- insured soldiers followed proper recipes and execution of products
Education
Food Service
Ft Jackson Scundefined
Us Army Leadership Academy
Ft Lee Vaundefined
Us Army Advanced Leadership Academy
Ft Lee ,vaundefined
Serve Safe Level 1
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Serve Safe Level 2
Skills
- Menu planning
- Food plating and presentation
- Staff management
- Operations Management
- Payroll and scheduling
- Employee training and development
- Customer service
- Team standards
- Signature dish creation
- Equipment maintenance
- Food preparation and safety
- Budgeting
- Vendor relations
- Inventory management
- Training Management
- Problem Anticipation and Resolution
Timeline
Retail Manager/ St Elizebeth Hospital
AVI Foodsystems
07.2021 - Current
Executive Chef / General Manager
Davidson's Restaurant
11.1999 - 07.2021
Catering Manager/Hot Foods Manager
Mr Ds Foodfair
07.1996 - 11.1999
Manager Operations
Us Army
05.1984 - 05.1996
Food Service
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Us Army Leadership Academy
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Us Army Advanced Leadership Academy
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Serve Safe Level 1
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Serve Safe Level 2