Anthony E. Fairclough Jr
Raeford,North Carolina
Summary
Ambitious Facility Manager with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
25
25
years of professional experience
Work History
Restaurant Manager
The Exchange, AAFES
06.2008 - Current
- Ensure day -to- day facility performance
- Promote great customer service, safe food quality, restaurant cleanliness and sanitation in accordance with all NBFF and Exchange standards
- Develop and mentor associates and supervisors
- Training/follow up with staff to promote upward mobility
- Perform administrative/financial duties to plan and budget facility resources
- Coordinate timely implementation of all brand marketing plans
- Assist General Manager with command and community relations
- Manage concession program, fair, bazaars, special events and food/vending programs
- Explore opportunities and develop plans to increase service offerings and effective marketing to drive sales revenue and grow the business
- Source vendors for short-term and long-term contracts
- Act as a contracting officer representative for administration and oversight of Exchange agreements
- May handle contract development and/or negotiation in accordance with Exchange
- Perform other projects and duties as assigned.
Culinary Intern
The Sterling Inn
04.2006 - 10.2006
- Studied with master pastry chef
- Enforced sanitation requirements are meet daily
- Prepared entrées for a high volume, family style restaurant
- Prioritized tasks for maximum efficiency in preparing food items
- Monitored presentation of pastry products
- Recreated restaurateur’s signature pastry dishes by implantation of random sampling.
Line Cook
Ruby Tuesday
- 02.2005
- Enforced sanitation requirements
- Prepared entrées for a high volume, family style restaurant
- Utilized and implemented industry standards of safety and sanitation
- Prepared a variety of meals following standard & dietary recipe cards
- Coordinate timely implementation of all local and brand marketing plans
- Perform other duties as assigned
- Perform inspections and conduct testing of raw material to ensure the production of high-quality products free of flaws and inconsistencies
- Prioritized tasks for maximum efficiency in preparing food items.
Food Service Operations Specialist
United States Armed Forces International
09.1998 - 04.2003
- Monitored cost control procedures
- Utilized and implemented industry standards of safety and sanitation
- Prepared a variety of meals following standard & dietary recipe cards
- Coordinated timely implementation of all local, quality assurance sampling/inspection plan, and brand marketing plans
- Supervised, coordinated, and performed other management duties as assigned to include monitoring production
- Coordinated, supervised, and perform inspections and conduct testing of raw material to ensure the production of high-quality products free of flaws and inconsistencies
- Revised and reorganized standard operating procedures, streamlining processes, improving communication and collaboration, and producing a safer work environment
- Ensured and oversaw day to day facility production and quality control performance
- Developed and mentored associates and supervisors
- Performed and supervised administrative / financial/procurement duties to plan and budget facility resources
- Initiated more frequent data analysis and report generation, increasing production output 25% in 4 months by identifying defect patterns.
Education
BS - Business Administration, Hospitality Management
Monroe College
AS - Culinary Arts
Associate of Applied Science - Culinary Arts
Monroe College
The Bronx, NY08.2006
Skills
- Staff Development Talent
- Conflict Resolution Techniques
- Order Delivery Practices
- Customer Service Best Practices
- Hiring and Training
- Full Service Restaurant Background
- Labor and Food Cost Control
- Organization and Prioritization
- Employee Recruitment Expertise
- Training and Development
- Maintain Food Safety
Timeline
Restaurant Manager
The Exchange, AAFES
06.2008 - Current
Culinary Intern
The Sterling Inn
04.2006 - 10.2006
Food Service Operations Specialist
United States Armed Forces International
09.1998 - 04.2003
Line Cook
Ruby Tuesday
- 02.2005
BS - Business Administration, Hospitality Management
Monroe College
AS - Culinary Arts
Associate of Applied Science - Culinary Arts
Monroe College