Michael Shelton
Cincinnati,OH
Summary
Highly accomplished professional with two decades of service industry expertise, showcasing exceptional leadership and management skills. Over the past five years, I have successfully helmed one of the largest banquet facilities in the tri-state region, consistently exceeding client expectations and driving operational excellence.
Overview
18
18
years of professional experience
Work History
General Manager
Receptions Conference Centers
03.2019 - Current
- Managed budget implementations, 20 annual employee reviews, training, schedules and contract negotiations with over 20 vendors.
- Developed and maintained relationships with customers and suppliers through account development.
- Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.
Executive Chef
Receptions Conference Centers
04.2013 - 03.2019
- Developed kitchen staff through training, disciplinary action and performance reviews for 6 employees.
- Developed menus, maintained the best food costs in the company out of 5 locations and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
Sous Chef
Receptions Conference Centers
10.2009 - 04.2013
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Kitchen Manager
Mac's Pizza Pub
01.2006 - 11.2010
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Checked and tested foods to verify quality and temperature.
Education
Culinary Arts
Cincinnati State Technical And Community College
Cincinnati, OHSkills
- Employee Scheduling
- Product Costing
- Cross-Functional Team Management
- Labor Cost Controls
- Profit and Loss
- Vendor Negotiations
Timeline
General Manager
Receptions Conference Centers
03.2019 - Current
Executive Chef
Receptions Conference Centers
04.2013 - 03.2019
Sous Chef
Receptions Conference Centers
10.2009 - 04.2013
Kitchen Manager
Mac's Pizza Pub
01.2006 - 11.2010
Culinary Arts
Cincinnati State Technical And Community College
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