Robert Meyer
Elizabethtown,IN
Summary
Highly motivated professional with several years of entrepreneurial and management experience. Skillfully creates and maintains professional and loyal relationships with co-workers, staff and clients while managing administrative and sales duties. Comfortable working independently as manager and leader and as collaborative team member. Applies business acumen and experience and exercises decisive judgment to meet and exceed organizational goals. Highly skilled in Culinary Arts and creation of ultimate dining experiences.
Overview
18
18
years of professional experience
Work History
Owner/Chef Operator
MaMa B's Southern Cookhouse
Columbia, CA
03.2016 - 03.2020
- Provided direction and guidance to employees, including scheduling and training practices.
- Ensured compliance with local, state, and federal regulations, including being a Serve Safe instructor.
- Developed and implemented strategies to increase customer satisfaction and loyalty through specialty menus and events.
- Developed strategic plans to increase profitability and efficiency by monitoring inventory, labor, and food costs.
Chef/Manager
Gold Street Restaurant & Bakery
Columbia, CA
01.2008 - 01.2010
- Maintained accurate records of food orders placed from suppliers as well as invoices received from vendors..
- Performed cost analysis on existing recipes to determine if changes should be made in order to reduce expenses while maintaining quality standards.
- Supervised all kitchen operations, including ordering supplies and equipment maintenance.
Food & Beverage Manager/Executive Chef Manager
Forever Resorts International
Phoenix, AZ
04.2002 - 03.2006
- Drafted annual budgets which accurately reflected projected expenses for upcoming fiscal year.
- Maintained accurate records of daily transactions using point-of-sale systems.
- Supervised and managed the daily operations of the food and beverage department, including staff scheduling, inventory control, cost management, menu planning and customer service.
- Performed regular price comparisons with vendors in order to obtain the best possible deals on food ingredients.
- Ensured adherence to local health codes by inspecting kitchens regularly for cleanliness and safety compliance.
- Created monthly financial reports to analyze sales trends, labor costs and other expenses related to the food and beverage department.
Education
Culinary Arts Apprenticeship Program -
Lodge Of The Four Seasons Hotel
Lake Of The Ozarks, MO12-1986
Skills
- Business Management
- Labor Relations
- Administrative Oversight
- Budget Administration
- Employee Development
- Cost Reduction
- Operations Management
- Staff Management
- Budget Development
- Financial Management
- Customer Relations
- Menu Development and Implementation
References
References available upon request.
Timeline
Owner/Chef Operator
MaMa B's Southern Cookhouse
03.2016 - 03.2020
Chef/Manager
Gold Street Restaurant & Bakery
01.2008 - 01.2010
Food & Beverage Manager/Executive Chef Manager
Forever Resorts International
04.2002 - 03.2006
Culinary Arts Apprenticeship Program -
Lodge Of The Four Seasons Hotel
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