Tony Krevanko
Forest Grove,MT
Summary
Adept at leading teams to success, I significantly enhanced sales and profitability at Wendys International through strategic management and strong client relationships. My expertise in food safety and inventory management, coupled with a talent for fostering teamwork, drives operational excellence. Achievements include reducing food waste and elevating customer satisfaction, showcasing my multitasking and leadership skills. Adaptable and enterprising [Job Title] with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Forward-thinking professional offering more than [Number] years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven [Type] skill.
Overview
23
23
years of professional experience
Work History
General Manager
Wendys International
06.2000 - 08.2015
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Developed and implemented strategies to increase sales and profitability.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
Clerk
Fred Meyer
- Utilized strong multitasking skills to manage multiple priorities and tasks, ensuring timely completion of each assignment.
- Reduced errors in data entry by carefully inputting information into computer systems with attention to detail.
- Improved customer satisfaction by promptly answering inquiries and providing accurate information.
- Managed incoming calls professionally, directing callers to appropriate personnel or taking detailed messages when necessary.
Kitchen Manager
Buffalo Gap
04.1998 - 06.2000
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
Chef
Brasserie Montmatre
03.1992 - 05.1998
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Placed orders to restock items before supplies ran out.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Education
High School Diploma -
Hillsboro High School
Hillsboro, ORAssociate of Science - Restaurant And Culinary Management
Portland Community College
Portland, OR06.1980
Skills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Multitasking and Organization
- Customer Service
- Food Safety
- Inventory Management
- Staff Supervision
- Food Preparation
- Staff Training and Development
- Kitchen Management
- Leadership and team building
- Problem Resolution
- Operations Management
- Team Player
- Efficient multi-tasker
- Effective leader
- Time Management
Letter of introduction
I have worked in the restaurant business since I was 16 years old. If there are any gaps, I just couldn't remember the exact dates, so I guessed.
For the last seven years I have been on dialysis for my kidneys. I had a kidney transplant in April of 2024. I'm finally ready to work again.
I realize I am overqualified for your establishment, but at this time in my life, I want to enjoy my work and have fun, I still love to cook. I am not interested in any form of management work. I want to come in, work hard and have fun doing it.
I'd love to talk with you. I also am getting bored at home.
Timeline
General Manager
Wendys International
06.2000 - 08.2015
Kitchen Manager
Buffalo Gap
04.1998 - 06.2000
Chef
Brasserie Montmatre
03.1992 - 05.1998
Clerk
Fred Meyer
High School Diploma -
Hillsboro High School
Associate of Science - Restaurant And Culinary Management
Portland Community College