William Call

• Negotiated , facilitated and managed real estate transactions from contract to closing.
• Worked closely with local builders and maintained relationships.
• Utilized competitive market analysis and other data driven tools to sell homes.
• Responded to all clients inquires thoroughly and professionally.
• Accompanied clients to property sites, described features and discussed market values.
• Marketed and sold properties for clients by hosting open houses, advertising on-line and in print.
• Advertised clients properties on websites, through social media and in real estate guilds.
• Continually stayed up to date on mortgage rates and related real estate news

• Responsible to meet client, explain products in detail, system production, usage , design, warranties, installation process and financing options if needed.

• Negotiated, facilitated and managed real estate transactions from point of sale through to closing to insure accuracy and stress free process.
• Represented buyers and sellers of developed and undeveloped properties.
• 
  Responded to all costumer inquires thoroughly and professionally.
• Maintained strong work ethic, exceptional listening skills and desire for high performance, honesty and integrity.
• Demonstrated strong communication skills verbal and written.
  
• Sold luxury short term rental homes to US and Foreign Nationals
  

• Was a silent partner of the company. Responsible for opening and closing of the office.
• Negotiated , facilitated and managed real estate transactions from contract to closing,
• Worked closely with local builders and maintained relationships.
• Utilized competitive market analysis and other data driven tools to sell homes.
• Responded to all clients inquires thoroughly and professionally.
• Accompanied clients to property sites, described features and discussed market values.
• Marketed and sold properties for clients by hosting open houses, advertising on-line and in print.
• Advertised clients properties on websites, through social media and in real estate guilds.
• Continually stayed up to date on mortgage rates and related real estate news

Responsible for all aspects of the food & beverage operation.

• Generated yearly budget of 3.2 million dollars.
  
• Responsible for operation of two 240 seat restaurants.
• Coordinated all banquet events, booking, menu selection, costing, theme , set-up, staffing, ect..
• Purchasing, writing & menu design, presentation of food, scheduling, disciplinary actions( hiring & termination), consistency of food service and food quality.
• Maintained high level of sanitation and was on site instructor for certification of sanitation through state of Florida.
• Trained staff in communication and decision making skills to insure a team atmosphere.
• Partnered with existing vendors to negotiate merchandising agreements and develop new incentive programs.

• Responsible for operation of 6 restaurants on resort property.
• Hiring, scheduling, overseeing staff of 32 employees including culinary staff, stewarding and receiving.
• Maintained high level of sanitation and was on site instructor for certification of sanitation through state of Florida.
• Was directly involved with all aspects of ordering, receiving and inventory of all food products, liquor and chemicals.
• Generated yearly budget of 3.5 million dollars.
• Maintained 31% to 32% food cost during employment.
• Prepared and developed operational guidelines, training manuals and menus for all restaurants at resort.
• Involved in design and construction of main production kitchen, 240 seat banquet facility and Terrace Café'.

• Responsible for knowing working procedures of all stations on restaurants line ( sauté, broiler, vegetables, fish and cold preparation)

• Complete autonomy over food & beverage operation front and back of house.

• Responsible for knowing the working procedures of all stations on the restaurants line ( saute, broiler, vegetables, fish and cold preparation)

• Complete autonomy over the food & beverage operation front and back of house.

• Initially employed as sous chef but was promoted to executive chef in december 1987.
• Hiring, scheduling, supervising and directing a staff of fourteen.
• Was directly involved in all aspects of ordering, receiving and inventory of food products, liquor and chemicals.
• Had a hands on involvement with the dinning experience, development of operational guidelines and training Manuals of the isleworth corporation.
• Developed seasonal menus for two dinning rooms and changed fine dinning menu every month.
• Met with club membership on a daily basis about dinning experience, selling private banquets and personal cooking classes.

• Corporate sous chef for three independent restaurants but was quickly promoted to executive chef of the Villa Nova Restaurant.
• Responsible for all aspects of food & beverage operation.

• Initially employed as prep chef but quickly was promoted to sous chef of Arthur's 27 fine dinning restaurant and eventually the executive sous chef of the hotel.
• Assisted in writing menus, plate presentation, instituting procedures and working every station in each of three restaurants.
• Coordinated banquet facility for up to 10,000 people at one seating.

Responsible for knowing the working procedures of all stations on the restaurants line ( saute', broiler, vegetables, fish and cold preparation).

Worked exchange program 3 months each location

Toronto Canada, Dallas , San Franciso and New York City

Cooked for the masses 6 to 10 thousand people daily. Jack of all trades. Butchering, clam opener, food preparation, running machinery, grounds maintenance etc.