Summary
Overview
Work History
Education
Skills
Board Memeber UM Cheese Guild
Timeline
Generic

Zachary Atzert

Hospitality Professional
Albuquerque,NM

Summary

With interdisciplinary training in hospitality, transportation, and butchery; I want to bring my diverse set of skills to a company that
values sustainable practices, and an ethical approach to hospitality while providing customers with high quality experiences. I believe that
showing up every day wanted to provide customers with the best possible experience, and developing rigorous standards will produce exceptional results.

Overview

3
3
years of professional experience

Work History

Restaurant Manager

Westin Hotels And Resorts
  • Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service in a newly opened property.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Tracked daily sales transactions and invoices for accurate and updated financial reporting.

Bartender/Ice Cutter/Kitchen

Happy Accidents Bar
02.2023 - Current
  • Member of a Bar Team that has received multiple industry awards including Best New Cocktail Bar, Best Bar Team by Tales of the Cocktail.
  • Independently managed an ice program that generated 1000+ large ice cubes produced weekly, with the potential to double if needed.
  • Developed kitchen checklists, trained staff on menu pricing, sanitation, best practices, culinary techniques, etc.
  • Conducted inventory and developed pars for the kitchen and bar.
  • Proof wholesale alcohol down to specified ABV, brix juices, developed and produced garnishes.

Butcher

Ruthven Meat Processing
01.2021 - 01.2023
  • This was a Iowa State inspected plant, then a USDA facility. The plant was also available for custom processing.
  • Train new employees on whole animal butchering; from harvesting, to case ready meat.
  • Develop new value added products for retail and wholesale.
  • Lead continued training for staff including new trends, less common retail cuts, animal breed variation, etc.

Butcher

NoHo Hospitality - Carne Mare
04.2021 - 03.2022
  • In house butcher for Andrew Carmellini's Italian chophouse.
  • Prepared all proteins in house for service; beef, lamb, oyster, live lobster, whole fish, etc.
  • As a subject matter expert on meat; work with team members to develop new menu items based on understanding of animals and supply chains.
  • Assisted in developing SOPs for this position with Chef de Cuisine, as I was the first to occupy it.

Education

No Degree - Marine Business And Commerce

SUNY Maritime College
The Bronx, NY
05.2001 -

Associate of Arts - Psychology

Burlington County Community College
Pemberton, NJ
05.2001 -

Skills

  • Staff Management
  • Operations Management
  • Customer Engagement
  • Researching and Presenting
  • Identifying and developing systems and processes

Board Memeber UM Cheese Guild

The NM Cheese Board is a non-profit founded this year with the goal of breaking down barriers that small producers encounter when trying to bring product to markets. This can be in the form of production and storage scale, packaging and labeling, FDA and HACCP compliance, transportation, and general manufacturing consulting. 

Timeline

Bartender/Ice Cutter/Kitchen

Happy Accidents Bar
02.2023 - Current

Butcher

NoHo Hospitality - Carne Mare
04.2021 - 03.2022

Butcher

Ruthven Meat Processing
01.2021 - 01.2023

No Degree - Marine Business And Commerce

SUNY Maritime College
05.2001 -

Associate of Arts - Psychology

Burlington County Community College
05.2001 -

Restaurant Manager

Westin Hotels And Resorts

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Zachary AtzertHospitality Professional