Zachary Graham
Asheville,NC
Summary
Experienced restaurant worker having worked in all aspects of the restaurant front to back, top to bottom. Bringing forth several years of industry experience and
expertise in managing staff and restaurant functions. Equipped with a diverse and
promising skill-set, conducive to creating positive team relationships resulting in optimal
customer service. Passionate about the food service industry, and eager to bring my years
of experience and growth to another flourishing establishment. Having just moved back to Asheville from California I am looking forward to getting my foot in the door to your establishment and becoming a valuable member of your team.
Overview
8
8
years of professional experience
1
1
Certification
Work History
General Manager
Frank Fats
05.2024 - 06.2025
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Formulated policies and procedures to streamline operations.
- Assisted in recruiting, hiring and training of team members.
- In charge of ordering the following but not limited to Produce, Proteins, Sysco, dry goods, consumables, and LWB.
Assistant General Manager
Butcher and Barrell
12.2023 - 05.2024
- Oversaw all floor operations and was responsible for working with and training all FOH staff including bartenders, servers, hosts, and food runners.
- Implemented several policies that greatly improved service including reservation policies and steps of service.
- Handled cash accurately and prepared deposits.
- Was responsible for ordering dry goods.
- Responsible for restaurant cleanliness and
ensuring guest satisfaction.
Sous Chef
Adamo's
01.2023 - 12.2023
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- In charge of ordering produce and meat orders from distributors for next day operations.
- Assisted with menu development and planning.
Chef
The Blue Point
05.2020 - 12.2022
- In charge of prepping for my station daily and setting up for service. Worked every
station including grill, sautee, app, and pantry, as well as expediting. - Worked into a lead position amongst my peers and ran the line being responsible for calling picks and communicating new in items.
- Maintained well-organized mise en place to keep work consistent.
- Maintained a high level of cleanliness at all times ensuring health and safety standards.
Server Team Lead
131 Main Restaurant
01.2017 - 05.2020
- Taught servers to memorize menu ingredients and provide information on preparation methods.
- Trained new team members on restaurant procedures, menu items, and performance strategies.
- Responsible for checking out servers at the end of night, collecting cashouts and doing
deposits. - Ensured every guest left satisfied with their food and high level of service.
Education
United States Navy
Chicago, IL06-2004
High School Diploma -
East Henderson High
Flat Rock, NC05-2003
Skills
- Communication
- Effective time management
- Ability to multitask
- Ability to work under pressure
- Ability to work in a team environment
- Excellent customer service skills
- Effective management techniques
- Leadership skills
Certification
- Serv Safe certified.
Timeline
General Manager
Frank Fats
05.2024 - 06.2025
Assistant General Manager
Butcher and Barrell
12.2023 - 05.2024
Sous Chef
Adamo's
01.2023 - 12.2023
Chef
The Blue Point
05.2020 - 12.2022
Server Team Lead
131 Main Restaurant
01.2017 - 05.2020
United States Navy
High School Diploma -
East Henderson High
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