Four years US Navy, Submarine Force Atlantic Fleet
Served on board U.S.S. Dace SSN 607 as Mess Management Specialist
David C Jones
310 Biddle Street
Tamaqua, PA 18252 USA
Tel: 570-668-5422 E-mail: dufferdave57@hotmail.com
OBJECTIVE:
Seeking full-time managerial position with a food service establishment that
offers a challenge, pleasant working environment and staff with room for
creativity as well as a realistic compensation and benefit package.
KEY QUALIFICATIONS:
Hospitality professional, with more than 15 years know-how in the food service industry.
Dedicated and resolute in regards to seeing a task completed, and completed correctly.
I bring experience and enthusiasm to guests and staff.
Experience:
Budgeting, P & L Management, Profit Enhancement
Guest relations, Team building & Training
Multi-Outlet, High and Low Volume Operations
Full, Fine and Casual Dining, Extensive Banquet Service
Special Event, Banquet, Meeting Planning
Creative Menu Development
Quality Control
Safety and Sanitation (certified)
EDUCATION:
Associate Degree, Applied Sciences, Culinary Arts
New Hampshire College, Manchester, New Hampshire
May 1983, GPA 3.87
CERTIFICATIONS:
ServSafe - Food Safety
TIPS - Alcohol Awareness Training
ACCOMPLISHMENTS:
Recognized for Leadership & Dedication
America's Registry of Outstanding Professionals 2005
ADDITIONAL INFORMATION:
Married - Three daughters - Two grandsons
Golf, Hiking, Camping, Fishing,
Member American Culinary Federation
Member US Golf Association & PGA Partners Club
EMPLOYMENT HISTORY
Pine View Acres
Restaurant, Sports Bar, Banquet Facility (400 seat)
Pottsville, PA
Executive chef / Dinning Room Manager 9/2004 - Present
• Responsible for the overall operation of the dining room and kitchen.
• Key areas include Team performance and building, training and retention.
• Ensure established standards of food safety and sanitation are maintained.
• Develop initiatives to build sales, profitability and guest counts. Maintain effective cost controls in support of these initiatives.
• Purchase food products within established guidelines. Oversee correct receipt, storage and handling of food products to ensure quality and freshness at all times.
• Respond to guest comments and criticism in a constructive and positive manner, looking at such as an opportunity to build guest count.
• Ensure a safe and secure work and dining environment for associates and guests.
Sam Snead's Tavern
Shawnee on the Delaware, Pennsylvania
Executive chef / Kitchen Manager 4/2004 - 9/2004
• Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.
• Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Fill in where needed to ensure guest service standards and efficient operations.
Hilton DoubleTree Club Hotel
Philadelphia, Pennsylvania
Food & Beverage Manager 11/2003 - 4/2004
• Responsible for the overall direction of all food and beverage outlets in the hotel, and the coordination of activities between them.
• Ensured the standards of food and beverage were met and exceeded expectations.
• Ensured the standards of service were met by training etc.
• Monitored food and beverage cost, setting prices and analyzing financial performance. Organized all food and beverage promotions and advertising.
Konopelski Catering LTD.
Reading, Pennsylvania
Food Service Director 4/2000 - 5/2001
• Responsible for the daily operations of the corporate dining room, vending and cafeteria, as well as catering.
• Coordinated activities among various departments, such as kitchen, dining room, and cafeteria operations.
• Ensure that customers were satisfied with their dining experience.
• Oversaw the inventory and ordering of food, equipment, and supplies and arranged for the routine maintenance and upkeep of the kitchen, dining room, its equipment, and facilities.
• Responsible for all of the administrative and human-resource functions of running the business, which included the recruitment of new employees and monitoring employee performance and training.
Oak Hill Inn
Orwigsburg, Pennsylvania
Executive Chef 5/1997 - 4/2000
• Under limited supervision, oversaw food, banquet and catering production.
• Directly supervised all production. Maintained highest professional food quality and sanitation standards.
• Supervised the work of food and food production staff.
• Planned menus, considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors.
• Scheduled and coordinated the work of chefs, cooks, and other kitchen employees to ensure that food preparation was economical and technically correct.
• Conducted regular physical inventories of food supplies, and assessed projected needs; ordered all food and supplies for catering and cash operations.
• Ensured that high standards of sanitation and cleanliness were maintained throughout the kitchen areas at all times.
• Performed miscellaneous job-related duties as assigned.
Prior – 1997
Michael’s Inn, Port Carbon, PA - Executive chef, manager
Whole Sale Restaurant Equipment Supply - Sales, Industrial Kitchen design
Landmark Inn, Fanuel Hall Marketplace, Boston, MA - Executive chef
Serendipity Restaurant, Copley Plaza, Boston, MA - Sous chef
Hilton at Lackawanna Station, Scranton, PA - Sous chef
Pocono Hershey Resort, White Haven, PA - Apprenticeship/Line chef
References and Letters available upon interview.
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