Michael G Whittaker Resume 2015
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Michael G. Whittaker has over 30 years of experience in food service and general management. He has a proven track record of turning around underperforming stores and increasing sales. His most recent role was as General Manager at Noodles & Company where he was responsible for financial performance, purchasing, and new store openings. He seeks a position as a General Manager in the food or service industry.
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Mark McCann Resumemark mccann
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Mark McCann has over 40 years of experience in the food service industry, including positions as Lead Cook and Chef Manager. He has managed kitchen staff and food production for restaurants, catering, corporate cafeterias, and healthcare facilities. McCann received an Associate of Arts degree from Madison Area Technical College with a focus on nutrition, food preparation, and kitchen management. He holds a ServSafe certification and food handler's card.RAM RESUME CURRENT
RAM RESUME CURRENTRichard Marose
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Richard Marose has over 20 years of experience managing restaurants and food service businesses. He has a proven track record of increasing sales, implementing strategic staffing changes to reduce payroll costs by 20%, and developing training programs. Marose is skilled in budgeting, inventory management, marketing, and ensuring high levels of customer satisfaction.Ad
Michael G Whittaker Resume 2015
- 1. Michael G. Whittaker 1108 Indiana Avenue Saint Charles, IL 60174 (639) 267-2075 mgwtt@yahoo.com Target Goal: Position as General Manager in the Food or Service Industry Professional Experience: Noodles & Company August 2008 Present General Manager Broom鍖eld, CO Personally responsible for turning-around and troubleshooting poor performing stores Responsible for 鍖nancial rankings, P&L responsibilities, purchasing and new store openings Strong interpersonal, verbal, and written communication skills BPAmoco / Wild Bean Caf辿 & Bakery June 2001 July 2007 Food Service Specialist Naperville, IL Supervised food operations for 25 Wild Bean Cafes Facilitated the audit process for numerous sites, resulting in the highest corporate audit scores for 2004, 2005, and 2006 Worked with BP franchise team and franchisees, implementing best practices to franchise sites to ensure pro鍖tability and maintain consistently high standards Supervised the direction of the WBC Catering Department, including marketing, sales, planning, production, and pro鍖t for all events Accepted control of the Columbus, OH market in addition to the Chicago metropolitan market; made necessary management changes, established two caf辿 training centers, three certi鍖ed baker training sites Performed daily site visits emphasizing adherence to company policy, procedures, and processes Responsible for hiring management personnel, supervising three corporate training facilities, and monitoring the training progress of newly hired managers Conducted monthly meetings with focus on 鍖nancials, mentoring and team building, utilizing Power Point and Excel presentations for 100+ management personnel Planned, organized, and implemented two major menu roll outs in the Chicago metropolitan market Assisted the food development team involving food tastings, the development of procedures, new product/equipment testing and implementation with ongoing feedback Food for Thought Management Group/Tower Caf辿 March 1997- June 2001 General Manager Lincolnwood, IL Increased sales 20% and customer counts 22% for two consecutive years Responsible for daily menus, menu design, and recipe development Selected and negotiated all food supplier contracts Darden Restaurants Red Lobster March 1995 March 1997 Culinary Manager Orlando, FL Supervised all kitchen, dining room and bar operations Responsible for food cost targets, operating expenses, and pro鍖t margin Performed all food ordering responsibilities for the site, with attention to trends, seasons, promotions, and advertising Primary focus on food shrink, kitchen staf鍖ng, ongoing training, and recipe specs for all food products
- 2. Morrys Inc. / Water Market Place January 1991 February 1995 Director of Catering Chicago, IL Served as Project Manager in build-out of 10,000 sq. ft., 400 seat eatery Developed catering program with yearly sales of $175,000 Cultivated total site sales of $1,450,00 per year Baker Square Restaurants / VICORP. 1978- December 1990 General Manger & Company Trainer Denver, CO Placed second in company-wide pro鍖tability in 1989 Consistently 鍖rst in pro鍖t margin in Chicago each quarter General manager for 7 years; Company trainer for 4 years Education: Northern Illinois University - DeKalb, IL B.S. Marketing Graduated 1976