Group Sales Manager
Gary Greenwood
75-6208 Piena Place
Kailua Kona, HI 96740
G------------
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Aloha and thank you for reviewing my information. I am writing to apply for the posted position.
I have primarily been a chef for the past 20 years, and have enjoyed the crazy and intense restaurant life, but now I’d like to try a new career path. Over the past year and a half, I have worked at a couple restaurants here on the Big Island and realized that I am finding the restaurant business unfulfilling and would like to use my talents to focus on a new career path. I believe that the skills and abilities I have gained during my restaurant career make me an outstanding candidate for this opportunity. The experience and talents I possess include:
• Communication skills - successful in building strong co-operative relationships with co-workers and customers.
• Problem solving ability - a resourceful problem solver. Successful development and implementation of new policies and procedures.
• Preparation and organizing - prioritize multiple tasks and assignments in a fast-paced work environment to competently meet company goals.
• Team player - a competent team member with high standards who is always ready and willing to go the extra mile to achieve results.
• Self starter – a highly motivated person with the capacity to learn quickly and take responsibility for my own growth.
I am eager to combine my previous experience with my passion for this new endeavor. I would welcome the opportunity for a personal interview to discuss this further. Please contact me at your earliest convenience to set up a time and date for us to meet.
Thank you for your time and consideration and I look forward to speaking with you soon.
Sincerely,
Gary Greenwood
Gary Greenwood
Cell:------------
garygreenwood11 @------------
SKILLS AND QUALIFICATIONS:
Owned and operated a successful and profitable natural-based bistro style restaurant for 5 years.
Passionate about scratch cooking while using local and sustainable ingredients.
Enjoy volunteering for nonprofit functions to help better the city and bring people together with food.
Over 15 years of kitchen leadership experience.
Extensive knowledge in full banquet operations, menu costing, and scheduling.
Utilize classical and modern cooking techniques to produce the finest product possible.
PROFESSIONAL EXPERIENCE:
Owner/Chef A Good Life Cafe Ogden, UT October 12’April 17’
Responsible for all training and supervision of back of house with daily direction of team members.
Accountable for all food & beverage outlets it’s administrative work, and all ordering including equipment.
Lowered food costs dramatically by streamlining the ordering and production processes.
Reduced labor cost by tightly controlling time & attendance policies and procedures.
Maintained positive satisfaction scores from health department while adhering to local standards.
Participated in nonprofit functions and chef competitions throughout local and surrounding cities.
Created and executed menus for monthly cooking classes and dinners.
Created “daily specials” and seasonal rotating menu with focus on all-natural, local ingredients.
Chef de Cuisine Carmel’s Bistro Asheville, NC March 11’ to February 12’
Responsible for all kitchen operations including management of fourteen employees.
Handled all inventory, budgeting, staffing, and food cost analysis for kitchen.
Created daily specials with emphasis on local/seasonal foods.
Deli Manager Cream of the Crop Oceanside, CA. December 09’ to January 10’
Hands on experience in a fast paced, high functioning, customer service environment.
Front of the house personality with back of the house experience.
Responsible for menu preparation and execution, ordering all supplies, sanitation practices, scheduling and supervision of all deli employees.
Sous Chef Jackie Rey's Ohana Grill Kailua Kona, HI. February 06’ to March 07’
Planned and executed daily soups, lunch and dinner specials and created new menu items.
Supervised and assisted in all maintenance of sanitation practices.
Managed all kitchen staff when chef was not present.
EDUCATION & ACCREDITATIONS:
1996-1998 Culinary Art Institute of Louisiana
Baton Rouge, LA Associate's Degree in Culinary Arts and Restaurant Management.
Current Safe Serve Certification
Gary Greenwood
75-6208 Piena Place
Kailua Kona, HI 96740
G------------
------------
Aloha and thank you for reviewing my information. I am writing to apply for the posted position.
I have primarily been a chef for the past 20 years, and have enjoyed the crazy and intense restaurant life, but now I’d like to try a new career path. Over the past year and a half, I have worked at a couple restaurants here on the Big Island and realized that I am finding the restaurant business unfulfilling and would like to use my talents to focus on a new career path. I believe that the skills and abilities I have gained during my restaurant career make me an outstanding candidate for this opportunity. The experience and talents I possess include:
• Communication skills - successful in building strong co-operative relationships with co-workers and customers.
• Problem solving ability - a resourceful problem solver. Successful development and implementation of new policies and procedures.
• Preparation and organizing - prioritize multiple tasks and assignments in a fast-paced work environment to competently meet company goals.
• Team player - a competent team member with high standards who is always ready and willing to go the extra mile to achieve results.
• Self starter – a highly motivated person with the capacity to learn quickly and take responsibility for my own growth.
I am eager to combine my previous experience with my passion for this new endeavor. I would welcome the opportunity for a personal interview to discuss this further. Please contact me at your earliest convenience to set up a time and date for us to meet.
Thank you for your time and consideration and I look forward to speaking with you soon.
Sincerely,
Gary Greenwood
Gary Greenwood
Cell:------------
garygreenwood11 @------------
SKILLS AND QUALIFICATIONS:
Owned and operated a successful and profitable natural-based bistro style restaurant for 5 years.
Passionate about scratch cooking while using local and sustainable ingredients.
Enjoy volunteering for nonprofit functions to help better the city and bring people together with food.
Over 15 years of kitchen leadership experience.
Extensive knowledge in full banquet operations, menu costing, and scheduling.
Utilize classical and modern cooking techniques to produce the finest product possible.
PROFESSIONAL EXPERIENCE:
Owner/Chef A Good Life Cafe Ogden, UT October 12’April 17’
Responsible for all training and supervision of back of house with daily direction of team members.
Accountable for all food & beverage outlets it’s administrative work, and all ordering including equipment.
Lowered food costs dramatically by streamlining the ordering and production processes.
Reduced labor cost by tightly controlling time & attendance policies and procedures.
Maintained positive satisfaction scores from health department while adhering to local standards.
Participated in nonprofit functions and chef competitions throughout local and surrounding cities.
Created and executed menus for monthly cooking classes and dinners.
Created “daily specials” and seasonal rotating menu with focus on all-natural, local ingredients.
Chef de Cuisine Carmel’s Bistro Asheville, NC March 11’ to February 12’
Responsible for all kitchen operations including management of fourteen employees.
Handled all inventory, budgeting, staffing, and food cost analysis for kitchen.
Created daily specials with emphasis on local/seasonal foods.
Deli Manager Cream of the Crop Oceanside, CA. December 09’ to January 10’
Hands on experience in a fast paced, high functioning, customer service environment.
Front of the house personality with back of the house experience.
Responsible for menu preparation and execution, ordering all supplies, sanitation practices, scheduling and supervision of all deli employees.
Sous Chef Jackie Rey's Ohana Grill Kailua Kona, HI. February 06’ to March 07’
Planned and executed daily soups, lunch and dinner specials and created new menu items.
Supervised and assisted in all maintenance of sanitation practices.
Managed all kitchen staff when chef was not present.
EDUCATION & ACCREDITATIONS:
1996-1998 Culinary Art Institute of Louisiana
Baton Rouge, LA Associate's Degree in Culinary Arts and Restaurant Management.
Current Safe Serve Certification