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Bruce B. Love212 Cedar DrivePeachtree City, Georgia 30269Cell: (404) 510-5917bl15d0724@westpost.net

MANAGEMENT CAREER PROFILESeeking to Transfer Broad-Based Skill Set, 12+ Years of Experience in Culinary Management into a Teaching Position with extensive experience in restaurant andcatering positions, demonstrating consistent achievement of Results-focused, detail oriented, quality-driven professional objectives, strong sales and service skills, and dedication to organizational goals. Advanced presentation and relationship development abilities, with track record of generating business growth.

Core Knowledge & Skill Areas:Possess a BS in Culinary ArtsTeam Training & MentoringProject Management expertise 7 years experience as an Executive ChefSolutions Selling Strategies

Expertise in Microsoft Office Applications5 Years experience in Restaurant Management

Customer RelationshipsService Strategies/Solutions

________________________________________EDUCATION/QUALIFICATIONS11/98Johnson & Wales University,Providence, RIBachelor of Science, Culinary Arts

05/ 93Trident Technical CollegeCharleston, S CAssociate in Criminal Justice

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EMPLOYMENT ACCOMPLISHMENTS:

Contemporary CateringNewnan,GA 2/11 to PresentBanquet ChefAssist in the preparation of the highest quality of food for all upscale weddingevents and catered functions

Allmora Catering & Dining ServicePeachtree,GA 10/03 3/11

Executive ChefSupervised staff and oversaw daily production of full service caf including breakfast and lunch. Responsible for all food related catering functions.

Glendalough ManorTyrone,GA 09/10 - PresentBanquet ChefResponsible for ensuring the highest quality of food for all upscale wedding events. Responsible for all nightly operations of food production and stewarding d

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epartments.

Sequoia Golf LLC (Cannongate Country Club )Sharpsburg, GA06/10 10/11Lead ChefOversaw the daily operations of private country club restaurant and banquet functions. Responsible for creation and execution of Summertime Feast for Wednesdaydinner.

Center Cut at Peachtree CityWoodstock,GA 11/09 06/10Executive ChefResponsible for the daily operations of food production, and stewarding department. While maintaining a profitable F & B Department. Responsible for all banquet functions, inventory, and menu items for senior living facility.

KrogerPeachtree City,GA 08/09 02/10Sous ChefResponsible for Chef on the Run prepared 27 fresh compound salads daily.Responsible for fresh Cold Case upscale items to be purchased on the go daily. (

26 Items)

Sequoia Golf LLC ( Cannongate Country Club)Sharpsburg, GA06/09 10/09Lead ChefOverseer of the daily operations of private country club restaurant.Created menu for Summertime Feast for Wednesday and Friday night dinner service,additionally responsible for preparation, and execution of said Feast.

Waffle House, IncPeachtree City,GA 03/06 05/09

Unit ManagerResponsible for ensuring the productive and profitable operation of 24/7 restaurant.Responsible for all management tasks including maintaining appropriate labor costs, food costs, ordering, inventory, cash audits, hiring, scheduling, and supervision of staff personnel.

ARAMARK @ GE Power SystemAtlanta,GA 05/05 - 03/06Executive Sous ChefSupervised staff and oversaw daily production of breakfast and lunch menus for 2cafes serving 400 people daily. Responsible for menu preparation for daily mul

tiple catered events.

ARAMARK @ AmericasmartAtlanta,GA 11/03 05/05Sous ChefAssisted in menu development, inventory and ordering of all products. Oversaw daily operations of public restaurant, supervising staff in daily production of lunch menu. Assisted in catered functions serving up to 2500 people per event.Additionally, maintained satellite caf in separate building.

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Wyndham MidtownAtlanta,GA 04/01 - 11/03Executive ChefDirected daily operations of food production and steward department while maintaining a profitable F & B dept. Responsible for management tasks including laborcost, inventory, menu costing, standardized recipes and portion control.

Wyndham Peachtree Conference CenterAtlanta, GA 04/00 04/01Executive Sous ChefDirected daily operations of all kitchen outlets and stewarding department to maintain a high level of service. Certified Trainer; provided necessary trainingfor kitchen staff and customer service. Ensured a high guest service index score (GSI) in all food related outlets according to Wyndham standards.