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'''Email:''' [mailto:henry.lamb@gmail.com henry.lamb@gmail.com]
 
==Objective==
To apply developed customer relations, managerial and accounting skills as a Restaurant Manager with possibilities for long term growth.
 
==Summary of Skills==
*NRA (National Restaurant Association) certification in Safety, Sanitation and Nutrition.
*NRA (National Restaurant Association) certification in Hospitality Law.
*Exceptional organizational and planning skills; adaptable; enjoy new challenges.
*Strong knowledge of Account Receivable and Account Payable as well as P.O.S. systems.
*Thorough knowledge of MS Word, Excel, PowerPoint and graphic design programs.
 
==Education==
 
===California Culinary Academy===
*San Francisco, CA
*'''Associate of Occupational Studies Degree'''
*'''Le Cordon Bleu'''
*Honors Graduate in CULINARY ARTS: January 30, 2004
*Honors Graduate in HOSPITALITY & RESTAURANT MANAGEMENT: January 14, 2005
 
===City College of San Francisco===
*San Francisco, CA
*'''Beginning and Conversational Spanish'''
*July ’06 to present
 
==Professional Academic Development==
*Beverage Operation Services – Covered basics of bar operations, focusing on all aspects of beverage service including opening and closing procedures, proper service techniques, legal and ethical issues and bar cost percentages.
*Small Business Management – Researched areas of marketing, accounting, legal aspects of business operations, motivational techniques, licenses and permits, organizational and leadership skills and operating a franchise.
*Hotel Operations – Procedures for operating a hotel front desk, house keeping department, food and beverage outlets, concessions and management techniques for integrating these departments.
 
==Practical Experience==
*Catering & Banquets Operations – Plan, organize and manage the food and beverage services of organizations and businesses both inside and outside the hospitality industry with the aim of achieving good quality at low costs with high standards of hygiene and customer satisfaction.
*Cyril’s Restaurant – Trained in all classical cooking techniques of the hot kitchen: sautéing, roasting, steaming, poaching, braising and grilling.
*The Caréme Room – Assisted in the planning and preparation of cold and hot buffets, banquets and dinner service open to the public.
*Project Open Hand – Preparation and packaging of freshly cooked meals for San Francisco’s largest food provider on a daily basis.
 
==Experience==
 
===Catch Seafood Restaurant===
*San Francisco, CA
*02/07 – present
*'''Restaurant Manager'''
*Opened and closed restaurant, and make daily deposits.
*Through understanding of P&L (Profit & Loss) statement.
*Handled Account Payable and Receivable, organized and input all invoices.
*Worked with most P.O.S. systems (Micros, Aloha and Squirrel).
*Accurately handle and estimate table turns using OPENTABLE.
*Managed and input monthly inventories.
 
===Dante’s Seafood Grill, Pier 39===
*San Francisco, CA
*03/05 – 07/06
*'''Assistant Manager'''
*Opened and closed restaurant.
*Supervised and motivate Front of House Staff on a daily bases.
*Interviewed, scheduled, pay-role and handled administrative functions.
 
===W Hotel===
*San Francisco, CA
*11/04 – 03/05
*'''XYZ Restaurant, Management Internship'''
*Completed a comprehensive Management Internship program focused on daily operations.
*Experience includes working with Local 2 employees.
*Managed invoice control, employee time management and daily administrative functions.
 
===The Tavern Grill===
*San Francisco, CA
*10/03 – 03/05
*'''Head Server/Banquet Server'''
*Responsible for opening and closing the dining room.
*Knowledge of Aloha & Micros POS (Point of Sales) systems.
*Outstanding guest service in fine dining atmosphere with thorough knowledge of service timing.
 
===JPMorgan Chase & Co.===
*San Francisco, CA
*01/00 – 09/03
*'''Graphic/Multimedia Designer'''
*Effectively organized time and worked to consistently meet critical deadlines.
*Created and edited short animation sequences for use in company pitches.
*Produced camera-ready art utilizing Apple and Windows computer systems with laser printing equipment.
 
===Wit SoundView===
*San Francisco, CA
*07/99 – 01/01
*'''Project Manager/Technical Publication'''
*Coordinated production of all printed collateral.
*Recommended and worked with sales and print representatives on a daily basis.
*Supervised and maintained a staff of 15 designers.

Revision as of 04:02, 4 October 2007

Email: henry.lamb@gmail.com

Objective

To apply developed customer relations, managerial and accounting skills as a Restaurant Manager with possibilities for long term growth.

Summary of Skills

  • NRA (National Restaurant Association) certification in Safety, Sanitation and Nutrition.
  • NRA (National Restaurant Association) certification in Hospitality Law.
  • Exceptional organizational and planning skills; adaptable; enjoy new challenges.
  • Strong knowledge of Account Receivable and Account Payable as well as P.O.S. systems.
  • Thorough knowledge of MS Word, Excel, PowerPoint and graphic design programs.

Education

California Culinary Academy

  • San Francisco, CA
  • Associate of Occupational Studies Degree
  • Le Cordon Bleu
  • Honors Graduate in CULINARY ARTS: January 30, 2004
  • Honors Graduate in HOSPITALITY & RESTAURANT MANAGEMENT: January 14, 2005

City College of San Francisco

  • San Francisco, CA
  • Beginning and Conversational Spanish
  • July ’06 to present

Professional Academic Development

  • Beverage Operation Services – Covered basics of bar operations, focusing on all aspects of beverage service including opening and closing procedures, proper service techniques, legal and ethical issues and bar cost percentages.
  • Small Business Management – Researched areas of marketing, accounting, legal aspects of business operations, motivational techniques, licenses and permits, organizational and leadership skills and operating a franchise.
  • Hotel Operations – Procedures for operating a hotel front desk, house keeping department, food and beverage outlets, concessions and management techniques for integrating these departments.

Practical Experience

  • Catering & Banquets Operations – Plan, organize and manage the food and beverage services of organizations and businesses both inside and outside the hospitality industry with the aim of achieving good quality at low costs with high standards of hygiene and customer satisfaction.
  • Cyril’s Restaurant – Trained in all classical cooking techniques of the hot kitchen: sautéing, roasting, steaming, poaching, braising and grilling.
  • The Caréme Room – Assisted in the planning and preparation of cold and hot buffets, banquets and dinner service open to the public.
  • Project Open Hand – Preparation and packaging of freshly cooked meals for San Francisco’s largest food provider on a daily basis.

Experience

Catch Seafood Restaurant

  • San Francisco, CA
  • 02/07 – present
  • Restaurant Manager
  • Opened and closed restaurant, and make daily deposits.
  • Through understanding of P&L (Profit & Loss) statement.
  • Handled Account Payable and Receivable, organized and input all invoices.
  • Worked with most P.O.S. systems (Micros, Aloha and Squirrel).
  • Accurately handle and estimate table turns using OPENTABLE.
  • Managed and input monthly inventories.

Dante’s Seafood Grill, Pier 39

  • San Francisco, CA
  • 03/05 – 07/06
  • Assistant Manager
  • Opened and closed restaurant.
  • Supervised and motivate Front of House Staff on a daily bases.
  • Interviewed, scheduled, pay-role and handled administrative functions.

W Hotel

  • San Francisco, CA
  • 11/04 – 03/05
  • XYZ Restaurant, Management Internship
  • Completed a comprehensive Management Internship program focused on daily operations.
  • Experience includes working with Local 2 employees.
  • Managed invoice control, employee time management and daily administrative functions.

The Tavern Grill

  • San Francisco, CA
  • 10/03 – 03/05
  • Head Server/Banquet Server
  • Responsible for opening and closing the dining room.
  • Knowledge of Aloha & Micros POS (Point of Sales) systems.
  • Outstanding guest service in fine dining atmosphere with thorough knowledge of service timing.

JPMorgan Chase & Co.

  • San Francisco, CA
  • 01/00 – 09/03
  • Graphic/Multimedia Designer
  • Effectively organized time and worked to consistently meet critical deadlines.
  • Created and edited short animation sequences for use in company pitches.
  • Produced camera-ready art utilizing Apple and Windows computer systems with laser printing equipment.

Wit SoundView

  • San Francisco, CA
  • 07/99 – 01/01
  • Project Manager/Technical Publication
  • Coordinated production of all printed collateral.
  • Recommended and worked with sales and print representatives on a daily basis.
  • Supervised and maintained a staff of 15 designers.
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