Chris Wilmes Email & Phone Number

Southern Connecticut

Moodus, Connecticut, United States

Stapleton

Dallas, Texas

Dallas, Texas

San Antonio, Texas Area

3 stories, 3 kitchens, $8.2 million dollar cafe located on the Riverwalk. Worked daily to ensure proper operations, protocols, sanitation, and company policies were followed. In charge of bar inventory via CBORD as well as ordering. Wrote schedules for BOH and FOH employees. Installed cleaning and safety protocols to maintain a safe work environment. Ran training program to ensure progression and development of BOH employees. Focus on running smooth daily shifts to ensure a profitable, positive… Show more 3 stories, 3 kitchens, $8.2 million dollar cafe located on the Riverwalk. Worked daily to ensure proper operations, protocols, sanitation, and company policies were followed. In charge of bar inventory via CBORD as well as ordering. Wrote schedules for BOH and FOH employees. Installed cleaning and safety protocols to maintain a safe work environment. Ran training program to ensure progression and development of BOH employees. Focus on running smooth daily shifts to ensure a profitable, positive work environment in a high pace high volume cafe. Ability to analyze and breakdown all labor data as well as P&L reports. Plan, execute, and oversee large parties that span multiple floors. Interacting with all guests to ensure they are having a positive experience at the cafe. Traveled to multiple cafes to help run day to day operations. Problem solve a wide array of issues in the moment to insure continuity throughout the shift. Show less

Buffalo/Niagara, New York Area

Extentensive 6 week training program. Learned all aspects of FOH and BOH to develope into an exception well rounded operations manager. Learned how to run shifts in all departments, opening and closing duties, how to maintain a safe and employee deposits, entering invoices, proper guest interaction etiquette, safety protocols from day to day to robbery and active shooter, and how to deal with trouble employees. Basically I learned anything related to restaurant management. I am still currently… Show more Extentensive 6 week training program. Learned all aspects of FOH and BOH to develope into an exception well rounded operations manager. Learned how to run shifts in all departments, opening and closing duties, how to maintain a safe and employee deposits, entering invoices, proper guest interaction etiquette, safety protocols from day to day to robbery and active shooter, and how to deal with trouble employees. Basically I learned anything related to restaurant management. I am still currently #2 (as of 2018) to the creator of their online training program which worked side by side with their hands on training in completion precentage and total reward badges. Show less

Foxwoods, Ct

Worked daily to ensure proper cost control pour testing, portioning, waste management, and count supervision. Designed and implemented operating procedures in order to create a safe work enviroment, with all tools for BOH employees to be successful. Extreme focus driven on cleanliness, quality, and organization to ensure every guest reveived the best quality product every time. Extensive knowledge of menu development and food specifications; guarentying every guest encounters a true Hard Rock… Show more Worked daily to ensure proper cost control pour testing, portioning, waste management, and count supervision. Designed and implemented operating procedures in order to create a safe work enviroment, with all tools for BOH employees to be successful. Extreme focus driven on cleanliness, quality, and organization to ensure every guest reveived the best quality product every time. Extensive knowledge of menu development and food specifications; guarentying every guest encounters a true Hard Rock experience. Run BOH shifts to assist manager with a fluent shift as well as maintin proper Hard Rock standards. Show less

Willimantic, Ct

$7.6 million brewery/cafe. I oversaw all morning kitchen employees to ensure everyone stayed on task. Was in charge of all production with myself cooking all saute items (sauces, soup of the day, etc.) and grill (chicken, ribs, etc.) I also put away orders, freezer pulls, organizing walk-ins, creating daily specials; as well as work on the line for the lunch shift on char-grill and saute at the same time.

New London/Norwich, Connecticut Area

Irish bar and restaurant. I put away orders as well as organized walk ins. char-grill, flat-top grill, and expedite food. I wrote 4 course menus for monthly beer dinners. Ran FOH and BOH shifts. I also cleaned the beer lines weekly. This was a part-time job.

Mansfield, Ct

Italian cuisine as well as pizza restaurant. In charge of inventory, placing orders, and maintaining all food pars. I worked prep, char-grill, saute, fryer, and deck oven. Also did special menus for private dining events. Oversaw all BOH operations.

Willimantic, Ct

American and continental restaurant, bar, and brewery. I worked prep, salad station, fry, and pantry (sandwiches, pizza, etc.) Started out on nights then switched to days which involved more line prep as well as working my station solo.

Storrs, Ct

Steak house and Tex-Mex restaurant and bar. I worked prep, fryer, convection oven for all Tex-Mex and grill items.

Colchester, Ct

Hamburger, hotdog, fried seafood, and ice cream stand. I worked prep, ice cream, fryer, flat-top grill, and both expediter stations. I worked the register as well as calledout all orders (orders were taken from the customer, memorized, then called out to each station for firing). This was a seasonal job so I also worked phone customer server at an insurance company with a focus on PPO's.

Associate'S Degree, Electrical And Electronics Engineering

High School Diploma, General Studies, 12

Activities and Societies: Played soccer and basketball. I was a part of history club, trivia club, and civics club. I was also a member.