Don Close Email & Phone Number

Silver Creek, Ny

Developing and continuing improvement of operational procedures and team member development to provide consistent, high-quality service and hospitality to all residents• Developing seasonal cycle menus that are nutritious and focused on residents’ wants• Stream lining inventory and order procedures to realize better efficiency both in time and cost• Developing a team that is focused on residents’ needs and empowering them to resolve issues in a timely manner

Analyzing business processes and procedures to provide systems that were documented, trackable and efficient at department and enterprise levels. • Designing/refining employee handbooks• Developing department and enterprise level checklists.• Training in guest service techniques-service steps, sales and guest resolutions.

Dunkirk, Ny

Created total operational system including: standards, policies, rules, job assignments, recruiting, job procedures and tasks, quality and safety plans, maintenance plans, guest relations and resolution procedures, cash and financial management procedures, inventory procedure, forecasting demands. Developed a business plan to secure loan to open business.• Achieved 60% controllable operation cost - 5% below our 65% budgeted amount.• Recruited and trained 25 high quality team members who helped retain 4.5 out of 5 star ratings in guest surveys.• Established a continuous team member mind set where they became part of the solution that improved operations.

Dunkirk, Ny

Assisted in team recruiting and development, made sure all corporate standards, procedures, tasks, merchandising and promotional campaigns were met.• Developed winning teams to achieve desired results • Established and coached the mind set of daily continuous improvement in all tasks to all team members• Obtained and retained strict opening, shift and closing standards and procedures• Hired, trained and coached procedures and standards

Buffalo, Ny

Forecasted product demands used in ordering and in production forms to achieve desired operation cost targets.• Ordered all dining hall products based on forecast and JIT deliveries• Completed weekly inventory counts• Supervised and coached both BOH and FOH team members

Wellsville, Ny

Trained and coached team members, set up ordering and inventory systems, achieved desired long- term food and labor cost goals.• Supervised twelve coworkers during a shift• Instituted daily financial statements to target daily cash flows• Conducted job interviews, specific job knowledge tests and hands on practical tests• Provided job specific feedback and coaching to coworkers• Aided in development of menus and costing out of menus• Created daily specials using cross utilization of products when possible• Established a bid par-level inventory and ordering system which decreased food cost• Applied standard portion controls for each item on the menu

Bachelor Of Science (Bs), Culinary Management, 3.99

Associate Of Arts And Sciences (Aas)- Magna Cum Laude, Culinary Arts, 3.7

Activities and Societies: The Ritz-Carlton, Amelia Island, FL: Certified Culinary Externship- 5/2001