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.
• 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

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