Donald Alger Email & Phone Number

Los Angeles, Minneapolis Twin Cities, New York

Saint Paul, Minnesota

Cooking up Big Juicy Angus Prime Steaks and fresh fare at Mancinis Char House.

South Saint Paul, Minnesota

Roseville, Minnesota

Manages the back-of-the house operations; responsible for achieving planned sales and profit levels for the restaurant through the implementation, management and enforcement of company policies, procedures, programs and performance standards. Provide direction to back-of-house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.Assists the restaurant staff to achieve plan profit levels while ensuring maximum guestsatisfaction and the development and training of all employees.Ensures that all menu items are prepared, portioned, and presented properly in a clean,safe, and sanitary manner, according to all established procedures, performance standards,and local health department regulations.Required, under certain circumstances, to perform/assist all functions for all positions inthe restaurant.Ensures that inventory levels for both food and non-food items are properly maintained inaccordance with company guidelines through correct ordering procedures and efficientusage and yield application.Ensures the unit's compliance to productivity and service standards with a sufficientnumber of well-trained and productive employees.Ensures proper management of facility and equipment through preventive maintenance,energy conservation, repairs, security measures, and adherence to safety and sanitationrequirements.Conducts employment activities to include staffing, scheduling, training, and conductingperformance reviews with all kitchen personnel, as well as recommending salary increasesand issuing employee work histories.Responsible for all communication with regard to system breakdowns and deficiencies.Ensures the thorough training and development of Production Leader’s and other non-exempt personnel supervised, and the documentation thereof.

Recruited to oversee food product design & development and test kitchen operations.Direct test kitchen maintenance, product evaluation/development and sample inventory.Procure inventory and organize food product samples/benchmarks.Ensure kitchen/storage sanitation to meet/exceed GMP/Test Kitchen Standards.Spearhead planning, set-up, execution and clean-up support for comprehensive product design and development test kitchen activity.Assess product performance, trends and product guidance evaluations/cuttings.Facilitate test kitchen maintenance including bi-annual internal test kitchen calibrations and preventive maintenance programs.Deliver Product Performance Team support covering second technique, tolerance recipe testing and product guidance tests.

Southbay, Ca

Built and lead teams up to 40 employees for parties of 10-500 persons for over 5 years with small potatoes catering and events.Produced weekly and daily production scheduled and delegated all tasks to appropriate personnel within the back of house and front of house operations. Ability to ascertain each delegates strengths and weaknesses to achieve maximum productivity and overall bottom line profitability. Effectively managed all change orders for events in production kitchen to meet and exceed customer expectations and positively affect production and profitabilityResponsible for recruiting, interviewing and vetting all new production employees. This resulted in having a core team in place for 3+ years with a turnover of only 16.5%Highly organized professional and certified in Project Management.Sole responsibility for costing menus with SPC and purchasing products.

Associate Of Arts (A.A.), Culinary Arts And Related Services

Education record