John Bartley Email & Phone Number

Hallandale Beach, Fl

- Collaborated with Corporate Chef, Culinary Director, and General Managerto create seasonal menus, coordinate events.- Maintained the correct level of inventory for the needs of the menu andreservation expectations.- Decreased food cost by auditing previous practices and developed newordering procedures while also reducing overall waste.- Led restaurant to see year over year increased sales by committing tofood quality, top service, and effective promotions.- Reduced Labor costs with strategic scheduling and streamliningprocesses.

Hallandale Beach, Fl

- In charge of running The Fountain Club, a surf & turf restaurant in apremiere location.- Responsible for all aspects of multiple food & beverage outlets includingordering, training & developing kitchen staff, managing food cost, creatingstandardized food recipes, maintaining high standards of sanitation &cleanliness, requisition of food items between different departments, as wellas doing daily,weekly, and monthly inventory checks.- Oversee cooks to maintain consistency across all food & beverageoutlets.- Assisted in organizing large scale on-site and off-site events.

Ft Lauderdale, Florida

- Responsible for hot and cold food items for the main kitchen in the resort.- Assisted banquets in production and events.- Ensured everything was stocked for In-Room Dining Service.- Cross-trained to work everywhere in the culinary department- Assisted with any duties assigned by the executive chef.

- Coordinated with Executive Chef in organizing the kitchen.- Adhered to company standards in regards to preparing foods in a timelymanner.- Assisted Executive Chef with catered events.- Assisted with the training of new employees.