Michael Drew Email & Phone Number

Arlington, Virginia, US

Arlington, Virginia, US

Cleveland, OH, US

TECHNICAL PROJECTS-Food Cost Generator Developed Excel spreadsheet to keep track of item costs, develop recipes, and generate food cost. -Vending Machine Software Developed a command line vending machine application that integrated bank accounts, allowing customers to purchase products from their computers and kept a log utilizing file i/o to log all.

Ensured the highest level of food quality and customer service for myself and all team members.Monitored food cost through ordering, vendor comparison, waste analysis, and inventory using Microsoft Excel spreadsheets. Recruited, interviewed, trained and evaluated new team members. Analyzed profit and loss statements to forecast budget in order to control.

Alexandria, Virginia, US

Responsible for overseeing all restaurant operations, including hiring, training, and team member discipline, making all purchases, labor and vendor communications. Ensured the highest level of food quality and customer service for myself and every team member. Monitored food cost through ordering, vendor comparison, waste analysis, and inventory using.

Austin, TX, US

Promoted from Associate Team Leader to Team Leader within first three months of tenure. Oversaw all culinary and front of the house efforts for the prepared foods, bakery, and coffee bar departments. Managed a team of up to 58 team members. Ensured the highest level of food quality and customer service for myself and every team member. Monitored margin.

Austin, TX, US

Oversaw all culinary and front of the house efforts involving preparation and service for from scratch restaurant generating over $1M in annual sales.Managed up to 15 staff in both FOH and BOH.Monitored cost of sales through ordering, vendor comparison, waste analysis, and inventory through use of Microsoft Excel spreadsheets. Developed food cost Excel.

Seattle, Washington, US

• Nordstrom Cafe is a table service restaurant within Nordstrom that features unique recipes and daily specials made from local, organic, and healthy ingredients. No hydrogenated or partially hydrogenated fats or oils.
• Managing up to 15 staff in both FOH and BOH
• Monitoring food cost through ordering, vendor comparison, waste analysis, and inventory
• Developing and costing out weekly menu specials
• Creating employee schedule to meet budgeted labor percentage as well as sales per labor hour (SPLH)
• Recruiting and interviewing candidates as well as training and evaluating current team members

• Managed culinary efforts involving preparation and service of international and local cuisines for over 850,000 meals per year.
• Manage up to 25 kitchen staff in multiple departments
• Supervise as well as produce food for ten different stations offered on a daily basis.
• Lead daily production meetings to delegate staff station and cleaning assignments, review any customer comments or concerns, and discuss back door catering orders.
• Involved in the development of each semester’s menu in addition to creating recipes on a daily basis.
• Organized International dinner by coordinating with local vendors to obtain special ingredients, in addition to creating unique Polynesian recipes, decorating the dining center, and managing staff during event.

• Ran the line on a nightly basis and was in charge of delegating duties for continued high quality service of a fine dining establishment.
• Developed daily specials using fresh, local, and seasonal ingredients.
• Supervised between four and six kitchen and dish room staff.
• Catered events including weddings, anniversary parties, graduations, and the Nationwide Tour Championship.

• Managed kitchen of a 220-seat restaurant with 3 additional banquet spaces in Cleveland’s historic warehouse district.
• Responsible for daily operations which included: food purchasing, menu development, food pricing, daily inventory log, HAACP, daily specials, training, monthly food inventory, scheduling, food cost, and labor cost.
• Oversaw daily line production for lunch, dinner, and banquets.

Developed specials, planned weekly wine dinners, baked bread, and ran line of from scratch kitchen. In charge of taking weekly inventory, placing all orders and trained new employees in the kitchen and on all aspects of proper sanitation.

Sous Chef Simultaneously of side by side restaurants with that same ownership in charge of weekly specials, inventory, training, ordering, in charge of HACCP, integrated a new inventory system.

Java Development Bootcamp Student

Computer Science And Engineering