Mike Wetherill Email & Phone Number

Greater Minneapolis-St. Paul Area

Assistant Food Service Director, Front-end Manager (St. Gertrude’s Assisted Living Facility) - Executed the organization and distribution of over 260 meals in under two hours. Primary focus is on providing clients with superior, high quality service; customer alignment management; ensuring food service operations is meeting key performance goals which involves listening to client needs, working together with other departments for improvements on processes within the food service department at the facility. Participate in the corporate departmental-head meetings which include quality assurance, safety and customer alignment topics. Plan employee training services and meetings as needed.

Colorado Springs, Colorado Area

*** - Left this position to attend school at the Culinary Arts of Denver. However, school lost accreditation proior to starting in late summer of 2018.***Server – Prepared tables for meals, including the complete setup of linens, silverware andglassware; greeted guest in a professional manner; inform customers of daily specials; checkedfood and beverages for quality and presentation before serving; served food and beverages toguests; checked identification to ensure guests meet minimum age requirements for consumptionof alcoholic beverages; received guest payments and process transactions; cleared and cleanedtables promptly according to proper sanitization standards.Bartender –General bar-tending duties and responsibilities; mixing high quality drinks; attend tocustomers for drink needs; receive payments and process transactions; run bar totals at closingPastry and Desserts - Check products for quality and identify damaged or underqualified goods.Evaluate quality of food ingredients or prepared foods. Mix and bake ingredients to producebreads, rolls, cookies, cakes, pies, pastries, or other baked goods.

Woodbridge, Virginia

Progressively and actively pursued the advantageous brick and mortar locations for future growth. Established three new storefronts in the Washington, D.C. metro area in less than two years. Responsible for creating new processes and procedures with the goal to become more efficient while maintaining top industry quality standards.General Manager - Responsible for overseeing and leading the team of employees. Enforcedand led employees to follow HQ’s customer success guidelines and stayed within compliance ofall rules set-forth. Established solid relations as the primary contact with Sysco Foods for vendoragreements and ordering. Ensured all business needs and ROI was in-line with the Franchiseowner and profits. Held accountable for all food inventory and ordering at all locations.Designed and conducted all new training for new employees at three restaurants. Responsible forplanning and maintaining work systems, procedures, and policies. Maintained daily bank depositsand payroll of all employees. In charge of employee payroll, schedules, training and orientation.Director of Operations - As Director of Operations, consistently scouted new areas forupcoming locations, made recommendations for marketing ideas and promotional opportunitiesto franchise owner, and performed cost management activities through multiple vendor meetingsand price negotiations. Conducted market analysis on competitor prices and offerings sinceSweeto Burrito was new to the area. Oversaw all plans, permits, design and final construction ofall buildings. Complied with all county codes to ensure an accurate opening date. Maintainedstrict menu quality control and front of house standards through team building andcommunication.

Woodbridge/Manassas Virginia

Server- Lead trainer for all new employees working the floor. Head waiter for restaurant and provided guidance and direction to new employees to ensure customer satisfaction was meeting corporates guidelines. Prepared tables for meals, including the complete setup of linens, silverware and glassware; greeted guest in a professional manner; inform customers of daily specials; checked food and beverages for quality and presentation before serving; served food and beverages to guests; checked identification to ensure guests meet minimum age requirements for consumption of alcoholic beverages; received guest payments and process transactions; cleared and cleaned tables promptly according to proper sanitization standards.Bartender – Attended to customer needs based on menu and specific order details; performed bar-tending duties and responsibilities; mixed high quality drinks; received payments and process transactions; ran bar totals at closing

Worked as a server at a few other restaurant locations learning customer servive oriented positions. Details can be provided upon request.