Ray Parrish Email & Phone Number

United States

Ocean Springs, Mississippi

 Created menu parameters and recipes for banquets and a small 40 seat café. I had a staff of three regular employees for the café, and had up to 10 employees on-call for banquets Operated banquets and off-site catering for 20-350 guests, and operated a small bar with 10 seats, in addition to a café style restaurant. Maintained my own P&L statements, created operating procedures, sanitation procedures, and safety procedures.

Pascagoula

Richmond, Virginia Area

suffered meningitis

 Second in command to the owner(s) over 36 employees and two Sous Chefs. In charge of all ordering, disciplinary actions, training, budgets, and P&L’s. Restaurant consisted of two 100 seat banquet halls, a 20 seat private dining area, an 80 seat main dining area, and a 40 seat bar area. Created ordering procedures as well as sanitation regulation and safety factors. Created the menus and recipes and designed presentations. Lunch and dinner operations seven days a week. Profits ranged from $95,000-120,000 a month..

 Revamped menus and recipes (lunch and dinner) to reflect a more upscale influence for primary facility.  Became charged with operating a 24 hour 100 seat sports bar, and an 85 seat dining facility with 26 employees. Reconciled all budgets, disciplinary, logistical, and culinary operations for a total 46 employees. Maintained a 35% food cost for main facility, and 32% cost for sports bar.

Diploma, General Studies

Hospitality And Tourism, Associates