Ron Callender Email & Phone Number

Columbia, Md, Us

Delray Beach, Florida, United States

United States

seasonal

Delray Beach, Florida, United States

Wellington, Boynton, Boca Raton

Wellington

Seasonal Grill and Bar

Planned ,prepared and served three meals daily for patients and staff•Inventory Management and preparation• Created menu items and food prep systems

Responsible for ordering & receiving•Inventory Management and preparation•; , product merchandising•Sales planning & execution

Ordered all Liquor, Beer, and Beverages for seven venues on property•Created inventory sheets and procedures for distribution•Organized receiving and storage areas•Supervised food and beverage runners

Scheduling of sports entertainment in store•Responsible for P&L duties, staff scheduling, ordering, inventory & cost controls•Coach teach and ensure company standards

Scheduling of entertainment in club•Responsible for staff scheduling, inventory & cost controls•Coach teach and ensure company standards •Work along side the General Manager to ensure a profitable restaurant, helping to increase sales by 10%

Responsible for staff scheduling, inventory & stock, promo roll-outs, •Coached company standards and procedures•Bar control & inventory

C.O.G.S., Inventory control (Queenstown, South River, Potomac Ridge) •Responsible for staffing, inventory & stock, promo roll-outs, •Coached company standards and procedures•Executed guest and member events•Supervised 3 café locations•Supervised projects- Atlantic Golf logo branding on café paper products, Water cooler safety procedures, Menu mix at 3 sites, and procurement of mobile kitchen.

Responsible for staff scheduling, inventory & stock, promo roll-outs, •Coached company standards and procedures•Bar control & inventory

Improved employee retention by enhancing morale through recognizing staff accomplishments and re-training to provide better service tools.•Created standard operating procedures for host & service staff which improved productivity•Designed linen tracking & inventory system, which held cost to budget

Conducted classes on Service, Food, Sanitation, and Micros P.O.S.•Relayed all new unit specific information to service staff•Maintained and up dated trainee files and certifications.

Coordinated off site promotions and in house projects •Maintained high profile guest interaction •Trained new hires on the specifications, and procedures of the company •Decreased store comp pay-outs by 15%