Wayne Brown Email & Phone Number

Goshen, Oh

--Handle daily business operations, train sales staff on retail & range SOP’s and direct engagement with customers to uncover needs and supply expert recommendations for products and services.--Work with Microsoft Office Suite, Magento Software, Quickbooks and implementation of custom POS system software--Provide historical and mechanical expertise for trade-in negotiation, insurance/estate valuation as well as providing technical firearm information as required by customers--Administer detailed record-keeping practices to streamline inventory audits and maintain ATF regulation compliance --Achieved NRA Range Safety Officer certification in 2017.

Onling Guns

--Retail firearm business and gunsmithing shop opened in 2013. --Carefully managed the inventory within the budgetary constraints, established relationships with numerous vendors, kept accounts closely monitored,--Conducted inventory audits and improved record-keeping practices to ensure ATF compliance--Direct customer relations, resolving issues in a timely manner balancing customer and business needs, creating brand loyalty. --Providing exceptional and intelligent customer service to increase referrals and repeat customers--Historical knowledge, technical expertise and mechanical evaluation skill utilized in the negotiation of trade-ins and the appraisal of firearms for both estate and insurance valuation. --Gunsmithing technical skills include troubleshooting, work-order triage, sourcing parts, customization, direct part replacements, woodworking & re-finishing, optics zeroing, building AR-15's and minor machining

Loveland, Ohio

--Direct kitchen operations and food production; maintain specific inventory sheets monitoring food cost--Ordering supplies from purveyors, food delivery verification and prompt resolution of issues/inconsistencies--Worked with all kitchen staff to champion food safety, recipe consistency, portion control and plate presentation

Milford, Oh

--Aided in the fabrication of printing press chillers--Performed on site installation, repair and maintenance of industrial equipment including HVAC and combustion equipment--Gas and hydraulic pipe fitting, electrical wiring and ventilation --Utilized blueprints, wiring diagrams, piping schemas and engineering specificationsLogged daily work sheets detailing time and material records

Mariemont, Ohio

Saute Cook:--Prepared pastas, meats, seafood and sauces in a variety of international cooking styles--Developed new recipes for specials, some of which became popular additions to the regular menu--Assisted the Sous Chef with preparation and service of on-site banquets and private parties up to 60 seatsBroil Cook:--Butchered fresh cuts of meat and fish for lunch and dinner service. Expertly cooked meats to temperature --Communicated with FOH staff to accurately expedite meals and accommodate dietary needs of patrons

Colorado Springs, Co

--A two man BOH operation, Chef Henri & myself, producing for the restaurant 6 days a week--Produced French Bistro style cuisine for a 40 seat restaurant, catering for on-site parties, holiday menus and wine tastings--Menu featuring locally sourced and freshly butchered meats including lamb, veal, buffalo and duck complimented with organic seasonally inspired ingredients for vegetable cookery, production of soups, stocks, glaces, and sauces--Baked fresh bread daily and made in-house desserts including pastries, confections, ice cream & sorbets and souffles

Colorado Springs, Colorado

THE PENROSE ROOMGarde Manger Cook:--Set up new restaurant equipment for production after a total renovation --Led team of 3 in the garde manger station, responsible for training, food production and presentation --Maintain volume of mise en place for dishes, scratch salad dressings, cold soups, charcuterie meats, cheese service, prepping fresh seafood and creating interesting amuse bouche daily.--Focus on utilizing excess ingredients and minimizing food waste in the kitchen THE SUMMIT RESTAURANTPrep Cook:--Ordering, receiving and stocking food deliveries, maintaining inventory records--Making stocks, soups, and sauces. Prepping meats, fresh seafood, poultry, vegetables, and garnishes --Worked on garde manger station and assisted in the pastry station during evening dinner service.

Cincinnati, Ohio

-- Team member of a 3 man station implementing the preparation of charcuterie items, salads, cold appetizers and fresh seafood. --Ensured that all members of station are thoroughly prepared for service and that every dish is made with precision and speed according to chefs expectations. --Daily creation and presentation of various amuse bouche to accentuate the menu. --Artisan cheese and bread service for both the restaurant and private parties. --Assisted the pastry station towards end of dinner service.