Lynch
352 South Evaline Street
Pittsburgh, PA 15224
412-277-0297
Objective
Targeted Positions: Restaurant General Manager/Head Chef, Kitchen Manager, Food &
Beverage Director
Summary
Over 20 years of Restaurant, Kitchen Management, and Operations experience
in a variety of settings from 100 seat facilities to 1,600 seat operations.
• Staff Management: Recruit, interview, hire, train, and discipline as
necessary.
• Procurement: Order all food, beverage, and operating supplies, develop
relationships with vendors. Implement food/beverage cost control programs.
• Restaurant/Kitchen Design: Assist in restaurant layouts. Design kitchen
layouts. Order and supervise the installation of line equipment. Assist in
Remodeling Projects.
• Menu Planning and Implementation: Researched, developed and executed
new menus for three operations.
• Business Opening: General Manager & Head Chef for opening new facility.
Responsibilities included facility design, construction supervision, staffing,
menu design, & coordination of grand opening.
• Business Expansion: Expanded operations by developing catering
businesses that served large parties, daily lunch deliveries, festivals,
demonstrations, and competitions.
• Operations: Performed front of the house management duties, Operate
kitchens during peak business hours, direct and supervise kitchen employees.
Work Experience
2007-Present Roland’s Seafood Grill
1904 Penn Avenue
Pittsburgh, PA
600 seat bar/restaurant facility specializing in seafood
Kitchen Manager
• Responsible for menu planning and execution.
• Responsible for the ordering of all food, beverage, and operating supplies.
• Maintained the required staff including Recruiting, Interviewing, Hiring, Training
and Termination.
• Responsible for the planning and running of catering services to many large
parties and events.
• Performed kitchen operation and various front of the house management duties.
• Gained a vast amount of knowledge in the purchasing, handling, and preparation
of fresh seafood.
Chief Steward
Senior Manager responsible for stewardship activities to support daily operations.
• Report directly to the Executive Chef & General Manager.
• Responsible for 30-member staff in a Union environment. Conduct recruitment, hiring
& terminations.
• Control $1 million inventory including flatware, stemware & specialty items.
• Manage the set-up of banquets, private parties, and catering off-site.
• Maintained continuity of daily operations during a $5 million kitchen renovation.
Kitchen Manager
Senior Manager responsible for all aspects of kitchen operations and directing the
development of a large catering operation to serve local businesses and events.
• Developed and implemented a new menu resulting in increased traffic and
reduction in food costs.
• Responsible for the ordering of all food, beverage, and operating supplies.
• Built relationships with vendors to lower costs, reduce lead-times, and improve
overall level of service.
• Developed the staff including Recruiting, Interviewing, Hiring, Training and
Termination.
• Responsible for the development of a large catering operation serving local
businesses, parties, and events resulting in a 30% increase in sales revenue.
• Performed kitchen operation and various front of the house management duties.
• Assisted with the remodeling and transformation from Mojo Bay to Gator’s
Saloon.
• Designed kitchen layout, purchased line equipment, supervised installation of
equipment.
Kitchen Manager
• Responsible for menu planning and execution.
• Responsible for the ordering of all food, beverage, and operating supplies.
• Maintained the required staff including Recruiting, Interviewing, Hiring, Training
and Termination.
• Responsible for the planning and running of catering services to many large
parties and events.
• Performed kitchen operation and various front of the house management duties.
• Gained a vast amount of knowledge in the purchasing, handling, and preparation
of fresh seafood.
1990.1991 Kangaroo’s
McKnight Road, Pittsburgh, PA
300 seat bar/restaurant facility
Kitchen Manager
• Responsible for the ordering of all food, beverage, and operating supplies.
• Operated kitchen during peak business hours.
• Assisted in staff management as required.
• Assisted in the opening of the restaurant including the design of kitchen layout
and ordering of line equipment
Education
Professional References