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Barry A.

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.

2006-2007 The Duquesne Club


325 Sixth Avenue
Pittsburgh, PA
One of the nation’s premier City Clubs, seating capacity up to 1,600

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.

2004- 2006 Tasca Navarre


2623 Penn Avenue
Pittsburgh, PA
150-seat Spanish Tapas bar & restaurant facility

General Manager/ Head Chef


` Senior Manager & Head Chef responsible for the opening and operation of
Spanish Tapas bar and Restaurant in Pittsburgh Strip District.
• Coordinated the demolition and subsequent remodeling of bar and restaurant facility.
• Worked with Building Inspectors, Fire Marshall, Master Plumber, Electrician, &
Health Department to insure conformity to various regulatory & municipal building
codes.
• Purchased and supervised the installation of standard and custom equipment.
• Researched and designed specialized Spanish Tapas menu, formulated all
recipes & trained kitchen staff in execution.
• Responsible for all staffing activities. Recruited and hired Kitchen, Bar, & Wait
staff.
• Led Procurement activities for foods, beverages, and operating supplies.
• Developed Catering and Banquet Business.
• Led Coordination of Grand Opening.
• Worked with facility owner to control P&L.

1998- 2004 Mojo Bay Bar and Bistro/ Gator’s Saloon


4624 Liberty Avenue, Pittsburgh, PA
100-seat Casual theme sports bar & restaurant facility

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.

1991- 1997 Roland’s Seafood Grille


1904 Penn Ave. Pittsburgh PA
250 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.

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

1987- 1990 Maggie Mae’s Railhouse


Monroeville, PA
280 seat bar/restaurant facility

Assistant Kitchen Manager


• Assisted in the design, development, and opening of restaurant
• Operated kitchen during peak business hours.
• Assisted in menu planning and development.
• Performed front of the house management duties as required.

1983.1987 Red Bull Inn


Monroeville, PA
300 seat bar/restaurant facility

Assistant Kitchen Manager and Line Cook


• Interviewed prospective kitchen employees.
• Operated kitchen during peak business hours.

Education

• 1983 Norwin High School / Diploma


• 1983 Red Bull Inn / Kitchen Operations Training Program
• 1987 Maggie Mae Railhouse / Kitchen Operations Training Program
Restaurant Management Orientation

Professional References

References furnished upon request.

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