Restaurant manager

To Whom It May Concern; Please allow me to introduce myself my name is Michael Federici. I have been in the restaurant industry for over twenty five years, and have touched every area from dishwasher to GM. My work history is mostly fine dining but early years I was a bartender in some of Florida's greatest resorts from Ft. Lauderdale Hilton to Key West Casa Marina. Later I moved to California where I worked as bartender for Disneyland Hotel. I then followed this with a five years as a Banquet Manager which started me on a management based career. I later trained with Victoria Station restaurants, and became one of their youngest GM's in southern California. I left California to returned to Providence RI. for family reasons but return in 1991, and never looked back. Since then I have worked in the establishments listed on my resume which as you may see are what I have described above. What it won't tell you about is my passion for the industry of service, and my desire to be the best at what I do. I always give a 110% of myself at any job or situation which I am doing at any one time. My recent job at the Ivy was not in management but the reason is not that I did not want to be in management. Quite frankly it was because the money, and hours were right for me at the time. I now feel that it is time for me to return to management I can assure anyone my skills have not been forgotten only heightened by these last few years as a server. My previous positions are GM, Manager, Kitchen Manager, Captain, Server, Bartender, and Sauté cook. Skills include any and all computer operating systems, marketing, inventory control, schedules, hiring, ordering, kitchen manager, sauté cook, and general maintenance of all equipment kitchen, bar etc. I also have great communication skills which I have acquired by listening to people who have trained me in my early school days. Which are basically you lead by example, and education. As a manager I would design, and implement a vigorous training program for all FOH staff to assert their confidence in themselves. I believe when you have a well trained staff any goals set forth can be achieved. I will end here in hopes of speaking to you in person. Thank you for your consideration. Sincerely; Michael Federici

Baggage Porter