Floyd Saley — View Profile

Bud profile
Last Position:
KM/Assistant Food&Beverage Manager
Last Employer:
VPN / Hawk's Eye & The Chief Golf Resorts. Bellaire, Mi.

floyd saley

chef , food and beverage manager

10+ years experience
Desired Salary: $41-50k
GET TO KNOW ME:

I LOVE THE FOOD and BEVERAGE FIELD.I have nearly 30 years experience in Fine and Casual Dining.
The bulk of my experience was in the Detroit area.
I have known since day one that I would be a Chef /Leader in the food service industry.
I have moved to Central Florida to find a more solid work environment long term.


Thank you !
Floyd A.(Bud) Saley

Work Experience

Position Company Dates
KM/Assistant Food&Beverage Manager  VPN / Hawk's Eye & The Chief Golf Resorts. Bellaire, Mi.  2008-2009 
In charge of Food service at both properties.
Ordering , Costing , Hiring , Menu creation ,
Marketing and booking of events.
I was successful in reducing losses by nearly $20,000 from previous year while maintaining high quality standards.In my time there I was responsible for an increase in food quality ,increased revenue and guest confidence.That was done by using good buying and negotiating skills, proper training as it pertains to fully utilizing food products.

 
Position Company Dates
KM / General Manager  Gio's Italian Trattoria  2007-2008 
Hired to be a leader and revitalize profits for a restaurant that had been lacking in food quality and customer confidence.Tools I used to achieve company goals included : New menu direction,Proper purchasing techniques,proper training and following recipes that had been formulated. Writing checks to purveyors, hiring ,overseeing staff ,food ordering ,production and restaurant maintenance were all apart of my daily tasks.
 
Position Company Dates
Sous Chef  Shanty Creek Resort Bellaire , Mi.  2006-2007 
I was hired here to be on a staff specifically
hired to bring back quality to a resort that had lost their edge in recent years.My plan in which I had achieved, was simple ;Take charge of choosing nightly specials,proper portioning techniques and holding all staff responsible for their actions. I had a staff of 12 people. With guidance from my Executive Chef Gianfranco Munna I was able to far exceed the expectations that were set for me.
 
Position Company Dates
Chef D' Cuisine/Banquet Chef  Grand Traverse Resort and Spa - Acme , Mi.  2005-2006 
I was Chef D' Cuisine in charge of fine dining Restaurant and was soon promoted to Banquet Chef D' Cuisine where I was a leader in creating a new Banquet menu with standardized recipes and complete cost extensions. Yearly revenue 1 mil. to 1.5 mil.yearly.I was successful in increasing food quality ,coming in or at budget many months, food cost in the area of 22% and creating a more relaxed work environment using techniques I had previously been successful.
Although I very much enjoyed this company I had a real chance to open my own place and I
chose to pursue that opportunity.  
Position Company Dates
Kitchen Manager  The Rowe Inn - Ellsworth , Mi.  2004-2005 
In charge of all kitchen operations, including
ordering , menu planning and menu creations for all special events.I held a very high approval rating with the guests at this French Country Inn from the work I had done with the freshest ingredients the area had to offer including fresh wild game.With proper portioning strategies and buying techniques I was able to maintain a food cost at 23%
 
Position Company Dates
Co-Chef   Folgarelli's Gourmet Market- Traverse City, MI.  2004-2004 
It was understood that this job was a stepping stone for me until I found a restaurant Chef's position. Daily Specials , Making of specialty subs , Made fresh soups and stocks.I also had much interaction with the public when I worked the deli case.I can not say enough positive things about the people I worked with at Folgarelli's and the owner. 
Position Company Dates
Cook Lunch  Big Buck Brewery&Steakhouse - Gaylord ,MI.  2003-2004 
At the time this was my part time AM job.I worked the oven/sautee' station. Daily food inventory, prep and service.I also assisted other employees that needed help with their daily tasks.  
Position Company Dates
Private Chef  Black River Ranch - Onaway,MI  2003-2003 
At this exclusive hunting and fishing ranch I was in charge of PM food service which included weekly chages in my menu based on feedback from membership and member requests
I also did items that were a step above weekly choices. I was told by management staff
if they were able to pay me to be in charge of all meals I would have a job for as long as I wanted. 
Position Company Dates
Kitchen Manager  Spinnackers Restaurant - Alpena , MI  2002-2003 
Given position by hiring owners to increase food quality and revenue which I was successful in doing.The business was sold in February to a man from the area who discontinued all wages and offered new/lower wages to the employees wishing to stay including myself, being very new to the area I accepted a much lower wage.  
Position Company Dates
Executive Sous Chef  Renaissance Club/Club Corp -Detroit,MI   1999-2002 
I was in charge of all a la carte production ,training, daily line-ups,special events and member requests. I also assisted the Executive Chef in menu creations, food cost extensions and I taught cooking class to members.I was voted Back of the House employee of the year although I was management staff.Chosen to be liaison to members in the dining room during dinner service.I had an extremely good relationship with all of the members their.I moved from this job to live closer to my young daughter in Northern Michigan  
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