Edward J. Wickman
18262 Golden Oaks Drive, Jamestown, CA 95327 cell: 209-630-1252 firstname.lastname@example.org
Bio Website: http://www.EdwardWickman.info
Career Qualifications Summary:
Comprehensive experience in diversified restaurant, hotel & casino environments. Highly effective skills in leadership, team building, training, financials, and the overall ability to run large multi-restaurant operations. Extensive Bio of clients: Celebrities, Dignitaries and VIP clients. Excellent guest relations and overall front & back-of-the house capabilities.
Food & Beverage Director: Black Oak Casino Resort, Sonora, CA (10-2013 to present)
Food & Beverage Director: Jackson Rancheria Casino Resort – Jackson, CA (6/09-8-2013)
Executive Chef: Buffalo Thunder Golf Resort & Spa – Santa Fe, NM. (5/08-1/09) Opened the F & B Dept.
Executive Chef: Black Oak Casino – Sonora, CA. (1/05 – 5/08) Opened Phase 2 of the F & B Dept.
Executive Chef: Chinook Winds Casino Resort - Lincoln City, OR. (2/02 – 9/04)
Executive Chef: Merrill Lynch World Hdqtrs / Sodexho - NY (12/98-1/02)
Executive Chef: Home Box Office (HBO) / Sodexho - NY (12/96-12/98)
Restaurant Chef: The Plaza Hotel - New York, NY (7/95-11/96)
Executive/Personal Chef: Mr. Alghanim’s Estate (Billionaire & U.N. Member) - NY (6/94-6/95)
Executive Chef: The Crescent Beach Club - Bayville, NY (6/94-6/95) Involved in the Opening
Sous Chef: Hyatt Regency Hotel, Café Japengo - LaJolla, CA (3/90-6/93) Involved in the Opening
Lead Line Cook: Marriott Mission Valley Hotel - San Diego, CA (11/88-1/90) Involved in the Opening
Effectively managing all facets of Food & Beverage operations including banquet and A La Carte while maintaining the highest quality under fast-paced, high volume conditions including 300 +direct reports and multi-million dollar annual volume, plus 52,000 sq feet banquet & meeting/convention catering
Margin management proficiency Departmental budgeting, menu design, production programs, effective scheduling. Accurately compiling, calculating, processing, and maintaining cost/profit analyses and budgetary requirements.
Purchasing including successfully sourcing, negotiating, and purchasing Hospitality supplies and services including food, alcohol and soft beverage, small wares, linen, capital equipment and projects. Coordination of manufacturer, broker and distributer services including all business reviews. Contract and noncontract agreements
Preparing award winning cuisine, spanning culinary styles like: French Classical, Pacific Rim Cuisine, Italian, Spanish, English Classical, American Regional, Native American and International Cuisine. Various special events for VIP's and Celebrities from wine tastings to themed banquets to off premise promotional events with an annual volume up to 15 million in sales, 6500 meals daily, 5+ Food Outlets
Coaching & Development, Extensive experience in creating and implementing systems of hiring, initial training, supervising, continued training and development opportunities for front and back of the house operations. Consistent approach in mentorship for a variety of levels including community programs with high school students
Artistic Specialties include ice, giant pumpkin and wood carving in addition to a creative eye for prop making and a variety of banquet display design and set up.
Johnson & Wales University Providence, RI. Graduated 5/88