You are on page 1of 3

Cynthia G.

Hunter-Kirk
608 Alison Ct.
Nashville, TN. 37217
Ckirk215351@yahoo.com
615-485-8381

Objective: Looking for stable company with opportunities for growth.

Job Target:
Desired Status: Catering Sales Manager
Employment: Golden Corral 3020 Mallory Lane Franklin, TN. 37067
Started: January 2008
Ended: June 2010
Contact: Michael Ralph 270-315-2829
I started with this company as their Guest Services manager with the understanding that you work
in one of their restaurants for 30 days before being sent through training. It is their way of seeing
if you can handle the challenges that come with a buffet style restaurant. After the first 3 days of
working with them I was opening and closing their restaurant. In the weeks that followed I starting
hiring and training their servers, and cashiers. I also began to work in the back of the house. I took
over the cold bar, ordering all produce, handle inventory, filling out production sheets for both am
and pm shifts, and scheduling staff members. I also started processing all the paperwork, entering
inventory, invoices, and billing. They never felt the need to send me through training. They have
been very happy with my performance.

Employment: TGI Fridays 116 Vann Drive Jackson, TN.


Started: June 2006
Ended: Oct 2008
Corporate office 800-374-3287
Contact: Rick Duncan 731-660-1542
Front of the House manager. Dealing with all guest services, hiring hosts, servers, and bartenders.
Staff scheduling, ordering all bar products and bar inventory. I enjoyed this company very much
and would still be with them if I had not moved back to Nashville.
Ps. Just recently found out that my General manger at the time (David) has past away. Rick
Duncan is no longer with the company so I listed their corporate number for you to verify
employment.

Employment: Captain Ds Elm Hill Pike Nashville TN. 37214


Started: November 2002
Ended: May 2006
Contact: John Nevels 615-391-5461
Working for this company is one of the proudest times in my career, starting as their hospitality
manager. Within a couple of months I became their closing manager then I was asked to work in
Research & Development with the President of that department. (Sammy) I was also asked to
attend Ds University which was a wonderful experience for me. I scored 100 on every exam,
learned a great deal about the company, where their products were bought and the people who
founded it I went on to become their Assistant General Manager at the Jackson Tennessee
location. Leaving Captain Ds was to go back into full service management.
Employment: Tony Roma’s West Gate Circle Franklin TN. 37067
Starting: February 2000
Ending: November 2002
Contact: Main Office- District Manager Jeff Turner / Regional Trainer Jackie Grimes / HR Dept.
Laura Parr @ 1-800-286-7662
The Roma Corporation gave me my first management job in the restaurant industry. I was trained
to run all aspects of a full service restaurant. Their training facility is located in Texas and was to
take 9 weeks. I finished the training in 5 weeks. I was taught about each hourly position including
interviewing, hiring, firing, scheduling, and training each staff member. Food preparation, cook
times, portion control, filling out prep sheets and doing daily key item counts, weekly, and
monthly inventories, understanding the P & L sheets, and doing budget reports I received excellent
bar training, from making drinks to counting down the bar, ordering products and dealing with
vendors. The last week of training was spent in the office entering data, processing inventory and
billings. I have a lot of respect for this company and would still be with them today if they had not
closed their Nashville restaurants.

Employment: Ramada Inn / Riverview Inn 50 College St. Clarksville, TN.


Starting: September 1999
Ending: January 2000
Contact: CEO Charlsie Lankford 931-522-3331 ext. 100
My love of hotels was the reason I took the position of Food & Beverage Director. The hotel its
self has 500 rooms, a restaurant that seats 150 guests, a lounge that seats 125 guests that opened
up to restaurant if needed, 8 different banquet rooms the largest seating 500 guests and 1 off site
facility that seats 250 guests. As Director everything came to me for approval and guidance. I had
1 catering / banquet manager, 2 chefs, 1 bar manager, 1 restaurant manager. I held weekly
meetings to discuss upcoming events, room designs, menu preparations, and budgets. All
advertising for the hotel came through me. I hired all entertainment for the lounge and events. I
completely changed the menu adding new foods and beverages. I taught them how to create
revenue through menu planning, rental items and tables designs. Clarksville is a small town with a
low budget so helping clients to plan their event was a huge challenge. I enjoyed this job very
much. It was very demanding and wonderful at the same time. The only reason I left this company
was the drive. It was 1 hours and 30 minutes each way.

Employment: Vanderbilt University Dept of Athletics 22nd Ave @ Jess Nelly Drive Nash, TN.
Starting: August 1988
Ending: September 1999
Contact: Director of Dining Services Frank Gladu / Director of the Stadium Club Mike Leary
615-322-2999
When I started at Vanderbilt University it was to open up a new Training Table called the Hendrix
Room for the Athletic Dept. I was hired by Executive Chef Majid Noori we had worked together
at Specialty Restaurants Inc. They own theme restaurants like 101st Airborne and Crawdaddy’s on
the river. Majid and I opened the training table in the summer of 1988. We handled of the athletic
dept. student meal plans as well as catered all their events. I worked in the Hendrix room for 4
years during which we were voted “Best Training Table in America” by Sports Illustrated 3 years
in a row. I was promoted to the Stadium Club as the co-manager. Being the Assistant Manager of
the Stadium Club was a great honor to me. Our club sat on top of an 80,000 sq.ft parking garage
that we managed. The banquet room was 11,000 sq. ft. that over looked the football field. We sat
seat 950 people and 2500 standing. The Club was built for the Alumni members to use before the
games as well as after. We were also open for public use and held over 320 special events each
year. My job was to handle all club members, meet with clients, plan their event, and hire the staff
that was needed, do their billings and monthly reports. It was the most fantastic job I have ever
had. Our dining services won many awards during the time I was with them. I am very proud to
have been part of the team. Our awards were The Silver Spoon, The Mind to Visionary, and The
Ivy Award.

References:
Professional: Michael Ralph 270-315-2829
Professional: Frank Gladu 615-322-2999
Professional: Charlsie Lankford 931-552-3331 ext 100
Personal: Mike Cropper 615-586-1570
Personal: Karen Pluhar 615-753-0257
Personal: Chelsea Hunter 615-578-5981

Skills:
Restaurant Management
Catering & Special Events Management
Office Management
Mircosoft Certified

You might also like