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