Rhianna J.

Roman
72 Annandale Rd
Pasadena, CA 91105
619.947.3030 / rre4a946@westpost.net
Summary:
Skilled chef, food service and kitchen staff manager with broad experience in FO
H/BOH and union staff management.
Experience:
06/10 - 11/10
Assistant Kitchen Manager, Seeds Market Place, University of Southern California
, Los Angeles, CA
Reported directly to Senior Manager and opened new marketplace facility, the num
ber one revenue generator in the new campus center, and leading revenue generato
r on campus behind residential dining with average sales of $14K-15K daily.
Responsibilities: Prepared marketplace for opening. Developed recipes and costin
gs and executed the launch of five food stations including: rotisserie, sandwich
es, salads, desserts, and sausages. Ensured quality, consistency, and sanitation
; kept accurate inventories and temperature logs. Responsible for overall cost o
f goods and labor; tracked product mix to help with ordering to control costs; r
esponsible for daily ordering for entire unit. Oversaw union staff and student w
orkers with high level of expertise in staff management, particularly that of un
ion employees. Ensured staff was cross trained on each station. Interviewed pot
ential staffers and oversaw culinary tastings for all potential new hires at the
university. Involved in execution of special luncheons for campus directors.
10/09 - 06/10
Assistant Manager, EVK Dining Hall, University of Southern California, Los Angel
es, CA
Reported directly to facility manager and oversaw FOH/BOH staff of approximately
75 for one of two campus dining hall facilities, the primary revenue generator
for hospitality on campus with $7M in annual sales. Responsibilities: Ensured al
l tasks/decision-making complied with union guidelines; certified food quality/l
abeling; accommodated patrons' special dietary needs and addressed concerns/issu
es; managed staffer issues and performance; oversaw PTE worker schedules; mainta
ined budget goals while ensuring business demands were met with adequate coverag
e; managed planning/execution team for monthly theme events; oversaw state healt
h law compliance (current inspection score above 90%). Promoted to position abov
e, to open new campus food facility.
12/07 - 06/09
Partner, Entertainment Representation, Nashville, TN
Took year off from food service career to assist in family business management.
07/07 - 12/07
Executive Chef / Kitchen Manager, McFadden's Saloon, Nashville, TN
Direct responsibility for 10+ employees in BOH, while overseeing several FOH res
ponsibilities. Developed specialty menu items and recipes; ensured quality and
consistency. Completed weekly inventories and all kitchen procurement in line w
ith corporate budget. Worked closely with suppliers to ensure product quality a
nd consistent pricing.
07/05 - 06/07
Trainer, Trophy's Restaurant, San Diego, CA
BOH/FOH duties and responsibilities: training all new employees, running expo li
ne during busy lunch shifts, ensuring guest satisfaction, daily menu status/adds
/changes.
10/04 - 04/05
Restaurant/Banquet Manager, Embassy Suites, San Diego, CA
Oversaw daily operations of restaurant, bar, comp bar, and room service. Banque
t management/ layout and seating design, banquet staff supervision, and banquet
billing. Created weekly schedules for all FOH team members (approx 20 staffers)
. Handled all customer-related concerns/issues. Responsible for weekly liquor i
nventory and procurement. Left position to help launch new restaurant.
03/04 - 10/04
Food & Beverage Director, Hilton Garden Inn, Bakersfield, CA
Responsible for a staff of 15+. Hired to assist with opening hotel; hired all st
aff for F&B department; trained all servers, banquet/dishwasher staff, and line
cooks. Responsible for all FOH, kitchen, and banquet ordering. Planned, created,
and executed dining room, banquet, and room service menus. Maintained accurate
inventories to meet financial goals. Worked manager-on-duty shifts, involving al
l areas of the hotel, plus guest issues.
Education:
March 2004 B.S., Food Service Management, Johnson & Wales University, Providence
, RI; candidate
May 2002 A.A.S., Culinary Arts, Johnson & Wales University, Providence, RI
ServSafe Certified