Michael Pawlowski7603 Little Thicket CtCypress, TX 77433832-452-0972pawlowskimichael@att.netSkilled multi-unit leader with 20+ years of experience in culinary and operations management. I am a solution minded, results focused leader that is skilled in business strategy, operational excellence, and information analysis. I am looking for a position where I can influence a team to exceed expectations, increase profits and reduce costs through organization, communication, and teamwork.Inventory, ordering, purchasing, systems, and financial analysis.BOH operations, equipment, and layoutHigh volume, multi-unit experience Communication, feedback, and follow-upMeeting deadlines and exceeding expectationsAbility to lead a large team and new store openingsExperience03/2015 – 03/2020Director of Culinary Operations / Star Cinema Grill, Houston TXResponsible for all store openings, KM development, inventory, reporting, kitchen design and all BOH systems and SOP’s. Developed inventory system and monthly reporting which helped generate 10-12% improvement to profit. Developed a rewards program for the company which enabled managers to increase their pay up to 10%, through achievement of KPI’s and quarterly goals11/2013 – 03/2015Senior Kitchen Manager / Grand Lux Café, Houston TXOpening BOH operations manager responsible for daily production and execution. Scheduling, planning, culinary workshops, and weekly inventory. Helped the team maintain food costs within or under café goals. Responsible for additional equipment, small-wares, and all BOH scheduling and templates through hotschedules.11/2009 – 11/2013Executive Chef / Brio Tuscan Grille, Houston TXResponsibilities including opening new locations and operating the City Center location. Mentored 2 sous chefs in systems, production, and operations. Exceeded new store opening budget by 2 million dollars in sales. Helped maintain sales of more than 7 million dollars through catering, delivery and a la carte operations.08/2008 – 09/2009Executive Chef / Houston National Golf Club, Houston TXImproved quality of all food items and execution. Streamlined inventory, ordering, and production systems. Helped develop daily and banquet menus. Executed events from 10 to 1000 guests. Events ranged from outside catering, weddings, golf outings and club events.09/2007 – 8/2008Senior Kitchen Manager / Hard Rock Café, San Antonio TXOperations manager responsible for ordering, production, scheduling, and inventory. Maintained café standards of food cost and labor through daily systems and routine. Developed new standards for line checks, timelines, and banquet execution.10/2003 – 09/2007Executive Sous Chef / Maggianos Little Italy, Houston TXOpening Chef executing production for restaurant. Responsible for daily ordering, production, banquets and a la carte dining service. Helped develop carryout system that is still used to this day. Member of Brinker 5 Star management team.Associates Degree of Culinary Arts Culinary Institute of America, Hyde Park NY, November 1998
