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HomeMy WebLinkAboutPANTHEON LLC 2 OF 5Frank Talerico was born in Italy and came here as an immigrant. He grew up in a modest household and did not have very much. Having been exposed to the restaurant industry at the age of thirteen, Frank opened his first restaurant at the age of twenty in Michigan and sold it. He moved to Florida in 1991 and opened his first three Hungry Howie's Pizza franchises. He eventually sold them and made a generous profit by the age of twenty. In addition to managing three stores, he was able to invest in several real estate properties. He acquired close to one hundred residential properties within nine years. In September of 2000, Frank sold all his pizza shops and pursued real estate full time. By 2004 Frank made the decision to purchase the Ocean Manor Beach Resort Hotel (located on the Galt Ocean Mile) out of the bankruptcy process. One hundred room resort. Frank began adding his own individualized touch to Ocean Manor by opening Casa Calabria, now one of South Florida's highest rated Italian restaurants. In 2018, Frank created and designed his newest Italian Restaurant, Piazza Italia located on Las Olas Blvd which quickly became one of Fort Lauderdale top restaurant and ultra -lounge. ■ „ ■ ¢: |_� ■� ■ ©■?.»:■- 4 f , ■_� .,::®# along the historical \_t Ocean Mile,, Bamboo BeachBar features _ made to ordermenu. best ©place ■ visit, ! beach with funand !h<,n the sand. Bamboo Beach Tiki Bar is of the Ocean Manor Resor A/here the famous JohnnyCarson = f# home. From delicious °_t■ ®_, pizzas, he best CheeseburgertLauderdale, The Bamboo Club t Tiki Bar staff is ommi . :■, excellent - From their specialty-: t_t■ your favorite 11111 Jill, ■-,-■.-,� -�, ,_©-■-- _- .,.@ « ■ � � »_. .,. like it.<, • 2straightt,.- beach?Bamboo Beach , t Tiki ,_ ,� . #f�:f » :f # f ■t.:°,.,.�:,.fl:f §, <f ,l�:» < .,. a IN avorite drink and _© Enjoy _ fun4illed day or _ romantic evening■e a° ,,.»<f ■ _— ■-< lesort Hotelguests and norillllihotel guests. �r.:rsrurur= Going to Italy year after year visiting family, Frank would be taken by family to Piazza all over Southern Italy. Just like today's time Piazzas continue to be the social place of gatherings where you will find authentic Italian restaurants, bars, cafes, gelatorias, fresh markets, musicians, and the Arts. Its where locals and tourists come together to enjoy, and the reason Frank built Piazza Italia where the main area of the restaurant features a full authentic Italian menu. The Venetian room, which is more of a formal dining room has a specialty high end menu. The wine, whisky and coffee shop are where you will find a variety of high-end wines, whiskeys, and scotches. The Backyard Veranda is an Italian Oasis that that you can breathe in the fresh outdoor air. Piazza transitions from a restaurant to an ultra - lounge night club with a DJ and Video Jockey to entrain the guests. The Ultra Lounge has become the nightlife hotspot in Fort Lauderdale where the who's, who will be seen. Bahamas tourism industry. A fully trained staff of about fifty people operate a chic )each club/bar serving lunch at day and converts to an outdoor, beach front lining restaurant at night. The Bikini Hut also features full and romantic views of Nassau Harbor. r and night, live entertainment utilizing Bahamian talent is • i • 'f by Tiki Hut. Steel pan players and on weekendsdining is accompanied • • i singers. The intent is to revitalize Bahamian entertainers to be revitalized leading to more involvement in the tourism industry. The response from the public has been tremendous as we attract locals and visitors daily. Tiki is promoting its own version of People -to -People Program with the frequent mixing of tourists and Bahamians. The restaurant is currently ranked third on TripAdvisor for places to visit in Nassau. Coastal Elevator Services, Inc. 7104 NW 72nd Avenue, Miami, FL 33166 Main: (305)469-8964 Fax: (305)884-9907 Toll -Free: (888)750-5070 "Vertical Transportation is our DNA" JUDITH REYES Performance driven, I have dedicated my knowledge since 1997 in turning around failing businesses to operate at its maximum increasing profitability and growth. I specialize in business development implementing high -impact sales strategies to exceed rigorous goals in highly competitive markets. 2016 thru Present° Office Manager/Administrator for Coastal Elevator Services, Inc. In charged of supervising the day -to day management and supervision of our home office operations successfully achieving exceeding sales and margin goals. Directly responsible for the administration and accurate super��ision of all accounts payables/Receivables and expense control procedures including bank account reconciliation Negotiate and enforce collections to recover funds and expedite the clearance, on delinquent accounts Collaborate extensively with external auditors providing in-depth assistance with periodic corporate workers compensation and general liability audits Establish and implement different office routine systems to work more efficiently Compose routine company correspondence Ensure all policies and procedures established by the company are implemented and enforced in a fair and equitable manner Consult and address difficult issues or complaints by customers and/or employees Licensed as a General Contractor in 1994 I purchased the following properties described below in distressed conditions. These properties were renovated and rehabilitated to meet the requirements with the county and ARCA to run as assisted living facilities, Independent Living and Alzheimer's Unit. They were licensed for ALF, LN OR ECC, MHL and OSS. During the period I owned and managed all Four facilities, I changed the demographics and implemented a series of changes that increased the profitability overall. As of today, all these facilities are still operating successfully by the same groups they were sold to. "Grand Court Lakes Assisted Living Facility" located at 280 Sierra Drive, Miami Fl with a 180 -bed capacity was PURCHASED for $1,950,000 on 2003 and SOLD for $10,500,000 on 2013. Property has 5 buildings 5 stories with 180 apartments one and 2 bedrooms. It was renovated to operate as an Independent and Assisted Living Facility licensed for Limited Nursing, Mental Health and Standard license. We served breakfast, lunch and dinner for 150 plus residents in a daily basis. "Grand Court Village Assisted Living Facility" located at 459 Racetrack Road, Pompano Beach Fl with a 205 -bed capacity was PURCHASED on 2003 for $2,800,000 and SOLD on 2013 $4,600,000. Property was renovated to operate an Assisted Living facility and had a wing dedicated for the care of only Alzheimer residents. We served breakfast, lunch and dinner for over 100 plus residents daily. "Alpha, and Omega Assisted Living Facility" located at 410E 24 St, Hialeah with a 48 -bed capacity was PURCHASED for $500,000 on 1998 and SOLD for $1,450,000 on 2002. This facility had lost the licenses and we renovated it as per code to meet criteria to operate as an Assisted Living Facility. "Salmo 23 Assisted Living Facility" located at 277E 4 St, Hialeah with a 24 -bed capacity was PURCHASED for $165,000 on 1997 and SOLD for $ 650,000 in 2002. This Property was unlicensed and was totally renovated as per code to meet criteria to operate as an Assisted Living Facility. Education Associate in Science in Building Construction Management General Contractor in 1994. Technical Proficiencies: Microsoft Word, Excel, QuickBooks ® Objective: aspects. ® Experience: Luis K Jimenez Miami, FL 33166 954-249-8019 Resume Take our company to a higher level of customer service in all Coastal Elevator Services, Inc. Miami, FL Principal (Owner), New Equipment/Modernization V.P (Sales & Installations) 12/2011 to Present Ace Elevator Company Hollywood, FL New Equipment/Modernization Manager (Sales & Installations) 04/20/2009 to 12/2011 Management of New Installation and Modernization Sales and Installations contracts while meeting both customer expectations and profitability measures. Job duties :teaming with the Service Department to develop a profitable customer base through participation at customer meetings & providing technical assistance during the job proposal phase; responding to customer questions, issues & requests; reviewing weekly payroll; overseeing the delivery of safety training & proactively supporting a safe work environment for all employees; scheduling, tracking & managing all New Installation jobs & ordering materials; establishing & strengthening business relationships with G/C and Architects; hiring, supervising, training and the development of the department office and field personnel. Otis Elevator Company New Equipment Manager Miami, FL 01/06 to 03/23/09 Management of New Installation contracts while meeting both customer expectations and profitability measures. Job duties :teaming with e Cl" Sales Departments to develop a profitable customer base through participation at customer meetings & providing technical assistance during the job proposal phase; responding to customer questions, issues & requests; reviewing weekly payroll; overseeing the delivery of safety training & proactively supporting a safe work environment for all employees; scheduling, tracking & managing all New Installation jobs & ordering materials; establishing & strengthening business relationships with G/C, and Architects; hiring, supervising, training and the development of the department office and field personnel. ThyssenKrupp Elevator/South Florida (Try -County) Miami, FL New Equipment Manager 06/01/03 to 03/30/06 Management of New Installation contracts while meeting both customer expectations and profitability measures. Job duties :teaming with the Service and Sales Departments to develop a profitable customer base through participation at customer meetings & providing technical assistance during the job proposal phase; responding to customer questions, issues & requests; reviewing weekly payroll; overseeing the delivery of safety training & proactively supporting a safe work environment for all employees; scheduling, tracking & managing all New Installation jobs & ordering materials; establishing & strengthening business relationships with G/C, and Architects; hiring, supervising, training and the development of the department office and field personnel. Dover Elevator (Miami Elevator Company)/Puerto Rico Miami, FL New Equipment Manager 04/15/99 to 05/30/03 Establish a New Installation Department; build a complete structure of new installations and sales departments. Management of New Installation contracts while meeting both customer expectations and profitability measures. Job duties :teaming with the Service and Sales Departments to develop a profitable customer base through participation at customer meetings & providing technical assistance during the job proposal phase; responding to customer questions, issues & requests; reviewing weekly payroll; overseeing the delivery of safety training & proactively supporting a safe work environment for all employees; scheduling, tracking & managing all New Installation jobs & ordering materials; establishing & strengthening business relationships with G/C, and Architects; hiring, supervising, training and the development of the department office and field personnel. Miami Elevator Company/South Florida (Try -County) Miami, FL New Equipment Manager/Coordinator 04/11/93 to 04/01/99 Manage and Coordinate New Installation contracts while meeting both customer expectations and profitability measures. Job duties : develop a profitable customer base through participation at customer meetings & providing technical assistance during the job; responding to customer questions, issues & requests; reviewing weekly payroll; overseeing the delivery of materials, field coordinate all pre -start work, safety training & proactively supporting a safe work environment for all employees; scheduling, tracking & managing all New Installation jobs & ordering materials; establishing & strengthening business relationships with G/C, and Architects; hiring, supervising, training and the development of the department office and field personnel. • Education /Qualifications: Electronic Engineer -Miami-Dade Community College Miami FL 1989/92 Osha 300 & 500 Safety Training Dale Carnegie Training (Sales &Management) ThyssenKrupp raining (New Installation and Mod Sales and Management) Florida Certificate of Competency (CC1832) Qualifier Elevator Inspector (Q.E.I Certification) i Languages: English & Spanish Available upon request ® Completed Projects: 1. JMA &Associates; Ocean 3, Ocean 4, Beach Club 1, 2 & 31 One Miami, Icon @South Beach, Murano Towers, Murano Portofino, Trump Palace 2 & 3. � 2. Coscan Homes; Trump Towers, Coral Way View Condos. 3. J Milton &Associates; Fountain Blue Towers, Sayan Condo, Kings David Apts, Centerway Apts, T. Tropez. 4. Coastal Construction; Latitude On The River, 2701 Le Jeune, Neo Vertica, 1450 Brickell (15 t Phase). 5. KM -Plaza; South The 5th, W Hotel/South Beach, Carillon Hotel (Phase 2), Marquis, 1100 Biscayne Blvd. ' 6. Moss; "` , J.M.H Parking Garage, Colonnade 2 & 3. 7, CMC; Epic, Downtown Miami 8. Suffolk; Carillon Phase 1, Ten Museum Park. 9. OtfZers; AcqualinaI Sunny Isles Continuum Phase 1, South Beach Plaza Las Americas, Hato Rey, P.R Caribbean Cinemas, P. R T -Site at Turnberry, Aventura Hidden Bay, Aventura One Aventura, Aventura, Peninsula Phase 2 —Aventura Turnberry Village, Aventura Aventura Mall, Aventura Victor Hotel, South Beach Savoy Hotel, South Beach Village Of Merrick Park, Coral Gables �w� / Plantation, FL 33324 954-699-5336 qerll mikecoppola93@gmail.com KILLS ( Labor and Overhead Cost 0 Fire Safety Regulations Estimation a Front of House Management ® Billing and Payment Processing ® Staff Scheduling ® Customer Loyalty a Money Handling ® Restaurant Operation 0 Performance Improvement ® Monthly Inventory 0 Microsoft Excel ® Equipment Maintenance 0 Microsoft Word ® Food Safety and Sanitation ® Menu Pricing and Writing CEH�i�n i,�ts���P 06/2019 to CURRENT ® Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank. ® Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational. ® Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations. ® Reviewed pricing and ordered food ingredients, kitchen appliances and supplies. ® Kept alcoholic beverages well -stocked and organized to meet expected demands. ® Maintained high standards of customer service by staying up to date on bar and menu options and providing effective food recommendations for guests. ® Designed special drink and cocktail offerings on monthly basis as part of seasonal offerings. ® Purchased adequate quantities of food, beverages, equipment and supplies. NAGER 05/2016 to 10/2019 ® Maximized customer service by training staff, overseeing operations and resolving issues. ® Created effective employee schedules maintaining coverage at peak times and minimizing labor costs. ® Closed out cash register and prepared cashier report at close of business. ® Kept alcoholic beverages well -stocked and organized to meet expected demands. ® Kept beer well -stocked as well as Dry goods ® Completed menus i 09/2018 to 91/2018 ® Conducted orientation sessions and organized on-the-job training for new hires. ® Trained new hires to perform cross -training exercises with experienced workers. ® Closed out cash register and prepared cashier report at close of business. ® Created effective employee schedules maintaining coverage at peak times and minimizing labor costs. ® Kept alcoholic beverages well -stocked and organized to meet expected demands. ��D���� 03/2012 fo 06/2016 ® Delivered food to customers at bar and tables. ® Maintained adequate levels of condiments and well -stocked drink stations to keep service flowing smoothly. ® Replaced empty kegs and soda syrups. ® Collected trash, wiped up spills and removed trays to maintain fresh and clean customer areas. ® Stocked all beer, liquor & wine for the bar ® Licensed Management Safe serve 06/2012 1 f /f Fort Lauderdale, FL 33308 1 7542347323 zl lobina_03@hotmail.com ��tw. �F) Cleaning and Sanitation Staff Supervision and ® Scheduling Equipment Repairs Coordination ® Food Storage ® Special Events and Catering ® Equipment Inspection and Coordinating Kitchen Staff Maintenance Signature Dish Creation ® Recipe Development ® Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique. ® Developed menus, controlled food costs and oversaw quality, sanitation and safety processes. ® Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows. ® Scheduled and received food and beverage deliveries, adhering to food cost and budget. ® Generated employee schedules, work assignments and determined appropriate compensation rates. ® Maintained high food quality standards by checking delivery contents to verify product quality and quantity. IEF 02/2010 to 11/2016 ® ,Monitored line processes to maintain consistency in quality, quantity and presentation. ® Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs. ® Verified compliance in preparation of menu items and customer special requests. ® Inventoried food, ingredient and supply stock to prepare and plan vendor orders. ® Collaborated with staff members to create meals for large banquets. QEF 01/2016 to 10/2016 ® Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs. ® Handled and stored food to eliminate illness and prevent cross - contamination. ® Monitored line processes to maintain consistency in quality, quantity and presentation. ® Developed and cooked memorable dishes that brought new customers into establishment. ® Scheduled and received food and beverage deliveries, adhering to food cost and budget. �������` 03/2008 to 02/2090 ® Handled and stored food to eliminate illness and prevent contamination. Monitored ® Monitored line processes to maintain consistency in quality, quantity and presentation. ® Checked freezer and refrigerator prior to each shift to verify correct temperatures. ® Developed and cooked memorable dishes that brought new customers into establishment. �,� 01/2007 to 11/2008 ® Handled and stored food to eliminate illness and prevent contamination. Monitored ® Monitored line processes to maintain consistency in quality, quantity and presentation. ® Checked freezer and refrigerator prior to each shift to verify correct temperatures. ® Maintained well -organized mise en place to keep work consistent. ® Inventoried food, ingredient and supply stock to prepare and plan vendor orders. ® Oversaw grill, stove and oven and cleaned equipment after every shift. HEF 02/2004 to 05/2007 ® Monitored line processes to maintain consistency in quality, quantity and presentation. ® Prepared meals from scratch using authentic, popular recipes to generate repeat business. ® Handled and stored food to eliminate illness and prevent cross - contamination. ® Oversaw grill, stove and oven and cleaned equipment after every shift. SCA I `N Cf.) High School Diploma 7993 Casa ®el Gi®vane, Italia fI�1�" GheT '; •- ies. Le r 7 m ntor, a •- mr.nage cuiinaryteam. Develop .+ • plan menus and daily spei Create prep lists fo Manage food costing• Maintainr da • for food storage,and complianceEnsure with applicable health •. • •: regulations. Establish maintenance and cleaning schedules • equipment, storage, r• r. • work areas. ScheduleParticipate in interview process and selection of kitchen staff. staffand assist in human resources processes as needed. mptollo@gmaiixom I k954)-478-1140 PRO>! ILE • Provide inspired leadership for the organization while supporting worker's conmlunication with the management team. • Make important policy, planning, and strategy decisions. • Assist HR with recruiting when necessary. • Help promote a company culture that encourages top performance and high morale. • Work with the board of directors to determine values and mission, and plan for short and long- term goals. • Identify and address problems and opportunities for the company. EDUCATIONAL TRAINING IPSSAR `Giovanni Marchitelli' September 1991 -May 1993 Villa Santa Maria - Abruzzo, Italy Major - Culinary Arts and Business Management Relevant Courses: Cooking Techniques, Garde Manager, Food Science, Menu Planning and Procurement Graduated: May 1993 Istituto Tecnico Economico "Luigi Einaudi" September 1993 -May 1995 Ortona, Italy Major - Economics Revelant Courses: Intro to Economics,The Money Market and Financial Institutions Graduated: May 1993 PROFESSIONAL EXPERIENCE Assistant Manager Piazza Italia Fort Lauderdale, FL February 2019 -Present • Researching new wholesale food suppliers and negotiating prices • Calculating firhire needs in kitchenware and equipment and placing orders, as needed • Managing and storing vendors' contracts and invoices • Overseeing restaurant staff performance, ensuring quality dining • Arrange proper onboarding for new employees (scheduling trainings and ordering uniforms) • Monitor compliance with safety and hygiene regulations del ver La Dolce Vita, Fort Lauderdale, FL IViay 2014 - February 2019 Taking customer's An and drink orders Collaborating with the kitchen and bar staff for prompt and correct delivery of orders Memorizing the menu and recommend appetizers, meals and drinks hom restaurant wine stock Delivering a memorable dining experience by resolving all customer issues promptly Setting tables and rearranging the dining area to accommodate larger groups and prepare the r-esta�.u•ant for special events. CI+��/Operations 11'Iaua�er Vizi e, Virtu Ristorante- Tolle, Italy h1ay X006 - AI3rIl X014 I��lanage the restirruants resources. Negotiate or approve agreements and contracts for the restam ant. Manage restaurant's organizational structure Serve as the restaurant primary spokesperson. • Oversee food preparation, checking that all kitchen staff are performing their duties Monitor equipment quality and order new equipment as needed • Anticipated the needs of the kitchen by ordering food and supplies for the restaurant ® Develop and uphold the company's culture and mission/vision. lP>�>I�S01�1AL: SICIIIL.S • Strong organizational shills and time management; ability to manage a diverse range of simultaneous projects ® Ability and willingness to deliver tasks within time constraint schedules ® Successful critical thinker e Ability to resolve conflict in a professional manner that demonstrates civility in the workplace ® Knowledge of Positottch Software According to a study completed by Scallan et. al. in 2011 there are approximately 48 million foodborne illnesses per year resulting in 128,000 hospitalizations and over 3,000 deaths. According to another study completed by Greig et. al. in July 2007, an analysis of foodborne illness outbreaks from 1927-2006 found that over 61% of the outbreaks came from food service facilities and catered events, and another 11%are attributed to schools, day care centers and health care institutions. The two most frequently reported risk factors associated with these implicated food workers was bare hand contact with food, and failure to properly wash hands. The people most at risk for a foodborne illness are very young children, elderly, pregnant and nursing women, and anyone who is ill, recovering from an illness or who has a weakened immune system. Although they may be most at risk, anyone can get a foodborne illness. Why do YOU have to complete this Food Worker Training Program? The answer is simple. YOU, THE FOOD SERVICE EMPLOYEE, HAVE THE GREATEST IMPACT ON FOOD SAFETY. Learning and understanding these simple food safety guidelines can significantly decrease foodborne illness. 2 EMAIL APPLICATION TO: jobs@thePiazzaltalia.com Piazza Italia is an equal opportunity employer dedicated to a policy of non-discrimination in employment. We consider applicants for all positions without regard to race, color, age, sex, religion, handicap, national origin, disability, veteran status or any other legally protected status. PERSONAL INFORMATION NAME PRESENT ADDRESS: PERMANENT ADDRESS: SOCIAL SECURITY #: ARE YOU AT LEAST 18 YEARS OLD? PHONE# -HOME CELL EMAIL ARE YOU LEGAL AGE TO SELL ALCOHOL? ( )YES ( ) NO ARE YOU LEGALLY ELIGIBLE FOR EMPLOYMENT IN THE US? ( )YES ( ) NO (Proof of US Citizenship or immigration status is required if hired) ARE YOU A VETERAN? ( )YES ( ) NO HAVE YOU EVER BEEN CONVICTED OF A CRIME ( )YES ( ) NO IF YES, STATE THE NATURE OF THE OFFENSE AND DISPOSITION OF THE CASE, INCLUDE DATES AND PLACES. (The existence of a criminal record does not constitute an automatic bar to employment) LIST ANY SPECIAL SKILLS OR TRAINING EMPLOYMENT DESIRED POSITION APPLIED FOR ( )HOST/ HOSTESS SALARY DESIRED ( )SERVER ( )COOK ( )DISHWASHER ( )BARTENDER ( ) BARISTA DAYS/HOURS AVAILABLE TO WORK MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY ( )AVAILABLE ANYTIME ARE YOU WILLING TO WORK OVERTIME? ( )YES ( ) NO WEEKENDS? ()YES () NO HOLIDAYS? ( )YES ( ) NO HAVE YOU EVER APPLIED WITH PIAZZA ITALIA BEFORE ( )YES LIST ANY FRIENDS OR RELATIVES EMPLOYED BY THIS COMPANY ( ) NO IF YES, WHEN? ARE YOU CURRENTLY EMPLOYED? ( )YES ( ) NO IF SO WHERE �UCATION HIGH SCHOOL: 1 2 3 4 DID YOU GRADUATE? ( ) YES () NO NAME: LOCATION: COLLEGE: 1 2 3 4 DID YOU GRADUATE? ( )YES () NO NAME: LOCATION: OTHER: 1 2 3 4 DID YOU GRADUATE? ( )YES () NO NAME: LOCATION: WORK HISTORY (please begin with most recent) 1. Company Dates of Employment: From Job Title Describe duties briefly: Specific reason for leaving: _ Company Dates of Employment: From Job Title Describe duties briefly: Specific reason for leaving: _ Company Address: Dates of Employment: From Job Title Describe duties briefly: Specific reason for leaving: _ Company To To Phone No. with Area Code i City/State/Zip Salary: Beginning Supervisor's Name & Title Phone No. with Area CodeL City/State/Zip Salary: Beginning Supervisor's Name & Title Phone No. with Area Code City/State/Zip Salary: Beginning Supervisor's Name & Title Phone No. with Area Code Endin Endi Endi Address: City/State/Zip Dates of Employment: From To Salary: Beginning Ending Job Title Supervisor's Name & Title Describe duties briefly: Specific reason for leaving: PERSONAL REFERENCES 1. NAME ADDRESS PHONE W RELATION YEAS AQUAINTED Address: Address: 3. 2. NAME PHONE #: 3. NAME PHONE #: ADDRESS RELATION ADDRESS RELATION PLEASE READ AND SIGN PAGE 3 YEAS AQUAINTED YEAS AQUAINTED AUTHORIZATION & AT -WILL EMPLOYMENT AGREEMENT (please read carefully, then sign and date below) I certify that I have personally completed this application. I declare that the information provided in this employment application is true and complete and I understand that any false information or significant omissions may disqualify me from further consideration for employment and may be justification form my dismissal from employment if discovered at a later date. I agree to immediately notify this company if I should be convicted of a crime while my job application is pending or during my employment, if hired. I authorize this company to make an investigation of all information contained in this employment application and I release from liability all companies and corporations supplying such information. I understand any false answers, statements, or implications made by me on this application or other required documents shall be considered sufficient cause for denial of employment or discharge. I specifically authorize and direct my current and former employers to supply employment-related information to this company and do hereby release my current and former employers from liability for providing information to this company. Upon termination of my employment for whatever reason, I release this company from all liability for supplying any information concerning my employment to any potential employer. I authorize this company, if applicable, to request a copy of my credit report, motor vehicle driving record, and any other investigative report deemed necessary through various third party sources. As required by law, upon request within a reasonable period of time, I will be notified as to the nature and scope of such investigations. I hereby agree to submit to any drug test required of me, whether prior to my employment or if employed by this company at any time thereafter. If requested, I will take apost-job offer physical examination and my employment, in the event I receive medical treatment for any condition, including a physical, psychological, emotional, or psychiatric condition that is job-related, I hereby authorize the limited release and exchange of such medical information relating to my condition between the treatment provider and a company -designated physician. AT -WILL EMPLOYMENT AGREEMENT I understand and agree that nothing contained in this application or conveyed during any interview is intended to create an employment contract between the company and me. In addition, I understand and agree that if you employ me, in consideration of my employment, my employment and compensation will be at -will, for no definite period of time, and may be terminated at any time, for any reason, or for no reason at all. I understand that only the company's President is authorized to change the employment -at -will status and such a change can only be done in writing. I have read, understand, and agree to the above. SIGNATURE: NAME (please print) DATE: THIS COMPANY IS AN EQUAL EMPLOYMENT OPPORTUNITY EMPLOYER. WE ADHERE TO A POLICY OF MAKING EMPLOYMENT DECISIONS WITHOUT REGARD TO RACE, COLOR, RELIGION, SEX, SEXUAL ORIENTATION, NATIONAL ORIGIN, CITIZENSHIP, AGE OR DISABILITY. WE ASSURE YOU THAT YOUR OPPORTUNITY FOR EMPLOYMENT WITH THIS COMPANY DEPENDS SOLELY ON YOUR QUALIFICATIONS. THANK YOU FOR COMPLETING THIS APPLICATION FORM AND FOR YOUR INTEREST IN OUR BUSINESS. Introduction 2 Section One 3 PROFESSIONAL HYGIENE Hand Washing 3 Glove Use 4 Reporting Illness 4 Open Wounds 4 Nails, Jewelry, Clothes S General Hygienic Practices S Section Two 6 FOODBOURNE DISEASE PREVENTION Potentially Hazardous Foods (PHF) 6 Hazards to Food 6 Biological Hazards 7 Physical Hazards 8 Chemical Hazards 9 Food Allergens 9 Section Three 11 FOOD SAFETY FOR PREPARING AND SERVING FOOD Time and Temperature Control 11 Purchase Food 11 Food Storage 12 Prepare Food 13-1S Section Four 16 FOOD SAFETY FOR CLEANING AND MAINTENANCE 16 Clean and Sanitize 16 Facility Maintenance 1849 GENERAL MANAGER RESPONSABILITIES • Recruiting, hiring, and training all restaurant staff, including servers and hosts • Scheduling employees to ensure shifts have proper coverage • Streamlining the restaurant processes to improve the guest experience • Monitoring restaurant finances, including sales and expenses • Enforcing food handling regulations and other guidelines to increase guest safety • Promoting the restaurant and finding ways to bring in more customers • Handling customer complaints • Completing necessary paperwork, such as sales, inventory, and staff attendance reports • Making sure the restaurant has all supplies necessary ASSISTANT MANAGER RESPONSABILITITES Open and close the restaurant Hire, train and mentor new staff members • Schedule shifts and assign table sections to waitstaff Resolve customer questions and complaints professionally • Conduct payroll activities accurately and on time Ensure the restaurant follows health and safety regulations Place orders for ingredients, utensils and equipment as stock is depleted or damaged Source better deals on resources and equipment as needed Record all income and expenses, make sure cash registers are balanced at the end of every shift Assist General manager with duties he needs completed Ceiling HH Music - 7pm Dinner Music Floor plan Sidework sheet Lighting (Fountain Check reservations 86 items + Special's Bathroom check Venetian Room check Lights -off ili Ceng-off Ropes &Banner -inside PM Marketplace - lock up Vineyard door +music off Leave bathroom supplies House cashout Lock doors MUSIC Lights Ceiling Floor plan 86 items HH Music Floor plan Sidework sheet Lighting MID Check reservations 86 items +Special's Bathroom check Venetian Room check Music Lights Ceiling PM Lock doors Leave bathroom supplies House cashout Lock doors S1 D LWO R, K (AM) Make coffee & tea. Set up tables. Male sure they're all sturdy. CI Polish &put away left over glassware. C] Refill water bottles. Roll left over silverware. 3 Marking trays for each station. Prepare cheese plates w/ graters for each station. Stock each station with oil &vinegar, pepper, table salt, red pepper, app plates & roll -ups. • Polish and re -stock glassware. Organize stations. Re -stock marking trays. Bring out candles for following shift. i I I q; I -Am Polish &roll silverware. Polish &put away glasses. Fill oil &vinegar, pepper mills, table salt. Re -stock sugar caddies. Vera Water bottles -clean &refill. Empty wine buckets. Return clean drink trays to bar. Re -stock printer paper &Marking trays. organize all stations. Bread station. Empty coffee &tea. Re -stock coffee station. (Clean &return espresso handle) Put away cheese. Clean graters. Wrap red pepper. VINEYARD: Wipe down, re -stock &bring cart inside. IN lk, = i mm CLOSERS: Candles. Complete unfinished sidework. DATE :.....:.... CLOSER: bitmahmeAm onfirm tonight & tornorrow's reservations. AM Assign servers on Open i abie. �®ok tl�rou�h reservation n®tes for Vii=�'s �. table preferences. �oilect &wipe down menu's. Assign servers on Open 1�al�le far �IVI shift. Assign reservations to tables. Check reservation notes thoroughly. !)IDLWURK pM Chi 'IMcm tI80 l m. i �. marijus Til<e U I CLZ) . Re -stock dishes. Re -stock Steak knives & cocktail forks. Re -stock Printer paper. Wipe down entire station. Meatballs & sauce. Bread station. Empty dirty linen bag. Candles Collect & charge. Bring in chairs & banner.