Samuel Sumner

Food and Beverage Professional

Location 15h@2xGreater Atlanta Area

Connection 15h@2xConnections 1

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Summary

I was born and raised on a small farm in eastern, N.C. often I refer to the area as "the land of wine and swine." I was introduced to the restaurant industry when I was 21, I took a job as a dishwasher, and quickly worked my way up as kitchen manager. I feel in love with the industry because I was able to have instant gratification for my hard wo... Read more

I was born and raised on a small farm in eastern, N.C. often I refer to the area as "the land of wine and swine." I was introduced to the restaurant industry when I was 21, I took a job as a dishwasher, and quickly worked my way up as kitchen manager. I feel in love with the industry because I was able to have instant gratification for my hard work. I have since worked in all aspects of the field and have continued my education through multiple degrees and titles.

I am currently relocating to the Atlanta, area in search of a new challenge I am well respected and hard working professional who has a proven ability to see through the chaos and analyze problems for quick solutions.

My Dream Job is to be a successful manager with a restaurant group who believes their employees are just as important as the food going out the window.

Work Experience
  • Dining Room Supervisor

    Inn on Biltmore EstateAsheville, NC, US
    Jan. 2015 to Jan. 2016 (12 months)

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    Role & Tasks:

    Oversaw ordering of linen and operational materials for outlets; Planned weekly scheduling of staff with regards to forecasted occupancy, scheduled events, and labor percentages; Organized weekly payroll; Executed monthly China, Glass, and Silverware Inventory.

    Awards:
    Nominated Supervisor of the Quarter, Twice!
  • Room Service Manager

    Inn on Biltmore EstateAsheville, NC, US
    Jan. 2014 to Jan. 2015 (12 months)

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    Role & Tasks:

    Delivered Four Star/Four Diamond service to guests; Managed and Trained staff with emphasis on Coyle & Forbes standards; Delegated staff to deliver orders and amenities in a timely manner;Resolved guest opportunities by providing genuine hospitality and anticipatory service.

  • Private Chef

    Palmer Holland, llc
    Jan. 2014 to Jan. 2015 (12 months)

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    Role & Tasks:

    Managed private dining options for Palmer Holland llc, during Masters Hospitality Program.

  • Teaching Fellow

    Johnson and WalesProvidence, RI, US
    Jan. 2012 to Jan. 2014 (2 years)

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    Role & Tasks:

    Planned and executed private dinners for the University and its partners;
    Documented and recorded all meat, seafood, and produce for University storeroom;
    Assisted culinary instructors by teaching students basic culinary techniques.

  • Private Chef

    Edward Bell III
    Jan. 2014 to Jan. 2014 (Less than a month)

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    Role & Tasks:

    Provided consulting and managing of private functions for Edward Bell III; Owner of Garden and Gun magazine.

  • Lead Line Cook

    Knife and Fork
    Jan. 2012 to Jan. 2013 (1 year)

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    Role & Tasks:

    Developed and created concepts for new menu items;
    Prepared a new menu every night using all local, sustainable, and seasonal ingredients;
    Worked grill, sauté, and garde manger in a small fast paced environment while serving refined dishes to over 100 patrons daily.

  • Assistant Kitchen Manager

    Fish House GrillWilmington, NC, US
    Jan. 2008 to Jan. 2011 (3 years)

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    Role & Tasks:

    Managed staff to perform daily duties, tasks, and goals, while maintaining high standards of service; Coordinated seafood and produce orders to ensure quality of finished product.

Education
Skills

Basic Floor Service

Beer Knowledge

Budget/cost Analysis

Regional Expertise - Spain/portugal

Regional Expertise - US

Spirits/Cocktails Knowledge

Craft Cocktail knowledge

Staff Education

Food & Wine Pairings

Understanding Of Viticulture & Winemaking

Glassware Knowledge

Inventory

POS Maintenance

Classic Food / Wine Service

Hospitality / Management Degree

Menu development

Conflict Resolution

OpenTable or other

POS Systems

Event Management / Organization

Experience in a Fine Dining Establishment

Experience in a High Volume Environment

Staff Management of 75

Staff education / motivation

Food / Beverage Pairing

Staffing / scheduling

Food Preparation Knowledge

Food Safety Knowledge

Payroll

Profit And Loss

Business Management

Purchasing / ordering

Recruiting / hiring

Merchandising

Microsoft Office

Certifications & Courses
Interests
Cooking, Reading, Sports, Craft Beer, Wine, Ethnic Food, Hiking
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