Michael F.

Ogrodnik
2262 South Bernard
Mesa, Arizona 85209
Cell: (626) 347-6798
mfogrodnik@hotmail.com

PROFILE
Candidate with over 20 years of restaurant management experience seeks position that
can utilize strong leadership and communication skills in a restaurant/hospitality
environment.

EDUCATION
DeVry College of Technology, North Brunswick, NJ 3/02-10/03
Associate in Applied Science in Computer Information Systems
▪ Graduated with GPA: 4.0
▪ Class Valedictorian

Culinary Apprenticeship
▪ Hyatt Regency, New Brunswick, NJ
▪ The Waters Edge, Long Island City, NY

EXPERIENCE

Main Event Entertainment – Gilbert, Az 5/17 - Present

Kitchen Manager
Manage all aspects of high volume kitchen. Accountable for staffing, training,
ordering, inventory, COGs, and scheduling. Opened two locations with Main
Event Kansas City North and Gilbert.

Dave & Busters - Arcadia, Ca / Tempe, Az 5/14 - 4/17

Kitchen Manager
Manage all aspects of high volume kitchen (Food Sales of $60,000 - $90,000
approx.) including a banquet staff and opening a second satellite restaurant on the
premises. Also responsible for cleaning and maintenance dept. and laundry
facility. Accountable for staffing, training, ordering, inventory, COGs, and
scheduling of all previously mentioned departments.

Applebee’s – AAG Franchise 5/11 - 5/14

Assistant Manager/Kitchen Manager
Manage all aspects of restaurant operations (FOH and BOH) with the kitchen as
my department responsibility (Scheduling, Inventory, Hiring, Training, etc.).

BJ’s Restaurant, Arcadia, CA - Brea CA – Puente Hills, Ca 4/06 – 5/11

Kitchen Manager
Manage all aspects of food and beverage execution, including but not limited to:
maintain quality standards, train and develop all employees, interview and hire
new employees, prepare schedules, all ordering (food, equipment, smallwares,
etc.) and cost control. As a member of the Brea management team we took the
restaurant from 6 million p/yr to 8 million p/yr. and broke the single day
sales record of $32,000.

Champps, Edison, NJ - Irvine, CA 1/03 – 4/06

Kitchen Manager
Manage all aspects of food and beverage execution in a 100% from scratch
kitchen. Responsibilities included but were not limited to: maintain quality
standards, train and develop all employees, interview and hire new employees,
prepare schedules, all ordering (food, equipment, smallwares, etc.) and cost
control. Broke single week sales record of $170,000.

References available upon request.