ALBERT HALL

3030 West Calle Lucinda, Tucson, AZ 85741 • Home: 520.531.0994 • Cell: 520.975.1418 • albertshalljr@gmail.com

Professional SummaryA veteran food service professional with experience leading multi-million dollar restaurants as well as banquet andcatering operations at award-winning restaurants and resorts. Driven to raise the bar for all segments of moderndining and excellence in guest relations.

SkillsExtensive food/beverage knowledge Skillful menu developmentFood regulation compliance Menu price structuring familiarityAccomplished in large event catering Supply management capabilityFood Standards enforcement General knowledge of computer softwareFood safety certified (serve safe) Knowledge of inventory practices

High level of aesthetic and culinary execution Aloha, Squirrel, Omeron, Micros POS systemsStrong time management skills Service-oriented team playerAbility to multi-task Strong client-interaction skillsManagement and leadership experience Comprehensive understanding of budgetingAssumes 100% responsibility for quality of products Revenue generation and management

Personal InformationAlbert Sherman Hall Jr.DOB: 8-13-56 in Phoenix, Az.Married, 4 children, 2 Labrador RetrieversChef Association of Southern Arizona, Chef of the YearArizona Restaurant Association, Restaurant Hall of Fame inducteeAmerican Culinary Federation hot food competition. 1 gold, 2 silver, 1 bronzeIron Chef Tucson, 2 time winnerUnited States Coast Guard, Subsistence Specialist 1974-1978, Honorable Discharge

Work HistoryCHEF-OWNER, 08/2004 to 05/16/16Acacia real food & cocktails – 3001 E. Skyline Dr. #133 Tucson, Az 8578

Created and implemented comprehensive business plan for an upmarket four diamond contemporary Americanrestaurant, bar and catering company.Strategically developed effective marketing plans to increase sales and profits while managing costs.Interviewed, selected, trained and supervised staff of 60.Interacted positively with guests while promoting facilities and services.Recognized and formally acknowledged outstanding staff performance to boost company morale andproductivity.Managed business finances including payroll, sales taxes, payable and receivable accounts.Consulted with advertising agencies to arrange promotional campaigns in all types of media.Commanded accountability within our established professional culture.

DIRECTOR of FOOD and BEVERAGE, 12/2002 to 08/2004Miguel's at La Posada – 5900 N. Oracle Road Tucson, Arizona 85719

Organized food and beverage service throughout the Hotel, including Three meal a day a la carte service, in roomdining, Pool service, Spa luncheons and all banquet services.Met, greeted and encouraged feedback from customers and used feedback to implement positive changes withinthe department.Facilitated weekly management meetings to monitor working objectives.Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits.Audited all food and beverage inventories monthly for accuracy.Reviewed all menus, drink lists and supporting cost sheets before implementation for accuracy

EXECUTIVE CHEF, 11/1996 to 12/2002Hacienda del Sol Guest Ranch Resort – 5701 North Hacienda del Sol Road Tucson, Az 85718

Kitchen and facility design.New concept Territorial menu design and implementation.Staff acquisition and development for front and back of the house.Designed and executed food and beverage operations manual.Responsible for maintaining P&L line item budget perimeters.Consistently executed all food products to exacting standards.

EXECUTIVE CHEF (SEASONAL), 03/1996 to 11/1996Crosswater Golf Club – #1 Clubhouse Drive Sunriver, Oregon

Interviewed, selected, trained and supervised staff.Interacted positively with customers while promoting hotel facilities and services.Organized special events in the restaurant, including receptions, promotions and corporate luncheons.Correctly calculated inventory and ordered appropriate supplies.Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptionalfood and service.Led and directed team members on effective methods, operations and procedures.

EXECUTIVE CHEF, 09/1990 to 02/1996Forest Highlands Golf Club – 657 Forest Highlands Drive Flagstaff, Az.

EXECUTIVE CHEF, 07/1986 to 08/1990The Crescent Hotel and The Phoenician Resort

EXECUTIVE CHEF, 02/1983 to 06/1986L'Auberge de Sedona 301 Little lane Sedona, Az.

EducationHigh School Diploma: 1974George C. Marshall H.S. - Falls Church, VAGeneral studies

Associate of Science: engineering curiculum,Northern Virginia Community College - Annandale, VA

Certifications U.S. Coast Guard Subsistence Specialist School, Two Rock Sta. Ca., 22 weeksCulinary Institute of America, Advanced culinary skill development course, 11 weeksAmerican Culinary Federation Executive Chef certification courseServsafe food safety certification, ManagerFSI, HACCP certificationState of Arizona alcohol safety course, Manager