1. 1 0 1 W E S T M A I N S T R E E T , 3 R D F L O O R , B R A N F O R D , C T 0 6 4 0 5
( 2 0 3 ) 7 5 2 - 8 6 4 3  A A R O N C E V E R I T T 1 1 @ Y A H O O . C O M
A A R O N C . E V E R I T T
Aaron C. Everitt
Aaronceveritt11@yahoo.com
Objective To obtain a position that will assist me in reaching my goal of pursuing a career in the
food and beverage industry.
Work Experience
09/2013 – 12/07/2015 Shift Lead/Asst Mgr./General Mgr., Moe’s Southwest Grill, Branford
Connecticut
 Make hiring and termination decisions
 Train, coach, develop and discipline employees through ongoing feedback and
the establishment of performance expectations
 Ensuring the safety of guests, team members and property
 Overseeing the quality of our food and beverage products
 Creating and modifying schedules
 Ensure appropriate inventory by managing the food and beverage orders
 Manage daily operations including cleanliness, organization, revenue
opportunities and staffing
 Manage guest relations and guest recovery
 Manage labor, supplies and beverage/food costs to budget
 Complete weekly ordering of supplies
06/11/12 – 04/2013 Line Cook, Mohegan Sun Country Club at Pautipaug, Baltic
Connecticut
 Worked all major events and tournaments
 Banquet prep and production for intimate groups up to 200 people
 Prep and execution of daily menu
 Create daily specials
 Opening and closing of kitchen which consists of washing dishes, cleaning grills,
fryers, etc.
 Worked with executive chef to develop new menu items
11/17/08-12/05/11 Line Cook/Host, Olive Garden Restaurant, Lexington South Carolina
and Waterford Connecticut
 Worked a variety of food stations
 Maintained a healthy and sanitary work environment
 Prepared a vast amount of food items to exceed Olive Garden expectations
 Made guest relations and satisfaction a top priority
 Kept an accurate wait time for table seating
 Consistently kept dining room seated at all times
 As lead I assigned employees to different positions
 Trained new employees on seating and side work procedures

2. 1 0 1 W E S T M A I N S T R E E T , 3 R D F L O O R , B R A N F O R D , C T 0 6 4 0 5
( 2 0 3 ) 7 5 2 - 8 6 4 3  A A R O N C E V E R I T T 1 1 @ Y A H O O . C O M
A A R O N C . E V E R I T T
Aaron C. Everitt
Aaronceveritt11@yahoo.com
02/10/06-11/23/08 Secretary/Music Chart Analysis & Maintenance, Cashbox Magazine,
Ridgeway South Carolina
 Entered all data for music charts, artists, albums, songs, etc.
 Locate album pictures, music videos, and ring tones for current music hits
and add to website
 Conduct review of website content and correct any errors
 Performed and wrote reviews of new and mainstream cashbox artists

09/25/05-05/14/06 Chef, Redcoats and Rascals Restaurant, Winnsboro South Carolina
 Prepared a wide selection of menu items
 Assisted with maintaining kitchen inventory
 Created diverse main course menus for dinner service
 Involved in preparation and set up of several catered events
06/15/05-09/25/05 Deli/Bakery, IGA Supermarket, Blythewood South Carolina
 Cut meats and cheeses
 Prepared meals for lunch specials
 Baked an assortment of breads and pastries
 Kept all inventory rotated and stocked (FIFO)
10/03/03-06/15/05 Line Cook/Fry Cook/Kitchen Manager, The Windmill, Longtown
South Carolina
 Prepared all menu items to include vast amounts of meat and fish dishes
 Replenished all cold foods for service line and salad bar
 Complied with all OSHA health code regulations
 Responsible for creating daily dinner specials each week
 Kept accurate accounting of all inventory
 Validated that all vender orders were on time, fresh, and correct
 Responsible for the delegation of duties for all kitchen employees
 Responsible for balancing registers before and after every shift
04/18/03-10/03/03 Cook/Server, Waffle House, Blythewood South Carolina
 Prepared a variety of menu items
 Waited on clientele
 Maintained a very sanitary working environment
 Completed all food preparation for following shift
08/24/99-08/13/00 Bartender, Patrick’s Pub, Charleston South Carolina
 Accounted for and kept all inventory stocked
 Excellent people skills, working with a wide variety of clientele
 Prepared all closing paperwork and completed cleaning duties on a daily basis
 Maintained professional behavior in all situations

3. 1 0 1 W E S T M A I N S T R E E T , 3 R D F L O O R , B R A N F O R D , C T 0 6 4 0 5
( 2 0 3 ) 7 5 2 - 8 6 4 3  A A R O N C E V E R I T T 1 1 @ Y A H O O . C O M
A A R O N C . E V E R I T T
Aaron C. Everitt
Aaronceveritt11@yahoo.com
05/15/99-08/23/99 Bartender, The Arcade, Charleston South Carolina
 Inventoried all of the liquor in the bar prior to opening.
 Stocked bar area, made sure all products used were fresh
 Maintained oversight on all patrons/employees in the establishment
 Excelled in keeping the bar a safe and sanitary environment
Education
04/2013 – Present Arts Institute of Pittsburgh
Hotel/Restaurant Management
Working on Bachelors Degree
03/17/12-03/01/13 Penn Foster University,
Forestry and Wildlife Conservation
Career Diploma
09/07/98-06/15/00 Johnson and Wales University, Charleston, South Carolina
Culinary Studies, Completed freshman year and first semester of
sophomore year
References
Lea Gagnon
Chef
Mohegan Sun Country Club at Pautipaug
7 Dows Lane
Baltic, CT 06330
(860) 862-9246
John Nyszczy
Restaurant Manager
Mohegan Sun Country Club at Pautipaug
7 Dows Lane
Baltic, CT 06330
(860) 862-9234
Antonio Castillo
Senior Decontamination Technician, Dominion Nuclear Connecticut
22 Aljen Ave.
Ledyard, CT 06339
(757) 268-2896