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Milton J. Brownstein Resume of Qualifications407 Chestnut AvenueTowson, MD 21204(410)-337-2665 work(410)-925-0023 cell(410)-821-6330 home

Objective: A demanding and challenging career resulting in mutual growth and success, where I can maximize positive results by being in control of my responsibilities.

Philosophy: I have always and will continue to believe that service, quality products, sanitation, and dollar value are the keys to success for any food related business. Promoting an atmosphere of respect, pride, and value is key to reducing employee turnover, which in turn increases sales and bottom line profits.

Summary of Qualifications_______________________________________________

Experience: Management: Multi-unit supervision ...establishing and implementing operational policies and

procedures ... coordinating functions of various departments ... preparingbudgets and applying

cost controls... inventory control... negot

iating with vendors and suppliers... assuring compliancewith safety and hygiene regulations...high retention % for increased sales to bottom line.

Sales: Assessing customer needs ... highlighting the advantages of variousproducts and services,

with expertise in food sales... increasing sales with established accounts through the introduction of

new product lines... generating new accounts... assuring customer satisfaction through follow-ups.

Personal Management: Hiring, training, supervising, scheduling, and evaluatingpersonnel ... implementing personnel procedures ... motiva

ting personnel to function at maximum efficiency levels... counseling personnelin regard to upgrading performance... improving employee relations.Education&Certificates: Friends School of Baltimore - Diploma 1968

Towson University, Towson, MD, B.S., 1973Certified Food Service Manager - Baltimore C

ounty, MD, Departmentof Environmental Protection & Resource M

anagementEmployment Highlights

2003 to Present Milt's Catering Co.

OwnerStarted a catering business focusing on service a

nd quality food for casual dining. Exceeded guests'expectations in all areas. Developed a cust

omer base consisting of a mix of Private, Business,and Government Agencies. Added upscale menu

items to compliment core cook-out business.

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1978 to 1983 Howard Johnson Company, Dorsey, Maryland

Restaurant ManagerSet up and implemented P&L goals for thi

s operation, consisting of full service restaurant,cocktail lounge, and banquet facilities.

Developed and modified menus. Prepared and ad-ministered operating budgets. Set up lo

cal advertising and promotion. Assured quality control.

1973 to 1978 Granny's Beef 'n Beer, Ocean City, Maryland

Restaurant ManagerSupervised operations and planned menus

for this year-round operation in a summer resort.

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REFERENCES AVAILABLE UPON REQUEST