themanfromcopeland@live.com 5500 DTC Parkway Apt. 1129, Greenwood Village, CO 80111 719.250.1360

OBJECTIVESTo obtain a position that will utilize my eleven years of management experience in the

hospitality, restaurant, and bar industry. This position would continue to grow my experiences in the aforementioned areas and present opportunities to add experience in

general management, sales, and marketing.

SKILLS Excels in managing all aspects of catering operations, including but not limited to, ensuring

a high level of quality & service, managing brand standards, managing local, state, and federal regulations, and developing aggressive yet attainable budgets and business plans.

Effectively mastering the hospitality industry where tackling changes and obstacles are a constant challenge. Highly skilled in making excellent decisions when the “big picture” is

unclear and details are uncertain causing me to thrive in times of risk and uncertainty. “Cool customer” when the pressure is on and times are tough; a proven leader and settling

influence on all team members in times of crisis. Superb interpersonal skills with experience relating to all kinds of people from any and all

walks of life. Excels in building rapport and in building constructive and effective relationships through integrity and tact.

Proven leader in building strong teams with strong moral and spirit by defining success, flawless game planning with all staff members, and then sharing in the wins and success’ of

the team creating a feeling of ownership by all team members.

EXPERIENCEDenver Biscuit Company

4275 Tennyson Street, Denver, CO 80212Executive Chef May 10, 2015 – December 31, 2015

Thrived in managing $100K in weekly sales by creating standardized recipes to ensure product consistency; developing and implementing companywide training programs for

FOH and BOH employees; producing ordering and inventory systems reducing inventory by 33%.

ERIC ALAN COPELAND

Eric Alan Copeland

Successfully opened company’s third location by preparing budgets and orders for all FF&E purchases, hiring and training all FOH and BOH staff, and teaching the systems

listed above to all team members, determining and establishing weekly food prep pars in a new location.

Buffalo Niagara Convention Center 153 Franklin St., Buffalo, NY 14202

Food & Beverage Manager January 5, 2015 – April 31, 2015Effectively managed banquet events of up to two thousand guests, increased net food &

beverage profits through installing food service systems and controls for all FOH operations including events up to 80,000 guests. Developed and implemented full service

liquor program to increase net profits, insure consistency, safe serving practice, and lower on hand inventory. Created job descriptions for all foodservice employees and

negotiated new union contracts for all foodservice positions.

Specialty Restaurant Corporation – Templeton Landing 2 Templeton Terrace, Buffalo, NY 14202

Beverage Manager/ Banquet Chef April 14, 2014 – December 31, 2014Provided excellence in management of all aspects of indoor and outdoor bars through

revamping bar products, bar organization, and bar procedures so that bartenders could accurately pour a high volume of cocktails at an accelerated pace. Proven manager of

22% beverage cost while breaking daily, weekly, and monthly sales records consistently.

Created and implemented kitchen prep sheets, order guides, and service diagrams for all banquet events maximizing profits while maintaining high quality food and beverage

service.

Global Spectrum

Multiple LocationsExecutive Chef/ Director of Food & Beverage July 17, 2008 – April 1, 2014

Pueblo Convention Center – Executive Chef/ Director of Food & Beverage – 320 C. Main St., Pueblo, CO, 81003 – Recreated entire food and beverage department

including updated menus, meeting packages, and wedding packages complete with cost

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Eric Alan Copeland

sheets, order guides, prep lists, and service timelines. Trained a multitude of prospective chefs resulting in a reliable and educated culinary team. Created and managed budgets for the Food & Beverage Department resulting in an average NET profit of 47% on $1.4 million in food and beverage sales over the course of five years. Successfully created an extensive system to increase guest satisfaction and NET profits while decreasing costs by

providing the sales staff with interactive menu cost sheets, service staff with timelines, and interactive order guides and work logs for the Sous Chef and kitchen staff.

Cultivated over ten culinary interns that ultimately led to full time culinary and service positions.

Las Cruces Convention Center – Director of Food & Beverage - 680 E University Ave., Las Cruces, NM 88001

Enid Events Center – Director of Food & Beverage – 301 S. Independence Ave, Enid, OK 73701

Assisted in the design of state of the art banquet kitchen through consulting on layout, equipment procurement, and product flow. Trained Executive Chef, Sales Manager, and

Event Managers on day to day operations of convention services and sales. Assisted Managers in Grand Opening events of over fifteen hundred people.

Clovis Civic Center – Food & Beverage Consultant – 801 Schepps Blvd., Clovis, NM 88101 – Created, implemented and revised Food & Beverage systems resulting in

higher profits and lower costs, as well as increased guest satisfaction.

Pueblo Memorial Hall – Director of Food & Beverage – 1 City Hall Place, Pueblo, CO 81003 – Designed all food service areas during an $11 million renovation of a

historic theatre. Purchased all FF&E items for the theatre within budget and developed service plans and standards for the property. Managed all aspects of food and beverage

service and employees for theatre shows.

Owensboro Convention Center – Director of Food & Beverage – 501 W. 2nd St., Owensboro, KY 42301 – Consulted in designing and construction of state of the art kitchen and food and beverage service areas including banquet kitchens, concession

stands, and a café. Prepared and executed all FF&E purchases for the food and beverage department. Developed budgets for opening stub year and first full fiscal year. Executed

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Eric Alan Copeland

hiring and training procedures for over 170 part time and four full time employees. Trained and Managed Executive Chef, Sous Chef, Banquet Manager, Bar Manager and Service Captains to maintain food and beverage cost of goods while attaining 48% NET

profit. Developed Strategic plans and systems to insure consistent standards while holding to a budget of 4.5% BOH Labor, 6.5% service labor, and 25% food Cost. Planned

and executed a grand opening week that resulted in 12,000+ clients served with rave reviews.

Pueblo Community College 900 W. Orman Ave., Pueblo, CO 81004

Part Time Culinary Instructor January 2009 – December 2012Instructed classes averaging six to thirteen students in all aspects of entrée production.

Class focus in production and preparation of all cuts of beef, pork, poultry, seafood, starches, vegetables, and sauces. Executed and trained students to produce buffet meals

for over five hundred guests every semester. Students maintained an average GPA of 3.45 in a community college setting. Served on the college advisory board. Developed

lesson plans for the entire ACF culinary program.

EDUCATIONPueblo Community College

May 2004 Completed all Culinary Arts and Hospitality ClassesCommunity College of Southern Nevada

May 2003 Completed all Culinary Arts and Hospitality ClassesPueblo County High School

May 2001 Diploma

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