Assistant General Manager Resume Example Joe's Seafood Prime Steak & Stone Crab

ASSISTANT GENERAL MANAGER

Professional Summary

Versatile Assistant General Manager with 10 years of experience overseeing daily restaurant operations. Decisive planner and analytical problem solver with skill in managing teams to meet stringent objectives. Personable and collaborative demeanor demonstrated through effective communication and willingness to apply team feedback to resolve challenges.

Skills

Team Leadership Expertise
Budgeting
Inventory Control
Employee Training
Financial Reporting
Point of Sale Systems
Business Planning

Scheduling
Staff Management
Sales Goals
Guest Services
Purchasing
Payroll Processing
Restaurant Operations

Work History

Assistant General Manager, 08/2013 to Current
Joe's Seafood Prime Steak & Stone Crab – Washington , DC

Devised, deployed and monitored processes to boost long-term business success and increase profit levels 10%.
Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
Trained, coached and mentored staff
Worked directly with management, service personnel, and private dining department to brainstorm, discuss strategy and mitigate service, timing and operational issues.
Monitored over 150 employees' day-to-day activities and made plans to rectify issues.
Established and administered annual budget with effective controls to prevent overages, minimize burn rate and support sustainability objectives.
Interacted well with employees and customers to build connections and nurture relationships.
Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
Reported issues to higher management with great detail.
Maintained cleanliness and organization of the restaurant, working closely with employees to systemize tasks.
Developed and implemented high-quality work environment as measured through employee satisfaction ratings.
Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency
Applied performance data to evaluate and improve operations, target current business conditions and forecast needs.
Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
Discovered areas of improvement by generating monthly operational and sales reports.

Manager , 03/2011 to 08/2013
Landry's Restaurants Inc. – Las Vegas, NV

Prepared for and executed new menu implementations.
Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Led and directed team members on effective methods, operations and procedures.
Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
Developed, implemented and managed business plans to promote profitable food and beverage sales.
Organized special events in restaurant, including receptions, promotions and corporate luncheons.
Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
Reduced labor costs by 3 percent while maintaining excellent service and profit levels.
Effectively managed payroll and timekeeping, including completion of proper paperwork for new hires and terminations.
Skillfully interacted with external vendors to obtain best quality in pricing and product.
Carefully interviewed, selected, trained and supervised staff.
Created fun team building activities to engage staff in up-selling to meet revenue targets.
Controlled purchases and inventory by negotiating prices and contracts with over 6 vendors.
Correctly calculated inventory and ordered appropriate supplies.
Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
Reconciled cash and credit card transactions to maintain accurate records.
Oversaw front of house personnel to maintain adequate staffing and minimize overtime.

Assistant Food & Beverage Manager, 12/2010 to 02/2011
The Drake Hotel – Chicago , IL

Immediately resolved issues with patrons by employing careful listening and communication skills.
Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
Motivated staff to perform at peak efficiency and quality.
Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
Set schedules for 30 staff by planning and designating shifts and hours.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.

Assistant Food & Beverage Manager, 11/2009 to 12/2010
The Palmer House Hotel – Chicago, IL

Education

Bachelor of Science: School of Hospitality, 05/2009
Fairleigh Dickinson University - Florham Park, NJ

Resume Overview

Companies Worked For:

Joe's Seafood Prime Steak & Stone Crab
Landry's Restaurants Inc.
The Drake Hotel
The Palmer House Hotel

School Attended

Fairleigh Dickinson University

Job Titles Held:

Assistant General Manager
Manager
Assistant Food & Beverage Manager

Degrees

Bachelor of Science : School of Hospitality , 05/2009

Assistant General Manager Resume Example

Resume Score: 80%

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