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Front of House Management/ Concept Manager- Tbonz Gill and Grill Resume Example

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FRONT OF HOUSE MANAGEMENT/ CONCEPT MANAGER- TBONZ GILL AND GRILL
Summary
Skilled restaurant management with strong background in quality assurance,working with others and meeting deadlines and strong organizational skills with close attention to detail. Quickly masters new processes and technologies.
Highlights
  • Accuracy
  • Expert in safety rules and operation
  • Able to lift and carry 50 lbs
  • Interpersonal skills
  • Strong organizational skills
  • Inventory control familiarity
  • Project management
  • Quality control
  • Employee recruitment expertise
  • Hiring and training
  • Operations management
  • Adaptable
Accomplishments
Efficiently operated two high volume restaurants with a combined staff of 120 culinary and restaurant professionals.
 Scheduling
  • Managed detailed scheduling to ensure adequate staffing through high-volume holiday season.
Leadership
  • Served as key contributing member to Leadership team.
Responsible for coordination of up to 18 servers in restaurant with capacity of 200. Supported all kitchen operations when chef was absent. Assisted in maintaining preparation and service areas in a sanitary condition. Executed daily production lists and goals. Spoke with patrons to ensure satisfaction with food and service. Trained new employees. Supervised kitchen staff of 20 people and ensured proper event set-up, food preparation, kitchen clean-up and proper shut down. Communicated with customers regarding orders, comments and complaints. Observed diners to anticipate any additional needs and respond to requests.
Work Experience
Front of House Management/ Concept Manager- Tbonz Gill and Grill
May 2015 to CurrentCompany Name - City, State
  • Same as Liberty Taproom and Grill, but much higher volume in the heart of Charleston, sometimes reaching 100K-110K in revenue each week.
  • I was asked to transfer for a better opportunity based on my performance
Front of House Management/ Concept Manager- Liberty Taproom and Grill
January 2015 to May 2015Company Name - City, State
  • Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Efficiently resolved problems or concerns to the satisfaction of all involved parties.
  • Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
  • Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
Sous Chef
August 2013 to July 2014Company Name - City, State
  • Apportioned and served food to facility residents, employees, or patrons.
  • Checked the quantity and quality of received products
  • Managed kitchen operations for high grossing, fast-paced casual dining kitchen.
  • Developed variety of menu items catering to customers with food allergies and diet restrictions such as gluten-free and vegan items.
Coach and Mentor
July 2013 to July 2014Company Name - City, State
  • Taught clients how to modify exercises appropriately to avoid injury.
  • Guided clients in safe exercise, taking into account individualized physical limitations.
  • Carefully evaluated member needs and assisted them in achieving personal fitness goals.
  • Arrived on time, prepared and attentive for every training appointment.
Grill Cook/ Sauté/ Fry/ Pantry/ Prep
April 2013 to August 2013Company Name - City, State
Pantry Chef/Wok Chef
August 2012 to April 2013Company Name - City, State
  • Checked in deliveries and signed off on products received.
  • Effectively used items in stock to decrease waste and profit loss.
  • Consistently adhered to quality expectations and standards.
  • Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
  • Prepared special diet foods, salads, desserts, and other nourishment
  • Measured ingredients required for specific food items being prepared
Server trainer/Training coordinator/Line cook/Butcher
January 2010 to August 2012Company Name - City, State
  • Analyzed each department's training needs and developed new training programs based on the analysis.
  • Planned and led training programs on staff development.
  • Created testing and evaluation procedures.
  • Mentored team members to succeed and advance within the department and company.
Trainer/Co-GM
September 2003 to January 2010Company Name - City, State
  • Managed accounts payable, accounts receivable and payroll.
  • Counseled and disciplined staff when necessary.
  • Regularly updated computer systems with new pricing and daily food specials.
  • Carefully prepared weekly payroll to keep up with projected revenue for the week.
  • Initiated negotiations regarding vendor contracts and kept updated records of contracts.
  • Built sales forecasts and schedules to reflected desired productivity targets.
Education
High School Diploma : General, 2003Springfield Central High School - City, State, Hampden3.0 GPA
Associate of Applied Science : Sports Health and Nutrtion , 2014Culinary Institute of Charleston - City, State, Berekley
3.85 GPA
Graduated Summa Cum Laude
Coursework in Marketing, Public Relations and Promotions Management
Skills
  • Sales Software: Restaurant Solutions Inc, restacct.com, Aloha
  • Desktop Publishing Software: Photoshop, Illustrator, HTML
  • Social Media expertise
  • Follow Specifications
  • Quality Assurance
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Resume Overview

School Attended

  • Springfield Central High School
  • Culinary Institute of Charleston

Job Titles Held:

  • Front of House Management/ Concept Manager- Tbonz Gill and Grill
  • Front of House Management/ Concept Manager- Liberty Taproom and Grill
  • Sous Chef
  • Coach and Mentor
  • Grill Cook/ Sauté/ Fry/ Pantry/ Prep
  • Pantry Chef/Wok Chef
  • Server trainer/Training coordinator/Line cook/Butcher
  • Trainer/Co-GM

Degrees

  • High School Diploma : General , 2003
    Associate of Applied Science : Sports Health and Nutrtion , 2014

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