GENERAL MANAGER Resume Example Cke Restaurants

GENERAL MANAGER

Professional Summary

Highly motivated and results-oriented hospitality professional with exceptional leadership skills, 20+ years' management experience in full service hotels that include restaurant, lounge bar, banquet and function spaces. Hold highly respected industry professional credentials; Certified Hotel Administrator (CHA) and Certified Food & Beverage Executive (CFBE). Hardworking, team player and highly organized with ability to handle multiple projects simultaneously. Incredibly friendly, outgoing and fully committed to quality and service. Proven track record of achieving revenue goals, profits and RevPAR index, while maintaining brand integrity and standard for quality assurance. Expert on managing successful hotel through a hands-on approach, teamwork, motivated and competent employees, effective communication and coordination with all departments and corporate staff. Extensive involvement with sales and revenue generation efforts; sales meetings, effective revenue management, social media, outside sales calls, networking events, community organizations involvement and maintains long-standing business relationship with group leaders, meeting planners and customers.

Experience

06/2008 to 08/2017

GENERAL MANAGERCke Restaurants － Waynesville , NC

Skillfully managed the operation of a 109 rooms full-service hotel with 11,000 square feet of banquet space, 140 seats restaurant and 50 seats bar lounge, supervised up to 59 employees, ensured the company standards for quality were met, achieved revenue goals and planned gross operating profits.
Prepared annual budget, combined revenue of $3,274,892 for room, food & beverage and misc income.
Monitored forecast and revenue performances, modified the operating expenses and payroll expenses to to meet the demand and achieved targeted gross operating profits, increased revenue by $170,000 YOY.
Recruited, trained, developed and motivated associates, fostered a teamwork environment with hands-on approach to deliver superior guest service and exceeding guests' expectations.
Conducted monthly employees meeting with lunch; gave update on past and future business outlook, employee of the month, celebrated associates birthdays.
Extensive involvement in sales activities: Weekly sales meeting, market analysis from STAR Reports, 30-60-90 forecast, rates & inventory allocation, packages and promotions, CRS and on line distributions (OTA/GDS), lead finding, attended chamber's networking events, Pocono CVB monthly DOS meetings.
Maintained long-standing relationships with event planners, tours leaders, government groups, niche groups.
Enforced the preventive maintenance (PM) and quick fix programs to make sure all roof top units, in-room PTACS, water boilers, swimming pool, saunas, heating and cooling systems, cooking equipment are operational efficiently.
Personally reviewed and responded to guest surveys on social media/Medallia per brand standards and policies.
Conducted bi-annual employee satisfaction surveys and took corrective actions to any deficiencies.

10/2000 to 04/2008

GENERAL MANAGERCke Restaurants － Westminster , SC

Skillfully managed the operation of a 192 rooms full-service hotel with 13,000 square feet of banquet space, 86 seats restaurant and 70 seats bar lounge, supervised 75 employees and ensured the company standards for quality were met, achieved combined revenue goals of $4,500,000 and targeted gross operating profits.
Prepared annual combined budget and monitored the performance throughout the year, modified the operating expenses and payroll expenses according the business demand, with focus on revenue generations.
Recruited, trained, developed and motivated associates, fostered a teamwork environment with hands-on approach to deliver superior guest service and exceeding guests' expectations.
Participated in weekly sales meeting to review sales calls, market analysis from STAR Reports, 30-60-90 forecast, yield management, rates adjustments, packages and promotions materials, central reservations and GDS distributions, attended chamber of commerce's networking events and DOS meetings with Albany CVB.

07/1991 to 10/2000

Dual GENERAL MANAGERAimbridge Hospitality － Sarasota , FL

Managed two properties.
Oversaw the overall operations of 192 rooms full-service hotel with 13,000 SF banquet space, a 86 seats restaurant and 70 seats bar lounge; and a 75 room limited-service hotel, supervised up to 95 employees and ensured the company standards for quality were met, achieved combined revenue goals of $5,500,000 and targeted gross operating profits.
Prepared annual budget and monitored the performance throughout the year, modified the operating expenses and payroll expenses according the business demand, focused on revenue generations, cost control and waste eliminations to achieve the targeted gross operating profits.
Recruited, trained, developed and motivated associates, fostered a teamwork environment with hands-on approach to deliver superior guest service and exceeding guests' expectations.
Actively participated in sales activities: Market analysis, revenue generations, lead finding, sales calls, attended the chamber of commerce networking events, Albany CVB meeting and local community involvement.

04/1983 to 07/1991

FOOD & BEVERAGE DIRECTORMarriott Vacations Worldwide － Kailua Kona , HI

Managed all areas of the restaurant, bar lounge, banquet and conference facilities including human resources, associate training and development, customers satisfaction, associate performance reviews and overall operations while ensuring the company standards of quality and service were maintained.
Promoted to Corporate F&B Director in 1989, assisted the Regional Director of Operations to oversee five hotels' food & beverage operations.
Worked closely with each property's F&B Manager & the Executive Chef.
Handled menu planning, strategic pricing, purchasing, inventories, receiving, and storing food products and proper par levels to minimize food waste and optimized food cost.
Prepared annual budget, forecasts and achieved revenue goals and gross operating profits.
Enforced the Albany County Health Department Codes to ensure sanitations and public safety.

09/1980 to 04/1983

RESTAURANT MANAGERSilo Restaurant DAKA Food Service Inc － City , STATE

Managed the overall FOH and BOH operations of the restaurant & bar lounge; opeing and closing procedures, customer service, plate presentations, wait staff side-works assignment, sales reports and deposits.
Hired, trained and motivated employees, scheduling, fostering teamwork environment to consistently delivered excellent customer service and ensured customers 'satisfactions.

Education

Bachelor of Arts: EducationThe Institute of Teaching & Education Science － CityIndonesiaEducation

Certified Hotel Administrator (CHA) - The Educational Institute of AH& LA Certified Best Western General Manager - The BWUniversity Certified Ramada General Manager - The Ramada Institute Certified Food & Beverage Executive (CFBE) - The Educational Institute of AH&LA Certified ServSafe Manager - National Restaurant Association Management Studies Program: Culinary Arts & Restaurant ManagementCornell University School of Industrial & Labor Relations Schenectady County Community CollegeCulinary Arts & Restaurant Management

Professional Development Program (PDP)Cornell University School of Hotel Administration

Proficient at Microsoft Word, Excel, Power Point, Publisher, Database, PMS Systems (NiteVision)

Skills

l Revenue Optimization l Front Desk & Reservations l Accounting l Associate Training & Development l Payroll Expenses l Purchasing l Quality Assurance & Brand Integrity l Operating Expenses l Inventory Control l Guest Service l Associate Retention l Cost Containments l Budget, Forecast and P&L l Restaurant & Bar Lounge l Marketing & Advertising l Housekeeping Management l Banquet & Conference l Community Involvement l Preventive Maintenance l Assets Protection l Client Relations & PR

Resume Overview

School Attended

The Institute of Teaching & Education Science
Cornell University School of Industrial & Labor Relations Schenectady County Community College
Cornell University School of Hotel Administration

Job Titles Held:

GENERAL MANAGER
Dual GENERAL MANAGER
FOOD & BEVERAGE DIRECTOR
RESTAURANT MANAGER

Degrees

Bachelor of Arts : Education
Certified Hotel Administrator (CHA) - The Educational Institute of AH& LA Certified Best Western General Manager - The BWUniversity Certified Ramada General Manager - The Ramada Institute Certified Food & Beverage Executive (CFBE) - The Educational Institute of AH&LA Certified ServSafe Manager - National Restaurant Association Management Studies Program : Culinary Arts & Restaurant Management
Professional Development Program (PDP)
Proficient at Microsoft Word, Excel, Power Point, Publisher, Database, PMS Systems (NiteVision)

GENERAL MANAGER Resume Example

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