General Manager Resume Example MCCORMICK & SCHMICK's

GENERAL MANAGER

Professional Summary

Team Building/Staff Training * Customer Service/Guest Relations Purchasing/Inventory Management * Cost Containment/Control Quality Assurance/Control * Policies and Procedures Facilities/Safety Management * Continuous Performance Improvement Noted for outstanding communication skills, both with guests and staff; resolve problems quickly and equitably to ensure happy quests and happy employs. Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills. MS Word, Excel and POS Touch, Aloha T.I.P.S. Inventory control and record keeping Serv Safe. certified . Staff scheduling Natural leader Food service background Service-oriented Strong work ethic Passion for customer satisfaction

Education

HOTEL/RESTAURANT MANAGEMENTHOFSTRA UNIVERSITY - GARDEN CITY, NY

Associate of ArtsCULINARY INSTITUTE OF AMERICA - Hyde Park, NY

Skills

Administrative functions, budgeting, budgets, customer relations, customer service, special events, financial, forecasting, General Manager, image, inventory, managing, marketing plans, payroll, personnel, purchasing, quality, rapport, recruiting, recruitment, Restaurant Management, sales, staffing, supervision

Experience

General Manager
October 2008 to CurrentMCCORMICK & SCHMICK'S - Naples,West Palm, FL

Actively participated in ongoing customer service programs to build sales and rapport in the community.
Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Strategically developed effective marketing plans to increase sales and profits while managing costs.
Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
Carefully interviewed, selected, trained and supervised staff.
Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.
Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.

General Manager
October 2002 to October 2008SHELL'S - West Palm Beach, FL

Responsible for, 220 seat restaurant with sales exceeding 4 million.
Prepare and implement budgets and maintain costs within budgetary requirements.
Recruit and organize staff, as well as train, motivate and supervise.
Responsible for ordering all beverages for regular operations, in addition to all business and private functions.
Implement and monitor high corporate standards of customer relations and service.
Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
Correctly calculated inventory and ordered appropriate supplies.

General Manager
July 1999 to November 2002PREZZO - Boca Raton, FL

Part of management team to establish and start-up operations for this popular 240 seat restaurant, at this new location.
Successfully developed sales revenues to more than $4 million annually.
Manage operations, both front and back-of-the-house, recruiting a staff of 75 employees, purchasing food, beverage and supplies, administering budgets and overseeing all financial functions.
Implement high corporate standards for quality food and service.
Responsible for promoting and developing new business, including public relation and establishment of a positive public image, through involvement with various community activities.
Worked with the Chamber of Commerce in catering several charity events, such as the White shoe Luncheon," attended by more than 200 community leaders, for the benefit of the Belle Glades underprivileged children.
Volunteered restaurant premises for use by Palm Beach Commissioner of Elections, Theresa La Pore, to test new voting machines and train polling staff.

General Manager
May 1997 to June 1999MARIO'S - Boca Raton, FL

Complete responsibility for managing all aspects of operation of380 seat restaurant, with a staff of 125 employees, generating in excess of $7 million annually.
Manage both front and back-of-the house operations, including kitchen, dining room and all financial functions.
Manage both front and back-of-the house operations, including kitchen, dining room and all financial functions.
Oversee staffing plans regarding the recruitment, selection, assignment, training, development and motivation of personnel.
Negotiate and purchase all food, beverages and supplies from vendors.
Hand-on" supervision of food & beverage service, involving more than 1300 dinner covers.
Extensive daily involvement with customers and the maintenance of high standards of customer service and satisfaction.
Perform diversified administrative functions, including budgeting, forecasting, payroll.

Resume Overview

Companies Worked For:

MCCORMICK & SCHMICK'S
SHELL'S
PREZZO
MARIO'S

School Attended

HOFSTRA UNIVERSITY
CULINARY INSTITUTE OF AMERICA

Job Titles Held:

General Manager

Degrees

HOTEL/RESTAURANT MANAGEMENT
Associate of Arts

General Manager Resume Example

Resume Score: 100%

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