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General Manager Resume Example

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GENERAL MANAGER
Professional Summary

General Manager that meets and exceeds demanding guest expectations and business targets. Successful at developing strong business reputations built on knowledgeable and professional service. Performance-oriented and driven to continuously increase customer base and revenue.

Energetic individual with 20 years of experience offering quality food services. Team leader focused on coaching staff and solving problems involving kitchen efficiency, inventory and customer satisfaction. Effectively manage personnel and business operations to handle business needs while maximizing customer service standards. Trained in preparing and handling food, organizing inventory and optimizing customer relations. Diplomatic in addressing customer concerns and resolving issues. Expert Sommelier with strong track record of success in running efficient and profitable operations. Equipped with necessary abilities and knowledge to revitalize business and increase market share with proven strategies and innovative mindset focused on effective promotion and customer relations. Superior knowledge of wine, spirits and cocktails desired by guests.

Accomplishments

Certified Sommelier - The Court of Master Sommeliers

Certified Specialist of Wine - Society of Wine Educators

Skills
  • Inventory management
  • Menu Production
  • Cellar Management
  • Special Events
  • Wine Service Management
  • Wine List Management
  • Serving Specifications
  • Tastevin
  • Wine Tasting Events
  • Cost controls
  • Strategic Planning
  • Safe food handling
  • Budgeting
  • Scheduling
Work History
General Manager, 01/2004 to 09/2020
Alan Wong's Honolulu – Honolulu, Hawaii
  • Applied performance data to evaluate and improve operations, target current business conditions and forecast needs.
  • Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency
  • Maximized efficiency by coaching and mentoring personnel on restaurant principles, industry practices, company procedures and standards.
  • Held weekly meetings with management team to identify techniques for food and beverage development, team training, budget planning, sales and marketing and capital improvements.
Assistant Wine DirectorAlan Wong's Honolulu – Honolulu, Hawaii
  • Oversaw successful bar service and operations to handle as many as 200 guests per day.
  • Set up wine tastings to bring in business and promote special offerings.
  • Represented establishment professionally with all guests and earned consistent repeat and referral business.
  • Handled questions and concerns skillfully and redirected customers toward higher profit items to increase per-ticket revenue.
  • Inventoried bar supplies regularly to quickly identify supply shortages and detect problems such as theft.
  • Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
  • Coordinated wine selection and restocking for cellar with over 400 bottles.
  • Managed cellar and beverage storage maintenance to prevent inventory spoilage.
  • Organized routine and special event orders to keep adequate inventory for forecasted needs.
  • Helped general management develop prices based on inventory costs and portion sizes.
Restaurant ManagerThe Kahala Mandarin Oriental – Honolulu, Hawaii
  • Developed, implemented and managed business plans to promote profitable food and beverage sales.
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Prepared for and executed new menu implementations.
  • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
  • Maintained safe working and guest environment to reduce risk of injury and accidents.
  • Effectively managed payroll and timekeeping, including completion of proper paperwork for new hires and terminations.
  • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
Restaurant ManagerThe Halekulani Hotel – Honolulu, Hawaii
  • Led and directed team members on effective methods, operations and procedures.
  • Actively participated in ongoing customer service programs to build sales and rapport in community.
  • Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Interacted positively with customers while promoting hotel facilities and services.
  • Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
  • Carefully interviewed, selected, trained and supervised staff.
Education
Travel Industry ManagementUniversity of Hawaii At Manoa - Honolulu, HI
High School Diploma: 05/1992
Kamehameha Schools - Honolulu, HI
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Resume Overview

Companies Worked For:

  • Alan Wong's Honolulu
  • The Kahala Mandarin Oriental
  • The Halekulani Hotel

School Attended

  • University of Hawaii At Manoa
  • Kamehameha Schools

Job Titles Held:

  • General Manager
  • Assistant Wine Director
  • Restaurant Manager

Degrees

  • Travel Industry Management
    High School Diploma : 05/1992

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