Hotel & Restaurant Management / Operations Specialist 20+ years of dedicated guest focused operational and management leadership International and domestic management experience. Able to develop and train personnel to become profitable assets to an organization in a minimal amount of time. Influential and motivational trainer with a deep dedication to customer satisfaction. Skilled in management training and development. Experienced in marketing. Able to forecast and position a business organization to produce profits quickly. Experienced in financial analysis and economic development.
Cross-functional expertise includes: Distribution * Budgeting * Cost & Benefit Analysis * Procurement & Purchasing * Safety Controls * Cost Reduction & Elimination * Business Development * Employee & Labor Relations * Recruiting
Managed 65-person team of Back of the house and front of house staff for a high-end fine dining restaurant Launched well-received program of professional development courses for all staff. Mentored and coached employees resulting in a 15% increase in productivity and 20% sales increase. Improved Guest retention in first 6 month by 35% from the previous 6 months. Reduced staff turnover by 10% in six month by implementing several well-received team and morale-building programs. Cut operating expenses by 35% over last six month. Implemented a new product inventory tracking system which reduced monthly food costs by 13%.Supported all kitchen operations when chef was absent and daily basic too. Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock. Estimated amounts and costs of required supplies, such as food and ingredients. Executed daily production lists and goals. Created new beverage recipes, including new drink menu, the bar's current highest selling drink. Created a list of signature drinks that increased bar revenue by 25%. Recognized for outstanding customer service. Consistently received 98% positive customer feedback. Oversaw an increase of positive on line reviews for our establishment 4.9 from 5 in top evaluation. Process Improvement Oversaw implementation of new phone system which resulted in more cost-effective service. Investigated and analyzed client complaints to identify and resolve issues. Handled Guest effectively by identifying needs, quickly gaining trust, approaching complex situations and resolving problems to maximize efficiency. Recognized by peers and management for going above and beyond normal job functions. Responsible for coordination of up to 18 servers and bartenders in restaurant with capacity of 230.Supported all kitchen operations when chef was absent and daily basic too. Planned menus according to guest needs and diet restrictions balance the protein and vegetables after long test manager special to keep the winners only. Responsible for the design and preparation of all menu items for private home/office/party's setting. Directed the operation and organization of kitchens and all food-related activities, including the presentation and serving of food. Oversaw kitchen employee operations to ensure production levels and service standards were maintained. Recognized as one of the top four Restaurant Managers in South West Coast Restaurant.
Gourmet Caribbean seafood restaurant & wholesaler.
Advertising, Approach, Assistant Manager, Contracts, cost control, Guest delivery, Financial, Focus, inventory Control, Cost control, lighting, Director, managing, marketing plans, Marketing Sales, meetings, organizing, payroll, performance appraisals, policies, pricing, profit, proposals, purchasing, quality, quality control, receiving, management of the restaurant, Safety, Sales, Scheduling, Spanish, Staffing, supervision, trade shows, training programs, Quality Control.
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