General Manager resume example

I took a brief time away from Vine Dining Enterprises and opened EMC Seafood & Raw Bar as the General Manager with some old colleagues from life in Southern California. I designed their wine list, cocktail list, beer program and happy hour menus. The restaurant boomed from the start creating a huge buzz in the area winning multiple awards for best seafood restaurant and best new concept for 2018. We quickly became the highest grossing restaurant in the entire company at one of the smaller locations. We executed fine dining standards and hospitality in a more casual environment creating a different type of dining experience than what previously existed in the area.

Vine Dining Enterprises is one of the premier hospitality groups in the Bay Area. I started with Left Bank Brasserie and LB Steak as the Assistant General Manager and Beverage Manager for their San Jose locations. We were on the verge of some major changes at the Brasserie heading into my first year and were extremely successful at re-branding the concept after 17 years of being in business. We integrated a new scheduling system called CTUIT where I was able to maintain my labor budgets, achieve labor goals, and eliminate overtime expenses. I developed newly defined service standards, created developmental tools, developed creative strategies for boosting sales, and created marketing plans and initiatives. I implemented a new beverage inventory system working with Bevager to streamline purchasing and achieving cost goals. I was in charge of creating the wine programs and cocktail menus for all 3 of the Left Bank locations in the Bay Area. After becoming the General Manager for Left Bank Brasserie I continued to work with LB Steak and dive into opening our next concept called Meso. We successfully opened a new Mediterranean restaurant in 2019 on Santana Row and have seen great results since.

I began working with Seasons 52 in Costa Mesa upon the opening of their first west coast restaurant. I managed the beverage department as well as the front desk for two years before opening the second west coast location in La Jolla. After one year I became a Sous Chef to help improve culinary execution and efficiency. Within that time I assisted in opening another restaurant in downtown San Diego but remained full time in La Jolla after a few months. Over the next couple of years I spent several months at a time in different restaurants across the country supporting teams in both culinary and service operations. After two years as a Sous Chef I began training to become a Managing Partner in La Jolla and was offered the position in Sacramento. In Sacramento, the restaurant had been open for three years and was suffering in sales and cost control. Within my first three months we showed record breaking sales growth in the company and were performing at the highest capacity since the restaurant had opened three years prior. In addition, that year we won the award in 2015 for Best Overall Guest Experience among 44 other locations across the country. The restaurant continued to be a success and achieve excellent results from that point forward.

I was hired at J.T. Schmid's as a host and quickly promoted to Front Desk Manager where I wrote schedules for and assisted in bar inventory. After 2 years I became a server and bartender at one of the highest volume restaurants in Orange County. I was a certified trainer and assisted with the opening of their second location in Irvine, CA.