General Manager resume example with 20+ years of experience
JessicaClaire
Montgomery Street, San Francisco, CA94105(555) 432-1000, resumesample@example.com
Summary
Proven leader with efficient and effective customer service, project development, project
management, strategic planning, problem-solving, and employee management skills seeking a
position with an established company in a multi-unit or stand alone capacity.
Highlights
People Management
Goal Driven
Kitchen Management
Manager Development
Wine & Beer Knowledge
Restaurant Accounting
ServSafe Food & Beverage
Dynamic Guest Interaction
Accomplishments
XXX8 Eagle Leader Fellow, Team RWB
Chapter Captain, Team RWB (previous Athletic Coordinator)
Certified Specialist of Wine, Society of Wine Educators
Level 1 Sommelier, Court of Master Sommelier
Top Customer Service Scores, Redstone American Grill, Buca di Beppo
Experience
03/XXX7 to CurrentGeneral ManagerRestaurant Technologies, Inc | Baton Rouge, LA,
General Manager responsible for overall operations of a $7 million dollar restaurant in a new market for True Food Kitchen
Responsible for assisting marketing through local store marketing, events, in person meetings
Overall responsibility for hiring for both hospitality and culinary teams, keeping within budget while hiring the correct team
Responsible for overall development of management team (having one promoted to regional chef and one promoted to executive chef)
Responsible for day to day operations to include budget, profit and loss, guest satisfaction, sales development and team building
11/2008 to 04/XXX7General ManagerRestaurant Technologies, Inc | Charleston, ,
General Manager of a $9.8m restaurant concept with a team of 7 managers and chefs, to include
budgeting, Profit & Loss statements, hourly and salary training while maintaining
integrity with numbers and quality food & beverage.
Responsible for beverage program for all restaurants within 5 states to include vendor relations, pricing, training, writing wine menus, cocktail menus, beer menus and features. Â
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Increased performance in guest service matrix (A Closer Look) with top scores in the
company. Â Year over year 95.79% to 96.30% with focus on guest service and quality of food.
Opened our new location in National Harbor, MD, doing $200,000+ a week in sales in a new
region.
Conduct in house programs to boost Gift Card Sales. Â Sold $389,000 in gift cards during
holiday period.
Developed various staff members to supervisors, supervisors to managers and managers into
Assistant General Manager and General Managers.
Ran financially sound restaurant with an Prime Costs under 55% EBITAR of 30% or higher
Conducted and managed sales building initiatives, to include in depth wine classes, wine dinners, various features and sales building seminars
10/2007 to 10/2008Paisano PartnerRestaurant Technologies, Inc | Chesterfield, MO,
Overall management of a scratch Italian casual dining restaurant, to include Profit and
Loss statements, retention of employees, guest services and local store marketing.
Responsible for ongoing development of Chef Partner and Assistant General Manager, along
with hourly management staff, management trainees and hourly family members.
Responsible for making sure customer service scores, tracked through Questar, are
correct, and utilized to improve our service.
Trained four new management trainees to be Assistant General Managers or Chef Partners at
other locations.
Responsible for increasing guest count and increasing guest check averages.
05/2003 to 10/2007General ManagerArchdiocese Of San Antonio | Boerne, TX,
Overall management of the restaurant including guest services, Profit and Loss
statements, inventory, problem solving, food quality and local store marketing.
Responsible for development of managers and key hourly managers.
Assist in dealings with vendors, guests and employees.
Forecast weekly sales targets and labor targets.
Responsible for all hiring, development, and counseling of hourly associates.
Responsible for opening two new locations, to include training, networking and
construction punch list.
Responsible for teaching new menus to local kitchen managers and General Manager.
Highest small store sales in Lebanon, VA opening.
03/2000 to 04/2003Asst. Project ManagerHoliday Station Stores - Workday | Cda, ID,
Manage projects up to $300,000 from start to finish, off and on-site, including site
visits.
Assist Project Manager in projects over $300,000.
Coordinate several on-going projects at various stages.
Manage subcontract negotiations, estimating, scheduling, payment administration, vendor
coordination, pricing, invoicing, change order maintenance, close-out of projects,
management of ongoing contracted jobs, management of personnel on jobs, and customer
relations.
Communicate effectively with customers, sub-contractors, field staff and vendors.
06/1998 to 03/2000Accounts Payable Coordinator and Data Entry ClerkAmerican Diabetes Association | City, STATE,
Oversee accounts payable for a seven state region.
05/1995 to 05/1998BookkeeperPrice Chopper | City, STATE,
Balance store cash and sales, daily and weekly. Customer service.
02/1994 to 02/1998Food Service SpecialistNew York Army National Guard | , ,
Distinguished Honor Graduate in Advanced Individual Training, Airborne qualified,
Honorable discharge as E-4.
Education
Expected in | Construction ManagementInver Hills Community College, Inver, MNGPA: Construction Management
Expected in | HistorySiena College, Loudonville, NYGPA:
Skills
Accounting, Aloha, Budgeting, Coconut Code, Restaurant 365, Microsoft, Guest Service, Wine, Inventory Management, Google Docs, One Drive
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