Highly-experienced and participative Restaurant General Management professional who demonstrates entrepreneurial expertise, results-focused, restaurant operations and practical food and cost reduction initiatives. Progressive leadership, and overall personnel management experience, with quality-driven food service initiatives that have created a passion for surpassing financial and service objectives via combination of world-class service delivery, lean operating methods, and innovative marketing directions.
Lounge manager for this very exciting opening, Oblix Restaurant was the first restaurant to open in the iconic Shard Building. Responsible for recruiting and hiring the opening team for the Lounge of Oblix. Provided direct leadership to upwards of 50 personnel, including food and beverage managers, bar manager and assistant lounge managers.
Responsibilities include all talent-acquisition efforts; hiring, training, and developing staff.
Manage business operation initiatives, including payroll, invoicing, inventory, and human resource related matters.
Opened a dive shop restaurant in Koh Tao, Thailand. Serving good value, good quality food with friendly personable service.
Working directly with the dive shop ensuring customers had a affordable, fun environment in which to eat, study and socialize.
Oversaw all restaurant operations, food and beverage, food safety handling, kitchen operations, staff training, and all front of house operations, which resulted in increased sales and improved customer service.
Recruited, supervised and trained staff of up to 85 personnel including Food/ Beverage Manager, Restaurant manager, all head of department managers and Head Chef.
Provided a “Customer Dining Destination” experience with superlative customer service and support that garners repeat business and customer loyalty.
Surpassed restaurant financial objectives by developing financing; preparing strategic and annual forecasts and budgets; analysed variances; initiated corrective actions; established and monitored financial controls; developed and implemented strategies to increase average meal checks.
Maintained safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations.
Part of the opening team for Shoreditch House members club. Involved in the opening recruitment, establishing the club through exception service, friendly, personable staff and excellent product.
Responsible for the business performance of the club.
Prepared reports at the end of the shift/week, including staff control, food control and sales.
Created and executed plans for department sales, profit and staff development.
Planned and coordinated menus.
Coordinated the entire operation of the club during scheduled shifts.
Managed staff and provided them with feedback.
Responded to customer complaints.
Supported the daily functions of the general manager in managing the business operation initiatives, including payroll, invoicing, inventory, and human resource related matters.
Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.Carefully prepared weekly payroll to keep up with projected revenue for the week.Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.Worked closely with the chef and cooks to determine menu plans for special events or occasions.
Assumed General manager role when the General Manager was on annual leave or out of the business.
Operations Management/Catering
Customer Service/Support
Director of Food/Beverage/
Menu Development
Leader/Team Builder
Recruitment/Training
Communications/Presentations
Budgets/Payroll/Regulatory Compliance
Inventory Management/Procurement
Customer Destination Experience
Experienced in Micros, Quadranet, Squirrel and Restaurant Manager.
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