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Summary
I have nearly fourteen years of experience with Bloomin' Brands, INC; one of the largest and most successful restaurant corporations in America, as well as 9 months currently with Chef Rocco Whalen's Fahrenheit Charlotte. Throughout my time with Bonefish Grill and Fahrenheit I have had the privilege of learning and developing several general professional skills such as organization, time management, effective communication, and teamwork. As well as many industry specific skills, such as salesmanship, safe food and beverage certification, inventory management/ ordering, customer service, and managing business financials. The application of these advanced skills and strengths, coupled with my passion and drive, make me a competitive candidate for a leadership position both within the hospitality/sales industry.
Key Skills
Expert in beer, wine, and liquor inventory/ordering and cost management
Experienced with training and developing individuals, teams of trainers, and peer managers
Very Knowledgeable in troubleshooting and operation of our back office systems
Communication- great communicator and presenter of information between the rest of the management team/ employees or guests
Attention to detail- Never compromising on the procedures and beliefs of the brand
Expert in the financials of running a business and costing
Strong ability to adjust to new people and environments.
Organization- Extremely effective at organizing time, tasks, and planning ahead
Personable, outgoing, and driven; I have been very successful in recruiting assignments for both new staff members and new guests
Critical thinking- I have the ability to look at a particular situation or challenge, and come up with innovative and successful solutions that benefit all parties
Experienced with marketing, selling products or a brand, and bringing in new and repeat guests
Experience
11/2017 to 10/2019ManagerFifth Group Restaurants Llc | Atlanta, GA, I was a manager at the Bonefish Grill in Charlotte, NC for two years before leaving in search of new opportunities after fourteen years with the company. My duties included all Front of the House staffing, training, and scheduling. As well as managing the daily shift operations, I handled all guest interaction and correspondence for the store. My main goal was to ensure that no guest ever left the premises unhappy, but on the rare occasion that they did, I would handle their feedback wire grace and ensure that we did what was necessary to get them back into the building in the near future. I was expected to write functional schedules the optimized that labor force we had at minimal cost to the restaurant balanced out with the projected and active sales. Inventory and strict cost control were essential in a lower volume store; my store consistently ran the lowest BWL cost in the region. Due to small management teams the Front of the House manager was responsible for a large portion of the sales and advertising for the store. I recruited a few hourly employees to assist me with setting up a Concierge Rewards Program for the local hotels, as well as menus and appetizer cards. Monthly we would go through and provide cash rewards to an employee from each of our 4 local hotel partners as incentive to keep recommending and working with us. Although we did not have a private space for holding events, I put together three pricing tiers for set menus for the holidays, graduations, and special events. I took it upon myself to have the space photographed as well as set up private appointments with potential customers to walk the restaurant and discuss their specific needs for events. They were all given an organized portfolio with photos, pricing, and contact information. Around September we started mailing out our holiday letters to our contact lists with the current information and pricing for booking holiday parties; which was a huge success! Although we were traditionally a dinner only restaurant, we managed to book private day-time parties for 20 days in December for 2018.
10/2015 to 07/2016Bar ManagerFour Seasons Hotels Inc | Hampshire, IL, As the bar manager for the Kona Grill in Arlington, I was responsible for everything having to do with our BWL inventory, sales, beverage training, and bartender staffing levels in addition to performing daily management functions. I was responsible for all weekly beer, wine, and liquor ordering as well as well as bi-weekly inventory conducted with our General Manager. Also, as bar manager the majority of my shift in a $70,000/90,000 per week (seasonally) store was spend expediting bar drinks in order to keep them organized and going out to tables as quickly as possible. On extremely high volume nights the bar managers were expected to spend a portion of their shift physically behind the bar talking to guests and personally making bar drinks for regulars/ backing up the well. Training duties included overseeing the training and daily shifts of bartenders as well as providing on-going training for servers as well. I conducted seasonal teach backs for new menu items as well as held monthly wine or beer tastings with our company reps. We were even provided a yearly budget for on-going training that allowed me to fly representatives from Willamette Valley wineries to come conduct training and contests with my staff. The Kona Grill in Arlington was one of the few locations that had a private dining room, therefore our entire management staff was trained in the successful execution of private dining events in addition to the front, expo and back of the house training that all managers complete. We hosted several business lunches/dinners for high profile companies in Arlington and Washington D.C. that included hand-picked wine and beverage packages that I put together based off of their personal preferences and their guests'.
10/2014 to 11/2015ManagerFifth Group Restaurants Llc | Smyrna, GA,
I came from a front of the house background with Bonefish Grill as an hourly, and was lucky enough as the newest member of the management team in Potomac Mills to be able to split my week between front and back of the house shifts. As the float manager, I was able to get a little bit of experience in both fields. I was responsible for running front of the house shifts, mastering closing procedures, nightly protein counts, EcoSure daily walk throughs, and assisting our private dining room director with coordinating and communicating needs for her events with our other culinary manager.
I spent the majority of my time in the back of the house for the first 6+ months as a manager. I gained valuable experience opening the store in the morning and managing our morning prep anglers. My duties included cutting fresh fish, organizing and putting up trucks, preforming two daily line checks (one am and one afternoon) to ensure that the line was stocked with fresh ingredients, organizing the walk-in cooler and dry storage areas. I have conducted inventory for both the front and the back of the house. As volume decreased and the needs of the store changed, I was able to travel for several months. I traveled to locations such as Newport News VA, Short Pump, and Pittsburgh PA for extended amounts of time. I gained an immense amount of knowledge during these periods through my interactions with other managers and new staff members. I learned how to become comfortable in stores and areas that were entirely new to me as well as how to interact and connect with people I did not know. I learned that although Bonefish Grill is all one company under Bloomin' Brands, each store's managers, anglers, and guests made up this own unique personality that was different from the next. With this knowledge, and my strong training background I was not only able to assist these stores in filling management shifts, but I was able to help evaluate certain aspects of their business and offer critical feedback when solicited for such. Because I was in locations such as Short Pump and South Hills PA for extended amount of time, I was able to correspond with managers and anglers to formulate successful systems that they could rely on once I left as well. The partner in South Hills awarded me the honor and privilege of personally training and mentoring the front of the house manager that would be staying with them permanently in order to ensure that he fully understood and followed the bar systems I put into place.
03/2013 to 08/2014Key Manager/Regional GSA Trainer/ In-store Training CoordinatorBonefish Grill | City, STATE,
Education and Training
Expected in 2013Bachelor of Science | Political Science/ PrelawLongwood University, Farmville, VAGPA:
Accomplishments
- Decreased BWL cost in my store for the 2018 fiscal year by roughly .8% or roughly $14,000. So far, in 2019, I have managed to decrease that cost an additional .6% or roughtly $11,000. -Finished 2018 with a 82% SMG overall satisfaction score, as well as a 50% manager interaction score personally -Personally mentor a promising key in my store to give her the extra knowledge, confidence, and support needed to qualify her for an internal promotion to salaried management. She is now one of our regions greatest additions and smashing all goals in her store as well - I was the only manager (non-MP) to conduct a presentation for Bonefish Grill's Regional Charter Class for new managers - Was one of three final candidates for a Field Training Partner Position, which is a corporate/ home-office based position at Bonefish Grill - Invited by Bonefish Grill Regional Manager to attend female leadership seminars and summits in order to present relevant findings/create a strong foundation and additional safe space for the female managers in our region. The goal is to foster confidence, promote open conversation, and address some of the addition challenges female leaders are facing in the industry and communities. - I have planned and conducted over a dozen fish camps/teach backs to educate staff members on a variety of essential topics including EcoSure Compliance, new seasonal products, wine and beer pairing or tastings, back to basics, and sushi-rolling how to. - A 27% BWL sales average and an average 24% BWL cost through my time as Bar Manager at Kona Grill - Completion of my first of two independent Manager Development Projects to become an Assistant General Manager at Kona Grill. Managers must be invited to start their projects, present a detailed outline and strategy to home office, get independent projects approved by the General Manager of respective store, the Regional Manager, and home office before projects can start. Various check points and requirements must be met in the process, and finally, finished projects/data gathered from projects must be presented to home store location and sent to respective department at home office. - Guest Service Associate Regional Trainer: Member of two opening teams; Potomac Mills Va 2013, Concord Mills NC 2016. I was originally scheduled to open Annapolis MD and Crofton MD as a trainer, however, I was unable to attend (I was finishing my final year at Longwood University) Selected as a member of the training team for the Akers Mill Bonefish Grill opening, yet staying in Concord as full time key support in the early absence of final manager.
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School Attended
Longwood University
Job Titles Held:
Manager
Bar Manager
Manager
Key Manager/Regional GSA Trainer/ In-store Training Coordinator
