Diligent General Manager with years of experience maintaining seamless business operations. Smoothly administers budgets, projects and events, trains staff and monitors procedures to maximize efficiency and balance objectives with operational requirements. Exceptional inventory and equipment management, loss prevention and vendor negotiation performance.
Skills
Labor relations
Marketing tactics
Employee development
Project estimating
Staff training and development
Customer relations
Project organization
Strategic planning
Profit and loss analysis
Contract negotiation expertise
Manager Safety and Sanitation Certified
Education and Training
Mission CollegeSanta Clara, CAExpected in 06/1988 ā āAssociate of Science:Hospitality Administration And Management - GPA:
The National Hispanic UniversitySan Jose, CAExpected in ā ā:Bilingual Education - GPA:
Led startup and opening of Restaurant and provided business development, creation of operational procedures and workflow planning.
Organized more than $100,000 in funding to launch 85-seat Breakfast restaurant. Set pricing structures according to market analytics and emerging trends.
Enhanced operational performance by developing effective business strategies, systems and procedures.
Coordinated with webmaster to develop website and create online advertisements, boosting online sales 10 %.
Located relevant vendors, set up schedules and coordinated the delivery, storage and organization of all inventory.
Hired and trained workers in food preparation, food service, money handling and cleaning roles to facilitate restaurant operations.
Administered finances and led business operations, including running payroll, making bank deposits and analyzing income and expenses to maintain cost-effective operations.
Managed four departments of golf course operations: Golf Shop Personnel, Outside services, Food and Beverage and Tournaments & Events
Motivated and led team members to work together to achieve targets.
Supervised critical tasks, including creating department budgets, employee reviews, training and scheduling.
Coordinated monthly budgets, managed profit and loss and consistently met desired margin targets.
Efficiently met business targets to provide streamlined operations performance.
Developed and deepened community partnerships to create mutually-beneficial relationships and build new revenue channels.
Limited utility, equipment, labor and food expenses by implementing cost-control strategies.
Managed store cash intake with high accuracy and prepared daily bank deposits.
Applied knowledge of coverage needs and individual employee strengths to produce effective team schedules.
Placed new inventory orders and oversaw correct restocking procedures to maintain operational output.
Worked with management to plan and implement special events to boost customer numbers and profits.
Controlled food and beverage inventory to keep it beneath 34% through effective purchasing, oversight and usage monitoring.
Disciplined and maintained staff of 40 to provide hospitable, professional service reflecting business initiatives.
Hosted fundraising events for various charities and private parties to boost revenue and community engagement.
Scheduled, organized and managed golf tournaments, helped with set up, fundraising, awards and food and beverage needs
Bruce Oakley Trucking - Food and Beverage Manager Henderson, KY, 02/2000 - 09/2017
Oversaw Cafe food and beverage operations, delivered day-to-day consistency and set and maintained highest food quality and service standards.
Designed menus, created annual and monthly budgets, purchased superior goods, continuously improved and modernized operations and liaised between guests and service staff
Developed and implemented budgets, met or exceeded sales targets, hired, trained and supervised team members and fulfilled dining needs and desires of patrons.
Adhered to all federal, state and local sanitary, safety and health standards to minimize cross-contamination.
Managed hiring, mentoring, advancement and promotion of staff.
Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
Priced and ordered food products, kitchen equipment and food service supplies.
Worked with vendors to establish strong relationships and maintain proper inventory supplies.
Planned and executed all operations against forecasted daily business volume.
The Omelette House - Owner City, STATE, 06/1996 - 02/2000
Led startup and opening of business and provided business development, creation of operational procedures and workflow planning.
Negotiated with vendors to gain optimal pricing on products
Monitored supplier operations to verify quality, delivery schedule and conformance to contract specifications.
Developed business and marketing plans and prepared monthly financial reports.
Hired and trained staff on specific operations and requirements for each job , including applicable procedures and techniques.
Participated in networking events to establish and cement community ties, B2B relationships and industry connections.
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