Montgomery Street, San Francisco, CA94105609 Johnson Ave., 49204, Tulsa, OK
Home: (555) 432-1000
Cell:
resumesample@example.com
Summary
Capable Senior Restaurant manager offering over 20+ years of experience in foodservice and team management. Expert at maintaining cost controls and determining optimal coverage to meet business needs without sacrificing quality. Talented at building relationships with community members, clients and staff. In addition, Certified Sommelier in which I have managed successful beverage programs.
Skills
Diverse beverage knowledge
Training
Organization
Budgeting
Forecasting
P&L Reconciliation
Inventory Management
Analyzing Sales Reports
Payroll
Scheduling
Sales
Experience
Senior Restaurant Manager, 06/2018 to Current Levy Restaurants, Inc. – Hoffman Estates, IL,
Consistently met goals set by the corporate office, which included a combined beverage cost of 25%, and 6% FOH Labor and 10% BOH Labor.
Executed weekly forecasts, labor budgeting, bi weekly inventories, processed payroll, and P&L reconciliation.
Established new training manuals that would be used in 4 of the El Vez locations.
Cultivated professional client relationships by asking appropriate questions, identifying needs and providing insightful information regarding products.
Built positive and productive customer connections to drive consistent sales.
Designed specialized drink menu with classic and innovative drinks, prices and nonalcoholic beverages.
Worked with vendors to establish strong relationships and maintain proper inventory supplies.
Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
Director of Beverage & Asst General Manager, 05/2016 to 05/2018 Lettuce Entertain You Enterprises – Washington, DC,
Consistently met goals set by the corporate office, which included a combined beverage cost of 25%, and 6% FOH Labor and 10% BOH Labor.
Designed specialized drink menu with classic and innovative drinks, prices and nonalcoholic beverages for 3 different restaurant concepts: Upscale Southern Cuisines, Traditional French Bistro & HIgh End Seafood restaurant.
Analyzed buying trends at each store location to identify appropriate mix of inventory items for top-tier sales.
Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts.
Prepared strategic and annual forecasts and budgets, analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
Assistant General Manager, 05/2015 to 05/2016 Grille 401 – City, STATE,
Coordinated monthly budgets, managed profit and loss and consistently met desired margin targets.
Scheduled and directed 60 staff members in daily work assignments to maximize productivity and provide superior guest satisfaction.
Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
Prepared Bi-weekly payroll to coincide with projected revenue for weekly, monthly and annual goals.
Optimized profits by controlling food, beverage and labor costs on a daily basis. Cut beverage cost from 26% down to 23% in two months.
Planned 2 wine/spirits dinner a month which helped lowering costs, and exposing our guests to new products, or a refresh on existing products.A
Corporate Beverage Director-FL, 12/2006 to 05/2015 Buckhead Life Restaurant Group – City, STATE,
Maintained Wine Spectator Magazine Award of Excellence Wine List for seven years comprising 500 Wines By The Bottle and 40 Wines By The Glass for Chops Lobster Bar, and Lobster Bar Sea Grille.
Lowered the beverage cost after the 1st year by 5%, and increased the sales through weekly tastings, monthly wine dinners, and happy hour events to increase foot traffic.
Analyzed buying trends at each store location to identify appropriate mix of inventory items for top-tier sales.
Assisted with staff development by implementing effective, hands-on training programs for new employees, maximizing performance and engagement from day one.
Negotiated pricing for liquor and wine from vendors to secure optimal pricing and keep costs low.
Designed specialized drink menu with classic and innovative drinks, prices and nonalcoholic beverages.
Education and Training
Associate of Arts: Food & Beverage Management, Expected in 05/1993 Johnson & Wales University - Providence, RI GPA:
Activities and Honors
American Fine Wine Competition Judge 2009-2015
Sun Sentinel Best Steakhouse Award for seven Years - Chops Lobster Bar 2008 - 2015
Top five Zagat Rated Restaurant in Palm Beach County for seven years - Chops Lobster Bar 2008 - 2015
Boca Raton Magazine Hall of Fame - Best Steakhouse, Service and Wine List Boca Raton Magazine-Best Cocktail List-2009, 2010, 2012
Palm Beach Magazine-Best Wine List, Cocktail List, and Restaurant-The Regional Kitchen & Public House-2015 & 2016
Certifications
Certified Sommelier-Court of Master Sommelier's-2008
Certified Specialist in Spirits-WSET-2011
Italian Wine Professional-Italian Wine Central-2012
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