Vice President Resume Example Corporate Eats

VICE PRESIDENT

Professional Summary

Performance -driven individual with more than 13 years working as Vice President for Restaurant organization. Determined and experienced in client rapport, demonstrating sound judgement and employee mentoring and coaching. Consistently achieves high quality production among management teams and employees. Passionate in applying excellent organization and communication skills to manage and lead teams in duties and solutions. Demonstrated ability to exercise outstanding independent judgment, decision making, creativity and initiative.

Skills

Targeted marketing
Relationship building and retention
Policy and Procedure Development
Customer and employee rapport
Hands on and not afraid of learning and teaching others
People, Catering, Time and Inventory Management
Organized, and efficient at multi-tasking in a fast-paced environment
Relationship building

Resilient and enjoy training others to succeed
Problem solving abilities, self-motivated, detail oriented, goal oriented and strong communication skills
Implemented and carry out Company guidelines
Recruiting and Hiring
Business administration
Staff Management
Budgeting
Program oversight

Work History

Vice President, 08/2008 to Current
Corporate Eats – Savage, MN

Increased company profits through performance optimization strategies and efficiency improvements.
Applied excellent problem-solving, process development and strategic implementation skills to lead and support all areas of operations.
Resolved issues and recommended actions based on production and compliance reports.
Identified opportunities to improve business process.
Supervised daily operations of multi-million dollar Cafe and Catering operation.
Increased company growth through effective catering methods.
Mitigated financial discrepancies by efficiently managing budget and payroll operations.
Hired and managed 58 employees to maximize productivity while training staff on best practices and protocols.
Oversee 13 restaurants to include management teams
Helped build strong customer base and maximize company through operating performance.
Hiring and Firing of employees
Managed all large catering events to include set up, cooking and tearing down event.
Very hands on and working in stores everyday with managers and employees.
Effective and strong communication skills
Help with menu development and fluent in POS systems and 365 Micro Market systems.

General Manager, 04/1997 to 08/2008
Corporate Eats – Savage, MN

Managed budget implementations, employee reviews, training, and schedules.
Managed ingredients and food product use by assessing availability, customer traffic and popularity.
Limited portion sizes and used garnishes to control food costs.
Set schedules for seven employees by planning and designating shifts and hours.
Managed employees throughout preparation and service of two meals per day.
Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
Led and directed team members on effective methods, operations and procedures.
Organized small and large catering events on daily basis.
Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
Prepared for and executed new menu implementations.
Oversaw all maintenance and repair operations to keep building and equipment in peak condition.
Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank each day.
Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Carefully interviewed, selected, trained and supervised staff.
Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
Maintained safe working and guest environment to reduce risk of injury and accidents.
Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.
Reconciled cash and credit card transactions to maintain accurate records.
Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
Skillfully interacted with external vendors to obtain best quality in pricing and product.
Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
Correctly calculated inventory and ordered appropriate supplies.
Strategically developed effective marketing plans to increase sales and profits while managing costs.
Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
Effectively managed payroll and timekeeping, including completion of proper paperwork for new hires and terminations.
Worked hands on with employees each day and had strong communication skills.

General Manager, 02/1993 to 03/1997
Lincoln Del – Bloomington, MN

Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
Analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
Limited portion sizes and used garnishes to control food costs.
Managed all FOH employees to include waitress's, deli workers, hostess's and cashiers
Set schedules for 30 staff by planning and designating shifts and hours.
Led and directed team members on effective methods, operations and procedures.
Organized special events in restaurant, including receptions, and corporate luncheons.
Recruited top-notch employees for cashiers, hostess's, deli workers and waitstaff positions.
Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank each day.
Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks and upselling food and beverages.
Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Carefully interviewed, selected, trained and supervised staff.
Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
Maintained safe working and guest environment to reduce risk of injury and accidents.
Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
Reconciled cash and credit card transactions to maintain accurate records.
Interacted positively with customers while promoting the restaurants services.
Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
Effectively managed payroll and timekeeping, including completion of proper paperwork for new hires and terminations.

Education

Associate of Arts: Hotel, Motel, And Restaurant Management, 03/1991
Fox Valley Technical College - Appleton, WI

Associate of Arts: Foodservice Management , 03/1991
Fox Valley Technical College - Appleton, WI

Resume Overview

Companies Worked For:

Corporate Eats
Lincoln Del

School Attended

Fox Valley Technical College

Job Titles Held:

Vice President
General Manager

Degrees

Associate of Arts : Hotel, Motel, And Restaurant Management , 03/1991
Associate of Arts : Foodservice Management , 03/1991

Vice President Resume Example

Resume Score: 80%

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