Restaurant Manager

OBJECTIVE____To secure a full time__ management position within__ the RESTAURANT/HOSPITALITY INDUSTRY, in which I can effectively utilize my thirty years of successful management experience. I strive to make a positive impact on my customers, employees and fellow associates. I believe that my management, communication, problem solving and leadership skills, combined with my track record of maximizing revenue and providing a positive experience for my customers, makes me an ideal candidate for a managing position.EXPERIENCETALK OF THE TOWN RESTAURANT GROUP (CHARLEY’S STEAK HOUSE/FISH BONES RESTAURANT/CHARLEY’S WILD FIRE GRILLE)December 1982-May 2013 Started as dining room supervisor, at CHARLEY’S STEAK HOUSE (1982-1993) in charge of front of the house scheduling, floor rotation, and guest satisfaction, with my ambition, loyalty and learning ability, I was able to work my way up to Manager within one year. Charley’s is a high volume, multi-million dollars in annual revenue establishment, I was a key factor in achieving the Wine Spectator Award of Excellence recipient, DiRoNA, Americas Top 10 Steak House and Seafood Restaurants.ï¶ In charge of all aspects of operational procedures, hiring & training of staffs of 45 to 87 employees, inventory, recipe and menu development, meat and fish cutting and cost controls, cultivating sales and excellent service though ongoing training and education, P&L, weekly and monthly budgets/financial goals, effective cost control and analysis of food/beverage/facility repair and maintenance cost within the company budgets, maintain health and safety policies, maintaining a safe environment for both guest and staff. Motivating and developing employees to reach their greatest potential, providing the most outstanding customer service with the best quality of food, POS system, building a strong team, while keeping a healthy working environment. Then I was chosen to be a key member in 1993 in the opening of FISHBONES RESTAURANT (1993-2013) on Sand Lake Rd, I was responsible for all initial interviewing and hiring for both front and back of the house, making training manuals, floor plan set up, and staff training of procedures and POS system. I also was involved in the tasting, choice and costing of menu items, set up and organization of kitchen, office, bar, side stations uniforms, implementing efficient labor techniques, keeping strict inventory, reducing waste and increasing guest experiences. All these things to ensure excellent service and great food, giving the guest that “WOW” experience. I’m Certified Food Safety Manager; I have also completed classes in Excel 2000, and developed spread sheets, prep sheets, production sheets, and many other forms, still in use.Page 2ï¶ Consistently focused on cleanliness, food quality, professionalism, delivering exceptional customer service and always keeping a comfortable working environment. Menu revisions were made to improve house revenue and provide greater cost effective choices for or cost conscious diners. Streamlined wine offerings to reflect customer’s tastes, and selected suppliers offering best value to maximize return on investment.ï¶ On January 2, 2013, I was asked to go to the new concept The Talk of The Town had opened in July 2013. “CHARLEY’S WILDFIRE GRILLE” To use my skills to set up, organizes, and re-train the staff, however after being there for only four month, they decided the concept was not working and closed the restaurant on May 1, 2013.REFERENCES AVAILABLE

  • ID#: 73019
  • Location: Orlando, FL , 32837

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