Virginia Beach, Virginia, United States
"Have fun. Make money." - Gary Murray Looking to make a move back to the Hampton Roads area of Virginia. I'm a 25-year veteran of the hospitality industry who thrives on the rewards and challenges of my career in restaurant management. I have a rich understanding of both front and back of house operations for both high volume restaurants and low volume restaurants. My career began at age 14 as a dishwasher. From there, I completed my culinary education and earned my way to kitchen manager and general manager roles. The majority of my experience has been with national full service restaurant brands. I am well-versed in managing the following: - food cost - beverage cost - beverage sales - labor cost - declining budgets - restaurant safety Additionally, I am passionate about team building, staff development and the human elements that make the restaurant business rewarding.
Responsibilities included; Controlling both front and back house operations, including room service, The Lifesaving Station, The Beach House Bar, The Sand Bar and on premise events; Controlling food cost and labor to meet or exceed standards; Ensuring restaurant sanitation levels comply with local laws and company standards; Supervising inventory and estimated usage; Monitoring and maintaining safety and security procedures; Ensuring entire restaurant is maintained and in good repair. Ensuring appropriate manpower plan; maintaining adequate staffing and scheduling levels; Recruiting, interviewing and selecting qualified employees for orientation. Training and development of new employees; Evaluating performance and administering wage plans; Ensuring effective employee relations.
Responsibilities include; Writing schedules; Day-to-day operations; Repair and maintenance; Controlling back office accounting; Ensuring restaurant sanitation levels comply with local laws and company standards; Monitoring safety and security procedures; Maintaining appropriate manpower plan and maintaining adequate staffing and scheduling levels; Recruiting, interviewing and selecting qualified employees; Leading orientation and training of new employees; Ensuring effective employee relations.
Responsibilities include; Controlling all back of house operations; Controlling food cost and labor to meet or exceed standards; Controlling back office accounting; Ensuring restaurant sanitation levels comply with local laws and company standards; Supervising inventory and estimated usage; Monitoring safety and security procedures; Maintaining appropriate manpower plan and maintaining adequate staffing and scheduling levels; Recruiting, interviewing and selecting qualified employees; Leading orientation and training of new employees; Ensuring effective employee relations. • Maintain >.08% theoretical food cost. • Maintain 1.8% supply budget. • Maintain 1.7% R&M budget.
Responsibilities included; Controlling both front and back house operations as both Kitchen Manager and General Manager; Controlling food cost and labor to meet or exceed standards; Ensuring restaurant sanitation levels comply with local laws and company standards; Supervising inventory and estimated usage; Monitoring safety and security procedures; Ensuring entire restaurant is maintained; Ensuring appropriate manpower plan; Maintaining adequate staffing and scheduling levels; Recruiting, interviewing and selecting qualified employees for entire restaurant; Leading orientation and training of new employees; Evaluating performance and administering wage plans; Ensuring effective employee relations. • Increased year-over-year guest traffic 5% in 3 different locations. • Maintained >0.5% variance to theoretical food cost. • Maintained best retention rate among 7 stores in the region.
Responsibilities include; ensuring appropriate manpower plan and maintaining adequate staffing and scheduling levels; Recruiting, interviewing and selecting qualified employees for entire restaurant; Orientation and training of new employees; Evaluating performance and administering wage plans; Ensuring effective employee relations; Controlling labor to meet or exceed standards; Maintaining restaurant sanitation levels to comply with local laws and company standards; Monitoring safety and security procedures; Ensuring entire restaurant is maintained; Supervising inventory and estimating usage; Controlling cost to meet or exceed standards. • Maintained an average 27.2% food cost for last 12 consecutive months. • Maintained an average 10.8% BOH labor for the last 12 consecutive months. • Trained thirteen new managers in the last sixteen months. • Certified Servsafe proctor. • Participated in four new store openings. • Validated two stores to Center of Excellence units responsible for the training of new managers and hourly trainers.