Point Pleasant Beach, New Jersey, United States
• Interviewed and hired new staff that best complemented the restaurants’ vision. • Mentored and trained all newly hired managers to ensure that they were prepared for the position and would meet company standards. • Consistently provided an excellent customer service experience by maintaining the highest degree of courtesy and professionalism. • Managed weekly, monthly, and quarterly P&L statements to ensure that all performance metrics were being attained. • Oversaw employees in front and back of house to ensure compliance with company policies, regulations, and food safety guidelines to ensure a superior experience for guests. • ServSafe Certified.
• Family owned $1.5 million restaurant in an affluent Monmouth County township. • Oversee day to day operations • Oversee all scheduling. • Hire and train all new staff as needed. • Worked closely with kitchen staff and assisting with their needs as well as developing new menu items. • Managed team of 30 direct reports. • Helped Owner in opening of second location. • Ran the weekly P&L statement with minimal variances. • Maintained food cost within budget. • Maintained less than 1% variance in cost of sales food.
• Restaurant concept new to New Jersey that needed a strong local experienced manager to open a New store in a projected high-sales volume area. • Trained the management team including the general manager to take over the location after a successful open. • Set up accounts with all vendors necessary for operations • Places all initial orders for equipment and small wares during buildout. • Performed finial interviews and hired all 112 opening team members. • Placed all initial food, beverage, beer, wine, and liquor orders with the management team by my side at all times and began to slowly transition. • With a New Store Opening team in place, Staff was being trained, Managers in their roles and the Store GM was ready. • Store opened May 15, 2017. • Opportunity for the next store in a month or two.
• Gross sales of $3.8 million in annual sales. • Managed team of 40 direct reports. • Grew controllable profit to 33%; a 6% improvement. • Produced monthly reports detailing sales trends and forecasts. • Acted as Area Director and as liaison between the store level and management • Increased net sales 10% over the course of one year. • Lead multiple construction projects for the expansion of the restaurant and increasing the efficiency of the operational layout. • Maintained less than 1% variance in food and beverage cost of sales.