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Click here or scroll down to respond to this candidate Candidate's Name
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Candidate's Name Restaurant General Manager
PHONE NUMBER AVAILABLE Reston, VA Street Address
EMAIL AVAILABLE
Forward-thinking and results-focused Restaurant General Manager with a strong working knowledge in
operations leadership, budgeting, supply chain management, and customer service. Proven leader with expertise in
prospecting, screening, interviewing, hiring, and training new staff members. Proficient in developing strategic
and actionable plans that support company goals. Analytical professional skilled in tracking measurable data and
key metrics to inform critical decisions on business improvements. Known for setting high quality standards .
Areas of Expertise include:
Food Service Management Written / Oral Communication Workflow Optimization
Profit Margin Increase / Profitability Team Training / Coaching P&L / Data Analysis
Visionary Direction Complex Problem-solving Marketing / promotions
Budgeting / Cost-Saving Customer Service / Retention Sales Cycle Management
Professional Experience
HARRYS PUB Washington, DC 2013 - Present
GENERAL MANAGER
Advance customer experiences by expertly managing kitchen and front-of-house operations and prioritizing high-
quality customer service. Strengthen team performances by providing comprehensive training and ongoing
coaching while offering constructive feedback. Add value to staff by assisting with human resources, recruiting,
and candidate selection. Optimize workflows and reduce overhead expenses by working with executives on job
descriptions and labor distribution.
Additional Key Contributions:
Remain dedicated to providing only the freshest ingredients through strong vendor relations and meticulous
inventory management; verify all consumables are labelled, stored at proper temperatures, and discarded in a
timely manner.
Exemplify proficiency in financial management including P&L, data analysis, trend identification, accounts
receivables, and cash drawer balancing; pinpoint opportunities to lower costs through effective budgeting.
Execute seamless events with up to 1K participants by piloting key logistics, catering, and payment collection.
BISTRO NAPOLION & CAF BONAPARTE Washington, D.C. 2012 - 2013
GENERAL MANAGER
Spearheaded complex internal operations including menu design, staff scheduling, reporting, and data tracking.
Served as the driving force behind rapid revenue growth by providing high-end menus and exceptional customer
service. Improved guest experience by providing upscale dcor and atmosphere that supported the overall theme
of the bistro.
Additional Key Contributions:
Significantly reduced expenses by evaluating spending patterns, calculating resources, and implementing
budgets.
Centralized labor by strategically scheduling staff for the 60-seat restaurant based on popular dining times.
MCLEAN 1910 RESTARAUNT McLean, VA 2010 - 2012
BAR MANAGER
Integral in relaying corporate goals and missions to staff and aligning team to meet and exceed competitive goals.
Sustained high business retention due to quality consumables. Equipped teams to thrive by extending training on
Candidate's Name
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mixing, customer service, inventory management, and utilization of POS systems. Engaged with clients to build a
strong rapport.
Additional Key Contributions:
Overcame business challenges due to exceptional critical-thinking strengths and well-developed industry
expertise.
Streamlined the revitalization and layout design of the restaurant, displaying creativity and innovation.
CLYDES RESTAURANT GROUP Reston, VA 2006 - 2010
ASSISTANT GENERAL MANAGER
Oversaw complex daily operations at one of the most popular restaurants in the area, seating 400 guests and
grossing $9M annually. Provided diners with a memorable experience and boosted retention by establishing
expectations for teams on quality customer service, food presentation, and delivery times. Substantiated a notable
increase in sales volume, outpacing multiple industry-leading competitors. Secured a solid position in the industry
as a high-quality brand.
Additional Key Contributions:
Served as a trusted leader on the management team; led budget negotiations with corporate executives.
Exemplified expertise within the beverage sector by overseeing wine selection and purchasing.
Maintained a strict focus on fresh products by regularly assessing stock levels, ordering new supplies, and
ensuring proper labeling within the refrigerator and freezer units.
Additional experience as a Beverage Manager (11 years) at Clydes Restaurant Group, and the Assistant Food and
Beverage Director at the Holiday Inn Corporation (5 years),
Education
Coursework, Business Administration, Marymount University, Reston, VA
Coursework, Government and Politics, George Mason University, Fairfax , VA
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