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Click here or scroll down to respond to this candidateCandidate's Name
Crofton, Maryland EMAIL AVAILABLE PHONE NUMBER AVAILABLESummaryHighly skilled General Manager with over 30 years of professional experience in restaurant and entertainment management. Extremely driven, with proven business strategies to successfully increase revenue and decrease cost, while building and motivating dynamic teams.
Highlights Budget administration Capitalize on POS system and open table
Coach, lead and develop restaurant team Creates memorable dining experiences Drive continued improvement Enhance mission, values and positioning of brand strategies Exceeds customers expectations
Hands-on, progressive leadership
Head of daily decision making, scheduling and planning
Inventory and supply chain management Key relationship management Maximize potential and bottom line Menu price analysis
Publicity guru
Reduce food, beverage and operational costs Supervise online marketing/customer bloggingAccomplishments Increased revenue from 1.5 Million to $3.0 Million Decreased payroll % from national average of 33.3% to 26% Decreased weekly food cost from 38% to 30% Introduced a more efficient POS system to increase daily revenue Created systems in food preparation relating to recipes and prep procedures resulting in a higher quality product Revamped entire back of the house staffing, including head chef Established liquor pars for ordering purposes increasing revenue Manage schedules for 50+ employees Book & format all live entertainment Introduce regular building and equipment maintenance resulting in lower repair costsExperience:SoBe Restaurant and Lounge, Lanham MD 2017-2019General Manager Maintains within budget, all labor, food and beverage goals. Creatively plans weekly specials increasing daily food and beverage revenue Director of Entertainment, responsible for all musical and live performances
Directs a consistent focus on brand imagery Oversees weekly social media interactions ie. Twitter, Instagram, facebook etc. Interview, train and maintain staff of up to 50 persons, including managers and executive chef. Creates and executes off site catering to increase annual revenue Proficient in Aloha POS operation systems FOH and BOHHalf Note Restaurant and Lounge, Bowie MD 2010-2017General Manager Maintains within budget, all labor, food and beverage goals. Interview, train and maintain staff of up to 50 persons, including managers and executive chef. Director of Entertainment, responsible for all musical and live performances
Prepares daily revenue sales and statistics for accounting purposes and depositing. Handles all repairs and maintenance keeping within budgetary guidelines Acting alcohol and beverage manager responsible for pricing, purchasing, promotion and cost percentages. Hands on managing relating to daily customer interaction and communication. Creates and consults in business marketing and advertisingYum Brands Inc. Oxon Hill MD 2009-2010
Assistant ManagerT/A KFC Maintain corporation statistics in daily food preparation and service Create higher customer service and cleanliness ratings Successfully handle daily register balancing and bank depositing Supervises entire store employee base of up to 20 persons Accurately tracks and meets all company cost percentage requirements pertaining to food, labor and maintenanceThe Game Room & Grill, Fort Washington, MD 2007-2009
General Manager
Hire and supervise kitchen and floor staff of up to 30 Coordinate daily lunch and dinner menu item specials and pricing Maintained statistics relating to sales and revenue movement Responsible for daily facility repairs & maintenance Handle all musical and live entertainment selections for customer base of 300 nightly Responsible for the purchasing, disbursement, and tracking of all resale items Special event planner and coordinator Handled daily register balancing and bank depositing
Up At Night Incorporated, Fort Washington, MD 2001-2007General ManagerT/A Martinis Restaurant and Club Elite Responsible for hiring, scheduling and payroll production Oversee entire customer base of up to five hundred nightly Develop promotions and marketing strategies to increase daily food and beverage revenue Supervise entire staff of up to forty Oversee and maintain Micros Revenue System Responsible for beverage and dry good ordering and tracking Supervise entire kitchen operation and maintain food cost projections Responsible for menu planning and pricing
Negotiate and schedule all live and recorded musical entertainmentClassics Supper Club/Operations Manager 1991-2001 Oak Tree Restaurant/Operations Manager 1989-1991 RSVP Lounge/General Manager 1987-1989 Triples Restaurant/Operations Manager 1984-1987
EducationTowson State University 1980-1981Business Administration/English Literature
Morris Brown College 1979-1980Business Administration/English Literature
Certification/License Awarded certificate for Restaurant Management Training Licensed and TAM Certified by the state of Maryland Licensed and certified in food service management by the state of MarylandReference available upon request |
