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Click here or scroll down to respond to this candidateCandidate's Name
PHONE NUMBER AVAILABLE EMAIL AVAILABLE Canton, OH Street Address
SUMMARYAccomplished and energetic manager with a solid history of achievement in the restaurant industry. Motivated leader with strong organizational and prioritization abilities. Areas of expertise include, training and development of team, cost/labor control and guest satisfaction. SKILLSCritical ThinkingInstructingComplex Problem SolvingMonitoringJudgement and Decision MakingTraining and DevelopementEXPERIENCEGeneral Manager, TGI Fridays Franchise, September 2022-May 2023 Canton, OHAnnual Sales Volume: $2.9MFood cost brought down to a 27.2 from 30%. Attention to top 5-10 nightly inventory items, including bar and correcting overhead ordering by utilizing suggestive ordering. Labor controlled at a 19.7% by correct scheduling, zero overtime and managed by making cuts accordingly.Ongoing training / development of team and new hires. Training & communication board, AM and PM huddles for both BOH & FOH.Hands on management, making rounds to both BOH and FOH, table visits and assisting where needed. Daily and weekly inventory, P&L's with focus of comp reduction and labor costs, tracking and reporting.(Placed 2 week notice, letter of recognition due to zero managerial support or work life balance) General Manager, Bravo Cucina Italiana, July 2021-March 2022 Canton, OhioAnnual Sales Volume: $3.1MFood cost brought down to a 24.4% from 27%. Diligent attention to top 5 nightly inventory items and correcting pars for overhead ordering.Labor maintained at a 19% by correct and careful scheduling with zero overtime. Managed by making cuts accordingly during slower hours of operation. Stickler on cleanliness of entire store both front and back of the house. Motivates staff to take pride in FOH & BOH by leading by example, delegating tasks on a daily basis. Stays with team to get the job done a team atmosphere.Hands on manager making constant rounds to front and back of the house assisting where needed and ensuring all guests are taken care of by constant and continuous table visits. Brining constant and continuous training and development of entire team including all new hires. Enforces company policies,mission and vision. Daily and weekly inventory, P&L's tracking and reporting.(Permanent store closure with no re-opening due to Covid-19, job title eliminated) Assistant General Manager, Ruby Tuesday, July 2019-March 2020 Medina, OhioAnnual Sales Volume: $3.5MFood costs kept to 24% by diligent attention of inventory on a nightly basis. Preventing waste with clear and precise documentation through training and coaching kitchen staff on proper food food preparationLabor costs maintained at 17.2% by careful scheduling with no overtime. Managed short staffing by moving schedules and pinching where needed. Stickler on cleanliness of entire store especially in kitchen area. Motivates staff to take pride in kitchen by leading by example, delegating as necessary. Stays with team to get the job done developing a team atmosphereHands on manager staying on the floor and assisting by doing food runs, cooking while making continuous rounds throughout restaurant and ensuring guests are taken care of by table visits Believes in continuous training and development of both new and experienced staff to enforce company policyAssist with overall P&L's tracking, reporting and inventory(Permanent store closure due to Covid-19)General Manager, Bucca di Beppo, April 2016-June 2019 Orland Park, ILAnnual Sales Volume: $6.4MHired as Assistant General Manager / promoted to GM Sept. 2016 with focus on both front and back of the houseIncreased sales 3% by focusing on catering and banquet business along with overseeing food preparation for party rooms and marketing efforts in the community along with Chamber of Commerce and schoolsHire, train and develop staff of over 30 team members both front and back of the house Managed P&L with focused reduction on comps of 1.1% and labor cost of 1.3%(Store closures, relocated to Ohio)Multi-Unit Manager, IKEA, October 2013-April 2016Bolingbrook, ILAnnual Sales Volume: $8.4MManaged staff of 58 employees across 3 departments: Restaurant, Bistro and Swedish Food MarketDecreased Labor Cost by 1% by cross training employees and scheduling to peak hours of operationDecreased Food Cost 2% by ordering to par levels and strict inventory of key items Developed three hourly associates to full time hourly management(Opportunity offered from Bucca di Beppo for fill service) General Manager, Gino's East of Chicago, April 2001-September 2013 Wheaton, ILAnnual Sales Volume: $6MHired as server and was promoted over tenure from Key Holder to General Manager Increased sales by adding 3% by adding special menu items, while re-purposing in house productDecreased Food Cost 2% by adjusting inventory pars, recipe adherence and portion control in scratch kitchenManaged 44 team members; developed 4 hourly employees to hourly management Created "Restaurant Journal" with daily entries to ensure continuous communication among staff and managementCoordinated "Good Neighbor Day" and "Raise Some Dough" community give back programs and fundraising(Business closings, new owners cut salary and benefits) EDUCATION AND TRAININGHigh School DiplomaMorgan Park HS, Chicago, IL. |
