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Click here or scroll down to respond to this candidateCandidate's Name
Street Address
PHONE NUMBER AVAILABLE / EMAIL AVAILABLESUMMARY AND SKILLSObjectiveTo acquire and maintain a management career within the restaurant/dining industry, and through combined synergies meet and exceed company expectations, while ensuring superior customer service and employee satisfactionSkills/Goals:Accounting/Budgeting, Documentation, Payroll, Scheduling, Training Programs, Personnel Management, Menu Planning and PricingPROFESSIONAL EXPERIENCEMaster Concession air- Orlando, FLAssistant GM Manager2023-PreasntAdhere to all MCA/Brand operating procedures and ensure that they are adhered to by all shift supervisors and employeesAttend and contribute to management meetings as requiredSchedule and Lead Pre-shift/Post-shift meetings on a regular basis and post communications to staffEnsure that all supervisor/employee duties and assignments are performed and completed in a timely mannerRecord deliveries; receive and reconcile inventories with purchase ordersWork to ensure all food/beverages/bakery are in stock, the correct items are displayed on all counters and inside display coolers; and all perishable items are stored at the correct temperatures prior to servingComplete daily reporting to accurately reflect any MCA/Brand procedures & documentationSuggest and implement strategies that can lead to increased revenueEnsure all cash payments are received, recorded and a receipt is provided to the customerEnsure that an end of night report is completed to ensure correct recording of all transactionsEnsure that all cash items are balanced and accounted for dailyEnsure cash handling of register, deposits and safeEnsure the restaurant, market, and bar are always kept to a high level of cleanlinessEnsure that all waste, transfers to other locations, promotional stock, breakages, and spillages are documentedMonitor and ensure orientation, training, development and performance management of supervisors and crewAssist staff when required at busy periodsComplete a weekly staff schedule; ensure fair distribution of hours to all staff; use most cost-effective staffing schedules; adhere to staffing budgetAssess employee/supervisor strengths and career developmentEnsure that all staff are punctual and attired correctlyMeet with problem performers regularly and discuss/document areas of improvementRecord any accidents/injuries/illnesses that occur, no matter how minor, by using the appropriate accident reporting proceduresEnsure that menu briefings and quizzes are carried out regularly with all staffWork closely, and communicate with the GM to always ensure a smooth operationEnsure all work is carried out in compliance with Health & Safety regulationsCommunicate staff performance issues, training, and development needs to GM on a regular basisMaintain a high level of service for all guestsDeal with complaints in an efficient and courteous mannerCommunicate any service/guest issues to the GMPerform any other duties as directed by the GMMaintains total accountability including labor cost, budgets, and projectionsMaintains food and beverage costs per budgetary standardsFOH/BOH repair, light bulb replacement, general organization, and cleanlinessPerform safety inspections and document results and shortfallsResponsible for ensuring all storerooms and loading areas are clean and always organized Chilis Grill & Bar - Winter Park, FLAssistant GM Manager/GM2021-2023Lead and direct the work of the management team including schedulingAssigning responsibilities and setting expectations, performance evaluations, coaching and accountabilityPlan and implement weekly, monthly and yearly financial budgetsDrive business results by utilizing Chili's systems to effectively control costsDrive Guest engagement within the four walls of the restaurant while developing relationships within the communityOrlando VA Medical Center - Orlando, FLAssistant Chief, Canteen Services2015-2021Review menus and analyze recipes to determine pricing, labor and overhead while ensuring adherence to all VCS guidelines/policiesOversight of personnel management (performance standards/appraisals, scheduling, leave approval) and effects personnel actions in accordance with VCS structureMenu planning and food utilization based on anticipated guests, nutritional value, popularity and costCounseling of employees on job performance, direct training programs, and evaluation of staff nutritional compliance based on accepted industry standardsMonitoring of budgets and payroll records, review of financial transactions to ensure expenditures are authorized and within budgetCreation of weekly schedules within budget adherenceExecution of P&L daily, weekly, and monthly reports Aramark - Central FloridaRegional Coach/Trainer/General Manager2014-2015Oversight of implementation of new restaurants to operations manuals - Creation of new accounts with various applicable vendors for daily operationsEnsuring new locations are set for daily business by coordination of new store team on administration of reports and accountingExecution of interviews/hiring of new employees and of all necessary onboarding documentationApplication and acquisition of all applicable/necessary licenses/permits for opening and daily operations Magic Burgers, LLC - Central FloridaGeneral Manager2013-2014Review of menus and analyzation of recipes to determine pricing, labor and overhead while ensuring nutritional standards based on accepted industry guidelinesMonitoring of budgets and payroll records; review of financial transactions to ensure expenditures are authorized and within budgetExecution of weekly schedules with budget hoursOversight and execution of budget plan for fiscal years 2013-2014 - P&L daily and weekly reportsCounseling of employees on job performance; administration of training programs; staff evaluations Universal Orlando - Orlando, FLFood & Beverage Assistant Manager2007-2013Review of menus and recipes to determine pricing, labor and overhead while supervising four team captains and 85 team membersOversight of two units and three remote units totaling over $6.5 million dollars annuallyMenu planning and food utilization based on anticipated guest count, nutritional value, popularity, and costEvaluation of staff job performance; coordination of direct training programsMonitoring budgets and payroll records; review of financial transactions to ensure expenditures are authorized and within budgetCreation of weekly schedules within budget adherenceAssistance of creation with the budget for fiscal years 2012-2013 as well as daily and weekly P&L reports EDUCATIONUniversity of Wexford / Graduated January 2001 Business Administration |
