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Click here or scroll down to respond to this candidateCandidate's Name
PHONE NUMBER AVAILABLE Maryville, TN EMAIL AVAILABLEEXPERIENCERestaurant Manager 2014 - PresentOutdoor Grill Chicago, IL Maximize customer experience by ensuring team members provide excellent service, auditing and revamping menu items quarterly, as well as planning and coordinating the redevelopment and revitalization of the Outdoor Grill brand which includes a menu and logo redesign and transforming the interior by making it more functional and welcoming which increased revenue YoY by 10%. Network and manage 20+ vendors/distributors by maintaining successful relationships with current vendors while simultaneously researching and evaluating new vendors/distributors to ensure optimal product quality, competitive unit price, and to ensure there are no disruptions in the business supply chain which results in zero supply chain disruptions or closures even during economic and financial uncertainty throughout the COVID-19 pandemic and continuously keeping business product prices affordable without diminishing the quality of products. Manage, train, and oversee FOH and BOH team members by successfully interviewing, hiring, and onboarding 50+ team members, providing continuous hands-on training to all current and new team members on topics such as food safety, customer satisfaction, food allergens, and Silverware POS system which results in a low employee turnover rate, engaged, motivated, and satisfied team members, and a lower overhead cost due to higher employee retention. Oversee and manage financial record keeping including employee payroll, payment of vendors/distributors/suppliers, daily sales reports, and all other business costs by ensuring all employees are paid accurately and in a timely manner for hours worked, paying all vendors/distributors/suppliers on time while continuously keeping records of dates/times that all payments are issued, and comparing end of day sales reports to receipts to verify all daily expenses, revenues, and profits which aids in the satisfaction of all employees, vendors, supplies, and distributors, and guarantees accurate cash flows are flowing in and out of the business. Streamline process of ordering, storing, using, and selling of businesss inventory by placing daily orders for food, equipment, and supplies needed to smoothly and effectively operate business on a day to day basis, and ensuring all food product is stored, labeled, and dated to proper food health and safety standards which results in less than 1% of overall product waste. Align with all essential day to day functions needed to operate the business successfully by learning, understanding, and performing each team members role when necessary including but not limited to all FOH and BOH job duties and responsibilities such as food preparation, cooking, delivering food, performing cashier duties, and assuring restaurant meets appropriate levels of cleanliness at all times and hours of the day which ensures business is continuously running at 100% optimization and strengthens relationships with all team members by promoting teamwork, communication, and understanding. CERTIFICATIONSCertified Foodservice Manager, Chicago Department of Public Health 2020 Illinois Food Allergens Course, StateFoodSafety 2022 SKILLSInventory Management Networking Staff Management Budget Management Industry Analysis Customer Relationship Management Silverware POS Vendor Management Project Management New Hire Onboarding Shift Management FOH Management BOH Management Recordkeeping |
