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Click here or scroll down to respond to this candidate1Candidate's Name
Street Address Washington Street #317 Haymarket, VAPHONE NUMBER AVAILABLE EMAIL AVAILABLEProfessional ProfileOver 20 years of increasing responsibility in both leadership and management. Responsibilities have included owning and operating a special occasion restaurant, managing, and directing up to 125 employees, full P&L accountability for properties ranging from $4 million - $10 million in sales to include budgets, inventory/cost control, customer/employee relations, hiring, training, and scheduling. Responsible for marketing, public relations, processes and procedures to maximize both efficiency and effectiveness, and profitability of organization. Proven history of reducing overall operating cost and maintaining a high performance well trained staff.ExperienceGeneral Manager, Chick-Fil-A Haymarket, VA Aug. 2019 Present Fully responsible for a team of 120 employees and I report to the business owner directly. Directly lead and manage six Directors (including the Kitchen manager). Responsible for all aspects of the restaurants day-to-day operations. Responsible for delegation, staff development, leadership training, and coaching. I work with each Director to build their purpose and mission for each of their areas of responsibility. These include training, hiring, team member and guest engagement, food safety, scheduling, and labor cost. Performance improvement of the business to position our store in the top 10% of Chick-Fil-A for employee retention, and we have consistently been in the top 20% for labor percentage and productivity. Our store has been ranked as high as number 34 (out of 2,200 Chick-Fil-A stores) forDrive Thru Customer Experience.Owner/Operator/Executive Chef, Denim & Pearls Warrenton, VA Apr. 2017 Aug. 2019 Develop restaurant concept to include menu/recipe development, style of service, kitchen functionality, and dining room layout. Hire and develop promotable staff members. Train Front of the House staff. Responsible for P&L, including adherence to store budgeted sales, cost of sales, and labor, sales forecasts, maintain high sanitary standards, resolve execution problems. Implement cost control programs. Conduct all ordering and receiving. Create company culture. Develop daily features. Organize special events within the restaurant such as wine dinners, wine tastings, and catering opportunities. Develop and initiate marketing programs. Implement community outreach to include working with schools and local charities. Develop in house marketing and sales programs designed to increase sales and return visits. 2Manager, Chick-Fil-A Haymarket, VA Apr. 2016 Apr. 2017 Cultivated an environment where associates respect and adhere to company standards. Drive execution of merchandising plans and profitable sales growth for the operation. Worked through management team to establish a budget. Monitor employee effectiveness, productivity, to ensure efficient labor utilization. Monitor customer relations and service levels to ensure a positive and productive work environment. Participated in corrective action notices. Provided recommendations for employee advancement. General Manager, Parallel Wine & Whiskey Leesburg, VA Apr. 2015 Apr. 2016 Managed significant remodeling project that enhanced and rebranded the restaurant. Increased staffing levels through improved hiring and training practices. Maintained consistent and continued sales growth prior to leaving. Worked closely with Chef on group and holiday events. Planned, implemented, and executed sales driven programs that increased the number of return guests. Played major role in rebranding and creating new company culture. Owner, DESIDERIO ITALIAN AMERICAN GRILL Gainesville, VA Sept. 2006 Jan. 2015 Act as on-site construction supervisor for final 30 days of restaurant build out. Develop restaurant concept to include menu/recipe development, style of service, kitchen functionality, and dining room layout. Hire and develop promotable staff members. Train Front of the House staff. Responsible for P&L, including adherence to store budgeted sales, cost of sales, and labor, sales forecasts, maintain high sanitary standards, resolve execution problems. Implement cost control programs. Conduct all ordering and receiving. Create company culture. Develop daily features. Organize special events within the restaurant such as wine dinners, wine tastings, and catering opportunities. Develop and initiate marketing programs. Implement community outreach to include working with schools and local charities. Develop in house marketing and sales programs designed to increase sales and return visits. General Manager, LEGAL SEAFOODS Arlington, VA Sept. 2005 Oct. 2006 Responsible for directing all operations at this $4 million high end seafood restaurant. Responsible for P&L, including adherence to store budgeted sales, cost of sales, and labor, sales forecasts, maintain high sanitary standards, resolve execution problems. Supervised a staff of 60-70 employees, responsibilities included, director of all employee training, maintain adequate staffing levels, staff performance appraisals, manage performance and salary reviews and manager and hourly staff promotions. Initiated store participation in local marketing opportunities including Taste of Arlington and Grapes with the Apes. Created an incentive driven sales program which resulted in a 10% increase in high dollar menu items. 3Gen. Manager, HARD ROCK Caf Boston, Washington DC, New York Jan. 2001 Sept. 2005 Responsible for directing all operations at the Boston location, $5 million restaurant with a retail store on-site. Responsible for P&L, including sales forecasts, preparing, and administering an operating budget, purchasing, inventory management, controlling food and labor costs, resolving operational problems, and extensive guest service. Supervise a staff of 150-175 employees, with responsibility for interviewing, hiring, and training, delegating assignments, motivation, scheduling, performance evaluation, salary review, promotions, and dismissals. Also handle public relations for individual and corporate catering functions, and tour groups. Volume in NYC $15 million, volume in Washington DC $10 million. Was Assistant General Manager in DC prior to promotion to GM in Boston.Managing Partner, BORDER BLUES Cliffside Park, NJ Aug. 2000 Aug.2001 Directed the opening of new property; implemented all front-of-house systems / procedures, hired, and trained a staff of 35, implemented cash handling and store accounting procedures, and created all promotions, marketing, and advertising. Responsibilities encompassed all phases of daily operation at this 200-seat fine dining restaurant specializing in Southwestern cuisine. Duties included supervising and delegating assignments to staff, managing liquor and food inventory, maintaining effective cost control, preparing daily deposits, resolving problems, and extensive customer service.Kitchen Manager, CHART HOUSE Dobbs Ferry, NY Apr. 2000 Aug. 2000 Responsible for inventory control and re-ordering. Scheduled back-of-house staff of 12 employees. Catered and supervised on-site functions for 50-150 guests. Other duties included expense control, daily deposits and closing. Promoted from initial position of Manager. Oversaw all operations in absence of the Restaurant Manager. Implemented successful food cost control programs which reduced costs by 2% within two weeks. EducationMay 1995 Bachelor of Science Degree in Hotel & Restaurant, Niagara University, NY Skills Hospitality and Culinary Management Vendor/Inventory Management Front and Back-of-House Operations Strategic Marketing and Sales Five-Star Dining/Menu Development Profit and Growth Strategies Teambuilding/Training/Supervision Payroll/P&L Management Budgeting and Cost Controls Restaurant and Kitchen Design |
