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Click here or scroll down to respond to this candidateCandidate's Name
Street Address Boston RoadApt Street Address
Billerica, MA Street Address
EMAIL AVAILABLEPHONE NUMBER AVAILABLE (C)Education: BSBA - University of Denver. Hotel and Restaurant Management and BusinessSummary: Energetic and motivated. Many years experience developing and building productive, guest oriented hourly and management teams. Great passion in all levels of restaurants including fine dining, casual and fast casual, single and multi-unit.ServSafe and T.I.P.S CertifiedChoke Saver CertifiedAllergy certifiedVaccinated against COVIDExperience:Manager Giacomos Ristorante, Wayland, MA, 9/19 to presentAll aspects of managing fine dining Italian cuisine. Closing manager 3-4 days per week.General Manager Boston Market, Lawrence, Dorchester, 7/18-7/19All aspects of restaurant management. Boston Market closed 4 restaurants in the Boston area on 7/7/2019 including Dorchester.General Manager Bertuccis Italian Restaurant, Alewife, Cambridge, MA 4/15 to 2/18Responsible for day to day operations, all costs and purchasing, hiring, training and development of both hourly and salaried employees. Perfect health inspections, purveyor relations, guest experience, inventory, catering and bar. Net sales annually approximately 1.8 million dollars.Director of Operations TL Cannon Applebees Hudson Valley - 3/2008 to 10/2014Oversaw every aspect of restaurant operations for 6 Applebees restaurants in the Hudson Valley. Annual net sales over $17,000,000. Responsibilities included but not limited to annual budget, hiring and training new managers. Teaching and training over 300 hourly employees. Maintaining all costs including food, beverage, labor, controllable, R&M, and beating budgeted gross operating profit. I also held specific operational focused classrooms for managers once per month to focus on areas that were not clear to them or needed improvement such as bar cost, service recovery, food cost, etc.Turned around a failing, non-profitable restaurant into a profitable, properly staffed and trained facility. Earned a promotion to Director of Operations by doing so.Never failed a health inspection in 6 years with many 0/0 infractions.Had lowest manager and hourly turnover in the company through structure, fairness and discipline.Director of Operations Panera Bread Hudson Valley, NY 4/2004 to 2/2008Oversaw 4 Panera Bread cafes in a startup franchise in the Hudson Valley including Poughkeepsie, Yorktown Heights, Port Chester and Fishkill. Responsibilities included hiring great teams coaching and developing hourly and managerial employees, costs; labor, food, R&M. Getting a new franchise situated and stable and ready for growth through positive profits and fiscal responsibility.Hired as Training General Manager. Promoted to Director of Operations in under a year. Trained all managers to get franchise off the ground.General Manager Ruby Tuesday Kingston, NY 2002 2004Responsibilities included turning around a less than profitable restaurant into a profitable one through hiring the right people and enforcing fiscally responsible policies and procedures in every aspect of management including food preparation and execution, proper tableside service, proper sanitation and adherence to excellence.General Manager Chilis Burlington, MA, Danvers, MA 1998 2002Responsibilities included managing a staff of over 225. Largest Chilis in the country. All aspects of management including a managerial staff of 6 and an executive assistant. Same responsibilities of managing a large staff. Maintaining all costs, staffing, morale and profitability. Annual sales over 5,000,000.General Manager Cracker Barrel Old Country Store Elizabethtown, KY 1994 1998Managed the highest volume Cracker Barrel in the country with annual sales over $6,000,000. Responsibilities included staying one step ahead of the continual wave of guests through proper staffing and proper training. All costs responsibilities as well.General Manager Anthonys Hawthorne By-The-Sea, Swampscott, MA 1988-1994General Manager of an upscale, fine dining establishment. Reported to Anthony Athanas Sr. Responsible for upholding the highest standards in service, execution, food quality, guest satisfaction, staffing and sanitation. I also filled in frequently at Anthonys Pier 4 restaurant in Boston during special catering events and as needed.References available upon request. |
