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Click here or scroll down to respond to this candidateCandidate's Name
Chandler, AZEMAIL AVAILABLEPHONE NUMBER AVAILABLEProfessional ExperienceStone & Vine Urban Italian; Chandler, AZ 12/2023 Present Assistant ManagerHired on into role, working alongside 4 other Assistant Managers, 1 Kitchen Manager, and a BoH Team Lead to run the location; Splitting General Management duties amongst entire teamOversight of 40 total staff; 180 capacity concept seeing an average of $90k per weekResponsible for overseeing Hosts and Catering Orders; Bi-Weekly consistent coaching sessions for each staff, Inventory Ordering, Scheduling, and Maintenance Brio Tuscan Grille; Gilbert and Scottsdale, AZ 08/2007 11/2023 General Manager & Executive Chef 2019 2023Promoted to General Manager 7 months prior to losing Executive Chef, absorbing that role as well; The 3 replacement Exec Chefs only lasting between 2-6 monthsGrew average sales from $40k/week once starting to $91k/week upon leavingOversight of around 65 total staff; Concept seating 340Maintained all previously listed duties, particularly in the Executive Chef half of the role; Training management to take over responsibilities and delegating amongst them with a close eye and helpful handsAssistant Manager & Sous Chef 2017 2019Following closure of Scottsdale location, transferred to original Gilbert location, landing originally back as a Sous Chef before quickly becoming a FoH Assistant Manager as well as maintaining his Sous Chef dutiesOversight of 65 total staff; Responsible for Scheduling, Functioning as Event Coordinator, Bar Ordering, Hiring, and running the floorManaged bar inventory costs at 1.5%Executive Chef 2014 2017Transferred to Scottsdale location, Overseeing 4 Sous Chefs and 25-30 BoH staffMaintained all duties and oversight; Additionally Responsible for Hiring, P&Ls, and Developing weekly specialsDeveloped weekly 5-course meal for 15 guests, matching dishes to selected winesManaged Food Costs below 1.5%; Managed total store Labor Costs at 13%, far lower than the 17-19% daily goalIdentifying areas needing cost reduction and process improvement Training Sous Chef 2011 2014Responsible for BoH Scheduling, Inventory Management, Ordering, Training, Maintenance, and Reconciliation of InvoicesTeam Lead 2009 2011Host / Line Cook 2007 2009 |
