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Click here or scroll down to respond to this candidateCandidate's Name
Street Address Stoughton RdErie, PA Street Address
(C) PHONE NUMBER AVAILABLE(E-Mail) EMAIL AVAILABLEProfessional Experience:06/2022- 11/2023 Bay House Oyster Bar & Pier 6 General Manager Erie PAHired to oversee operations at Bay House & Pier 6, managing 4 FOH Managers and kitchen operations.Trained and develop managers on inventory control, costing out menus, and back-office functions.Weekly payroll for both locationHired, maintained, and disciplined team members and managers.Working with the Chef to create menus that are exciting as well as functionable.Changed seating and restaurant layout to maximize sales and profit.Opened Bay House & Pier 6 both 7 days a week from only 4 days a week.Projections from just opening 3 extra shifts are $1,700,000 in added sales.09/2016 06/2022 Chilis Bar and Grill Managing Partner West Palm Beach / Jupiter FLTook Chilis West Palm from 890 in the brand to 254 in 6 months out of 957 restaurantsStarted at 1.65 KPI and a 1.8 AvsT and improved it to a 3.1 KPI and a .5 AvsTReduced Turnover from 280% to a 55%Developed 4 shift leads, 2 managers, and a manager promoted to GMStarted with a 54% IFO and currently at 103% IFOPromoted to Managing PartnerSent to Jupiter, FL to turn the restaurant aroundStarted bottom 10% of the brand and took it to ending P21 at 70th winning 5 star.07/2014 09/16 Buffalo Wild Wings General Manager Jensen Beach FL & Carlsbad NMDay to Day operations maintaining my weekly budgetManage staff of 100 including 4 managersStaffing levels according to sales and budgetWeekly inventory and manage the P&LOversee all scheduling and orderingOpened 8 restaurants and was part of the training team for the Cowboy Acquisition in NMTrained GMs and OGMs from franchise to corporateOperated Carlsbad NM & Alamogordo NM02/2001-07/2014 Joe Roots Grill General Manager Erie PA & Jupiter, FLHired on as Assistant ManagerPromoted to General Manager in 2002Managed all restaurant operations of a full-service upscale restaurant making fresh food daily with annual revenues of $2.5 Million Took Joes Grill from an unknown restaurant to a city destination restaurant through specialized advertising and marketing and being recognized for providing quality food, exceptional service, and value pricedCreated monthly specials, new menus and recipes, created relationships with venders to maximize savings and rebatesTrained staff and management.Restaurant design and layoutDrafted and submitted plans for proper agenciesLeft Joe Roots Grill in 2009 and was asked to move to FL to open a restaurant for the owner in 2010.Education:Hotel & Restaurant Management, Mercyhurst College, 1996 1998ServeSafe Food and Alcohol Certified, |
