General Manager - Hummingbird Restaurant - Alexandria, VA
(2018-08)
Annual Sales Volume: $4M to $5M. Hired as Restaurant Manager.
- Leadership & Staff Management.
- Recruiting & Training: Hire, train, and develop staff to deliver exceptional service.
- Operation Management: Health & Safety Compliance; Vendor relations & facility management.
- Financial Management: Budgeting & Costs Control; Revenue Generation; Inventory Management.
- Customer Experience: Guest Relations, Service Standards.
- Strategic Planning: Goal Setting, Trend Analysis.
- Reporting & Communication: Reporting (prepare regular reports on financial performance, customer feedback, and operational issues for the restaurant owner and stakeholders).
- Internal Communication (ensure clear and effective communication between the front-of-house and back-of-house teams).
General Manager - Donato's Restaurant - Fox Chapel, Pittsburgh, PA
(2010-12 - 2018-07)
Annual Sales Volume: $15M. Hired as Restaurant Manager.
- Achieved restaurant operational goals by providing information and recommendations for strategic plans and reviews; developing and executing action plans; establishing standards for production, productivity, quality, and customer service; resolving issues; conducting audits; identifying trends; improving systems; and implementing necessary changes.
- Met the restaurant's financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions. Controlled costs by reviewing portion control and preparation quantities, minimizing waste, and ensuring high-quality preparation and menu consistency through consultations with chefs. Estimated food costs and profits, and adjusted menus accordingly.
- Avoided legal challenges by conforming to the regulations of the alcoholic beverage commission.
- Maximized bar profitability by ensuring portion control and monitoring the accuracy of charges.
- Publicized the restaurant by designing and placing advertisements, inviting food editors to review the restaurant, contacting local, regional, and national magazines with feature ideas, and encouraging local businesses to hold social events at the restaurant.
- Maintained a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; and maintaining parking lot and walkways.
- Maintained ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement, monitoring food presentation and service.
- Responsible for the business performance of the restaurant.
- Organizing marketing activities, such as promotional events and discount schemes.
- Preparing reports at the end of the shift/week, including staff control, food control, and sales.
- Creating and executing plans for department sales, profit, and staff development - Setting budgets or agreeing on them with senior management.
- Planning and coordinating menus and the operation of the restaurant during scheduled shifts.
- Recruiting, training, managing, and motivating staff members.
- Responding to customer queries and complaints; Meeting and greeting customers, organizing table reservations, and offering advice about the menu and wine choices.
- Maintaining high standards of quality control, hygiene, health, and safety.
- Checking stock levels, ordering supplies, and preparing cash drawers and petty cash.
Manager - The Capital Grille - Washington, DC
(2007-08 - 2010-11)
Annual Sales Volume: $6M to $7M. Hired as a Server. Promoted to Manager after 2½ years.
- Managed and monitored staff performance and provided appropriate and timely feedback.
- Displayed excellent customer service skills, able to resolve any conflict while maintaining the highest level of professionalism.
- Checked on and ensured guest satisfaction.
- Tactfully handled complaints and concerns of customers.
- Practiced responsible alcohol service.
- Provided knowledge of the products and the facility.
- Cashed out and reconciled cash with total sales.
- Supervised and trained employees in a multitude of roles.
