career objective                              

customer-focused food service manager eager to apply sharp business acumen, team-building, and client relation skills toward supporting the employer in optimizing operational and financial performance

profile                                                

ø  offer numerous years of progressive customer service and operational management experience with expertise in increasing food and beverage sales and profits

ø  facilitate client-focused, service-oriented environment vital to maximizing customer satisfaction and retention; cultivate long-term guest relationships and stellar reputation

ø  hire, train, and manage top-performing support teams; strategically  plan and coordinate workflow and human resources for optimal coverage while containing labor costs

ø  collaborate with senior management, chefs, and staff members to consistently uphold high standards of quality; ensure a safe, clean, and sanitary environment

ø  develop and implement standard operating procedures and company policies, as well as employee incentive programs and training materials

ø  proactively monitor industry trends and developments, including competitive services and marketing activities; effectively identify and capitalize on opportunities to penetrate and develop markets

ø  prepare accurate business forecasts to determine food, labor, and overhead costs to develop price points, coordinate food and supply deliveries, and implement advertising campaigns to boost business

ø  dynamic communication, presentation, and relationship management skills

 

~ key achievements ~

• in recognition of outstanding performance, steadily progressed within family-owned restaurant and gained valuable, hands-on experience in all aspects of managing a multi-million-dollar business
• pioneered numerous business development and marketing initiatives responsible for increasing sales revenue by more than 194% and achieving 15:1 roi
• expertly coordinated and produced approximately 1,800 banquets per year in facility with seating capacity for more than 1,500 guests
• cultivated and maintained relationships with more than 180 regular vendors; negotiated contracts for best quality, optimal value, and consistent availability

professional experience                

williamson restaurant, horsham, pa                                                                                                      1981 c 2009

director of purchasing (2000 c 2009)

director of banquets (1990 c 2000)

dining room manager (1984 c 1990)

kitchen manager (1981 c 1984)

• successfully performed a broad range of functions, including managing day-to-day activity for 300+ seat dining room, banquet facilities, and back of house 
• delivered excellent customer service and applied strong menu knowledge towards making personalized recommendations
• recruited, hired, trained, and scheduled staff members for restaurant and banquets; performed hr duties, resolved employee issues, and worked closely with personnel in all areas
• conducted inventories, placed food / beverage / supply orders, inspected incoming shipments for accuracy and quality, and supervised food preparation and clean up
• designed menus, directed marketing, solicited banquet business, and represented the restaurant

education                                           

biscayne university                                                                                                                               1981

bachelor of arts in business management

 

~ professional development & credentials ~

food service sanitation course certificate, state of pennsylvania dept. of public health
servsafe certification