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Summary
Results-driven, skilled oven operator focused on achieving success and increased productivity through improvements in operations, quality, safety and administration.
Skills
  • Materials handling training
  • Safety-oriented
  • Safety inspections
  • Compliance with GMPs

  • Self-motivated
  • Efficient
  •  Certified Forklift Operator
Experience
Master Operator Jul 1996 to Current
 Norse Dairy Systems － Somerset, PA
  • Oversee daily bakery operations
  • Daily data input that my machinery is producing and make adjustments accordingly
  • Team leader
  • Do yearly preventative maintenance on baking ovens
  • IPM certified
  • Train all new oven operators
  • Bakery sanitation
  • Update MSDS yearly
  • Work with management on safety related items
Waitress Jan 1995 to Jun 1996
 Foul Tip Restaurant and Bar － Stoystown , PA
Packer Jan 1991 to Jun 1994
 Nestle Dairy Systems － Smoerset, Pa
Assistant Manager Jan 1988 to Jan 1991
 Rascona's Restaurant － Somerset, PA
Snack Bar Supervisor May 1981 to Jan 1988
 Somerset Hospital － Somerset, PA
Education and Training
High School Diploma, General 1981 North Star High School － Boswell, PA, United States
High School Diploma, Food Service & Preparation 1981 Somerset County Technical School － Somerset, PA, United Staes
This resume is created in 7 minutes.
Professional Summary
  Dedicated, hardworking management professional with extensive daily planning and operations experience. Skilled in staff training and development.  Flexible, results-oriented Manager offering focused leadership and operations knowledge to drive profitability. Exceptional communication skills. Great team player.
Skills
  • Bilingual (English/Spanish)
  • Service-oriented
  • Inventory control and record keeping
  • Dynamic, friendly host
  • Staff scheduling
  • Natural leader
  • Strong work ethic
  • Passion for guest satisfaction
  • Proven cost-control expert
  • Trained in performance and wage reviews
  • Results-oriented
  • Exceptionally organized
  • Superior time management
  • Highly detail-oriented
  • Complex problem solving
  • Trainer
  • Guest services
  • Budgeting and cost control
  • Adaptability and responsiveness
  • Staff training
  • Courteous and helpful
  • Multitasker
Work History
Manager 09/2015 to Current
Joe's Dining – 2801 Rodeo Rd Ste A5, Santa Fe, NM 87507
  • Managed opening and closing procedures.
  • Oversaw the day to day finances.
  • Helped with the balancing of books.
  • Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
  • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
  • Carefully interviewed, selected, trained and supervised staff.
  • Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
  • Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
  • Actively participated in ongoing customer service programs to build sales and rapport in the community.
  • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Led and directed team members on effective methods, operations and procedures.
  • Prepared for and executed new menu implementations.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Maintained a safe working and guest environment to reduce the risk of injury and accidents.
  • Developed, implemented and managed business plans to promote profitable food and beverage sales.
  • Skillfully interacted with external vendors to obtain the best quality in pricing and product.
  • Conducted timely performance evaluations for all front of house staff.
  • Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.
  • Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.

 

 

 

 

 

 

 
Shipping Director 09/2013 to 09/2015
Help Me Ronda Things – 1083 Sunshine Way, Santa Fe, NM 87507
  • Achieved a 100% on-time shipment rate.
  • Redirected shipments en route in response to customer requests.
  • Coordinated with freight forwarders to expedite international shipments.
  • Loaded products weighing up to 50 pounds onto trailers for delivery.
  • Loaded and unloaded pieces into boxes for shipment.
  • Maximized sales by shipping on time and accurately.
  • Moved freight, stock and other materials to and from storage and production areas and loading docks.
  • Led warehouse improvement initiatives to advance operational efficiencies.
  • Received, stored and shipped goods and materials.
  • Optimized production scheduling to lower production costs.
  • Sorted cargo before loading and unloading.
  • Tagged all inbound merchandise with receiving date.
  • Stacked and transported all overstock to storage areas.
  • Reported all equipment failures and malfunctions to supervisor.
  • Tracked time spent on assignments each day for productivity reporting.
  • Stocked, staged and transported goods.
  • Verified computations against physical count of stock.
  • Picked up incoming stock and delivered materials to designated locations.
  • Unloaded cargo from truck with hand trucks and pallet jacks.
  • Divided cargo received by account number and intended location.
  • Stacked and stored pallets at the end of the shift to keep warehouse clean and organized.
  • Operated PC and RF-based computer systems with a high level of accuracy.
  • Swept floors and stored equipment at the end of each shift.
  • Implemented strategic shipping policies to achieve long and short-term sales targets.
  • Recorded numbers of units handled and moved using daily production sheets and work tickets.
  • Used item numbers to properly stock warehouse.
Bar Supervisor 10/2007 to 07/2013
Abuelo's – 1041 W Interstate 20, Arlington, TX 76017
  • Assisted the Bar Manager in the effective running of the bar, and ensuring customer satisfaction by maintaining an exceptional standard of delivery and professionalism while achieving profitability in line with budget.
  • Involved in the setting of department targets and objectives, and to monitor and strive for their achievement.
  • Awareness of financial targets as a whole.
  • Took positive action to meet department objectives and targets.
  • I was proactive in maximizing sales and generating revenue.
  • Interacted positively with our guests while promoting the restaurant and bar.
  • Compiled required statistics/reports.
  • Assisted the Bar Manager in the control of wage costs in line with budgetary requirements.
  • Supported the Bar Manager in the implementing and/or following of procedures.
  • Ensured security, functionality and proper handling of company property in the department.
  • Ensured stock items behind the bars were always within expiry date.
  • Oversaw cash and stock control consistently according to company policy.
  • Ensured guest drinks are prepared and served according to company standards.
  • Involved in the setting of service and quality standards, and to monitor and strive for their achievement.
  • Monitored, anticipated and reacted to our guest needs consistently to ensure maximum guest satisfaction.
  • Took prompt action to resolve complaints according to company policy.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Led and directed team members on effective methods, operations and procedures.
  • Skillfully interacted with external vendors to obtain the best quality in pricing and product.
  • Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.
Day Trader 08/2003 to 03/2013
Self-Employed – 2705 Mall of Georgia Blvd., Buford, GA 30519

     

  • Developed forecasting tools and dashboards to analyze revenue variance, business pipeline and industry trends.
  • Budgeted active and proposed projects by accurately determining pricing, margins and risk factors.
  • Conducted financial and legal research and analysis.
  • Monitored and analyzed financial, statistical and operational data trends.
  • Created and maintained precise and accurate models, charts and reports.
  • Consolidated financial data and materials for key trades.
  • Managed, tracked and monitored financial updates, watch lists of stocks.
  • Reviewed and analyzed trade spending throughout the trade life cycle.
  • Identified risks associated with trades made by me.
  • Ran and analyzed monthly revenue risk reports.
  • Developed spreadsheet models for diverse trades and analysis.
  • Presented "what if" scenarios for budget assumptions and forecasting strategies.
  • Trading would depend on forecasts, research, analysis, charting, and trends.
General Manager 09/2002 to 07/2003
Folk's Southern Kitchen – Atlanta, GA
  I assumed the position of General Manager of one of the lower-performing locations of this company for my proven ability to troubleshoot operation deficiencies (the second location I managed for this company).  I increased restaurant staff, brought down food cost, heighten sanitation awareness, and made it a mission to make the guest experience a memorable one.
General Manager 08/2000 to 08/2002
America's Service Station – Dallas, TX
  Got on with the company as a fast track Manager to learn the concept of the automotive repair industry.  As a quick study, I was able to successfully grasp the concept, and I soon became a General Manager at one of their locations.  My responsibilities included top line sales, quality of operations, bottom line profitability, staffing, marketing, and most important, customer satisfaction, while addressing all customer concerns and comments.
Assistant General Manager 02/1999 to 05/2000
Joe's Crab Shack – Dallas, TX
  As an Assistant General Manager and Senior Kitchen Manager, I was responsible for making sure that both FOH and BOH were operating to standard.  This objective would involve, the setting up of systems and ensuring adherence and accountability.  I oversaw procurement of all restaurant food, supplies, and maintenance of the building.  Finally, through proper and responsible staffing and training, I aimed to ensure a unique and forgettable guest experience. 
Senior Manager 09/1991 to 12/1998
Bennigan's – Dallas, TX
  Held the position of Waiter, Bartender, Cook, Trainer, Manager, Kitchen Manager, and Senior Manager.  Through my successive promotions I learned a great deal from my mentors and I was able to coach and teach an extensive staff and maintain high standards and accountability.  As a Service Manager, I aimed to ensure good service labor while maintaining quality and efficiency.  As a Bar Manager, I transferred (to my bartenders) the understanding of quality bar service with a good liquor cost.  As a result, I had the best liquor cost out of forty-two locations (my region).  As a Kitchen Manager, I instilled the same understanding in my cooks, resulting the best food cost in the entire concept.
Education
High School Diploma: Basic 1990 McAllen High School - McAllen, TX
This resume is created in 7 minutes.
Professional Summary

Self-motivated and dependable professional with over twenty years in cash handling and customer service. Exceptional communication skills as well as the natural ability to make customers feel comfortable and satisfied with their experience. Works effectively on teams,as well as independently in fast-paced environments. Enthusiastic about learning as much,as quickly about the field at hand. Making sure to follow policies and procedures while maintaining accuracy and efficiency.

Highlights
  • Strong work ethic
  • Reliable
  • Friendly
  • Exceptional customer service
  • Inventory management background
  • Team player
  • Approachable
  • Flexible
Experience
Bar Supervisor/Assistant Restaurant Manager 12/2010 to 02/2013 Bistro de la Reine Slidell, LA
  • Started out with the management responsibilities of the bar area only, handled scheduling,inventory,banks for bar(which handled all transactions of any cash and credit cards for restaurant),ran reports for all employees. Trained new Front of House employees and took care of paper work for each as well.

  • Moved into the position of managing both Restaurant and Bar, which then added the responsibilities of all new hires both Front and Back of House. Also was in charge of opening and/or closing the restaurant,bank runs, checking in orders from vendors for all food and liquor. In charge of planning out and handling all questions and special requests of Private Parties and Wine Pairing dinners,all schedule requests,call-ins and filling missing spots for employees that needed to be replaced. Handling all complaints,as well as doing walk around table checks to maintain positive guests experiences.
Bar Supervisor 06/2010 to 12/2010 Stone's Bistro Slidell, LA

Was in charge of all liquor inventory, all bar reports and sidework charts, training new bar staff. Managed opening and closing times for the restaurant.

Bar Supervisor 05/2008 to 06/2010 Michael's Restaurant Slidell, LA

In charge of all bar inventory and meeting with wine and liquor reps, made schedules,filled holes in the schedule as needed,was in charge of delegating authority to fill tasks when Michael was not available, responsible for all cash and charge transactions and filing manually and balancing all hand written receipts for the restaurant.
Education
Allied Health Delgado Slidell, LA
High School Diploma: General & Advanced Studies 1993 Marion Abramson New Orleans, LA
This resume is created in 7 minutes.
Summary
To make every guest feel like this establishment is their 2nd home. To give them an experience that they will want to come back repeatedly and bring their family and friends. Bring back the art of hospitality and mixology. Be creative not robotic, be team player not individual.
Highlights
  • Staff development talent
  • T.I.P.S. certified
  • Customer-oriented
  • Strong leader
  • Full service restaurant background
  • Supervisory skills
  • Proven sales record
  • Hiring and training
  • Operations management
Accomplishments

Played a key role in re-developing restaurant and guest experience thereby increasing overall sales by 37% from previous year.

Experience
General Manager
July 2015 The Jetty - Marshfield, Ma

Scheduled and directed staff in daily work assignments to maximize productivity.Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.Increased weekly revenue by 14 percent. Decreased Cost from 33 percent down to 20 percent in first 30 days.
General Manager of Roof Top Pool and Bar
March 2015 to July 2015 Colonnade Hotel Roof Top Pool - Boston, MA

Developed and maintained exceptional customer service training programs.

Initiated negotiations regarding vendor contracts and kept updated records of contracts.

Regularly updated computer systems with new pricing and daily food specials.

Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.

First 50 days recap, 71% increase in average daily revenue compared to 2014 First 50 days

P&L First 50 days recap, 18.5% Cost in First 50 days with a 7% decrease in Cost from 2014.

Bar Manager / Restaurant Manager
October 2014 to March 2015 Square Cafe - Hingham, Ma

Scheduled and directed staff in daily work assignments to maximize productivity.Efficiently resolved problems or concerns to the satisfaction of all involved parties.Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.Ensured proper cleanliness was maintained in all areas of the bar and front of house.Performed checkouts of servers and bartenders to ensure that all tickets were accounted for.Regularly updated computer systems with new pricing and daily food specials.Worked closely with the chef and cooks to determine menu plans for special events or occasions.
Beverage Director
August 2012 to October 2014 Cask'N Flagon
  • 2 locations $12 million plus grossing stores Creating cocktail menu, wine list and hand craft beer selection.
  • Hiring, training staff for high volume and fast pace restaurants while still giving high standard of service.
  • Opening new location, inputting products and prices into Micros and designing POS station screens.
  • Optimized profits by controlling food, beverage and labor costs on a daily basis.
  • Beverage cost below 19%
  • Installing Chef Tek to track inventory for profit and loss.
  • Average high grossing day with game $95,000 with 83% being Liquor and beer.
  • Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
  • Initiated negotiations regarding vendor contracts and kept updated records of contracts.
  • Worked closely with the chef and cooks to determine menu plans for special events or occasions.
  • To help grow business year round with return of guest.
August 2011 to August 2012 Scarlet Oak Tavern
  • Kenny Robicheau GM .
Bartender, Supervisor
March 1998 to April 2011 Legal Seafoods
  • Opening 6 different restaurants, making bar operational, bar inventory, placing orders, scheduling shifts, training bartenders, and on beverage committee.
  • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
January 1998 to Current Boston Fire Dept - MA

Rescue 2, FEMA USAR
Bartender, Bar Supervisor
September 1988 to March 1998 Lily's Piano Bar/Fred P'Otts - Boston, MA

Scheduled and directed staff in daily work assignments to maximize productivity.

Developed and maintained exceptional customer service standards.

Inventory
Education
2010 Bar Wired, Bar Smarts, Bar Advanced

From 2008 to 2010 took and pass Bar Wired, Bar Smarts and Bar Advanced by Dale Degroth
2008 Drink Well
2007 Sandy Block Wine Course
Suffolk University - Boston, Ma
Skills

CAD, Micros POS, Compeat, Chef Tek,

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