ObjectivesTo gain the position of a Restaurant General Manager position and ensure high quality standards of food production and service in an organized food and beverage service CentreEducationUniversity of Florida 1997-2001 Restaurant, Bar and Hotel Management / Culinary Kitchen Management. Highlights of Qualifications Front and Back of the House:Kitchen and Culinary Management, P&L, Budgeting, Inventory, Labor and Coast Control, Forecasting, Opening New Faculties, Convention Services, Wine & Liquor Knowledge Multi-Unit Restaurant Operations, Full Service, Casual and Fine Dining Restaurants, School Concession Food Service, Banquet, Catering, Sales, Health Care, Senior Living, Hiring Training, Human Recourse, Certified Chef, Excel, Power Point., Menu Creation, Step of Service Manual. .? Opening New Faculties? Certified-Chef, Serve Safe? Human Recourses? Hiring & Training? Policy/Program ? Accounting P&L? Excel, Quick Book, P. Point? College School Food service ? Healthcare Dining Services? Multi-Unit Restaurant Operations? Catering, Banquet ? Wine & Liquor Knowledge? Culinary Management? Proven sales record? Fine Dining, Casual, ? Retail Sales? Inventory, Labor and Controls? P&L Management? Budgeting and Forecasting? Convention Services? Revenue GrowthWork ExperienceFire Lake Grand Casino Hotel & Resort | Shawnee, OK 12-16-2010 – PresentRestaurant Food and Beverage Outlets General Manager [ Restaurant Bar Kitchen Operations ]Managing front house/back house Steak & Seafood Restaurant & Sports Bar 250 sits Operations for high-volume restaurants. 7.5 to 8 million yearlyDirecting efficient guest flow through participative shift management, scheduling a full working staff of up to 90 crew members including servers, bus persons, hosts/hostesses and bartenders. Overseen employee relations encompassing staff recruitment, training, and performance evaluationPreparing and distributing payroll for up to 90 employees.Handling inventories to ensure the timely and cost-effective ordering of food, beverages, liquor, beer and wines. Holding P&L accountability; managing sales analysis, forecasting, and reporting activities.Ensuring the integrity of restaurant operations through excellence in customer relations. Participate in Menu Planning Committee meetings to collaborate on the development of new standardized menu, contributing to item, pricing and design changes.Go West Steak & Seafood Restaurant & Bar Tulsa , OK 02-25-2005 – 12-01-2010Restaurant General Manager / Executive ChefOverseen all restaurant operations, food and beverage, food safety handling, kitchen operations, staff training, Recruited, supervise and train staff of up to 70 personnel including Food/ Beverage Manager and Executive Chef.Managed catering and banquet operations onsite that includes weddings, private parties, and wine dinners.Successfully decreased overall cost of goods by 12%, and manage all purchasing and inventory control initiatives..Provided a “Customer Dining Destination” experience with superlative customer service and support that garners repeat business and customer loyalty.Initiated negotiations regarding vendor contracts and kept updated records of contracts.Carefully prepared weekly payroll to keep up with projected revenue for the week.Conducted pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.Scheduled and directed staff and managers in their work assignments. Reviewed, prepared and update forecasts as neededControlled payroll and equipment costs (minimizing loss and misuse) Evaluated cost effectiveness of all aspects of operation. Ensured par stock levels are maintained by calculating inventory, ordering and retrieving supplies Hard Rock Hotel & Casino |Asst Restaurant & Bar General Manager Tulsa, OK 11-19-2001 – 01-03-2005 Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.Scheduled and directed staff in daily work assignments to maximize productivity. Efficiently resolved problems or concerns to the satisfaction of all involved parties.Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions..Maintained exceptional customer service standards. Optimized profits by controlling food, beverage and labor costs on a daily basisInterviewed, select, train, supervised, counseled and disciplined restaurant and Bar staff for the efficient operation of the outletHospitality Internship Restaurant & Bar Management / Culinary Arts UOF 1997 –-2001During my four years as a intern, I have worked for different Hotel, Restaurant Bar outlets, All type of Kitchen and opportunity to learned all aspects of F&B management including Restaurant management and Culinary art, staff training, inventory management, staff management, operating procedures, and participated in projects such as menu development and program planning for concessions outlets and seasonal events. Restaurant /Bar Room Service Intern Banquet / Catering InterFront Desk /Concierge Service Intern Culinary Art: Baking, All type of Cooking Methods, Cost Control…. Etc.
