BRIAN P. DORST902 Cascade Ridge Katy, TX 77494 H: (832) 437-0564 M: (713) 504-8205 bdorst@comcast.netObjective: A results-oriented Food & Beverage Operations Manager seeks to join a growing organization that offers challenges & the opportunity to grow within a professional organization that can utilize my expertise in Food & Beverage Management and Restaurant Operations.Summary of QualificationsFood & Beverage Cost ControlsProperty SafetyManager Training & DevelopmentRestaurant Operations & Event ManagementHuman Resource ManagementBudgeting & ForecastingTeam Building & LeadershipGuest Relations & ServicesGrazia Italian Kitchen June 2018 – PresentKaty, TexasOperations MangerEnrolled by General Manager to assist in the structure of the management team. Worked closely with other Operations Manager to restructure Restaurant Operations including, Server Training, Beverage Management, Banquet Reservations & Sales, Catering Events & deliveries. Assisted in Hiring & Training all Front of House Employees as well as implementing Service Standards & Procedures.Key Highlights:Restaurant PayrollPurchasing of all Wine & Liquor Server Training Accounts Receivable & InvoicingRepairs & MaintenanceBanquet Events & Catering Rio Bravo Mesquite GrillApril 2017 – May 2018{closed by owner]Fulshear, TexasManagerHired by Owner & General Manager to assist in overall operations for Rio Bravo with yearly sales of $2 million dollars. Took over General Manager responsibilities within a year. That included all Restaurant Operations; Hiring & Staffing, Maintenance & Repairs, all FOH Payroll Reports, Invoicing, Front of House Scheduling, Training of new Managers. Created service standards and procedures for the Front of the House staff. Worked in tandem with Bar Manager in creating new bar menus and craft cocktails as well as Purchasing and Inventory.Key Highlights:Restaurant PayrollManagement TrainingAccounts Receivable & InvoicingRepairs & MaintenanceFOH Scheduling Craft Cocktail creations & Bar InventoryUp Restaurant December 2013 – March 2017Houston, Texas Manager & Bar ManagerRecruited by the General Manager to assist in overall operations for UP Restaurant in Highland Village. Assisted in the Budgeting, Forecasting and P&L Statements for the restaurant. Assisted in developing service standards and procedures with all staff. Purchased all Wine and Liquor for the restaurant. Streamlined Bar Operations and implemented service standards and procedures. Key Highlights:Primary Wine & Liquor Buyer for the restaurantStreamline ordering procedures and inventories for the Beverage DepartmentAssisted in Training of Bar staff and Floor Staff to Corporate StandardsHouston Racquet Club, January 2013 – November2013Houston, TexasBeverage Operations Manager & Dining ManagerStreamlined and reorganized Beverage Operations in three venues and two restaurants. Responsible for Profit and Loss statements and Inventory. Assisted Executive chef, providing current information on reservations, parties and member events. Assisted Banquet Coordinator & Events Manager in planning Member Events. Managed Chop House themed restaurant for members only dining room. Implemented service standards and training for front house servers in Dining Room.Key Highlights:Restructured and streamline Beverage Department valued at $30,000Sole Purchaser for Beverage Department.Reorganized three areas of revenue; The Dining Room; HRC Grill; Creekside LoungeNegotiated with vendors and contractorsStreamlined & Updated Wine Program Pappas Bros. Steakhouse, August 1995 – October 2012 Houston, TexasOperations ManagerManaged Food & Beverage operations at the steakhouse with average yearly sales of $11 million dollars. Consistently met and exceeded in VIP relations, event planning/logistics and kitchen operations; handled over 70 employees nightly. Created training standards and manuals for over 40 servers. Worked closely with the Wine Department Director and Corporate Beverage Director in maintaining wine department sales as well as Pappas Corporate Chefs for VIP dinners and Wine dinners.Key Highlights:Bar Manager: worked closely with Corporate Beverage Director to maintain cost and controls of inventory. Maintained inventory levels with $70,000 while maintaining an overall liquor cost of 20%.Cigar Manager: Responsible for inventory of cigars worth $5000 and maintained an average inventory cost of 25%. Developed and implemented training manuals for all the staffService Assistant Manager: Managed over 15 server assistants that work directly with the servers; handled hiring and training of server assistants. Implemented all service standards that the server assistants use in conjunction with the server. Created training manuals for all incoming Server Assistants for Pappas Bros. Steakhouse.Worked directly with Wine Department Director and Corporate Beverage Director in maintaining with department sales. Average inventory 23,000 bottles worth $3.5million.Efficiently maintained the average food cost between 32%-35% and Beverage Cost of 20%Successfully executed VIP Dinners and Wine Dinners with Award Winning Corporate ChefsWorked closely with our Corporate Office Information Technology Director in maintaining the current software and hardware were operating at current standards. Worked directly with IT Director resolving any and all issues if and when they occurred. Directed and worked closely with the Safety Regional Director in elevating the safety program and with the ATI security systems to ensure alarm systems are at current standards.EducationHotel and Restaurant Management,University of HoustonComputer SkillsMicros Systems, POS Possibilities, Ralph Software Systems, Posi Software, Aloha, Jonas Systems, Microsoft Office: Word, Excel, PowerPoint, and Microsoft Outlook
