EDWARD BRENS, JR. Katy, Texas | 732.803.5805 | ebrens78@gmail.com EXECUTIVE SUMMARY Seasoned leader with over 20 years of experience managing restaurant operations, including 10 years of beverage management experience at a Four Diamond hotel resort. By fulfilling various roles, from server to Director of Restaurants, gained a vast knowledge of the restaurant and hotel industries. For three years, oversaw a large team of personnel at Omni Hotels and Resorts to increase restaurant sales and achieve the highest standards of customer service while simultaneously helping reduce costs and adhering to health and safety regulations. Acting Assistant General Manager for the past 18 months with Lupe Tortilla, focusing on maintaining budgets, cost of goods, product quality and consistency and ensuring a positive guest experience. Areas of expertise include: Food and Labor Costs Inventory Management P&L Management Guest SatisfactionHealth & Safety Guidelines Purchasing and Receiving Theft ControlQuality Control Personnel Scheduling Staff Training and Development Process ImprovementPandemic Planning & PreparationPROFESSIONAL EXPERIENCE Lupe Tortilla Restaurants September 2017-PresentRestaurant Manager/Acting Asst. General Manager OPERATIONS MANAGEMENT: Managed all FOH operations with a combined revenue of 5.5 million a year. Supervised 48 employees including servers, bartenders, supervisors, bussers and hosts. Responsible for the hiring and training of all FOH staff. ACCOUNTING: Assisted general manger with payroll tasks including creating forecasts to manage labor, inventory and cost control initiatives. TRAINING & STAFF DEVELOPMENT: Under my leadership was able to improve staffing levels and retention in the FOH. Was able to improve staff morale and productivity which better training and accountability which resulted in increased results as it pertained to our service scores. Omni Hotels & Resorts December 2007-July 2017Omni Houston Westside Food & Beverage Outlet Director August 2014 – July 2017 OPERATIONS MANAGEMENT: Led a team of 40 associates, including two assistant managers and one restaurant supervisor, in managing five outlets, including a full-bar, a 3-meal restaurant, and room service. Using forecasts prepared by the accounting department, determined weekly workforce needs to prepare staff schedules. Monitored day-to-day restaurant operations to ensure restaurant protocols were followed and customer needs were fulfilled. As TABC seller/ server-certified, complied with food and beverage laws, regulations, and codes by ensuring, for example, that all liquor bottles were properly labeled. PURCHASING AND RECEIVING: Each month, conducted inventory of beverages and supplies to monitor stock levels, prepare and submit supply orders timely, obtain approval for orders from the corporate office, and control costs. When possible, negotiated with vendors for better prices when ordering new beverages and supplies. Upon delivery of orders, conducted a three-way match between order receipts, purchase orders, and invoices to ensure accuracy. In instances of discrepancies, contacted vendors to discuss solutions, such as receiving a credit on the invoice. This resulted in all outlets being fully stocked with quality supplies and maintaining costs within the allotted monthly budget. ACCOUNTING: Participated in monthly P&L review with the hotel’s executive committee team to assess monthly financial statements and identify trends to better manage costs. For example, used forecasts based on historic sales volumes to determine staff levels and create employee schedules. Additionally, reviewed certain guest charges for accuracy and verified that charges were posted to the correct guest. TRAINING & STAFF DEVELOPMENT: Hired and trained managers and associates by working closely with Human Resources to ensure all corporate training initiatives were met. Continually developed the knowledge and skills of hourly associates and managers through monthly department meetings and staff trainings, which resulted in improved employee performance. Additionally, provided ongoing, informal feedback and coaching to associates and managers and administered and prepared all performance reviews for managers. By working closely with staff and managers, helped a stewarding supervisor become an F&B supervisor by helping him obtain the necessary skills and experience. CUSTOMER SATISFACTION: By focusing on operational effectiveness and efficiency and working closely with staff, helped increase guest satisfaction scores by 25% for the outlets. Moreover, associate turnover decreased by 20% since 2014, coinciding with improved associate engagement survey scores in all departments. Omni Orlando Resort Restaurant Manager August 2011 – August 2014 OPERATIONS MANAGEMENT: Managed the day-to-day operations of the specialty restaurants on the property, including payroll, scheduling, labor forecasts, and monthly meetings. Volunteered to serve as the property’s Beverage Manager, which included serving as the liaison between the storeroom managers and the outlet managers and conducting yearly beverage competitive sets for all outlets. Established and maintained consistent liquor and wine par levels and sustained up-to-date wine lists in each outlet that are consistent with corporate mandates. Programmed all revenue center menus using Micros 9700 systems. PURCHASING AND RECEIVING: Each month, conducted inventory of beverages and supplies to monitor stock levels prepare and supply orders timely, obtain approval for orders from corporate office, and control costs. Upon delivery of orders, conducted a three-way match between order receipts, purchase orders, and invoices to ensure accuracy. This resulted in all outlets being fully stocked with quality supplies and maintaining costs within the allotted monthly budget. TRAINING & STAFF DEVELOPMENT: Developed an on-boarding training program for all front of house restaurant positions by setting a daily training schedule and selecting which training topics would be covered. Improved overall training, which increased hourly associate retention rates and created an environment of continuous learning. Coordinated with local vendors on property trainings for the outlet service staff to ensure proper product knowledge and to create an ongoing learning environment. ACCOMPLISHMENTS: Selected as “Leader of the Quarter” out of approximately 100 managers in years 2012 and 2013. Omni Orlando Resort Assistant Manager December 2007 – August 2011 LEADERSHIP & MANAGEMENT: Assisted the Restaurant Manager in managing the restaurant staff, developing outlet schedules and payroll, and maintained beverage and labor controls for the restaurant and Room Service. Evaluated and administered yearly associate reviews and maintained a positive and healthy working environment by applying fair and consistent policies and procedures TRAINING & STAFF DEVELOPMENT: Collaborated with the Restaurant Manager to conduct monthly staff trainings to ensure compliance with company policies and standards and introduce new initiatives and guidelines. EVENT PLANNING: Coordinated and facilitated successful VIP, corporate and private events in the restaurant, including restaurant buyouts for up to 150 attendees. Denny’s Restaurant Area Training Manager and General Manager January 2001 – August 2007 LEADERSHIP & MANAGEMENT: Held various positions in several locations starting in 1993, and was promoted to Assistant Manager in 1999. Promoted to Area Training Manager and General Manager in 2001. Achieved successful 15% increase in restaurant profits and served as a consistent contributor to corporate success. Conducted oversight of daily operations, including purchasing, inventory, and shipping. Ensured stock inventory levels matched business operation needs. QUALITY ASSURANCE & COMPLIANCE: Assured compliance with all applicable health and safety guidelines and worked directly with the state Health Department to ensure all standards were satisfied. Responsible for researching and sourcing new produce vendors to improve quality and lower food cost. ACCOMPLISHMENTS: Selected by corporate headquarters to serve as a food cost and inventory specialist for eight restaurants in the region, and created action plans for those restaurants to achieve their goals, which resulted in five of the restaurants improving their food cost by 10-15%. ADDITIONAL SKILLS Point of Sale (POS) System Experience: Micros | AlohaInventory System Experience: MenulinkOther relevant restaurant software experience: Open Table | EpitomeComputer Skills: Microsoft Office efficiency
