William A Mazzotta? Omaha Nebraska 68135 ? 402-215-3366 ? mazzota287@man.com ?Career ObjectiveObtain a management position in the restaurant industry with a quality organization that will allow an opportunity to utilize my experience and provide the opportunity for continued career growth.Professional Summary of SkillsProven leadership abilities to develop management teams that will deliver quality service and ensure profitable operations. Ability to manage sales volumes $ 4+ M per unit. Extensive P&L experience for determining profitability/loss of different facets of the food service industry. Proficient in evaluating/restructuring operations components to realign with profit goals.Energetic, results-driven management professional with proven communication skills, maintaining positive relations with the staff and guests in high volume, fast-paced operations. Proven Success with “New Store Openings”. Performed as liaison between company and construction, completed final punch lists, equipment checklists, ordered small ware packages, initial uniform orders, Point-of-Purchase material, managed staffing and inventory for opening process.Professional ExperienceWendy’s Nebraska 2014 – presentGeneral Manager – Proven ability to increase profitability with restaurant through a combination of training, staff accountability, hiring the right people for the position, sales building and cost savings initiatives.Golden Corral Corporate Nebraska 2010 – 2014General ManagerProven success in operating Buffet Restaurant with 85 – 95 employees averaging $4 Million in sales. Full knowledge and analyzing skills of Profit & Loss Statements ensuring company goals and objectives are met.Proven leadership abilities to develop management teams that deliver quality service and profitable operations. Management focus – ‘Customer Service Excellence’ Increased weekly sales 13% within the 1st year. Successfully managed all administrative duties, Human Resource functions, inventory requirements and cash control.Streamlined production schedule to enhance productivity throughout the back of the house. Cross training created many opportunities to lower man hours necessary to complete production and throughout the back of the house operations.Lowered labor costs, which impacted the bottom line and created a major bonus opportunity for management staff.Brueggers Nebraska 2007 – 2010General Manager – Earned a reputation with executives as a high energy professional manager who motivated staff and solved problems.Liberty Tavern Restaurant / Hilton Hotel of Omaha 2004 – 2007General Manager – Full knowledge and analyzing skills of Profit & Loss Statements with in a hotel setting ensuring company goals and objectives are met. Managed as General Manager – hotel full service restaurant, Hotel Main Bar, Room Service and Gift Shop. Annual responsibility of $2M+ and staff of 75.Ponderosa Steakhouse 1998 – 2004General ManagerInitiated strict adherence to company policies in regard to cost centers. Monitored progress by the staff to insure results driven profits. Managed each product under cost constraints to insure quality. Full knowledge and analyzing skills of Profit & Loss Statements ensuring company goals and objectives are met. Ability to set in place operational systems, policies and procedures.Consistently achieved profitability objectives for the company in food cost to ideal, through the initiation of training techniques, creating cost controls, recipe adherence, and quality standards.William A MazzottaPage 2Applebee’s 1995 – 1998General Manager – Training General ManagerResponsible for P & L analysis and budget evaluations with annual sales of $1.75 MHuman resources requirements for staff of 80 -90 team members.Insured compliance to company policies. Training and development of managers and team members.Responsible for payroll oversight; purchasing and vendor management.Boston Market 1990 – 1995Regional Director / “New Store” Operations Manager – Established a consistent management record of leadership, profitability and business development, and marketing accomplishments at three different restaurant locations. Oscar’s Restaurant / Waldof-Astoria Hotel 1983 – 1990General ManagerEstablished Consistent management of restaurant operations in Fine Dining Concept within prestigious hotel environment.Proven ability to achieve goals and objectives in the following areas of operations; quality of product, cost controls, cash controls, cleanliness, sanitation, customer service, staffing and training.Successfully monitored performance levels of all employees insuring the highest level of guest satisfaction. Ability to motivate and develop employees for long-term growth.Education University of New Paltz, NYBusiness AdministrationReferences Available on Request
