Summary
Overview
Work History
Education
Certification
Skills
References
Timeline
Generic

Andrew Griscom

Kansas City,MO

Summary

Creative management professional with 24 years experience including 14 years as general/operations manager. Experienced in multiple concepts within the service industry including independent high volume environments, corporate bar/restaurants, private clubs, hotels, banquets, events and catering. Developed and opened new concepts and locations for Larkin's Restaurants-Grill Marks, Duckworth's, Table 301, and Block and Barley among others. Dedicated to improving concepts and operational efficiencies to help others achieve maximum success. Skilled with concept development, budgeting, P&L, labor cost, inventory management and human resources.

Overview

26
26
years of professional experience
1
1
Certification

Work History

Assistant General Manager

Parlor KC/Redwether KC
Kansas City, MO
01.2023 - Current
  • Oversee all aspects of in house beverage operations including, staffing, scheduling, product purchasing and inventory, full financial reporting, P&L Reconciliation and payroll.
  • Develop Cocktail menus based on current industry trends and profit margin best practices
  • Reduced staff turnover and increased staff satisfaction

Managing Partner

Block and Barley Market
Greenville, SC
09.2020 - 10.2022
  • Oversaw a ground-up development of a new Market/Smokehouse concept on the Poinsett Coridoor.
  • Engaged fully in the design phase, meeting with architects equipment representatives and county officials.
  • Served as project manager and liaison to the General Contractor during construction/renovation.
  • Hired all staff and management positions.
  • Created recipes, daily processes and collaborated with the Executive Chef on all offerings.
  • Fully implemented new accounting, POS and other operational systems.

Consultant

Self-employed
Greenville, SC
03.2020 - 08.2020
  • Worked as an independent restaurant consultant for new and transitioning concepts during the COVID-19 Pandemic.
  • Developed new menus, standard operating procedures and branding for multiple establishments
  • Created inventory control systems and standardized ordering and usage reports to maximize profits
  • Trained new and existing staff on best practices and enhanced operating procedures
  • Opened the bar program and set up service for Camp, a Table 301 at the invitation of Carl Sobocinski, owner and former president of the South Carolina Restaurant association.
  • Other clients include The Lake Keowee Tiki Hut, The Irish Pub Greenville and Bar Margaret

Manager

Soha Bar and Grill
St. Louis, MO
10.2019 - 03.2020
  • Consulted on restaurant efficiency issues and menu offerings
  • Conducted staff training
  • Managed shifts
  • Opened and closed restuarant
  • Improved cleanliness standards
  • Ensured exemplary customer service
  • Restaurant closed due to COVID-119

General Manager

Hopcat
St. Louis, MO
11.2018 - 11.2019
  • General Manager of Upscale Craft Beer Concept
  • Oversee FOH and BOH
  • Full Financial and P&L responsibility
  • Oversaw Marketing and Events operations
  • Oversaw multiple menu transitions as the test store for the company

Assistant General Manager

McFadden's/Pizza Bar
Kansas City, MO
02.2018 - 11.2018
  • Assistant General manager to two venues in the Power and Light District in downtown Kansas City.
  • Responsible for hiring, firing, coaching, staff and manager development, ordering and Marketing promotions.
  • I specifically oversee weekly financial reporting for both venues including reconciling cost of goods the weekly P&L as well as labor and sales forecasting.
  • Each Venue operates with separate concepts, budgets, staffs and marketing strategies.
  • Oversaw all aspects of new menu rollout including staff training and execution

Assistant Manager

Roost Restaurant, The Hyatt Regency
Greenville, SC
01.2017 - 11.2017
  • Assistant Manager in a 4 million per year restaurant including dining room, private event space and in-room dining
  • Managed shifts to ensure staff performance and guest satisfaction
  • Developed strategies and best practices to improve labor cost standards
  • Responsible for beer and wine purchasing, menu development and cost of goods
  • Redeveloped brunch menu and procedures to enhance guest experience during 400+ cover services
  • Negotiated sponsorship opportunities with vendors for outdoor concert series

Food and Beverage Director

The Cliffs at Mountain Park
06.2015 - 11.2016
  • Winner, Golf Inc Golden Fork Award, Best New Private Restaurant in America, 2016
  • Oversaw all aspects of food and beverage service at a luxury golf community, including restaurant sales, member events, on-course service, catering, and weddings.
  • Managed a staff of 30 including concierge, upper management, kitchen, bar and wait staff
  • Responsible for cost management and budgeting for overall program and special events
  • Oversaw a 10% growth in year-over-year revenue while exceeding sales projections and reducing costs.
  • Developed and trained staff and managers into new roles and favorable career paths

Regional Resource Development Director

The Salvation Army, North and South Carolina Division
Greater, SC
09.2008 - 06.2015
  • Consulted with 25 distinct offices to develop short and long term fundraising plans tailored to the specific strengths and programs of each individual unit.
  • Managed Donor portfolio of over 120 Major Donors including cultivation, solicitation and acknowledgement
  • Raised on average 130% of designated goals during my tenure
  • Developed and presented fundraising strategy and donor relation/retention seminars both internally and publicly.
  • Trained local staff and management on best practices and fundraising techniques
  • Participated in long-term strategic planning and program goal committees

Bar Manager

Grill Marks, Larkin's Restaurant Group
Greenville, SC
07.2012 - 02.2013
  • Worked directly with ownership to create premier, cost effective beer, wine and liquor program
  • Oversaw all aspects of opening bar portion of the restaurant including equipment, staffing, policies, procedures, product lists, drink recipes
  • Conducted classes in beer, wine and liquor for all front of house staff.
  • Managed orders and inventory to maximize cost of goods

Co-Owner/Managing Partner

McCarthy's
Anderson, SC
07.2006 - 10.2008
  • Managing Partner for casual fine dining establishment in Anderson SC
  • Involved in all aspects of business development, concept, location, renovation, branding
  • Fully responsible for all hiring, staffing and training along with relevant Standard operating procedures
  • Full P&L and Budget responsibility
  • Managed all daily operations for lunch and dinner service

General Manager (2002-2006)

Connolly's Irish Pub
Greenville, SC
06.1999 - 07.2006
  • Hired as server, became general manager at 23 years old
  • General Manager of Irish Pub with 3 million dollars in annual revenue.
  • Responsible for all aspects of bar/restaurant operation including staffing, training, ordering product for FOH and BOH, facilities maintenance, marketing, booking live entertainment, menu development.
  • Oversaw consistent year over year sales increases
  • Created positive work environment with minimal staff turnover

Education

Bachelor of Arts - History

Furman University

Certification

*Cicerone Certified Beer Server

*ServeSafe Certified

*Miller Heiman Conceptual Selling/Fundrasing

*Certification of Completion, Principles and Techniques of Fundraising, Lilly School Of Philanthropy, July 2013

Skills

Restaurant budget and cost analysis, inventory control, vendor relations management, Team building, Staff and customer relationship development, Customer Concierge Services, MS Office, Jonas Club/Member management Software, Blackbaud Interchage, Positouch, Aloha, Micros and Focus POS Software systems

References

Mr. Justin Pamatmat

Former Supervisor Parlor KC

(913) 636-0866

Mr. Carl Sobocinski

Owner, Table 301 Restaurant Group

(864) 449-4869

Carl@table301.com

Mrs. Kristin Hughes

Restaurant Operations Consultant US Foods,

Raleigh, North Carolina

(864) 304-3395kristin.hughes@usfoods.com

Mr. Vince Mathis

General Manager The Cliffs at Mountain Park

(864) 525-0292

mathiswv@gmail.com

Timeline

Assistant General Manager

Parlor KC/Redwether KC
01.2023 - Current

Managing Partner

Block and Barley Market
09.2020 - 10.2022

Consultant

Self-employed
03.2020 - 08.2020

Manager

Soha Bar and Grill
10.2019 - 03.2020

General Manager

Hopcat
11.2018 - 11.2019

Assistant General Manager

McFadden's/Pizza Bar
02.2018 - 11.2018

Assistant Manager

Roost Restaurant, The Hyatt Regency
01.2017 - 11.2017

Food and Beverage Director

The Cliffs at Mountain Park
06.2015 - 11.2016

Bar Manager

Grill Marks, Larkin's Restaurant Group
07.2012 - 02.2013

Regional Resource Development Director

The Salvation Army, North and South Carolina Division
09.2008 - 06.2015

Co-Owner/Managing Partner

McCarthy's
07.2006 - 10.2008

General Manager (2002-2006)

Connolly's Irish Pub
06.1999 - 07.2006

Bachelor of Arts - History

Furman University

*Cicerone Certified Beer Server

*ServeSafe Certified

*Miller Heiman Conceptual Selling/Fundrasing

*Certification of Completion, Principles and Techniques of Fundraising, Lilly School Of Philanthropy, July 2013

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