ANDY L. BRIDGES
Restaurant And Bar Operations Manager
San Antonio,Texas
Summary
Passionate and dedicated hospitality professional with strong experience in creating and managing successful Food and Beverage service operations. Demonstrates expertise in staff management, profit optimization, and implementing innovative solutions to overcome challenges in the food and beverage service industry. Well-versed in beverage menu design, supply chain management, and adherence to hospitality standards. Possesses a natural ability for building strong and lasting relationships with customers.
Overview
15
15
years of professional experience
5
5
Certifications
Work History
ASSISTANT GENERAL MANAGER
CURED AT THE PEARL
San Antonio, TX
04.2023 - Current
- Drive top-line sales by fostering exceptional customer experiences, forming strategic partnerships, and providing leadership throughout the restaurant
- Control beverage costs under 20% by managing controllable expenses and implementing effective systems for managers and bartenders.
- Ensure proper labor management through accurate sales forecasting and weekly review of the restaurant's schedule
- Create and Develop the beverage menu including beer, wine, spirits, and cocktails
- Developed, and conducted Bar Product knowledge training
- Collaborate with Chef and CDC to ensure the highest standards for menu and beverage
- Execute effective hiring and onboarding
- Coordinate and execute private banquets, events, and buyouts
- Monitor all purchasing and ordering
- Ensure the use of quality ingredients and flawless execution of recipes
- Uphold high standards through fair and consistent coaching and feedback
- Craft unique dining experiences with friendly and efficient service, maintaining a clean and well-maintained dining room and bar
- Develop teams to take ownership of their Areas of Responsibility and establish standards for performance.
RESTAURANT/BAR MANAGER
DOWN ON GRAYSON/MOLAK CORPORATION
08.2021 - 04.2023
- Create new seasonal cocktail/mocktail beverages that keep up with the latest drink trends, and execute these at a high volume level
- Increased bar sales 12% within the first 6 months of hire
- Reorganized Bar stations that resulted in a 30% increase in overall efficiency
- Responsible for all inventory and ordering for all bar products and, ensuring bar sales, and controlled costs are meeting and at times exceeding expectations
- Daily involvement in building and equipment maintenance
- Manage the performance of BOH & FOH staff, including hiring, scheduling, coaching, training, and discipline
- Lead every shift, working closely with staff members to ensure consistently superb quality and legendary guest experiences
- Interviewed and hired staff, and helped in increasing employee retention by 20%
- Kept tract of Daily sales, and labor control, consistently keeping labor below 15%
- Attend bi-weekly meetings with General Manager and Director Operations to discuss financial statements and review operational improvement and goals
GENERAL MANAGER
SOUTHERLEIGH HAUTE SOUTH
06.2020 - 05.2021
- Pre-opening of Southerleigh Hospitality Group’s new fine-casual restaurant concept
- Collaborated with the owners and investors regarding opening procedures, established budgets, OS&E, FF&E
- Designed the bar menu including craft beer, wine, signature cocktails, and coastal comfort cuisine pairings
- Generated over $3.4 million in the first 6 months, 3 of the months at only 50% occupancy
- Maintained an average of 35.12% in food cost, 16.9% in bar cost, and 16% in labor cost
- Provided leadership and direction to a team of 55 employees which I interviewed, hired, and trained as part of the opening team in the midst of the pandemic
- Created all restaurant standards and training guidelines: food knowledge training (specifically oysters), beer, wine, spirit knowledge training, and extremely high levels of service and hospitality standards
- Initiated all employee on-boarding, maintained staffing levels, handled payroll & benefits enrollment through APS (managed & completed the switch to Engage PEO for all restaurants)
ASSISTANT GENERAL MANAGER
SOUTHERLEIGH FINE FOOD AND BREWERY
07.2015 - 06.2020
- Developed and implemented the Employee Handbook which outlined company policies and procedures
- Recruited, interviewed and hired employees and maintained staffing levels
- Creative extensive and aggressive training programs that included food menu knowledge, wine, and a strong emphasis on craft beer.
- In 2017 we produced $5.9 million in revenue, 2018 was $6.4 million, and 2019 was over $7 million in revenue
- Delegated tasks and responsibilities to other managers and staff, as expected by the executive team
- Exemplified excellent and memorable guest service, creating an atmosphere for empowered employees to go above and beyond to provide exceptional service
- Responsible for all onboarding, weekly payroll, & benefits enrollment for entire staff
Food & Beverage Supervisor
Hotel Contessa/Benchmark Hospitality
06.2014 - 07.2015
- Hotel Contessa/Benchmark hospitality
- Assisted the General Manager and F&B Director in the daily operations of the four hotel F&B outlets: Las Ramblas, The Cork Bar, the Roof Top Pool Bar, and In-Room Dining
- Responsible for training staff to ensure that 4-Diamond standards were met
- Maintained staffing levels, handled payroll, and learned how to regulate food, liquor, and labor costs
- Managed the maintenance and cleanliness of each outlet, planned daily strategies for the high volume meal periods
- Delegated essential tasks to properly trained staff, upsold goods and services offered
- Assessed and offered creative suggestions or solutions to guest requests
Server/Bartender
La Cantera Resort & Spa/Destination Hotels & Resorts
12.2013 - 06.2014
- Server and bartender, was trained in all outlets at the resort, from poolside to fine dining
Server/Bartender/Bar Manager
Docs Seafood & Steaks
Corpus Christi, TX
03.2009 - 08.2013
- Started as a server and bartender, was later promoted to Bar Manager
- Responsible for managing all details of bar inventory
- Responsible for depositing cash drawer and locking up the restaurant at the end of the night
Education
BA - Intercultural/Multicultural & Diversity Studies
Lee University
Cleveland, TN 08.2001 - 5 2004
Skills
Training and development background
Team leadership expertise
Business operations knowledge
Strategic planning skill
Legal compliance
Wine and liquor knowledge and menu development
Mixology expertise
Wine and liquor knowledge
Certification
Certified Beer Server – Cicerone
Timeline
ASSISTANT GENERAL MANAGER
CURED AT THE PEARL
04.2023 - Current
RESTAURANT/BAR MANAGER
DOWN ON GRAYSON/MOLAK CORPORATION
08.2021 - 04.2023
GENERAL MANAGER
SOUTHERLEIGH HAUTE SOUTH
06.2020 - 05.2021
ASSISTANT GENERAL MANAGER
SOUTHERLEIGH FINE FOOD AND BREWERY
07.2015 - 06.2020
Food & Beverage Supervisor
Hotel Contessa/Benchmark Hospitality
06.2014 - 07.2015
Server/Bartender
La Cantera Resort & Spa/Destination Hotels & Resorts
12.2013 - 06.2014
Server/Bartender/Bar Manager
Docs Seafood & Steaks
03.2009 - 08.2013
BA - Intercultural/Multicultural & Diversity Studies
Lee University
08.2001 - 5 2004