Anthony Bonnefil

• Oversee daily operations, ensuring efficient service and high food quality standards.
• Responsible for Manager Food Safety training and certification.

Integral part of a Team that led our restaurant through the pandemic with continual growth and achieving gold and platinum EcoSure inspections. I've been responsible for weekly and monthly inventory, training, and the fresh fruit program, consistently meeting sales and margin goals. I've been selected to Corporate Training Teams opening new locations in Texas, Oklahoma, and Alabama.

I was responsible for inventory, ordering, training while helping to complete end of week and end of month for two locations. I helped introduce a new training program in the same two locations. I was a cohesive part of our Team keeping continuity and positive financial growth through two General Managers and two District Managers in the same one year period.

Accountable for all restaurant operations. I was responsible for reducing food cost 9.5% and total labor cost 7% to previous year. We showed award winning sales growth, guest reviews, and food safety compliance. As an Assistant Manager, in Louisiana, the General Manager and I transformed our location from buffet to non-buffet operation while continuing positive P&L growth month to month.

I was part of Restaurant Manager Training Teams in three different locations. I was responsible for reducing total bar costs in these same three locations, two of which had annual sales of over $3.5 million.

As a General Manager, I was honored as a Restaurant Training Manager within 3 months of promotion. As an Assistant Manager, I was part of a Team that achieved "Diamond Club" status (top 5 in division) for two years consecutively. I'm a proud part of this same Team that mentored and developed numerous hourly team members into Managers to include two General Managers.