Anthony Parks
San Francisco,CA
Summary
Background includes extensive restaurant & catering operations management. Organized and forward-thinking food service professional with a flexible, motivational and consistent management style. Committed and hardworking General Manager with 20+ years of experience directing Full Service, Casual, QSR, Bar & Grill, Catering & Special Event operations. Well-rounded leader with talent for recruiting, developing, leading & supporting successful service teams. Swift problem solver with quick and effective solutions to a wide array of issues. Organized and dependable manager successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
17
17
years of professional experience
Work History
Area Manager
Amazon Logistics
07.2020 - 10.2023
- Responsible for daily package processing, sorting, rout building and delivery (30K packages per day).
- Supervising 4 Direct Reports, indirect supervision of 8 Supervisors and 250-300 Hourly Associates.
- Daily posting of all financial forecasts, labor targets and operational shift plans.
- Oversaw budget planning, strategy development, community outreach for station.
- Assessed reports to evaluate performance, develop targeted improvements, and implement changes.
- Direct liaison to Delivery Service Partners (3rd Party Delivery companies).
- Appointed station Engagement Manager (managing all Hourly Associate & Management Engagement events).
- Transformed underperforming teams into productive, profitable teams.
- Resolved conflicts promptly to promote positive environment for customers.
- Conducted training sessions to educate employees on best practices and procedures to increase profitability.
- Member of new station Launch Leadership Team.
General Manager/Director of Sales & Catering Operations
PREMIRE Catering & Events
11.2014 - 06.2020
- Daily support of Director of Sales, Event Managers, Warehouse Manager and Executive Chef.
- Handled problematic service issues and facilitated client's special requests and maintained excellent customer service.
- Developed and implemented strategies to increase sales and profitability.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Financial management of annual budget, monthly P&L and daily financial reports.
- Regular client contact & lead large event tie-down meetings.
- Menu development with Executive Chef.
- Managed office catering delivery program to 25 Financial District offices.
- Conducted performance reviews for management team.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Hands-on operational management; performed deliveries, managed events and weekly sales calls.
- Scheduled employees for shifts, taking into account number of events, client needs and service staff strengths.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
Director of Restaurant Operations
Pier Restaurants, L.P.
05.2010 - 09.2014
- Lead all operational aspects of independent, multi-concept restaurant company, maintaining service excellence and maximizing financial potential by generating over $20M in annual sales
- Oversaw operations and reviewed performance measures for 8 locations of Full Service, Casual Bar & Grill, Cafe and Quick Service restaurants.
- As the organizational leader; conducted the recruitment, development & management of Operations Directors, Controllers, Catering & Sales Directors, Maintenance Manager, General Managers and Chefs.
- Conducted weekly operations meetings with General Managers, reviewing GM’s operational and financial performance, weekly sales forecasting, service issues, guest counts and projected labor costs, developing high performance management teams.
- Designed strategy and action plans with aggressive timelines for implementation, setting clear performance priorities for the management team.
- Toured and audited all units each month to assess performance and identify personnel with capacity to succeed in management positions. Conducting scheduled detailed walk-throughs with General Managers & Executive Chef, reviewing all aspects of FOH & BOH operations.
- Supervised, developed and conducted performance evaluations for Directors, General Managers and Executive Chef.
- Established & maintained a Management Team Succession Plan to ensure a deep bench of talent was available for future growth.
- Consistently addressed low performing unit operations and worked One-on-One with GM to improve.
- Financial review, approval and accountability for Annual Budgets, Monthly P&Ls, Invoices and Daily/Weekly Reports.
- Lead menu development, bar program and service strategy management efforts.
- Developed annual operating and capital purchasing budgets.
- Conducted long-term budgetary planning and cost management, ensured alignment with corporate objectives; creating strong financial performance of all restaurants.
- Conceptualized and implemented one, three and five-year plans to enhance service, improve employee engagement and boost financial operations.
- Actively participated in all monthly orientations; delivering our company culture, values and Brand Message to all new team members.
- Maintained strong relationships with all cross functional departments to ensure operational success.
- Initiated and maintained control of new initiatives, rollouts and new restaurant openings.
Food & Beverage Director
PlumpJack Resorts - The Carneros Inn
02.2009 - 04.2010
- Reported to the Director of Operations with full accountability for the resort’s food and beverage operations encompassing one fine dining establishment (FARM), one full-service restaurant (Hill Top), one casual café (Boon Fly), one pool-side snack bar and grill, one retail market/deli/wine shop, In-Room dining operations with delivery responsibility to 100 individual cottages and Group Dining & Events for this leading hospitality management company.
- Maintained daily interaction with five direct reporting managers; conducted weekly operations meetings with management team and performed regular review of all financial information.
- Formulated annual operating and capital purchasing budgets.
- With resort's Sommelier developed the resort’s complete wine list and ordering system.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Worked with Executive Chef to diversify menus with new offerings.
- Developed and implemented effective marketing plan for FARM restaurant.
- Handled escalated guest concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Director of Group Dining
Starwood Hotels & Resorts
07.2006 - 01.2009
- Realized successful tenure as Director of Group Dining for Westin San Francisco and W Hotel for one of the world's largest hotel and leisure companies with full accountability for all Group Dining and Special Events.
- Reported directly to hotel’s General Manager; served as hotel’s Director of Service Training.
- Oversaw staff of eight including six Event Managers and two Culinary Catering Chefs responsible for generating $8M in annual revenue and directing functions in 27,000 sq ft. of catering/event/meeting space.
- Managed daily group dining event operations while overseeing multiple locations to foster increased productivity.
- Developed department specific training formats for Food & Beverage Outlets, Rooms and Facilities departments; delivered Train the Trainer sessions for both properties.
- Served as member of hotel’s Executive Management Team.
Education
Associate of Arts - General Studies
College of Marin
Greenbrae, CAAdministrative Justice - Law Enforcement
San Jose State University
San Jose, CASkills
- Customer Service Management
- Food & Beverage Operations Management
- Business Development and Planning
- Cost Control Management
- Annual Budget Development
- Management Team Development
- Service Team Development
- Quality Assurance
- F&BOH "Hands On" Operational Skills
- Staff Training
- Process Improvement
- Scheduling & Labor Management
- Relationship Building and Management
- Entrepreneurial Mentality
Timeline
Area Manager
Amazon Logistics
07.2020 - 10.2023
General Manager/Director of Sales & Catering Operations
PREMIRE Catering & Events
11.2014 - 06.2020
Director of Restaurant Operations
Pier Restaurants, L.P.
05.2010 - 09.2014
Food & Beverage Director
PlumpJack Resorts - The Carneros Inn
02.2009 - 04.2010
Director of Group Dining
Starwood Hotels & Resorts
07.2006 - 01.2009
Associate of Arts - General Studies
College of Marin
Administrative Justice - Law Enforcement
San Jose State University