Betty A Nesbitt
Berkeley,California
Summary
Experienced and results-driven Restaurant General Manager with over 20 years in the hospitality industry. Proven track record of implementing cost control measures, achieving sales targets, and optimizing restaurant performance. Highly skilled in managing labor, food, and beverage budgets, as well as overseeing staff hiring, training, and scheduling. Effective collaborator with union officials, airport authorities, and vendors to ensure operational efficiency. Proficient in utilizing various POS systems and software to drive productivity and streamline operations. Adept at creating a safe working environment and delivering exceptional customer service in high-volume settings.
Overview
32
32
years of professional experience
1
1
Certification
Work History
Restaurant General Manager
SSP America Union Street Gastropub
2022.04 - Current
- Review daily Labor &Food/ Beverage reports to ensure meeting or eating required budgetary goals
- P&L management with a strong focus on waste reduction and labor cost
- Hire, train, schedule and coach staff
- Provide ongoing and timely employee feedback, communicate performance expectations and standards, and conduct performance reviews
- Individualized written coaching plans for each team member as needed, to provide appropriately- tailored growth opportunities
- Maintain a food safe environment, complying with state, federal and company food safety policies while training and enforcing the use of all safety forms and procedures
- Support FOH and BOH teams in preventive maintenance on all equipment and advised senior management when repairs or maintenance are needed to ensure follow- through on all actionable items
- Ensure a safe working environment to reduce the risk of injury and accidents
- Working closely with local2 union officials, partnering with airport officials and vendors
- Proficient Micros, Toast POS, Ctuit Rader, X-Dine, Hot Schedules,7shifts, Crunch time, and Google Docs
Restaurant General Manager
SF Giants’ Club House SFO International
2018.06 - 2021.11
- Cost Control: Consistently exceeded budget cost control expectations for food, beverage and labor while increasing monthly sales
- 2021-EBITA:12.1 % vs Budget11.5% ( $76k cash flow) Average monthly sales $413k-2024: YTD Annual net sales $4,149,000 YTD: Food24.4%, Beer15%, Wine16%, Liquor11.3 %, NA16.4%, Labor38.1% COGS20.3% YTD Prime cost56.8 vs budget57.9%
- 2019-EBITA:13.1 % vs Budget10.4% Average monthly sales: $804,666: Annual net sales: $9,656,204, Growth rate :57.5% : YTD: Food25%, Beer17.2%, Wine18.8%,Liquor11.2%, NA15.9%, Labor39.3% COGS20.9%
- YTD Prime cost59.3 % vs budget67.8% Guest Satisfaction91.1%
- Monthly food and beverage inventories
- Implemented successful specialty cocktail program
- Payroll
- Food and beverage ordering
- Personnel related tasks: hiring, supervising70 employees with the assistance of the executive chef , training, coaching & team development, performance reviews, disciplinary, termination when applicable
- Working closely with local2 union officials, partnering with airport officials and vendors
- Proficient Brinks POS Cloud System ,Ctuit Radar ,Craftable platform, Toast POS and Google Docs
Restaurant General Manager
SF Boudin Bakery
2017.08 - 2018.06
- Directed budget cost control for food, beverage and labor, achieving annual net sales of $2.5 Million conduct weekly inventories, payroll management and personnel- related task for35 employees , addressed guest complaints and resolved operational issues effectively.food and beverage ordering
- Proficient Micros POS System
Restaurant General Manager
Rudy’s Can’t Fail Café, Emeryville & Oakland
2012.09 - 2016.09
- Maintained budget cost control for food, beverage and labor with an annual net sales volume $2.8 Million C Managed inventories, payroll and all personnel – related task for a team of42 employees
- Collaborated with purveyors for staff training and address guest complaints
- Proficient in Open table, Aloha, Micros, and Google Docs
Restaurant General Manager, Postrio Cafe & Bar
Kimpton Hotel and Restaurant Group, San Francisco
2009.01 - 2012.01
- Analyze weekly P&L statements and monthly sales forecast, maintaining the cost control for food, beverage and labor with an annual net sales volume $3.4 Million
- Managed all employee- related topics, including hiring, training, performance reviews and promotion
- Open table, Aloha, and Micros POS systems
Assistant General Manager, Kuleto’s Trattoria
Kimpton Hotel and Restaurant Group, San Francisco
2007.01 - 2009.01
- Analyzed weekly P&L Statements and managed cost control for food, beverage, and labor with an annual net sales volume $3.3 million
Assistant Restaurant Manager, Blue Mermaid Chowder House and Bar
Kimpton Hotel and Restaurant Group, San Francisco
2006.01 - 2007.01
- Assisted in maintaining cost control centers and participated in inventory management for an annual net sales volume $3.5million
Executive Chef /Supervisor
Broderick Residential Rams Inc, San Francisco
2005.01 - 2006.01
- Menu planning, preparation, recipe development, inventory, ordering, staff performance reviews
- Conducted on-going food safety and sanitation training
- Teaching and developing staff skills fostering an environment where staff could achieve their highest potential and take on greater responsibilities
Executive Chef/Food Services Manager
Baker Places Inc., San Francisco
1996.01 - 2005.01
- Primary responsibilities included, hiring of kitchen personnel, scheduling, supervising15 employees, inventory, purchasing, menu planning, maintaining the budgeted control centers for food, beverage and labor, annual performance reviews, overseeing food preparation, recipe development, teaching basic culinary arts and conducting on-going safety and sanitation trainings
Executive Sous Chef, Pantry, and Line
Cathedral Hill Hotel, San Francisco
1993.01 - 1996.01
- Assisted the executive chef with menu planning, the creation of new dishes worked closely with kitchen staff, scheduling, ordering, maintained budgeted control centers for food, beverage and labor, participated in end of the month inventory and ensure the kitchen operated according to safety and sanitation standards
Education
Degree Program - undefined
California Culinary Academy Le Cordon Bleu Hospitality Management
San Francisco01.2006
High School - undefined
Ben Davis High School
Indianapolis, Indiana01.1986
Skills
- Restaurant operations management
- Inventory Control management
- Food Safety Compliance
- Expense Management
- Shift Preparation Review
- Employee Scheduling
- Labor management
- Recruitment Decisions
- Client Interaction
- Regulatory Health Compliance
- Customer Engagement
- Employee Engagement Strategies
- Facility Management
- Restaurant Marketing
- Inventory Order Management
- Strategic Budget Management
- Procurement Management
- Business management
- Sanitation standards
- Allergy awareness
- Menu development
- Reservation management
- Online ordering managemen
- Local marketing
- Guest experience oversight
- Team management
- Organization and prioritization
- Passion for customer satisfaction
- Point of sale (POS) system operation
- Recruitment
- Kitchen equipment operation and maintenance
- Customer Complaint Management
- Performance Review
- Recipe Development
- Catering coordination
- Purchasing and cost control
- Menu Cost Analysis
- Restaurant operations management
- Labor and food cost control
- Effective Conflict Management
- Performance Evaluation Management
- Payroll Management
- Quality Control in Food Preparation
- Food Safety Compliance
- ServeSafe manager
Certification
- Serve Safe Certification,2027
- Sexual harassment Certificate,2022
- Certified RBS Alcohol Server,2025
- Food Safety HACCP for Retail Food Establishment Certificate ,2023
Accomplishments
- Author, Self- Published Cook Book “The Perfect Pairing of Hors d'oeuvres and Cocktails",2008
Timeline
Restaurant General Manager
SSP America Union Street Gastropub
2022.04 - Current
Restaurant General Manager
SF Giants’ Club House SFO International
2018.06 - 2021.11
Restaurant General Manager
SF Boudin Bakery
2017.08 - 2018.06
Restaurant General Manager
Rudy’s Can’t Fail Café, Emeryville & Oakland
2012.09 - 2016.09
Restaurant General Manager, Postrio Cafe & Bar
Kimpton Hotel and Restaurant Group, San Francisco
2009.01 - 2012.01
Assistant General Manager, Kuleto’s Trattoria
Kimpton Hotel and Restaurant Group, San Francisco
2007.01 - 2009.01
Assistant Restaurant Manager, Blue Mermaid Chowder House and Bar
Kimpton Hotel and Restaurant Group, San Francisco
2006.01 - 2007.01
Executive Chef /Supervisor
Broderick Residential Rams Inc, San Francisco
2005.01 - 2006.01
Executive Chef/Food Services Manager
Baker Places Inc., San Francisco
1996.01 - 2005.01
Executive Sous Chef, Pantry, and Line
Cathedral Hill Hotel, San Francisco
1993.01 - 1996.01
Degree Program - undefined
California Culinary Academy Le Cordon Bleu Hospitality Management
High School - undefined
Ben Davis High School