Brett Lander
Director Of Operations
Chicago,IL
Summary
Dedicated Restaurant Manager with extensive experience in the hospitality industry, seeking a challenging role to contribute strategic leadership and dedication to excellence. Proven track record of success, progressing from server and bartender to leadership positions managing teams of over 100 employees and overseeing the opening of five distinct restaurant concepts.
Expertise in
- Designing innovative menus and streamlining bar programs.
- Ensuring legal compliance across operations.
- Developing customer-oriented programs and high-performing service teams.
- Collaborating with managers to establish business goals and strategies for revenue generation and growth.
- Creating scalable customer service infrastructures and leveraging social media for customer engagement.
A forward-thinking team leader focused on operational efficiency, proactive continuous improvement, and maximizing employee performance.
Overview
11
11
years of professional experience
4
4
years of post-secondary education
Work History
Director of Operations
Del Alma Restaurant Group
Chicago, Illinois
3 2019 - Current
- Initiated the journey with the company at a single restaurant and significantly contributed to the successful openings of five different concepts
- Demonstrated consistent financial acumen by ensuring a profitable performance every year
- Maintained strict compliance with all legal requirements, ensuring that each restaurant operated within the boundaries of relevant laws and regulations
- Established and implemented the bar program across all locations, contributing to a cohesive and quality beverage offering
- Assumed responsibility for monitoring and overseeing accounting functions, ensuring accurate financial reporting and transparency
- Led comprehensive marketing efforts for all restaurants, devising and executing strategies to enhance brand visibility and customer engagement
- Collaborated closely with individual managers to enhance the overall guest experience, fostering a culture of customer satisfaction
- Maintained rigorous quality control standards, ensuring consistency and excellence in product and service delivery
- Worked collaboratively with each manager to establish and meet labor, food, and beverage cost goals, optimizing operational efficiency and financial performance.
Operation Manager
Carnivale Chicago
Chicago, Illinois
09.2017 - 03.2019
- Designed and curated an innovative menu to meet customer preferences and elevate the overall dining experience
- Streamlined the bar program, enhancing operational efficiency, and successfully lowered liquor costs by 4% through strategic inventory management and vendor negotiation
- Spearheaded the creation of craft cocktails, contributing to a unique and appealing beverage selection that garnered positive customer feedback
- Played a key role in implementing newer technology within the establishment, enhancing efficiency and staying abreast of industry trends
- Contributed to the planning and development of new programs and events, ensuring alignment with the restaurant's vision and enhancing overall customer engagement.
Service Manager
THE CLUBHOUSE
Chicago, Illinois
03.2016 - 09.2017
- Spearheaded the comprehensive training program for all front-of-house staff, ensuring a consistent and high standard of service delivery
- Played a pivotal role in the initial training phase for the opening of a new restaurant, contributing to the establishment of operational excellence from the outset
- Successfully followed up on training initiatives for the second restaurant, ensuring continued adherence to established standards and protocols
- Leveraged creativity and expertise to craft a diverse selection of signature cocktails, enhancing the overall beverage program and contributing to an elevated guest experience
- Skillfully managed labor resources to optimize workforce efficiency, balancing operational requirements with cost-effectiveness.
Manager/Bartender
Pappadeaux Seafood Kitchen
Chicago, Illinois
03.2014 - 09.2015
- Advanced from server and bartender roles to the position of Restaurant Manager
- Managed a team of 100+ employees, overseeing up to 60+ front-of-house staff members during peak shifts
- Implemented and monitored labor management strategies to optimize workforce efficiency and control costs
- Collaborated with staff to enhance guest relations, ensuring a positive and memorable dining experience.
Education
Bachelor's degree - Fine Arts
American Academy of Art
09.2009 - 05.2013
Skills
Business Development
Financial Oversight
Customer Service
Business Forecasting
P&L Management
Budget Development
Marketing Strategies
Inventory Tracking and Management
Operations Management
Strategic Planning
Human Resources
Payroll
Timeline
Operation Manager
Carnivale Chicago
09.2017 - 03.2019
Service Manager
THE CLUBHOUSE
03.2016 - 09.2017
Manager/Bartender
Pappadeaux Seafood Kitchen
03.2014 - 09.2015
Bachelor's degree - Fine Arts
American Academy of Art
09.2009 - 05.2013
Director of Operations
Del Alma Restaurant Group
3 2019 - Current
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