CASEY WALD
Saint Paul,MN
Summary
Professional managerial candidate with deep understanding of operational excellence and team leadership. Proven ability to drive growth and enhance productivity through strategic planning and effective resource management. Emphasizes collaboration and adaptability to meet organizational goals, showcasing excellent problem-solving and decision-making abilities.
Overview
16
16
years of professional experience
Work History
General Manager
Old Southern BBQ
01.2024 - Current
- Fostered a collaborative work environment, enhancing communication among kitchen and front-of-house teams.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Developed and implemented strategies to increase sales and profitability.
- Cultivated strong relationships with guests, vendors, and catering clients to ensure long-term success and loyalty.
- Directed daily operations to enhance service quality and guest satisfaction.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Implemented cost control measures to optimize budget allocations and reduce waste.
Assistant General Manager
Panera Bread
01.2022 - 01.2024
- Lead weekly regional food cost calls with our Food Cost Specialists under my AOP
- Implemented inventory management strategies, reducing waste and optimizing stock levels.
- Led daily operations to enhance customer service and operational efficiency.
- Oversaw compliance with health and safety regulations, promoting a safe work environment.
- Developed training programs for staff, fostering skill development and performance improvement.
- Collaborated with the General Manager on marketing initiatives to increase brand awareness and drive sales growth.
- Resolved problems promptly to elevate customer approval.
- Oversaw inventory management processes to maintain proper stock levels and minimize spoilage or waste.
- Managed financial aspects of the business, including budgeting, forecasting, and cost control for optimal profitability.
Food and Beverage Director
Hilton Garden Inn
01.2021 - 01.2022
- In my time as the food and beverage director I had taken over a previously closed restaurant and started it back up front scratch some of my responsibilities were as follows
- Directed food and beverage operations, ensuring high standards of quality and service.
- Developed innovative menus, enhancing guest experiences and increasing customer satisfaction.
- Managed budgeting and forecasting for food and beverage departments, optimizing resource allocation.
- Collaborated with vendors to source high-quality ingredients while negotiating cost-effective contracts.
- Oversaw inventory management systems, minimizing waste and ensuring compliance with health regulations.
- Led cross-departmental teams to execute successful events, boosting overall hotel revenue and reputation.
- Spearheaded staff development initiatives including ongoing training programs focused on customer service excellence, upselling techniques, and product knowledge enhancement.
Lead Line Cook
San Pedro Cafe
01.2015 - 01.2021
- In my time with San Pedro’s I found my calling for the kitchen and fell in love with the BOH, some of the responsibilities I had were as follows.
- Supervised kitchen staff to ensure high-quality food preparation and presentation.
- Developed and implemented new menu items, enhancing customer satisfaction and dining experience.
- Trained junior cooks in culinary techniques and kitchen safety protocols.
- Collaborated with management to streamline kitchen operations and improve workflow efficiency.
- Ensured compliance with health regulations, maintaining cleanliness and sanitation standards in the kitchen.
- Oversaw daily meal service, coordinating timing and delivery for optimal guest satisfaction.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
Host to Bartending
Apple-bees
01.2010 - 01.2015
- I first started as a Host and did everything up to bartending, some of the responsibilities I had were as follows.
- Greeted and seated guests, ensuring prompt service and positive first impressions.
- Managed waitlists and reservations, optimizing seating efficiency during peak hours.
- Collaborated with kitchen and service staff to coordinate timely food delivery.
- Trained new hosts on customer service protocols and restaurant procedures.
- Handled guest inquiries and complaints with professionalism, enhancing customer satisfaction.
- Handled high-pressure situations with composure, effectively managing large parties or unexpected events during busy shifts.
- Took reservations and to-go orders by phone, answered customer questions, and informed of accurate wait times.
Education
High School Diploma -
Henry Sibley High School
West St Paul, MN06-2014
Skills
- 6 years of Kitchen Experience
- 6 years FOH Experience
- 5 Years Kitchen Management
- 5 Years FOH Management
- Operations management
- P&L management
- Serv Safe Certified and Certified Proctor
- Highly organized
- Love to celebrate my team
- Always want to be learning something new
- Leadership and team building
Timeline
General Manager
Old Southern BBQ
01.2024 - Current
Assistant General Manager
Panera Bread
01.2022 - 01.2024
Food and Beverage Director
Hilton Garden Inn
01.2021 - 01.2022
Lead Line Cook
San Pedro Cafe
01.2015 - 01.2021
Host to Bartending
Apple-bees
01.2010 - 01.2015
High School Diploma -
Henry Sibley High School