Christopher Gabriel
Avon,IN
Summary
Organized professional with superior work ethic and team player attitude. Exceptional quality control and inspection abilities. Commended for honesty, hard work and positive attitude. Comfortable standing for long periods of time and safely lifting heavy loads. Observant Forklift Operator with experience supporting material and inventory operations. Practiced in securing large loads to minimize damage. Physically fit and reliable with superior work ethic and commitment to supporting team needs. Trained in warehouse operations and safety. Senior Personnel Management Advisor versed in cross-functional leadership, management and team building. Strong supervisory and communication skills.
Overview
30
30
years of professional experience
Work History
Restaurant Manager
Cheeca Lodge and Spa
81801 Overseas Hwy, FL
02.1992 - 03.2022
- Ensured compliance with all food safety regulations and sanitation standards.
- Supervised and trained staff in customer service, food handling, and safety protocols.
- Developed strategies for improved operational efficiency and customer satisfaction.
- Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
- Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
- Resolved customer complaints in a professional manner to maintain positive relationships with guests.
- Conducted weekly team meetings to discuss performance issues and provide feedback.
- Maintained detailed records of sales transactions and daily shift reports.
- Analyzed financial statements to identify areas of improvement or cost savings opportunities.
- Implemented effective marketing campaigns to increase revenue and improve brand awareness.
- Created new menu items based on customer feedback and industry trends.
- Monitored stock levels of ingredients to ensure timely delivery of fresh produce.
- Assisted with kitchen preparation during peak times as needed.
- Performed regular maintenance checks on equipment to ensure proper functioning.
- Ordered supplies from vendors as needed while staying within budget guidelines.
- Established policies for cash handling procedures to maximize security measures.
- Inspected dining room area regularly for cleanliness and adherence to safety standards.
- Provided exceptional customer service by anticipating guest needs before they arise.
- Collaborated with local businesses to create mutually beneficial partnerships.
- Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
- Prepared employee schedules to maintain appropriate staffing levels during peak periods.
- Scheduled and directed staff in daily work assignments to maximize productivity.
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
- Optimized profits by controlling food, beverage and labor costs.
- Resolved and investigated complaints regarding service, food quality and accommodations.
- Enforced sanitary practices for food handling, general cleanliness and maintenance of dining and kitchen areas.
- Maintained safe working and guest environment to reduce risk of injury and accidents.
Restaurant Manager/Banquet Captain
Hawks Kay
Marathon, FL
01.2008 - 12.2009
- Assisted in setting up banquet tables, chairs, and linens for events.
- Organized banquet staff to ensure efficient service of guests.
- Coordinated with food and beverage team on menu selections and serving times.
- Supervised the set-up of buffets, ensuring quality presentation of all dishes.
- Ensured adherence to health codes and regulations during food preparation and service.
- Provided guidance and direction to banquet staff regarding setup, meal service, clean-up.
- Verified accuracy of billing invoices prior to finalizing charges with customers.
- Conducted pre-shift meetings with staff to review daily events, tasks, and expectations.
- Monitored guest satisfaction levels throughout event duration.
- Maintained inventory of banquet equipment such as china, flatware, glassware.
- Resolved customer complaints promptly while maintaining a professional demeanor.
- Inspected banquet areas before each event to ensure they met standards of cleanliness.
- Followed safety procedures when handling hazardous materials such as cleaning chemicals.
- Developed strong relationships with vendors to ensure prompt delivery of supplies.
- Managed scheduling for all banquet personnel including assigning shifts and tracking hours worked.
- Prepared weekly reports detailing event information such as number of guests served or revenue generated.
- Trained new employees on proper sanitation practices, customer service etiquette.
- Collaborated closely with catering managers on upcoming events and their needs.
- Ensured compliance with alcohol policies by monitoring consumption at events.
- Analyzed past performance data in order to identify potential improvement opportunities.
- Responded quickly to any unexpected changes or issues that arose during an event.
- Supervised food preparation, delivery and quality to ensure satisfaction.
- Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
- Developed highly effective wait staff and kitchen personnel through continuous mentoring and consistent training sessions.
- Communicated with venue personnel to coordinate event logistics.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Prepared and led food service training programs to teach staff various tasks.
- Priced and ordered food products, kitchen equipment and food service supplies.
- Reduced food waste by overseeing and planning ingredients, anticipated customers and popularity of items.
- Analyzed event expenses and profit potential to inform stakeholders.
- Prepared and reviewed event budgets with clients and negotiated pricing.
- Orchestrated breakdown of rooms and cleanup to return event spaces to original order.
- Organized and laid out buffet equipment, food displays and other items.
- Attended and monitored events to direct staff, proactively address issues and solve problems or concerns.
- Coordinated with employees to arrange tables, chairs and other equipment needed for functions.
- Instructed staff on appropriate equipment disassembly and storage.
- Mentored and coached team of banquet setters and other event personnel.
- Interacted with kitchen staff to plan food and beverage logistics.
- Maintained detailed records of stock and reviewed inventory to plan events.
- Reviewed banquet event orders to determine room layouts and schedule staff.
- Hired and trained staff and new hires according to company policy and regulations.
- Created schedules for food and beverage service employees.
- Designed custom private function and banquet packages for business dinners, sales presentations, club meetings, weddings and charity events.
- Ordered necessary items to meet customer needs and specifications.
Restaurant Supervisor
Marriot Hotel
Key Largo, FL
06.2006 - 12.2008
- Supervised and coordinated activities of restaurant staff to ensure customer service standards are met.
- Ensured compliance with health and safety regulations in the kitchen, storage areas and dining area.
- Monitored food supplies, ordered necessary items to maintain adequate stock levels.
- Assigned duties and shifts to restaurant staff according to workload requirements.
- Trained new employees on restaurant policies and procedures.
- Maintained records of employee performance evaluations, attendance and disciplinary actions taken when needed.
- Resolved customer complaints regarding food quality or service issues promptly and courteously.
- Conducted regular inspections of the premises to ensure cleanliness, proper maintenance and attractive displays.
- Performed cashiering duties as required during peak periods or in the absence of other staff members.
- Assisted cooks in preparing meals for customers according to established recipes and portion control guidelines.
- Developed menus for special events such as banquets, weddings or private parties based on budget considerations.
- Inspected dishes before they were served to verify that presentation met quality standards.
- Planned work schedules for restaurant personnel ensuring adequate coverage at all times.
- Analyzed financial records such as sales figures, expenses reports, labor costs and inventory data to determine profitability of operations.
- Recommended measures for increasing profits or reducing losses related to food preparation processes or staffing levels.
- Recruited, interviewed and hired qualified applicants for various positions within the restaurant.
- Supervised daily opening and closing procedures including checking equipment operation, verifying cash drawer amounts.
- Prepared weekly payroll records based on hours worked by each employee in accordance with company policy.
- Ensured that all liquor laws are observed while serving alcoholic beverages.
- Provided guidance and support to subordinate employees when needed.
- Oversaw restaurant maintenance and cleanliness, assigning tasks to individual team members in alignment with operational and customer needs.
- Worked in cooperation with front and back of house staff to ensure smooth operations.
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
- Completed thorough opening, closing and shift change functions to maintain operational standards each day.
- Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
- Established good customer relations and excellent service to build and retain loyal customers.
- Provided fast, friendly and knowledgeable service to guests, proactively promoting specials and enhancing sales of key menu items.
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
- Kept operations in compliance with food safety regulations.
- Maximized service levels through hands-on leadership.
- Counseled and disciplined staff to address issues promptly and provide constructive feedback.
- Maximized team performance by training new employees on proper food handling and restaurant protocols.
- Kept business financial transactions highly accurate by closely monitoring transactions and securely handling cash.
- Collaborated with server trainees to promptly resolve potential customer concerns.
- Uncovered, investigated and resolved customer complaints quickly and skillfully to maintain loyalty.
- Evaluated staff performance, enforced policies, maintained health codes and kept licenses current to promote superior service standards.
- Optimized profits by controlling food, beverage and labor costs.
- Maintained patron satisfaction by monitoring, evaluating and auditing food, beverage and service offerings.
- Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
Restaurant Manager/Banquet Captain
Islander Resort
Islamorada, FL
02.2003 - 12.2004
- Assisted in setting up banquet tables, chairs, and linens for events.
- Organized banquet staff to ensure efficient service of guests.
- Coordinated with food and beverage team on menu selections and serving times.
- Supervised the set-up of buffets, ensuring quality presentation of all dishes.
- Ensured adherence to health codes and regulations during food preparation and service.
- Provided guidance and direction to banquet staff regarding setup, meal service, clean-up.
- Conducted pre-shift meetings with staff to review daily events, tasks, and expectations.
- Verified accuracy of billing invoices prior to finalizing charges with customers.
- Monitored guest satisfaction levels throughout event duration.
- Maintained inventory of banquet equipment such as china, flatware, glassware.
- Resolved customer complaints promptly while maintaining a professional demeanor.
- Inspected banquet areas before each event to ensure they met standards of cleanliness.
- Followed safety procedures when handling hazardous materials such as cleaning chemicals.
- Developed strong relationships with vendors to ensure prompt delivery of supplies.
- Managed scheduling for all banquet personnel including assigning shifts and tracking hours worked.
- Prepared weekly reports detailing event information such as number of guests served or revenue generated.
- Collaborated closely with catering managers on upcoming events and their needs.
- Trained new employees on proper sanitation practices, customer service etiquette.
- Ensured compliance with alcohol policies by monitoring consumption at events.
- Responded quickly to any unexpected changes or issues that arose during an event.
- Analyzed past performance data in order to identify potential improvement opportunities.
- Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
- Supervised food preparation, delivery and quality to ensure satisfaction.
- Communicated with venue personnel to coordinate event logistics.
- Developed highly effective wait staff and kitchen personnel through continuous mentoring and consistent training sessions.
- Prepared and led food service training programs to teach staff various tasks.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Reduced food waste by overseeing and planning ingredients, anticipated customers and popularity of items.
- Priced and ordered food products, kitchen equipment and food service supplies.
- Prepared and reviewed event budgets with clients and negotiated pricing.
- Analyzed event expenses and profit potential to inform stakeholders.
- Organized and laid out buffet equipment, food displays and other items.
- Orchestrated breakdown of rooms and cleanup to return event spaces to original order.
- Attended and monitored events to direct staff, proactively address issues and solve problems or concerns.
- Coordinated with employees to arrange tables, chairs and other equipment needed for functions.
- Mentored and coached team of banquet setters and other event personnel.
- Instructed staff on appropriate equipment disassembly and storage.
- Interacted with kitchen staff to plan food and beverage logistics.
- Reviewed banquet event orders to determine room layouts and schedule staff.
- Maintained detailed records of stock and reviewed inventory to plan events.
- Hired and trained staff and new hires according to company policy and regulations.
- Created schedules for food and beverage service employees.
- Ordered necessary items to meet customer needs and specifications.
- Designed custom private function and banquet packages for business dinners, sales presentations, club meetings, weddings and charity events.
- Communicated with external vendors such as florists and musicians to plan details and guide from beginning to end of event.
- Placed food servings on plates or trays according to orders or instructions.
- Prepared for busy periods by restocking stations and maintaining clean work areas.
- Shared thorough knowledge of menu items and cooking methods with customers.
- Inspected completed meals against individual orders to verify accuracy.
Forklift Operator
Campaign World Good Sam
, IN
Education
High School Diploma -
Li Ce Petion
Haiti01-1990
English Language and Literature
South Dade Adult Center
Miami, FLGED -
Robert Morgan Educational Center And Technical College
Miami, FLBusiness Administration And Management
Corton Blue
Miami, FLSkills
- Recruitment
- Customer Engagement
- Menu development
- Restaurant operations management
- Schedule Coordination
- Staff Management
- Operations Management
- Proven sales record
- Customer service best practices
- Honed marketing skills
- Performance Improvement
- Supervisory skills
- Full service restaurant background
- Catering Coordination
- Supply Chain Management
- Conflict resolution techniques
- Organization and prioritization
- Food Service Background
- Complaint resolution
- Adaptable
- Employee recruitment expertise
- Resource Allocation
- Team Management
- Promotions planning
- Wine Knowledge
- Labor and food cost control
- Customer-Oriented
- Staff Scheduling
- Shift Management
- Inventory staging
- Documentation
- Palletizing
- OSHA Compliance
- Forklift Operation
- Production Reporting
- RFID Tracking
- Product Inspection
- Material Handling
- Warehouse picking
- Shipment Processing
- Stock allocation
- Production Scheduling
- Materials Handling
- Business problem solutions
- CPR training
- Flatbeds and utility beds
- Warehouse Safety
- Staging and sorting
- Barcode scanning
- OSHA training
- Incident Reporting
- General construction
- Lift Equipment Operation
- Supply chain and inventory management
- Equipment Inspections
- Inventory reporting
- Dock Operations
- Heavy equipment operations
- Warehouse Management Systems
Languages
English
Professional
Spanish
Elementary
creole
Professional
French
Professional
Timeline
Restaurant Manager/Banquet Captain
Hawks Kay
01.2008 - 12.2009
Restaurant Supervisor
Marriot Hotel
06.2006 - 12.2008
Restaurant Manager/Banquet Captain
Islander Resort
02.2003 - 12.2004
Restaurant Manager
Cheeca Lodge and Spa
02.1992 - 03.2022
Forklift Operator
Campaign World Good Sam
High School Diploma -
Li Ce Petion
English Language and Literature
South Dade Adult Center
GED -
Robert Morgan Educational Center And Technical College
Business Administration And Management
Corton Blue