Building and manufacturing, agriculture, welding and carpentry, real estate and land maintenance, designing, travel, food catering
Colton Smith
Cumberland,WI
Summary
Results-driven General Manager with expertise in operations management, cost control, and inventory optimization. Proven ability to enhance customer satisfaction and drive sales growth through innovative menu development and staff training.
Overview
7
7
years of professional experience
1
1
Certification
Work History
General Manager of Food Service
Northwoods Brewing Corp.
Osseo, WI
10.2018 - 03.2026
- Led operational strategies to enhance service efficiency and customer satisfaction.
- Developed training programs to improve staff performance and retention rates.
- Streamlined inventory management processes, reducing waste and optimizing supply chain operations.
- Implemented cost-control measures that resulted in significant budget savings.
- Oversaw compliance with health and safety regulations to ensure a safe working environment.
- Coordinated cross-functional teams to drive new menu development and seasonal promotions.
- Analyzed customer feedback to refine service offerings and improve overall guest experience.
- Fostered a culture of teamwork and accountability, enhancing employee engagement and productivity.
- Reduced food waste through better inventory management and portion control, leading to increased profitability.
- Increased customer satisfaction by implementing effective staff training and performance management programs.
- Maintained open lines of communication between front-of-house and back-of-house staff, ensuring seamless coordination for optimal service delivery.
- Managed financial aspects of the business including budgeting, forecasting, cost analysis, and profit maximization strategies.
- Created a positive dining atmosphere by maintaining high standards of cleanliness and organization throughout the establishment.
- Optimized scheduling practices for efficient staffing levels during peak hours, reducing labor costs without sacrificing service quality.
- Drove revenue growth by identifying untapped market segments and developing targeted promotions to attract new clientele.
- Cultivated an inclusive workplace culture that encouraged teamwork, promoted diversity, and supported professional growth opportunities for all employees.
- Developed strong relationships with local suppliers for fresh ingredients, resulting in higher quality dishes and improved customer feedback.
- Boosted employee morale with regular team-building activities, improving communication and collaboration.
- Developed and implemented comprehensive employee training programs that covered essential foodservice skills, customer service, and safety protocols.
- Expanded catering services to accommodate various events, increasing overall sales revenue for the business.
- Ensured compliance with health and safety regulations through regular inspections, staff training, and process improvements.
- Monitored industry trends to stay ahead of competitors and continuously adapt operations as needed for continued success in the marketplace.
- Contributed to community engagement efforts through participation in local events, sponsorships of charitable initiatives, and partnerships with area schools or organizations.
- Enhanced overall efficiency by streamlining food service processes and introducing new menu items.
- Implemented effective marketing campaigns to increase brand awareness and attract new customers to the establishment.
- Controlled labor hours and inventory costs through hands-on management and proactive changes.
- Oversaw training of more than [Number] team members.
- Reviewed and approved employee schedules and timesheets.
- Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
- Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
- Addressed and resolved customer service issues to establish trust and increase satisfaction.
- Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
- Tracked food production levels, meal counts, and supply costs.
- Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Coordinated with catering staff to deliver food services for special events and functions.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Purchased food and cultivated strong vendor relationships.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Developed unique events and special promotions to drive sales.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Maximized quality assurance by completing frequent line checks.
Education
High School Diploma -
Osseo Fairchild School District
Osseo, WI05-2021
Skills
- Operations management
- Cost control
- Creativity and innovation
- Marketing and promotions
- Sales growth
- Scheduling and rostering
- Quality control
- Cost controls
- Labor and overhead cost estimation
- ServSafe food manager
- Work Planning and Prioritization
- Calm and pleasant demeanor
- Inventory management
- Money handling
- Problem-solving
- Critical thinking
- Department growth
Accomplishments
- Opened a new store in a new town which successfully ran for 3 years
- Helped start a new avenue in our restaurant business with a new catering concept. Which still runs consistently throughout western wisconsin.
- Supervised team of over 20 staff members.
Certification
- Certified ServSafe Food Manager, Northwoods Brewing LLC - 2020-current
Interests
Timeline
General Manager of Food Service
Northwoods Brewing Corp.
10.2018 - 03.2026
High School Diploma -
Osseo Fairchild School District