Summary
Work History
Skills
Timeline
Overview
Certification
Work Availability
Awards
Awards
Generic

Derek Fogelstrom

Coral Springs,FL

Summary

High-energy restaurant management professional offers proven skills in strengthening operational procedures, enhancing team productivity and streamlining processes. Adaptable in changing environments with strategic decision-making skills. Performance-oriented and hardworking to create approaches to boost long-term business success.

Work History

Assistant General Manager/Banquet Manager & Sommelier (Level 1)

Vienna Wine Bar
01.2023 - 01.2024
  • Developed and overhauled banquet menus, enhancing guest experience and satisfaction
  • Served as in-house wine expert, building strong relationships with vendors and guests
  • Managed inventory and ordering of dry goods, wine, liquor, and specialty food items, ensuring optimal stock levels
  • Curated, prepared, and tested six-item special menus twice a week, showcasing culinary creativity
  • Stepped into chef and kitchen management roles as needed, demonstrating leadership and culinary expertise
  • Led expediting efforts, ensuring quality and presentation of all food met high standards
  • Leveraged small establishment environment to express passion for hospitality and build valued guest relationships.

Executive Bar Manager

Council Oak Steaks & Seafood
01.2023 - 01.2023
  • Managed day-to-day operations of an ultra high-end bar/restaurant, ensuring smooth and efficient service
  • Developed and maintained weekly schedules for a team of 20 bartenders and barbacks, optimizing staffing levels
  • Oversaw a 1,400+ bottle wine collection, ensuring proper inventory and storage
  • Ensured guest satisfaction by promptly addressing and resolving any issues that arose
  • Accommodated all VIP client requests, delivering exceptional personalized service
  • Led organization-wide projects, including re-pricing items and conducting R&D for food and beverage enhancements
  • Conducted daily pre-shift meetings, monthly assessments, and managed hiring, training, and disciplinary actions for staff.

Director Of FOH

Oceanic
01.2021 - 01.2022
  • Managed day-to-day opening and closing operations, including financial oversight, ensuring seamless restaurant functionality
  • Created and maintained weekly schedules for over 40 front-of-house employees, ensuring optimal staffing and coverage
  • Provided assistance to guests and staff, effectively resolving any issues that arose
  • Conducted daily pre-shift meetings and monthly performance reviews to ensure consistent staff performance
  • Assisted in hiring processes, disciplinary actions, and upheld training standards to maintain service quality.

General Manager

Tavolino Della Notte
01.2021 - 01.2021
  • Managed day-to-day opening and closing operations, including financial oversight, ensuring seamless restaurant functionality
  • Created and maintained weekly schedules for all front-of-house (FOH) and back-of-house (BOH) staff, totaling over 60 employees
  • Monitored and controlled the quality of food and services, managing Yelp and Google reviews to maintain high customer satisfaction
  • Conducted weekly ordering of wine, liquor, and selected dry goods, ensuring consistent stock levels
  • Oversaw hiring processes, disciplinary actions, and upheld training standards to maintain service excellence
  • Led daily and weekly meetings to discuss business trends and current events, promoting team awareness and strategic planning.

Kitchen Manager

Big Bear Brewing Company
01.2020 - 01.2021
  • Enhanced kitchen efficiency by implementing streamlined processes and optimizing staff scheduling
  • Built strong vendor relationships, ensuring consistent delivery of high-quality ingredients at competitive prices
  • Boosted overall profitability through effective budget management, including cost control strategies for purchasing and labor expenses
  • Introduced innovative menu items reflecting current culinary trends, increasing customer interest and repeat business
  • Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas, optimizing guest experiences
  • Coordinated special event catering, ensuring timely preparation of high-quality dishes while adhering to client specifications.

FOH Manager/Bar Manager

TAP 42 Craft Kitchen & Bar
01.2019 - 01.2020
  • Assisted in managing daily open-to-close restaurant operations, including financial oversight
  • Managed weekly orders for kegs, liquor, and wine, and conducted monthly alcohol inventory
  • Developed weekly schedules for bartenders, barbacks, and greeters, ensuring optimal staffing
  • Motivated a front-of-house (FOH) team of over 35 employees, overseeing hiring processes and enforcing proper training methods
  • Conducted daily pre-shift meetings and monthly training classes for all departments to ensure consistent service quality
  • Provided support to staff and guests, effectively resolving any issues that arose.

FOH Manager/Private Dining Manager

DUNE Restaurant, Auberge Resorts
01.2019 - 01.2019
  • Assisted in managing daily open-to-close operations and financial oversight of the restaurant
  • Ordered necessary supplies for the front-of-house (FOH) to ensure seamless operations
  • Motivated and managed a FOH team of 25 servers, overseeing hiring processes and developing training programs to deliver upscale service and high-quality food
  • Conducted daily pre-shift meetings to maintain staff alignment and service standards
  • Managed quarterly restaurant inventory, ordering, and preventive maintenance programs
  • Handled weekly Loomis cash drops, ensuring accurate and secure cash management.

FOH Manager/Captain (Maitre D')/Private Dining Manager

Morton's The Steakhouse
01.2014 - 01.2019
  • Assisted in running operations, encompassing customer service, invoicing, and overall business management
  • Managed alcohol inventory and ordering, overseeing a selection of over 500 wines
  • Motivated and led a team of 15 servers and 50 total employees, promoting top-level customer service
  • Demonstrated a strong ability to exceed guest expectations, ensuring exceptional customer experiences.

Assistant Bar Manager/Head Server/Trainer

Big Bear Brewing Company
01.2009 - 01.2014
  • Ensured smooth shift operations at a 25-year-old brewery offering steak and high-end menu options
  • Assessed and managed bar inventory, ordered products from vendors, and followed established processes
  • Trained new hires on proper upscale service standards and company food specifications.

Skills

  • Employee Relations
  • Marketing initiatives
  • Process Improvement
  • Budget Control
  • Team leadership expertise
  • Sales Forecasting
  • Vendor Relationship Management
  • Business operations knowledge

Timeline

Assistant General Manager/Banquet Manager & Sommelier (Level 1)

Vienna Wine Bar
01.2023 - 01.2024

Executive Bar Manager

Council Oak Steaks & Seafood
01.2023 - 01.2023

Director Of FOH

Oceanic
01.2021 - 01.2022

General Manager

Tavolino Della Notte
01.2021 - 01.2021

Kitchen Manager

Big Bear Brewing Company
01.2020 - 01.2021

FOH Manager/Bar Manager

TAP 42 Craft Kitchen & Bar
01.2019 - 01.2020

FOH Manager/Private Dining Manager

DUNE Restaurant, Auberge Resorts
01.2019 - 01.2019

FOH Manager/Captain (Maitre D')/Private Dining Manager

Morton's The Steakhouse
01.2014 - 01.2019

Assistant Bar Manager/Head Server/Trainer

Big Bear Brewing Company
01.2009 - 01.2014

Associate of Arts - Broadcast Journalism

Bauder College

Overview

15
15
years of professional experience
1
1
Certificate
1
1
Language

Certification

  • ServSafe Manager Certification (2023)– alcohol and food handling safety
  • Level I Sommelier
  • Management Protocol & Safety
  • Sexual Harassment Safety

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Awards

Tavolino Voted best Italian Restaurant in 2021 via Our City Media

Awards

Tavolino Voted best Italian Restaurant in 2021 via Our City Media

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Derek Fogelstrom