Dwayne Liversedge

• Operated a 25 million dollar operation. We were ranked #25 restaurant in the United States . Shooters is a staple in the south Florida community.

• Monitored financial performance and identified areas for improvement in cost savings and revenue generation.
• Coordinated training activities for employees to ensure compliance with company policies and procedures.
• Created a positive work environment by developing team building activities that encouraged collaboration among departments.

• Had over 300+ employees who directly reported to me. Building schedules( HotSchedules) , building floor plans( TOAST, Open Table and Triple seat .

• We would do 100k dollar Brunches and 200k dollar holidays

• Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
• Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
• Encouraged patron loyalty by emphasizing customer-focused approach by staff.
• Responsible for payroll, hiring cleaning crew, music lineups ( live music venue )
• Ran two restaurants due to connected sister BBQ restaurant ( Lizzie’s BBQ ) losing its GM for 3 months.

• David's Bourbon and Burgers
• Managed food and beverage operations for David's Bourbon and Burgers, including bar and restaurant service with relentless focus on hospitable and gracious guest services.
• Successfully lead a team of 47 team members to the highest team member survey scores. We successfully broke the record of highest revenue and covers in a single day of service.
• Changed the entire concept of the sports pub "Davids" to a bourbon themed bar "David's Bourbon and Burgers" including uniforms to match the new concept.
• Established and enforced standards of personnel performance and service to provide customers with consistent and positive experiences.
• Lead the team to our bar team to our highest BAR SALT scores by listening to the team and implementing their ideas to improve bar design and help with the flow of guests.
• Conducted monthly bar inventory

• Tropic's Restaurant , Market Place and Recreation
• Enforced staff performance and service standards to deliver consistent and positive customer experiences.
• Supervised staff preparing and serving a potential of 1,500+ meals per day.
• Sought out and implemented methods to improve service and team performance and boost business sustainability.
• Experienced in Barista and Sales at the 24 hour Grab n Go Outlet.
• Direct oversight of 70 team members including, Supervisors, Bartenders, Bar backs, servers, recreation attendants, food runners and baristas.

• Supervisor of Beech Bar and Recreation
• Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
• Monitored results from guest satisfaction surveys and ensure brand standards are being followed
• Conduct monthly inventory, purchases and waste in accordance with company policies and procedures
• Established a splash bar hut which has successfully generated upwards of $30k in revenue during summer months.
• Introduced server Ipads for around pool area for faster service.

• Lead Recreation Attendant at Waldorf Astoria
• Delivered high level of customer service through prompt issue resolution and dynamic attention to detail.
• Greet guests arriving at pool in a pleasant manner. Ensure guests receive immediate attention and their orders taken.
• During buyouts of hotel, I was in charge of setting up and leading team
• Consistent Positive mentions in SALT surveys

• Owner of 2 Car Audio and Visual store
• Successfully owned and operated for over 10 years.
• Enhanced operational performance by developing effective business strategies, systems and procedures.
• Experienced in Sales, Hiring, Purchasing and Operations
• Assessed, optimized and elevated operations to target current and expected demands.
• Promoted business on social media platforms to maximize brand identity and generate revenue.

• Opened new hotel. Built Micros from bottom, menus, SOP’s for Liquor.
• Managed multiple outlets from BQTs, Three meal , Fine Dining and a Beach Club .
• Made sure all Alcohol TIPS and Serve Safe Completions
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• Monitored staff performance, providing feedback and guidance as necessary to ensure optimal service delivery.
• Developed budgets, monitored costs and ensured that they were within budget parameters.