Harryson Gallegos
General Manager
Glen Ellyn,IL
Summary
Dynamic and results-driven Restaurant General Manager with over 14 years of experience in the food and beverage industry. Proven track record of successfully leading operations, driving profitability, and enhancing customer satisfaction in fast-paced environments. Expertise in staff management, budget control, and strategic planning, with a strong focus on team development and operational excellence.
Overview
14
14
years of professional experience
1
1
Certification
Work History
General Manager
Village Bistro
04.2024 - 09.2024
- Managed and resolved conflicts among team members to maintain a positive work environment
- Drove continuous improvement efforts across departments resulting in increased efficiency
- Streamlined workflow processes resulting in improved productivity
- Improved employee retention rates through the implementation of employee engagement initiatives
- Increased revenue through the development of new products/services
- Negotiated contracts with suppliers/vendors resulting in cost savings
- Collaborated with the finance department on budgeting processes to achieve financial objectives
- Ensured compliance with health and safety regulations by conducting regular inspections and implementing corrective actions when necessary
- Developed training programs to enhance employee skills in areas such as customer service, product knowledge, and sales techniques
- Conducted regular performance evaluations for staff members, identifying areas for improvement and providing constructive feedback
- Created employee schedules that ensured adequate staffing levels during peak hours while controlling labor costs
- Managed inventory levels to optimize stock availability while minimizing carrying costs
- Established strong relationships with key stakeholders such as suppliers, vendors, and customers to enhance business partnerships
- Led a team of 30 employees, providing guidance, training, and support to ensure high levels of productivity and performance
- Developed and implemented strategic plans to drive business growth and increase profitability
- Oversaw all aspects of daily operations, including staff management, customer service, and financial performance
General Manager
ALMOND RESTAURANT
04.2021 - 01.2024
- Oversaw all aspects of daily operations, including staff management, customer service, and financial performance
- Established strong relationships with key stakeholders such as suppliers, vendors, and customers to enhance business partnerships
- Managed inventory levels to optimize stock availability while minimizing carrying costs
- Led a team of 25 employees, providing guidance, training, and support to ensure high levels of productivity and performance
- Developed training programs to enhance employee skills in areas such as customer service, product knowledge, and sales techniques
- Ensured compliance with health and safety regulations by conducting regular inspections and implementing corrective actions when necessary
- Negotiated contracts with suppliers/vendors resulting in cost savings
- Increased revenue through the development of new products/services
Manager
Tutto il Giorno
05.2018 - 03.2020
- Supervising and leading the restaurant staff, including hiring, training, scheduling, and performance evaluations
- Overseeing day-to-day operations, such as opening and closing procedures, managing reservations, and coordinating with kitchen and service staff
- Monitoring food and service quality to uphold the restaurant's standards and reputation
- Leading and managing restaurant staff, including hiring, training, and performance evaluations, to ensure a cohesive and efficient team
- Ensuring exceptional customer service by addressing inquiries, resolving issues, and maintaining a positive dining experience
- Being adaptable to changes in the industry, customer preferences, and operational requirements
- Handling budgeting, cost control, and monitoring sales and expenses to maximize profitability
- Curating and continually enhancing the restaurant's wine program, including selecting wines, creating pairings, and staying informed about industry trends
- Providing expert guidance to customers on wine selection, conducting staff training on wine knowledge, and ensuring proper wine service protocols
- Managing wine inventory levels, ordering supplies, and collaborating with vendors to secure unique and high-quality selections
- Ensuring compliance with health and safety regulations, implementing sanitation standards, and conducting regular inspections
- Providing ongoing training to staff, keeping them updated on menu changes, service standards, and wine knowledge
- Maintaining open and effective communication with staff and higher management to ensure a cohesive work environment
- Handling conflicts or disputes with professionalism, whether among staff or between staff and customers
- Accomplished multiple tasks within established timeframes.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Cross-trained existing employees to maximize team agility and performance.
General Manager
Pierre's
09.2013 - 03.2018
- Oversee restaurant operations, including staff management and scheduling
- Work with the executive team to enhance customer satisfaction and profitability
- Ensure compliance with health and safety regulations
- Create a great wine list that complements the restaurant cuisine
- Provide expert wine pairings and train staff on wine knowledge
- Deliver a positive dining experience for guests
- Address customer inquiries and feedback professionally
- Build and maintain customer relationships
- Manage wine inventory, including procurement and storage
- Control costs and collaborate with vendors
- Conduct regular inventory assessments
Server Captain
Pierre's
05.2010 - 09.2013
- Memorized restaurant's wine stock and the meals they should accompany, leading to daily wine sales averaging $150, fully 20% higher than company average
- Write patrons' food orders on slips, memorize orders, or enter orders into computers for transmittal to kitchen staff in a 150+ seat restaurant
- Clean all work areas, equipment, utensils, dishes, and silverware and ensure they are stored appropriately in accordance with state law
Education
Sommelier Level 1 & Level 2 - Culinary Arts
Institute of Culinary Education
New York, NY06.2013
Bachelor of Arts - English Literature
NYU
New York, NY09.2009
Certified Bartender - Culinary Arts
NYC ABC Bartending School
New York, NY08.2007
Skills
- Leadership and team building
- Problem Resolution
- Operations Management
- Efficient multi-tasker
- Effective leader
- Time Management
- Team Leadership
- Staff Management
- Customer Relations
- Training and Development
- Relationship Building
- Inventory Control
Certification
- Food Handler Certification
- Certified Sommelier
- Certified Bartender
Languages
Spanish
Native or Bilingual
French
Limited Working
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
General Manager
Village Bistro
04.2024 - 09.2024
General Manager
ALMOND RESTAURANT
04.2021 - 01.2024
Manager
Tutto il Giorno
05.2018 - 03.2020
General Manager
Pierre's
09.2013 - 03.2018
Server Captain
Pierre's
05.2010 - 09.2013
Sommelier Level 1 & Level 2 - Culinary Arts
Institute of Culinary Education
Bachelor of Arts - English Literature
NYU
Certified Bartender - Culinary Arts
NYC ABC Bartending School
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