James Moore
Restaurant Professional
Atlanta,GA
Summary
Experienced Regional, General & Hospitality Manager with a desire to take on new challenges. Strong worth ethic, adaptability, and exceptional interpersonal skills. Exceptional leadership, motivational & people skills. Analytical, with acute financial management skills. A creative thinker who can problem solve, adapt, & overcome under the most challenging of situations.
Overview
20
20
years of professional experience
Work History
Restaurant General Manager
Rocket Farm Restaurants
Atlanta, GA
06.2023 - Current
- Manage a busy and highly popular Tex Mex restaurant with professional, well-trained staff.
- Optimize profits by controlling food, beverage, & labor costs.
- Maintain accurate monthly inventories of food, & all beverage product.
- Approve/Supervise invoice & payroll processing to monitor accuracy and timely payment.
- Analyze operating expenses such as labor & cost of goods.
Create detailed reports on weekly & monthly revenues & expenses. - Uphold restaurant standards for food & beverage quality,
Prepare & maintain variance reports & sales projections for review by senior management. - Optimize profits by controlling food, beverage & labor costs.
- Manage accounts payable, accounts receivable & payroll.
Perform accurate monthly inventories of food, & beverage products. - Approve employee schedules to maintain appropriate staffing levels.
Consultant Project Manager
Fado Irish Pub Inc
Philadelphia, PA
11.2022 - 03.2023
- Created & updated menu items, & recipes, incorporating various techniques, to build flavor & unique visual appeal.
- Performed financial analysis & recommended effective methods to cut costs & improve profitability.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Executive General Manager
Tir Na Nog Bar & Grill
Philadelphia, PA
08.2018 - 10.2022
- Managed busy city center restaurant with professional, well-trained staff.
- Optimized profits by controlling food, beverage, and labor costs.
- Upheld restaurant standards for food and beverage quality
- Reduced food & Beverage waste by overseeing and planning ingredients, anticipated customers, and popularity of items.
- Established restaurant business plan by surveying restaurant demands, identifying and evaluating competitors and preparing financial and sales projections.
- Prepared strategic and annual forecasts and budgets, analyzed variances, and implemented corrective actions to increase average meal checks and customer visits.
- Encouraged patron loyalty by emphasizing customer-focused approach by staff.
- Priced and ordered food products, kitchen equipment and food service supplies.
- Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware, and utensils.
- Scheduled and directed staff in daily work assignments to maximize productivity.
Regional Restaurant Operations Manager
Fado Irish Pub Inc
Atlanta, GA
06.2013 - 10.2022
- Collaborated with General Managers to devise and administer business plan to enhance quality, service, and profitability.
- Supervised invoice and payroll processing to monitor accuracy and timely payment.
- Analyzed operating expenses such as labor and cost of goods to implement new policies and measures to reduce spending and maximize revenue.
- Coordinated with marketing team to develop and launch promotions and special events.
- Analyzed financial reports and profit and loss statements to evaluate and improve profitability.
- Controlled budget expenses by approving food, beverages, and supplies purchases.
- Planned and directed insightful employee training programs to maintain top-tier food service standards.
- Orchestrated employee development and retention strategies and programs.
- Optimized profits by controlling food, beverage and labor costs.
Corporate Executive Chef
Fado Irish Pubs Inc
Atlanta, GA
05.2009 - 05.2013
- Managed all kitchen & culinary tasks & responsibilities for large Irish pub & restaurant concept.
- Created new menu items, managed food costs & supervised quality to ensure adherence to company standards.
- Coordinated & executed menu planning, recipe development & kitchen operations.
- Recruited & interviewed qualified candidates to fill BOH vacancies.
- Sourced new vendors for company purchasing needs.
- Selected & negotiated contracts with supply vendors to obtain best pricing on all needed product.
- Oversaw new product rollouts & kitchen program changes.
Restaurant General Manager
Fado Irish Pubs Inc
Atlanta, GA
05.2003 - 05.2009
- Managed busy, city center Irish pub with professional, well-trained staff.
- Grew sales $2.4M to $3.2M year 1 through 5.
- Maintained total cost of good @ 22.5% by year 5
- Prepared & maintained P&L reports & sales projections for review by senior management.
- Created detailed reports on weekly & monthly revenues & expenses.
- Compiled budgets & costs to project trends, recommended updates
- Optimized profits by controlling food, beverage & labor costs.
- Managed accounts payable, accounts receivable & payroll.
- Performed accurate monthly inventories of food, & beverage products.
- Prepared employee schedules to maintain appropriate staffing levels.
Education
Diploma in Cookery For The Catering Industry - Culinary Arts
City Academy
Killybegs, Ireland 05.2007
Skills
- Restaurant Operations Management
- Customer Service Best Practices
- Profit Optimization
- Recruitment and Hiring
- Inventory Management
- Menu Pricing and Writing
- Training and Onboarding
- Problem Solving
- Staffing and Sales Reporting
- Budget Administration
- Time Management
- Written and Verbal Communication
- Event Coordination
- Critical Thinking
- Work Planning and Prioritizing
- Sales and Marketing
- Payroll Administration
- Back of House Management
- Building Maintenance
- Labor and Overhead Cost Estimation
- Leadership Training
- Operations Oversight
- Assignment Delegation
- Senior Management
- Staff Scheduling
- Operations management
- Food plating and presentation
- Budgeting
- Point of Sale (POS) system operation
- Inventory management
- Recipes and menu planning
- Food service background
- Food preparation and safety
- Cost-controls
- Inventory control and record keeping
- Natural leader
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
Showing off is the fool's idea of glory.
Bruce Lee
Timeline
Restaurant General Manager
Rocket Farm Restaurants
06.2023 - Current
Consultant Project Manager
Fado Irish Pub Inc
11.2022 - 03.2023
Executive General Manager
Tir Na Nog Bar & Grill
08.2018 - 10.2022
Regional Restaurant Operations Manager
Fado Irish Pub Inc
06.2013 - 10.2022
Corporate Executive Chef
Fado Irish Pubs Inc
05.2009 - 05.2013
Restaurant General Manager
Fado Irish Pubs Inc
05.2003 - 05.2009
Diploma in Cookery For The Catering Industry - Culinary Arts
City Academy
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