Jane Doe
San Antonio,TX
Summary
Hardworking Multi Unit Manager with ten plus years of experience working with all levels of employees and management. Skilled in project and time management with extensive knowledge of implementing systems that improve efficiency, and proven multitasking abilities. Experienced management professional with strong leadership and relationship-building skills. Strong leader and problem-solver dedicated to streamlining operations to decrease costs and promote organizational efficiency. Uses independent decision-making skills and sound judgment to positively impact company success.
Overview
20
20
years of professional experience
Work History
Multi-Unit Food & Beverage Director
Marriott
03.2018 - Current
- Oversee a network of 6 locations averaging approximately $8 million dollars (UAV) in annual sales revenue
- Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
- Identified areas of opportunity for beverage sales by analyzing customer feedback and product demand metrics.
- Drafted liquor and wine purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
- Continuously monitored market trends to remain current on emerging flavors and techniques in the ever-evolving wine & sprits industry.
- Direct reports include 6 restaurant managers, 1 assistant manager, 90+ crew members
- Review, edit, and approve weekly schedules for all employees for each location
- Review weekly inventory counts to identify potential issues with food and paper supply inventory
- Maintain or improve budgeted food, paper, and labor targets
- Complete monthly food safety assessments and weekly safe audits
- Conduct monthly manager meetings; set sales goals and discuss upcoming products
- Coach managers on effective time management and placement of crew for maximum labor usage results
- Ensure compliance with Federal labor laws as well as Company policies
- Completed Court of Master Sommeliers certification and redesigned the wine program in our fine dining hall.
Multi Unit Restaurant Outlet Manager
Foxwoods Casino And Resort
07.2013 - 02.2018
- Responsibilities included overseeing a network of 10 units. Manage team of 20 restaurant managers and average of 110-120 crew members. Recruited, hired, and trained six new managers and five assistant managers
- Oversee daily operations of network of stores with an annual approximate sales of $32 million dollars
- Daily responsibilities included in-store contact with managers and crew to ensure strict adherence of brand standards with specific focus on sales goals, labor budget, and profitability. Also included in my responsibilities: hiring, training, recruiting, sales building, ensure food safety and sanitation systems are in place, available tools are effectively being utilized to improve the guest experience
- Utilized back office software programs to identify areas of opportunity within food cost, labor scheduling & cash management
- Liaised with sales, marketing, and management teams to develop solutions and accomplish shared objectives.
- Conducted regular performance reviews, identifying areas of improvement and providing actionable feedback to employees.
Director of Operations
Red Robin
04.2010 - 07.2013
- Responsibilities included overseeing day to day operations, maintain appropriate production levels based on historical sales data and current sales trends; Hire, train and maintain appropriate staffing levels to ensure a great customer service experience for guests
- Building sales to achieve average weekly comp of +3% or better
- Increased weekly sales from $21k to an average of $25-28k
- Brand standards met at all times
- Collaborated with senior management to develop and execute long-term corporate goals and objectives.
- Analyzed business operations and implemented strategies to improve operational cohesiveness.
Bar Manager
Marriott's Ocean Pointe Resort
07.2004 - 04.2010
- Responsibilities included scheduling 15 employees for three bars, schedule all bar service for banquets and private functions, extreme organization, liquor ordering and inventory average monthly liquor sales approximately $90-100k
- Restaurant Manager: Scheduling servers, achieving sales goals, pursuing new customers within the community, directing servers to attain upper management goals and objectives
- Followed strict recipes and drink measurements to minimize product used.
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Closed out cash register and prepared cashier report at close of business.
- Improved customer service rankings by resolving issues quickly and accurately.
- Crafted special drink and cocktail menu items for seasonal offerings.
- Adhered to state laws regarding alcoholic beverage services and customer regulations.
- Streamlined inventory management for optimal stock levels and reduced waste.
- Upsold daily specials and beverage promotions to exceed daily sales goals.
Education
Associate of Arts - General Studies
Community College of Rhode Island
Providence, RISkills
- New restaurant openings
- Leadership
- Time management
- POS System proficiency
- Project Management
- Goal focused
- Strong work ethic
- Sommelier
- Detail oriented
- Bilingual French
- Multi-unit management
- Supplier Negotiations
Timeline
Multi-Unit Food & Beverage Director
Marriott
03.2018 - Current
Multi Unit Restaurant Outlet Manager
Foxwoods Casino And Resort
07.2013 - 02.2018
Director of Operations
Red Robin
04.2010 - 07.2013
Bar Manager
Marriott's Ocean Pointe Resort
07.2004 - 04.2010
Associate of Arts - General Studies
Community College of Rhode Island