Jeremy Troutman
Lincoln,NE
Summary
I have been working in restaurants and bars for twenty-four years, primarily in a management capacity. I have an extremely strong track record of sales, cost control, staffing, ordering/inventory, conflict resolution, promotional and marketing work, as well as overseeing day to day operations. I believe I am a valuable asset in all capacities of the industry, as I not only have the level of experience that I do, but also incredibly strong interpersonal and communication skills in general.
Overview
16
16
years of professional experience
Work History
Restaurant Manager
Red Herring Concepts
08.2022 - Current
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
- Fostered an inclusive atmosphere with open communication channels for all employees to voice concerns or suggestions freely.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
- Facilitated regular safety training sessions for all team members to ensure a safe working environment free from accidents or injuries.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.
- Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
- Implemented cost-saving measures through streamlined processes, efficient scheduling, and strategic vendor negotiations.
- Purchased food and cultivated strong vendor relationships.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Restaurant Manager
Freddy's Frozen Custard & Steakburgers
01.2020 - 07.2022
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
- Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
- Fostered an inclusive atmosphere with open communication channels for all employees to voice concerns or suggestions freely.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
- Facilitated regular safety training sessions for all team members to ensure a safe working environment free from accidents or injuries.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Coordinated catering services for private events, delivering memorable experiences while maximizing profits.
- Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.
- Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
- Developed comprehensive marketing plans for special events, promotions, and community outreach efforts to boost brand visibility.
- Implemented cost-saving measures through streamlined processes, efficient scheduling, and strategic vendor negotiations.
- Collaborated closely with other departments within the organization, such as marketing and finance, to achieve shared goals and maintain seamless operations.
- Streamlined front-of-house operations by introducing digital reservation systems and mobile payment options for enhanced convenience.
- Collaborated with the executive chef on menu development, ensuring diverse options that catered to various dietary needs.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Purchased food and cultivated strong vendor relationships.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Maximized quality assurance by completing frequent line checks.
- Developed unique events and special promotions to drive sales.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Coordinated with catering staff to deliver food services for special events and functions.
Bar Manager
Sandy's
06.2008 - 07.2019
- Closed out cash register and prepared cashier report at close of business.
- Created a welcoming atmosphere, fostering a loyal customer base and repeat business.
- Oversaw maintenance tasks for the bar area, ensuring a clean and safe environment for patrons at all times.
- Mentored and trained staff members to ensure exceptional customer service standards.
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Maximized customer service by training staff, overseeing operations, and resolving issues.
- Crafted special drink and cocktail menu items for seasonal offerings.
- Adhered to state laws regarding alcoholic beverage services and customer regulations.
- Handled conflict resolution among staff members promptly and professionally, maintaining a positive work environment.
- Introduced new cocktails to the menu based on market research that became popular choices amongst customers.
- Streamlined inventory management for optimal stock levels and reduced waste.
- Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
- Developed strong relationships with suppliers, negotiating favorable terms and pricing.
- Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks, and customer-focused events.
- Explained daily specials and beverage promotions to exceed daily sales goals.
- Enhanced team productivity through effective scheduling and task delegation.
- Followed strict recipes and drink measurements to minimize product used.
- Increased revenue with creative marketing initiatives and promotional events.
- Guaranteed optimal beverage stock by assessing inventory and collaborating with owners for corrective action planning to limit expenses.
- Safeguarded compliance with health, safety, and sanitation regulations in all operations.
- Recruited, hired and trained staff on bar practices, customer service standards, and productivity strategies, providing [Number]% improvement over prior onboarding process.
- Managed financial aspects of the business, including budgeting, forecasting, and reporting.
- Improved customer service rankings by resolving issues quickly and accurately.
- Implemented drink prep procedures, significantly reducing wasted stock.
- Upsold daily specials and beverage promotions to exceed daily sales goals.
- Boosted customer satisfaction by implementing innovative bar management strategies.
- Designed special drink and cocktail offerings on monthly basis as part of seasonal offerings.
- Established rapport with local community organizations to create mutually beneficial partnerships that increased brand visibility.
- Coordinated themed nights attracting different demographics expanding overall clientele.
- Consulted with managers to organize special events and promotions.
- Implemented cost control measures to maximize profit margins without compromising on quality or service levels.
- Maintained up-to-date knowledge of industry trends and competitor offerings to stay ahead of the curve in the market space.
- Analyzed sales data to identify trends, adjusting menu offerings accordingly.
- Organized charity events at the venue which garnered positive press coverage while supporting social causes.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Education
No Degree - Business Administration
Southeast Community College Area
Lincoln, NESkills
- Team Management
- Inventory control and record keeping
- Customer Engagement
- Staff Management
- Operations Management
- Point of Sale (POS) system operation
- Passion for customer satisfaction
- Shift Management
- Customer-Oriented
- Organization and prioritization
- Complaint resolution
- Staff Scheduling
- Food Service Background
- Customer loyalty
- Adaptable
- Business operations expertise
- Menu development
- Employee Retention
- Schedule Coordination
- Supervisory skills
- Performance Improvement
- Recruitment
- Conflict resolution techniques
- Reservation handling
- Kitchen equipment operation and maintenance
- Pre-shift walk-through
- Promotions planning
- Order delivery practices
- Regulatory Compliance
- Supply Chain Management
- Trained in performance and wage reviews
- Recipes and menu planning
- Food plating and presentation
- Resource Allocation
- Customer Service
- Problem-Solving
- Reliable and Responsible
- Team Leadership
- Safe Food Handling
- Inventory Management
- Staff Supervision
- Coaching and Mentoring
- Training and Onboarding
- Scheduling Staff
- Collaboration and Teamwork
- Critical Thinking
- Money Handling
- Employee Supervision
- Conflict Resolution
- Quality Assurance
- Supply Ordering and Management
- Recruitment and hiring
- Quality Control
- Relationship Building
- Calm and Pleasant Demeanor
- Work Planning and Prioritization
- Employee Performance Evaluations
- Scheduling
- POS Terminal Operation
- Delegating Assignments and Tasks
- Customer Retention
- Payroll Administration
- Monitoring Food Preparation
- Cost controls
- Purchasing
- Health Code Compliance
- Investigating Complaints
- Front of House Management
- Strategic Planning
- Workflow Planning
- ServeSafe Manager
- Event Coordination
- Kitchen staff coordination
- Sanitation
- Sales Promotion
- ServSafe Food Manager
- Managing Reservations and Large Parties
- Anticipating Problems
- Catering Services
- Back of House Management
- Sales and Marketing
- Menu Pricing and Writing
- Expense Tracking
- Labor and Overhead Cost Estimation
- Budget Administration
- Profitability Optimization
- Facilities Planning
- Liquor Law Compliance
- Inventory Management Software
- Managing Deliveries
- Cost Estimation
- Portion Control
- Service Delivery Management
- Calendar and Scheduling Software
- Fire Safety Regulations
- Building Maintenance
Timeline
Restaurant Manager
Red Herring Concepts
08.2022 - Current
Restaurant Manager
Freddy's Frozen Custard & Steakburgers
01.2020 - 07.2022
Bar Manager
Sandy's
06.2008 - 07.2019
No Degree - Business Administration
Southeast Community College Area