Summary
Overview
Work History
Education
Skills
Accomplishments
Additional Information
Timeline
AssistantManager

Jeremy Wiesner

Enfield,CT

Summary

Resourceful Manager offering history of success coordinating and monitoring operations across various departments. Effective leader and problem-solver dedicated to streamlining operations to decrease costs and promote organizational efficiency. Highly committed with hardworking mentality to maintain quality of services and products. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Overview

19
19
years of professional experience

Work History

Senior Manager

Outback Steakhouse
West Springfield, MA
03.2006 - Current
  • Evaluated hiring, and firing of employees.
  • Managed $4m/yr in sales restaurant. Multiple Managing Partner internships, with little oversight. Successfully managed restaurant through COVID shutdown and reopening.
  • Determined priorities and set policies for entire restaurant, FOH and BOH.
  • Supervised and directed other Senior Managers and management staff.
  • Oversaw reporting functions to executive leadership, including P&L documents
  • Collaborated with vendors, suppliers and transport carriers to ensure smooth function of $4m/yr sales restaurant.
  • Managed inventory, production, workflow and distribution, analyzing each stage of product life cycle and recommending improvements to streamline processes.
  • Functional expert of every area of restaurant, FOH and BOH.

Line Cook

Hazard Grille
Enfield, CT
06.2003 - 03.2006
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Handled portion control activities according to specified instructions provided by chef.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Started as prep cook, rose quickly through the kitchen to Sous Chef position.

Education

Certificate - Culinary Arts

Connecticut Culinary Institute
Suffield, CT
06.2003

Skills

  • Logistics Support Services
  • Troubleshooting and Problem Resolution
  • Material Accountability Systems
  • Technical Proficiency
  • Cross-Functional Team Leadership
  • Managing on Boarding
  • Employee Coaching and Motivation
  • Operations Planning
  • Managing Operations and Efficiency
  • Scheduling and Coordinating
  • Budgeting and Resource Management
  • P&L Responsibility

Accomplishments

  • Supervised team of 30-50 staff members.
  • Multiple successful Partner Internships (30/60/90+ days)
  • Helped turn around a declining restaurant, Improving top and bottom line numbers while maintaining highest level of cleanliness.

Additional Information

I have been in the restaurant industry for close to twenty years. I bring a lot of experience and knowledge to any team. I started my career as a line cook and have pushed myself to excel in every aspect of the restaurant business. I have successfully completed multiple Managing Partner Internships, my last was successfully managing and operating a $4m/yr restaurant through Covid-19 shutdown and reopening with little to no oversight.

Timeline

Senior Manager

Outback Steakhouse
03.2006 - Current

Line Cook

Hazard Grille
06.2003 - 03.2006

Certificate - Culinary Arts

Connecticut Culinary Institute

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Jeremy Wiesner