Joseph Howard
Eagle,USA
Summary
Experienced with food and beverage management, delivering operational excellence and customer satisfaction. Utilizes strategic planning and team coordination to optimize performance. Track record of enhancing service quality and maintaining high standards in fast-paced environments.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Restaurant Manager
Yard House
Meridian, ID
04.2025 - Current
- . Restaurant Manager in an extremely high pace, high volume restaurant. $12 million annual sales. Open and close the restaurant. Assist fellow managers, BOH & FOH staff. Jump into the kitchen to assist/help in w Table touching to ensure the guests have a great experience. Administrative work, reports, schedules etc. Handle guest co
- Trained and mentored staff on company standards and best practices.
- Carefully interviewed, selected, trained, and supervised staff.
- Reconciled cash and credit card transactions to maintain accurate records.
- Managed inventory control, reducing waste and optimizing stock levels.
- Collaborated with kitchen team to maintain high-quality food standards.
- Analyzed customer feedback to drive improvements in service delivery.
- Coordinated staff schedules to align with peak business hours effectively.
- Led initiatives to enhance employee engagement and retention strategies.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- 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.
Food and Beverage Manager
The Club at Spurwing
Meridian, ID
05.2024 - 03.2025
- Responsible for building and maintaining a strong team.
- Managed daily operations of food and beverage outlets, ensuring high-quality service standards.
- Head all inventory.
- Trained and mentored staff on food safety regulations and service excellence protocols.
- Developed and implemented menu offerings, aligning with seasonal trends and customer preferences.
- Responsible for the payroll for the front of the house staff.
- Manage teams in fast paced environment.
- Responsible for all events, weddings, golf tournaments.
- Oversee all the ordering at the club. Manage the labor budget.
- Conducted regular inventory assessments to optimize stock levels and reduce waste.
- Maintain and uphold policies at the club and train staff on those policies.
- Oversaw budgeting processes, managing expenses to meet financial goals while maintaining quality standards.
- Resolved customer complaints involving food or beverage quality and service.
- Maintained highest standards for beverage quality and service.
- Fill in wherever needed to ensure the best member satisfaction is achieved.
- Tend to all members and guests to ensure that all expectations are met.
- Setup and tear down for weddings, events etc. Responsible for team execution for Weddings and events for both FOH and BOH.
- Oversaw the hiring process for new employees, selecting top talent to join our team.
Bar Manager & Assistant Food and Beverage Manager
Crane Creek Country Club
Boise, ID
06.2021 - 04.2024
- I increased sales in the bar every year that I have been here. Especially last year I Increased sales by $90k from 2022.
- I am responsible for all the liquor and beer ordering for the entire club.
- I am responsible for making and managing work schedules and payroll for the inside and outside bars.
- Managed inventory control, minimizing waste and optimizing stock levels.
- Developed cocktail menus, incorporating seasonal ingredients to enhance guest experience.
- I train up all Leads and Head Bartenders so they can succeed in their roles at the club.
- Trained and mentored staff on mixology techniques and customer engagement strategies.
- Oversaw daily bar operations, ensuring exceptional customer service and efficient workflow.
- Implemented cost-control measures, improving profitability without sacrificing quality.
- Enforced health and safety regulations to maintain compliance and ensure guest safety.
- Closed out cash register and prepared cashier report at close of business.
- Maximized customer service by training staff, overseeing operations, and resolving issues.
Assistant Restaurant & Bar Manager, Head Bartender
Shore Lodge Resort & Whitetail Club
McCall, ID
05.2020 - 05.2021
- Oversaw daily bar operations, ensuring high standards of service and product quality.
- Trained and mentored staff on cocktail preparation and customer service best practices.
- Developed and implemented inventory management processes to reduce waste and improve efficiency.
- Analyzed sales trends to optimize pricing strategies and promote profitable items.
- Created a welcoming atmosphere, fostering a loyal customer base and repeat business.
- Trained and mentored staff, fostering a collaborative work environment.
- Streamlined inventory management for optimal stock levels and reduced waste.
- Supervised daily operations to ensure efficient service delivery and customer satisfaction.
- Monitored restaurant operations and adjusted schedules to meet peak customer demand.
- Immediately resolved issues with patrons by employing careful listening and communication skills.
- Increased sales from the previous year.
Restaurant Manager/Bar Manager
Maroo Japanese And Korean Cuisine
Fresno, CA
10.2017 - 02.2020
- Led and directed team members on effective methods, operations and procedures
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
- Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business
- Developed, implemented and managed business plans to promote profitable food and beverage sales
- Created and deployed successful strategies to boost performance, streamline processes and increase efficiency in different areas
- Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant
- Managed staff scheduling and training to optimize team efficiency and performance.
- Skillfully interacted with external vendors to obtain the best quality in pricing and product
Trainer/Server
Yard House
Meridian, ID
05.2016 - 08.2017
- Trained incoming staff on restaurant practices, culture and procedures to maximize job satisfaction and productivity
- Used correct cleaning, sanitizing and food handling procedures to maintain optimal protections for guests
- Stayed up to date on menu changes to offer current and accurate information, answer questions and help guests select optimal meal choices based on individual preferences
- Performed complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs
- Greeted new guests, discussed specials, took drink orders and built immediate positive connections with guests
- Kept server areas clean and stocked during service hours to increase efficiency while serving tables
Front of House Manager
Bodacious Pig Barbecue
Eagle, ID
12.2014 - 05.2016
- Developed and implemented training programs for staff to enhance service efficiency and operational consistency.
- Led front-of-house team, ensuring exceptional guest experiences through effective communication and service standards.
- Collaborated with kitchen staff to streamline service flow, reducing wait times during busy periods.
- Oversaw daily operations, ensuring compliance with health and safety regulations in a high-volume environment.
- Enhanced customer satisfaction by addressing guest feedback promptly and implementing improvement strategies.
- Mentored junior staff, fostering a collaborative work environment that encouraged professional growth and teamwork.
- Partnered with back-of-house management in order to maintain seamless communication between teams, ensuring a smooth dining experience for guests.
- Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
- Resolved guests complaints while maintaining positive customer environment.
Restaurant Manager/Bar Manager
Maroo Japanese And Korean Cuisine
Fresno, CA
07.2010 - 10.2015
- Led and directed team members on effective methods, operations and procedures Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies Resolved challenging guest complaints to full satisfaction, promoting brand loyalty and maximizing repeat business Delivered in-depth training to workers in food preparation and guest-facing roles to promote strong team performance Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties Greeted guests and answered any questions Assisted wait staff with timely food delivery and guest requests
Education
Bachelor's degree - General
Clovis Hight School
Clovis, CA06.2000
Associate - Business
Fresno City College
Fresno, CA05.2002
Diploma - General
Clovis Hight School
Clovis, CA06.2000
Skills
- Team management
- Inventory control
- Food and beverage operations
- Menu development
- Cost control
- Labor management
- Training and onboarding
- Safe food handling
- Inventory management
- Operations management
- Scheduling
- Team leadership
Accomplishments
- Increased sales by $90,000 from the previous year at Crane Creek Country Club
- I increased sales three years in a row at Crane Creek Country Club
- Increased sales 20% at Whitetail Club
Certification
- ServSafe Food Manager Certification April 2026 to April 2031
- Food Handler Certification January 2025 to January 2028
- ServSafe Alcohol January 2025 to January 2028
- TIPS
- Bar
- CPR Certification
- First Aid Certification
- ServSafe
- Food Safety Certification
Languages
English
Timeline
Restaurant Manager
Yard House
04.2025 - Current
Food and Beverage Manager
The Club at Spurwing
05.2024 - 03.2025
Bar Manager & Assistant Food and Beverage Manager
Crane Creek Country Club
06.2021 - 04.2024
Assistant Restaurant & Bar Manager, Head Bartender
Shore Lodge Resort & Whitetail Club
05.2020 - 05.2021
Restaurant Manager/Bar Manager
Maroo Japanese And Korean Cuisine
10.2017 - 02.2020
Trainer/Server
Yard House
05.2016 - 08.2017
Front of House Manager
Bodacious Pig Barbecue
12.2014 - 05.2016
Restaurant Manager/Bar Manager
Maroo Japanese And Korean Cuisine
07.2010 - 10.2015
Associate - Business
Fresno City College
Bachelor's degree - General
Clovis Hight School
Diploma - General
Clovis Hight School
Additional Information
Authorized to work in the US for any employer