Julio Montalvo
Haskell,NJ
Summary
Customer-centric, team oriented, strong operations leader focus on setting high expectations and raising service standards. Successful building and motivating dynamic teams.
Overview
15
15
years of professional experience
1
1
Certification
Work History
General Manager
Blue Moon Mexican café
2020.11 - Current
- Oversee daily operations of kitchen, dining room, and bar areas in a $3.2 million restaurant
- Maintain a consistent presence during open hours, resolving customer complaints and ensuring the satisfaction of all patrons
- Implement quarterly training and development programs to ensure that all staff members understand and adhere to company policies and health laws
- Reduce employee turnover by 30% with fair and friendly management procedures, including unbiased conflict resolution methods and open employee feedback policies
- Hired, trained, scheduled, and supervised 47 employees in a high-volume casual dining restaurant and bar
- Examined inventory, renegotiated supplier contracts
- Increased annual profits by 13% with new business strategies consisting of expanded target marketing and updated menus and specials
- Improved customer satisfaction ratings from 85% to 97% within two years, proven through concentrated customer surveys and website reviews
- Write staff schedule according to restaurant needs
- Researched entree and drink popularity and worked with head chefs and bartenders to update menus accordingly
- Monitored all areas thoroughly, helping both the front and back of house during peak hours to maintain quality dining experiences
- Performed payroll duties and conducted reports detailing revenue progress, sales trends, and forecasts.
General Manager
Amuse Restaurant
2017.05 - 2020.10
- Helped Establishing and implementing operational standards and procedures for the food and beverage department
- Prepare and maintains required records of reports concerning department expenses, inventories, work hours, budgets, and other information
- Plans and prepares employee work schedules in accordance with forecasted occupancy and events
- Conducts a daily stand-up meetings with staff and manages the daily activities of the department to assure appropriate coverage in F&B outlets
- Ensures dining room, bar and room service areas are clean and sanitize according to Health Department and brand standards
- Coordinated activities with the sales department to ensure that banquet/event services are provided in an efficient and timely manner by attending weekly BEO and Resume meetings
- Inspects and evaluates the physical condition of back of house and public areas to determine required work and reports any maintenance issues, damage, theft, or other unusual circumstances to the appropriate department
- Inspect work performed to ensure that it meets specifications and established Health Department and brand standards
- Confer with staff to resolve performance and personnel problems, and to discuss company policies
- Investigate complaints about service and equipment in order to take corrective action
- Purchase, re-order and maintain supplies and hhek
- Recruit, schedules and trains all new F&B staff members
- Attend weekly staff meetings to discuss company policies and guests’ complaints
- Assist in the preparation of annual budget and controls operating and payroll costs to contribute to the profitability of the hotel
- Inspect and maintains equipment to ensure that it is in working order
- Insure safety and security by training all F&B employees on proper use of chemicals, machines, and how to perform the functions of their job accurately to reduce accidents within the department
- Ensure that employees are provided with adequate supplies and equipment needed for the accomplishment of their assigned duties in a safe, efficient manner
- Determine and communicate standards of performance to employees; evaluates employee performance on a regular basis
- Conducts monthly staff meetings to include ongoing training and safety classes
- Made sure all storage areas are kept well-stocked, clean, and tidy
- Greet guest in a warm, friendly manner and answers guest questions regarding the hotel and local area facilities/services
- Perform or assist with cleaning duties as necessary
- Remain current on Sheraton Hotel and Marriott brand standards
- Perform other job related duties as requested.
General Manager
PURE Restaurant & Lounge / Cuba Mia
2013.01 - 2017.03
- Worked alongside the holiday inn hotel management team
- Held a key leadership role in the restaurant's start up including menu development, pricing, operational procedure development and restaurant workflow planning
- Screened, interviewed, hired and trained front and back of the house on all aspects of operations, menu, and food/service quality and performance expectations
- Maximize profits through effective cost control; staff scheduling, inventory management and ordering
- Added Craft beer to beverage menu with 40 beer lines
- Exceed weekly sales expectations of $50 000/week by maintaining levels at $55 000 to $58 000
- Plan bar events such a scotch & whisky tasting, craft beer tap takeovers and corporate happy hour events
- In charge of food and liquor inventories, ordering and receiving
- Prepare monthly P&L reports
- Prepare managers and hourly staff schedule
- Forecast sales.
AGM / BarManager
Houlihan's
2008.11 - 2013.01
- Responsible for the overall operations of the front of the house area
- Hire staff, purchase liquor, stock and make sure everyone is trained on proper drink preparation and kitchen safety techniques
- Ensure the company standards are upheld, the food looks good and is cooked properly, the portions are correct and its cooked and served quickly
- Make sure dining room is always clean on a regular schedule meeting all sanitary standards
- Keep tabs on liquor cost, waste and schedule employees hours doing my best to optimize profit for the company and create the best dining experience possible.
Education
Manager Training Program -
Fuddruckers
Manager Training Program -
Houlihan’s
B.S. in Restaurant/Hotel Management -
Catholic University
MedellinSkills
- Microsoft Word
- Microsoft Excel
- Aloha program
- Digital Dining
- Toast
- Micros POS
- Skilled manager with creative, innovative approach to managing staff, generating teamwork and improving customer service. Proven track record of low turnover, low overtime, high retention rate and high profit.
Certification
- Serve Safe Certified
- Tips Certified
- Craft beer training
Languages
English
Spanish
Timeline
General Manager
Blue Moon Mexican café
2020.11 - Current
General Manager
Amuse Restaurant
2017.05 - 2020.10
General Manager
PURE Restaurant & Lounge / Cuba Mia
2013.01 - 2017.03
AGM / BarManager
Houlihan's
2008.11 - 2013.01
Manager Training Program -
Fuddruckers
Manager Training Program -
Houlihan’s
B.S. in Restaurant/Hotel Management -
Catholic University
- Serve Safe Certified
- Tips Certified
- Craft beer training
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