Kevin Bridge

Both, the position and employer are unique and should come with a brief explanation to better understand the situation. For me, the position is a placeholder during my training period with St. Vincent Dining. The current Director is expected to be promoted and his assistant will be retiring within a year and a half. My time with this employer has been spent working closely with the director to gain a hands-on perspective of the major events executed and to develop enough with the employer to assume the role of Director. St. Vincent Dining is unique in that it services both the students, as well as the monastic community who live there full time. This translates into semi-regular special “feasts” rooted deeply in tradition that we are entrusted with. Much care, consideration, and preparation are given when executed.

Some of the responsibilities during this time have included...

• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Purchased food and cultivated strong vendor relationships.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Maximized quality assurance by completing frequent line checks.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• 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.

• Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
• Created employee schedules to align coverage with forecasted demands.
• Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
• Developed loyal and highly satisfied customer base through proactive management of team customer service strategies.
• Strengthened merchandising and promotional strategies to drive customer engagement and boost sales.
• Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.
• Mentored team members to enhance professional development and accountability in workplace.
• Reviewed sales and gross profit report to assess company efficiency.

• Responsible for all food and beverage operations, with revenues of $1.85 million.
• Operations include full service restaurant, full service bar with 2 patios, 300 acre golf course with beverage attendants, small events, banquets and culinary · Restructured the F&B management team to increase efficiency, and profitability, of the department.
• Implemented plans for restructuring included elimination of Executive Sous Chef position and adding culinary operations oversight to Food and Beverage Director responsibilities.
• Such responsibilities include supervising food cost, controlling labor, health inspections, menu design, hiring, and developing the leadership skills of the culinary department.· Ensure all standards for front-of-house operations and culinary are upheld · Lead, motivate, and train staff of 50+ employees and managers
• Decreased beverage cost by 2%, to 17.9 %
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Worked with qualified chef to diversify menu with new offerings.
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
• Identified team weak points and implemented corrective actions to resolve concerns.

• Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks, and customer-focused events.
• Kept alcoholic beverages well-stocked and organized to meet expected demands.
• Crafted special drink and cocktail menu items for seasonal offerings.
• Implemented quality control initiatives while creating house-made cocktails, juice and preparations to reduce downtime and increase revenue.
• Consulted with board members to organize special events and promotions.
• Adhered to state laws regarding alcoholic beverage services and customer regulations.
• Closed out cash register and prepared cashier report at close of business.