Kirk Basnight
Moyock,NC
Summary
Seasoned entrepreneur with a proven track record from Red Catering and Red Bar Brasserie/Little Red, excelling in business growth and customer engagement. Mastered inventory management and staff leadership, boosting revenue and fostering a collaborative team environment. Skillfully balanced financial planning and vendor relations, enhancing operational efficiency and service excellence.
Overview
22
22
years of professional experience
Work History
Catering Company Owner
Red Catering
05.2015 - 12.2019
- Managed payroll, daily deposits, and cost controls.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Maintained positive relationships with local community and government officials.
- Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
- Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
- Recruited, hired, and trained talented staff to fill vacancies.
- Implemented effective inventory management systems to minimize waste and control food costs.
- Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
- Developed and implemented strategic plans to drive business growth and increase market presence.
- Managed budgeting and financial operations for optimizing resource allocation and maximizing profitability.
- Increased revenue by developing new product lines and expanding existing services.
- Fostered a positive work environment by promoting team collaboration and employee engagement initiatives.
- Enhanced brand reputation through effective public relations and media engagement strategies.
- Managed daily operations efficiently while maintaining high-quality standards in all aspects of the business.
Restaurant Owner
Red Bar Brasserie/ Little Red
01.1998 - 12.2019
- Managed payroll, daily deposits, and cost controls.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Maintained positive relationships with local community and government officials.
- Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
- Effectively managed payroll responsibilities while adhering to budgetary constraints, promoting cost-effective staffing practices across all shifts.
- Recruited, hired, and trained talented staff to fill vacancies.
- Supervised daily activities of restaurant and Number employees.
- Streamlined back-of-house processes for improved kitchen efficiency, resulting in faster order preparation times without compromising quality standards.
- Mentored and developed staff members, fostering an environment that promoted professional growth within the team.
- Established strong vendor relationships for the consistent sourcing of fresh ingredients at competitive prices.
- Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
- Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
- Planned and executed strategies to increase customer loyalty and retention.
- Implemented effective inventory management systems to minimize waste and control food costs.
Education
Lawyer - Commercial And Residential Real Estate
Campbell University
Buies Creek, NCBachelor Of Economics - Business Economics
Lynchburg College
Lynchburg, VASkills
- Menu development
- Staff supervision
- Business planning
- Customer engagement
- Inventory management
- Vendor relations
- Food presentation
- Staff leadership
- Cost control
- Financial planning
- Employee scheduling
- Food pairing
- Delivery scheduling
- Business marketing
- Online ordering management
- Waste reduction
- Staff hiring
- Health code compliance
- POS system operation
- Operations management
- Schedule coordination
- Building maintenance
- Labor cost controls
- Sales expertise
- Local sourcing
- Complaint investigation
- Revenue generation
- Table management
- Wine history
- Customer service
- Sales oversight
Accomplishments
Made partner at age 29.
Timeline
Catering Company Owner
Red Catering
05.2015 - 12.2019
Restaurant Owner
Red Bar Brasserie/ Little Red
01.1998 - 12.2019
Lawyer - Commercial And Residential Real Estate
Campbell University
Bachelor Of Economics - Business Economics
Lynchburg College
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