LAUREN SOLOMON
San Diego,CA
Summary
Resourceful Manager driven to boost revenue through innovative marketing and experience-based management techniques, while cutting company costs. Easily delegates a myriad of daily operational responsibilities. Highly organized with a sharp eye for detail. Excellent interpersonal skills. Highly effective in facilitating a culture of professional camaraderie, teamwork, and accountability, with a focus on growing staff relationships with clientele.
Overview
22
22
years of professional experience
Work History
Director of Catering
Compass Group USA
01.2020 - Current
- Responsible for all aspects of the catering program at Intuit in San Diego from meeting with clients, to executing events, while adhering to food and health industry regulation and standards
- Increased catering sales Post-COVID for over $600k brining annual sales to $1.6 million dollars in sales
- Researching catering trends and promoting competitive catering growth, cost management, and profit growth
- Oversee event setup, service, and breakdown of events
- Resolve any issues or complaints that arise during events or post events
- Played a pivotal role in menu creation.
General Manager
The Corner Drafthouse
03.2016 - 01.2020
- Developed and executed entire food menu with executive Chef to maximize profitability and food quality
- Responsible for hiring, managing, training, scheduling staff of 50+ employees
- Consistent focus on sales growth, cost management, and profit growth
- Created and maintained entire beverage program to include (70) beer taps, seasonal wine and drink features
- Responsible for maintaining profit margins related to food, labor, and alcohol costs
- Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality consistent with The California Health Codes
- Maintain safe, secure and healthy facility environment by establishing, following and enforcing sanitation standards and procedures
- Builds year over year sales 7% by promoting restaurant locally, ensuring guest satisfaction and prompt problem resolution
- Ability to meet financial goals, including sales targets as well as budgeting and cost-control measures
- Increased profit margins by 5% through comprehensive monitoring of kitchen and employee activities, sales trending, scheduling, food ordering, and effectively cross-training employees to ensuring maximum productivity.
Assistant General Manager
Karl Strauss Brewing Company
01.2013 - 03.2016
- Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs
- Creates and maintain an environment of hospitality and excellence in execution
- Responsible for ensuring that all financial and personnel/payroll related administrative duties are completely accurately, on time and in accordance with company policies and procedures
- Oversee and manage all areas of the restaurant and make final decisions on matters of importance when general manager is unavailable
- Ensure positive guest service in all areas in the restaurant
- Responsible for responding to complaints, taking any and all appropriate actions to turn dissatisfied guests into return loyal guests.
Owner
Rosati's of La Quinta
03.2008 - 11.2012
- Fully responsible for all aspects of the daily front and back of the house operations
- Recruited, hired, motivated, scheduled, and supervised a staff of 15 employees
- Handled inventory, cost control and purchasing of all dry goods, food and beverage
- Interface with Board of Health inspectors to ensure full compliance and licensing
- Established and maintained customer relations with a highly diverse population
- Promoted new business by way of local advertising and networking efforts as well as fundraising for local businesses and school
- Member of the La Quinta Chamber of Commerce and participated in various chamber events
- Trained the staff to enhance customer service and increase revenue through suggestive selling
- Accountable for budgeting, cost control, payroll, general accounting, and full profit and loss.
Director of Private Events
Desert Falls Country Club
09.2009 - 10.2011
- Played a pivotal role in various functional areas involving sales, cold calling, contracts negotiation, menu planning, and budget administration
- Utilized strong leadership skills in overseeing staff to ensure thorough implementation of various events
- Established and maintained productive relationships with vendors; proactively participated in Chamber, CVA, and many networking events
- Provided primary leadership in coordinating the development and implementation of quarterly game plan
- Coordinated with other clubs, established own networking group, and worked collaboratively with the Regional Director to provide training and advice for sister clubs.
Director of Catering & Events
Indian Wells Golf Resort
06.2008 - 09.2009
- Responsible for the catering of all food and beverage at the 2008 LG Skins Game and any associated satellite events
- Responsible for effectively promoting and booking all event space as well as coordinating all food and beverage packages to maximize revenues and profits for the Indian Wells Golf Resort
- Responsible for establishing new accounts, generates revenues, monitors booking pace, and books repeat business
- Met and exceeded budget by 30%.
Manager
David Burke's Primehouse
03.2007 - 06.2008
- Responsible for increasing revenue and helping with the marketing for the restaurant
- Responsible for ensuring guest satisfaction and responsible for probing and solving guest’s complaints
- Conducted daily meetings with Management and FOH staff
- Accountable for budgeting and weekly payroll
- Managed daily operations of the restaurant and staff
- Developed and implemented a bar training program.
Assistant General Manager
One North Kitchen & Bar
03.2005 - 03.2007
- Accountable for budgeting, payroll, cost control, and full profit and loss margin
- Recruited, hired, supervised, scheduled, and motivated a staff of 25 employees
- Conducted and guide managers hired for the Restaurants-America Concepts Division through a five-week in-house management training program to prepare them for employment
- Developed an employee training program and organized marketing strategies.
Manager
Nick & Tony's Italian Chophouse
12.2002 - 03.2005
- Selected, hired, trained and managed scheduling of employees
- Organized, booked and coordinated all logical arrangements for corporate and private events to ensure the client's needs were met
- Managed store operations and administration including reports, inventory, and customer service.
Education
Bachelor of Arts -
12.2002
Skills
- ServSafe Food Manager Certification # 20386329- Valid until 3292026
- In-depth knowledge of Aloha, Arrow and Micros Point of Sales Systems/Catertrax Catering Software
- Payroll Manager
- Sales Forecasting / Budgeting
- Knowledge of Food and Beverage Cost Analysis
- Cicerone Certified
- Experience in Selection, Hiring, and Management of Service Employees
- Proficient in Microsoft Office
Timeline
Director of Catering
Compass Group USA
01.2020 - Current
General Manager
The Corner Drafthouse
03.2016 - 01.2020
Assistant General Manager
Karl Strauss Brewing Company
01.2013 - 03.2016
Director of Private Events
Desert Falls Country Club
09.2009 - 10.2011
Director of Catering & Events
Indian Wells Golf Resort
06.2008 - 09.2009
Owner
Rosati's of La Quinta
03.2008 - 11.2012
Manager
David Burke's Primehouse
03.2007 - 06.2008
Assistant General Manager
One North Kitchen & Bar
03.2005 - 03.2007
Manager
Nick & Tony's Italian Chophouse
12.2002 - 03.2005