LINDA M. DIGUARDI
Chicago,IL
Summary
Versatile, passionate guest service professional great at building rapport and trust. Supports business and clients with proven managerial background, financial acumen, and guest service skills. Seeking to work with a highly motivated team to provide coaching and talent development.
Overview
32
32
years of professional experience
Work History
Shift Lead, Inventory Specialist, Advanced Barista
Peet’s Coffee & Tea
09.2015 - Current
- Trains new team members and provides day-to-day coaching that exceeds company standards and guest expectations
- Responsible for accounting and deposits, accounts payable, financial reporting, inventory, and product orders
- Reviews financial results with manager, investigates variances ensuring accuracy and offering solutions to waste and mismanagement
- Builds relationships with guests through efficient and pleasurable experiences as barista and cashier at various locations
- Delivering quality service ensuring new and returning customers are impressed and satisfied.
General Manager
Dunlays on Clark/DOC Wine Bar
08.2014 - 06.2015
- Trained and onboarded new assistant managers
- Taught financial knowledge, analytical tools, team development, and guest relations
- Coached new chef for menu development aligning creativity with financial goals
- Worked with local businesses to build neighborhood awareness and market private party events
- Organized employee files ensuring completeness and compliance with government guidelines.
General Manager
Fresco 21
04.2013 - 08.2014
- Worked with Chef to reconcept menus and dining room for an upbeat upscale dining experience
- Collaborated with marketing group to develop calendar of events for weekly and monthly promotions to bring in neighborhood patrons and build a strong guest base
- Managed financials, forecasting, and budgeting process
- Oversaw all staff
- Involved in union meetings, training, and disciplinary actions
- Worked with Human Resources to ensure proper procedures and streamlined employee communications.
General Manager
Francesca’s Restaurants
11.2010 - 04.2013
- Oversaw $2 million annual in revenue annually as corporate location general manager
- Generated public awareness and loyalty by hosting local non-profit events
- Led marathon training “fun runs” for team by training participants to expand the “Eat and Earn” program
- Laid ground as founding member of neighborhood business alliance that focused on working with alderman and local police to make our streets safer and help local businesses thrive
- Held monthly meetings targeting problems in the neighborhood and participated in court advocacy
- Facilitated better police street presence, which diminished problems with drugs and gangs
- Cross-marketed businesses to advance local community.
General Manager
Davis Street Fish Market (Clean Plate Club)
03.2010 - 01.2011
- Oversaw operations including 2.6 million in annual sales
- Cross-trained front- and back-of-house managers
- Set up operational checklists to maximize profit and minimize waste
- Introduced training program for new front-of-the house employees
- Continually developed manager to improve floor presence and guest experiences through facility walkthroughs.
General Manager
Compass Group
04.2006 - 03.2010
- Managed Café 200 and Café Moderne concepts, overseeing $3.1 million in annual sales and served 1,800 guests over breakfast and lunch daily
- Initiated multi-concept food service as Midwest division showcase
- Grew future business by regularly hosting prospective clients through guest tours
- Provided over $1,500 in catering daily including meals for the Chicago Bar Association and various law firms in the loop
- Generated weekly financial reporting and weekly forecasting.
General Manager
Don’s Fish Market
11.2004 - 04.2006
- Drove $1.5 million in annual sales
- Developed marketing plan, in concert with adjoining hotel, to attract new clientele
- Distributed menus, catering information, and discount coupons throughout community
- Lowered cost of goods by 3% within first two months
- Decreased labor costs from 24% to 19%.
Food and Beverage Manager
University Club of Chicago
04.2004 - 11.2004
- Dining room manager for private club
- Oversaw service in three dining rooms varying from fine dining to casual service
- Developed relationships with members, remembering their names, preferences, and information shared
- Focused on making sure members felt special, respected, and welcome with every visit
- Assisted with banquets and catering events ranging from 4 to 200 people
- Trained staff to give professional attentive service.
General Manager
Big Bowl (Lettuce Entertain You)
04.2001 - 04.2004
- Worked with concierges and “Where Chicago” magazine to help capture new guests
- Responsible for testing, feedback, and rolling out new menu items across all Big Bowl concepts
- Trained managers for all Big Bowls including immersive 12-week program that included all front- and back-of-house positions.
Assistant General Manager
Brasserie T
08.1996 - 01.2001
- Wrote budgets for both Brasserie T and Vanilla Bean Bakery
- Developed Employee Handbook for corporate
- Instrumental in re-opening restaurant after power outage and fire, including loss recovery from insurance company
- Developed, implemented, and oversaw end-of-period, mid-month statements and daily finances
- Trained office managers and oversaw their duties
- Helped open Vanilla Bean Bakery, second restaurant of the Brasserie T Group, and assisted with sale of business.
Manager, Office Manager, Bartender
Lettuce Entertain You
10.1992 - 08.1996
- Oversaw monthly financial statements, part of the budget process, sales forecasting, labor, and expenses
- Ordered all food, liquor, wine, and supplies
- Started a successful 'Wine Maker's' dinner program
- Taught continuing wine, liquor, and beer education for servers
- Managed floor during dinner, focusing on growing and maintaining a large base of regular guests by knowing names, preferences, and introducing them to new experiences.
Education
Bachelor of Science in Accounting - Financial Emphasis -
Metropolitan State College
Denver, ColoradoSkills
- Decision-making capabilities
- Customer service focus
- Employee Training
- Guest service
Timeline
Shift Lead, Inventory Specialist, Advanced Barista
Peet’s Coffee & Tea
09.2015 - Current
General Manager
Dunlays on Clark/DOC Wine Bar
08.2014 - 06.2015
General Manager
Fresco 21
04.2013 - 08.2014
General Manager
Francesca’s Restaurants
11.2010 - 04.2013
General Manager
Davis Street Fish Market (Clean Plate Club)
03.2010 - 01.2011
General Manager
Compass Group
04.2006 - 03.2010
General Manager
Don’s Fish Market
11.2004 - 04.2006
Food and Beverage Manager
University Club of Chicago
04.2004 - 11.2004
General Manager
Big Bowl (Lettuce Entertain You)
04.2001 - 04.2004
Assistant General Manager
Brasserie T
08.1996 - 01.2001
Manager, Office Manager, Bartender
Lettuce Entertain You
10.1992 - 08.1996
Bachelor of Science in Accounting - Financial Emphasis -
Metropolitan State College
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