Matthew Larrow
Monroe,MI
Summary
Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Flexible and results-oriented, offering focused leadership and restaurant operations knowledge to drive profitability. Exceptional communication, staff training, and development skills.
Overview
13
13
years of professional experience
Work History
Restaurant Manager
Halfshell Oyster House
10.2021 - 06.2024
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
General Manager
Red Lobster Hospitality LLC
05.2018 - 01.2020
- By improving sales growth and performance earnings, brought restaurant from a ranking of 580/705 to 56th, achieving top 10% in Lighthouse scorecard ranking.
- Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.
- Maximized efficiency by coaching and mentoring management personnel on restaurant practices, company policy and procedures, and management core values.
Culinary Manager
Red Lobster
07.2017 - 05.2018
- AOR Certified - Culinary
- Promote a positive atmosphere and consistently go above and beyond to guarantee each customer receives exceptional food and service.
- Prepare for and execute new menu implementations.
- Quickly identify problem situations and skillfully resolve incidents to the satisfaction of involved parties.
- Calculate and manage inventory and purchase adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
- Organize special events in the restaurant, including receptions, promotions and corporate luncheons.
- Meet, greet and encourage feedback from customers and use feedback to implement positive changes within the restaurant.
- Clearly and promptly communicate pertinent information to staff, such as large reservations or last minute menu changes.
- Carefully interview, select, train and supervise staff.
- Lead and direct team members on effective methods, operations and procedures.
- Recognize outstanding staff performance to boost company morale and productivity.
Culinary Manager
Red Lobster
01.2017 - 07.2017
Culinary Manager
Red Lobster
09.2016 - 01.2017
Service Manager
Red Lobster
08.2015 - 08.2016
- AOR Certified - Service
Service Manager
Red Lobster
04.2014 - 08.2015
Server/Bartender/Culinary Professional
Red Lobster
03.2011 - 04.2014
- Promoted to become Certified Trainer within four months.
- Promoted to Culinary Professional within eight months.
Education
Associate of Arts - Business Management
Monroe County Community College
Monroe, MI2003
High School Diploma -
Monroe High School
Monroe, MI2000
Skills
Team Management
Inventory control and record keeping
Customer Engagement
Staff Management
Operations Management
Timeline
Restaurant Manager
Halfshell Oyster House
10.2021 - 06.2024
General Manager
Red Lobster Hospitality LLC
05.2018 - 01.2020
Culinary Manager
Red Lobster
07.2017 - 05.2018
Culinary Manager
Red Lobster
01.2017 - 07.2017
Culinary Manager
Red Lobster
09.2016 - 01.2017
Service Manager
Red Lobster
08.2015 - 08.2016
Service Manager
Red Lobster
04.2014 - 08.2015
Server/Bartender/Culinary Professional
Red Lobster
03.2011 - 04.2014
High School Diploma -
Monroe High School
Associate of Arts - Business Management
Monroe County Community College
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