Squirrell
MATTHEW ROBERTS
Schaumburg,IL
The way to get started is to quit talking and begin doing.
Walt Disney
Summary
Experienced Restaurant Manager who oversees a high-volume, Multi-million dollar restaurant. Versed in planning daily operations, staffing and inventory management. Detail-oriented Dining Room Manager with 20 years of experience. Successful at innovative front of house design and efficient systems of communication. Adept at multitasking and staying productive and professional in high-demand situations.
Overview
25
25
years of professional experience
2
2
Certificates
Work History
Dining Room and Beverage Manager
HARRY CARAY'S
Rosemont, Illinois
08.2004 - 07.2020
- Responsible for daily operation of an Italian Steakhouse with annual revenues of $7 million Front of House manager with the responsibilities of scheduling, training and hiring of staff.
- Works closely with the management team to meet monthly bonus goals.
- Beverage Manager Responsibilities include ordering liquor, beer and wine while maintaining inventory at budgetary goals.
- Has had an average score in the low 90’s on quarterly management reviews.
Restaurant & Beverage Manager
SMITH & WOLLENSKY
Chicago, Illinois
12.1999 - 12.2003
- Wahington D.C Responsible for daily operation of a 600 seat luxury steakhouse with annual revenues of $12 million.
- Dining room manager with the responsibilities of scheduling, training and payroll for a wait staff of 40.
- Responsible for coordinating banquet functions with banquet manger and captain for groups ranging from 20 to 100+.
- Other responsibilities included uniform inventory, retail staffing, inventory and handling staff queries for the front and back of the house.
Restaurant Manager / Food & Beverage Controller
DOUBLE TREE HOTEL
Chicago, Illinois
06.1994 - 12.1999
- Responsible for daily operation of a 144 seat upscale restaurant in a highly trafficked downtown hotel MRS.
- PARK'S TAVERN with annual revenue of 1.6 million.
- Dining room manager with the responsibilities of scheduling and training a wait staff of 25.
- Forecasted monthly revenues, inventoried food and beverage stock monthly and authorized payments.
- Worked closely with the management team to implement fiscal year 2000 budget to ensure maximum Profitability.
- Four time nominee and one time recipient of the "Manager of the Quarter Award.
Education
CHICAGO, IL Hospitality Management - undefined
Bachelor of Arts - undefined
Skills
Full service restaurant background Employee recruitment expertiseundefined
Software
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse
Interests
Social media, Sports, Music
Accomplishments
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Supervised team of 25 staff members.
- Documented and resolved guest complaints which led to better Open Table Scores
Additional Information
I have been with the same company for 16 years touching on all aspects of Front of house management. Highly respected with minimal turnover of staff.
Certification
Bassett Training
Timeline
Dining Room and Beverage Manager - HARRY CARAY'S
08.2004 - 07.2020
Restaurant & Beverage Manager - SMITH & WOLLENSKY
12.1999 - 12.2003
Restaurant Manager / Food & Beverage Controller - DOUBLE TREE HOTEL
06.1994 - 12.1999
ROOSEVELT UNIVERSITY - CHICAGO, IL
Hospitality Management,
NORTHEASTERN ILLINOIS UNIVERSITY - Bachelor of Arts,
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