Michael Ashley
Grafton,MA
Summary
Customer-oriented General Manager with 25 years of experience focused on increasing revenues and expanding margin. Adaptive and deadline-oriented consistently executes and completes multiple projects in high-stress environments. Meticulous leader and strategic planner with comprehensive managerial acumen, offering vision and motivational acumen.
Overview
18
18
years of professional experience
Work History
General Manager
Dom Vito Inc / Arturo’s Ristorante
02.2023 - Current
- Fostered a culture of accountability for improved team cohesion and morale.
- Analyzed competitive landscape for informed decision-making in product development.
- Reviewed financial reports to identify trends for strategic adjustments.
- Coordinated cross-functional teams to enhance workflow efficiency.
- Streamlined operational processes by implementing best practices.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Developed and implemented strategies to increase sales and profitability.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Formulated policies and procedures to streamline operations.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
- Managed budget implementations, employee evaluations, and contract details.
- Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
- Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
- Directed comprehensive sales efforts to exceed revenue targets consistently while maintaining customer satisfaction levels.
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
- Developed and executed strategic plans for business growth and expansion, resulting in increased market share.
- Championed continuous improvement initiatives that enhanced operational performance across all departments.
- Analyzed market trends/data to identify potential opportunities for business growth within existing or emerging markets successfully.
- Provided thoughtful guidance to personnel in navigating and resolving snags in productivity.
- Drove the successful execution of numerous large-scale events/promotions while closely managing costs/budgetary constraints associated with event planning/management activities.
- Fostered culture of continuous improvement, introducing regular review sessions that boosted team performance and morale.
- Enhanced team collaboration and communication by introducing new project management tool, leading to more efficient project completions.
- Drove revenue growth by identifying and penetrating new market segments with tailored marketing strategies.
- Streamlined inventory management processes, minimizing waste and ensuring optimal stock levels for uninterrupted operations.
- Led team to exceed sales targets, implementing motivational incentives and comprehensive training programs.
- Boosted employee retention by developing comprehensive benefits package and fostering positive work environment.
- Negotiated with suppliers to secure better pricing, reducing operational costs while maintaining product quality.
- Addressed customer complaints and feedback with immediate action, turning dissatisfied customers into loyal patrons.
- Developed and executed comprehensive employee training program, elevating staff skills and improving service delivery.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Assisted in recruiting, hiring and training of team members.
- Trained and guided team members to maintain high productivity and performance metrics.
- Interacted well with customers to build connections and nurture relationships.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
- Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
- Reported issues to higher management with great detail.
- Implemented business strategies, increasing revenue, and effectively targeting new markets.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
General Manager and Head Chef
The Civic Kitchen And Drink
08.2021 - 11.2022
- As General Manager I ran the day to day operations of the restaurant. I worked The floor nightly ensuring smooth service and execution of the entire restaurant. I managed the staff and was responsible for hiring and scheduling.
- Maximized operational excellence mentoring personnel on management principles, industry practices and company procedures
- As Head Chef I was responsible for hiring and scheduling as well as all purchasing, menu creation and execution.
- Identified trends in customer marketplaces to develop valuable solutions.
- Maximized operational excellence mentoring personnel on management principles, industry practices and company procedures.
- Reduced process bottlenecks by training and coaching employees on practices, procedures and performance strategies.
- Boosted productivity consolidating material planning, data collection, payroll and accounting programs into one system.
- Provided thoughtful guidance to personnel in navigating and resolving snags in productivity.
- Developed and maintained relationships with customers and suppliers through account development.
- Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency.
- Evaluated suppliers to maintain cost controls and improve operations.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
General Manager and Head Chef
Bushel N Peck
02.2012 - 08.2021
- Prepared annual budgets with controls to prevent overages.
- Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
- Performed statistical analyses to gather data for operational and forecast team needs.
- Identified trends in customer marketplaces to develop valuable solutions.
- Maximized operational excellence mentoring personnel on management principles, industry practices and company procedures.
- Assessed reports to evaluate performance, develop targeted improvements and implement changes.
- Designed modern employee recognition program which boosted productivity and improved morale.
- Reduced costs, managed delivery schedules and performed risk analysis to improve overall profitability.
- Provided thoughtful guidance to personnel in navigating and resolving snags in productivity.
- Introduced new methods, practices and systems to reduce turnaround time.
- Developed and maintained relationships with customers and suppliers through account development.
- Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency.
- Evaluated suppliers to maintain cost controls and improve operations.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
- Developed effective business plans to align strategic decisions with long-term objectives.
Head Chef / Sous Chef
Peppercorns
04.2007 - 02.2012
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Supervised and enhanced work of [Number]-person team producing more than [Number] plates per day.
- Collaborated with staff members to create meals for large banquets.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Hired, managed and trained kitchen staff.
- Collaborated with other personnel to produce and modify menus and selections.
- Verified compliance in preparation of menu items and customer special requests.
- Interacted with guests to obtain feedback on product quality and service levels.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Maintained well-organized mise en place to keep work consistent.
- Cooked memorable dishes that brought new customers into establishment.
- Modernized work processes to reduce guest wait times and boost daily output.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Created recipes and prepared advanced dishes.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Forecasted supply needs and estimated costs.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Placed orders to restock items before supplies ran out.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Education
High School Diploma -
St. Peter Marian
Holden, MA05.2000
Skills
- Employee Motivation
- Program Optimization
- Sales Promotion
- Quality Assurance
- Focus and Follow-Through
- Training Management
- Team Leadership
- Assignment Delegation
- Cost Reduction
- Goal Setting
- Recruitment and Hiring
- Department Oversight
- Staff Scheduling
- Policy Development and Enforcement
- Administrative Management
- Budget Control
- Problem Anticipation and Resolution
- Decision Making
- Supplier Monitoring
- Verbal and Written Communication
- Originality and Creativity
- Human Resources Oversight
- Customer Service Management
- Special Promotions Planning
- POS Terminal Operations
- Customer Relations
- Multitasking and Prioritization
- Money Handling
- Deadline Management
Timeline
General Manager
Dom Vito Inc / Arturo’s Ristorante
02.2023 - Current
General Manager and Head Chef
The Civic Kitchen And Drink
08.2021 - 11.2022
General Manager and Head Chef
Bushel N Peck
02.2012 - 08.2021
Head Chef / Sous Chef
Peppercorns
04.2007 - 02.2012
High School Diploma -
St. Peter Marian
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