MICHAEL BULGER
La Mesa
Summary
Experienced Restaurant Manager with a passion for delivering exceptional service and exceeding customer expectations. Proven track record of inspiring teams, developing effective strategies, and achieving results. Expertise in training, problem-solving, and creating unforgettable dining experiences. Eager to contribute skills and dedication to a dynamic restaurant that values excellence and strives for culinary greatness.
Overview
29
29
years of professional experience
Work History
Food & Beverage Manager
LA VALLE COASTAL CLUB
10.2017 - 01.2025
- Oversaw a team of 40 staff members, providing training and feedback to optimize performance.
- Reduced variable costs by 7% through tighter controls on overtime expenditures and inventory waste.
- Consistently exceeded monthly goals by a minimum of 10% by training FOH staff on upselling techniques and creating a featured food and beverage program.
- Maintained an employee retention rate 25% higher than the industry Standard through management training programs, periodic performance reviews, and motivational coaching tactics.
- Created a cross-training program ensuring FOH staff members were able to perform confidently and effectively in multiple positions.
- Coordinated with kitchen staff to ensure timely food preparation and delivery.
- Ensured high levels of guest satisfaction, food quality, and restaurant cleanliness, achieving a 92% customer satisfaction rate.
Food & Beverage Supervisor
HOTEL INDIGO
05.2010 - 08.2017
- Manage all aspects of each individual food and beverage outlets daily and coordinate special events.
- Supervise the service and delivery of menu items ensuring a high level of quality and consistency.
- Banquet Captain Duties include attending BEO meetings, event set ups, pre-con meetings, and event execution.
- Hire, train, monitor, develop, discipline, and counsel team members according to policies and procedures.
- Ensure all staff are properly trained and certified as applicable and have the tools and equipment needed to effectively carry out their job functions.
- Create innovative programs and promotions to market special menu items, increase sales, and increase guests patronage.
- Monitor outlets' performance through analysis of guest feedback and financial results. Initiate corrective action as needed.
- Achieve budgeted revenues, control expenses and labor costs, and maximize profitability within all areas of the food and beverage outlets.
- Maintain procedures to (1) ensure proper sanitation and health code regulations, (2) ensure security and proper storage of inventory and equipment, (3) ensure the security of monies, credit, and financial transactions (4) replenish supplies and inventory in a timely and efficient manner, and (5) minimize waste and control costs.
- Ensure all equipment is in proper operational condition.
- Promote teamwork and quality service through daily communication and coordination with other departments including Sales and Marketing, Housekeeping, Maintenance, and Guest Services.
- Responsible for data tracking of outlets including daily covers, capture rate, average guest check, total daily revenue and labor cost.
- Ensure payroll is processed accurately and on time.
- Monitor, develop, and implement departmental schedules to achieve a profitable result.
- Accurately process invoices and financial data.
- End of Month procedures include inventories, posting reports, reconciling the general ledger, and commentary.
Server
GEORGES AT THE COVE
06.2003 - 04.2010
- Create an exceptional dining experience by providing excellent service.
- Prepare food, wine, and spirit tasting and pairing notes for shift meetings.
- Taking and serving guest food and drink orders, completing payment transactions.
- Up-selling food and beverage items in a professional manner and ensuring complete guest satisfaction.
Restaurant Manager
CLAIM JUMPER
02.1996 - 05.2003
- Progressively transformed from line cook to lead line cook, server to corporate server trainer, then to manager.
- Busser manager duties include hiring/training/disciplining team members, scheduling, and property cleanliness.
- Bar manager duties include monitoring and replenishing inventory, creating happy hour and specialty cocktail menus and controlling beverage cost.
- Pantry manager duties include working closely with the regional and kitchen managers to accomplish consistency and desirable results, maintaining sanitation procedures, and monitoring food cost.
Education
High School -
POWAY HIGH SCHOOL
Poway, CA01.1989
Skills
- Effective team leadership
- Service excellence
- Operational efficiency management
- Accounting process optimization
- Cost management planning
- Professional development
- Proficient in Microsoft Excel
- Micros POS expertise
- Proficient in team collaboration
Timeline
Food & Beverage Manager
LA VALLE COASTAL CLUB
10.2017 - 01.2025
Food & Beverage Supervisor
HOTEL INDIGO
05.2010 - 08.2017
Server
GEORGES AT THE COVE
06.2003 - 04.2010
Restaurant Manager
CLAIM JUMPER
02.1996 - 05.2003
High School -
POWAY HIGH SCHOOL
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