Morgan Ward

As the operations manager of our 2 restaurants, I set the expectations for service and execution, and did everything within my power to make sure our goals were met.

• Set projections month by month
• Manage labor and schedules of 70+ employees
• Coach and guide other managers on how we can improve our business
• Conduct weekly manager meetings to outline goals and events, as well as staffing and equipment needs
• Menu Costing & Development
• Banquet & Event Planner. I handle first hand the responses and follow through of every banquet ranging from Company Christmas parties to Rehearsal Dinners averaging $120,000 in volume/year
• Ordering and management of $100,000+ worth of monthly inventory, while operating within our cost structures
• Break down P&Ls with ownership, and nail down improvement options

As the General Manager of CONRAD'S Restaurant & Alehouse, it was my role to lead my staff and other managers from the front. Every job in the building was my responsibility to either make sure was covered, or handle myself. Beyond the day to day execution of shifts I also:

• Handled data entry in to our "Daily Sales Report"
• Manage and enter all incoming invoices into DSR, as well as entry into quickbooks.
• Manage schedules and labor projections for our restaurant
• Draft Manager. I maintained the cleanliness and operating function of our draft system. This included management of inventory, as well as general upkeep and cleaning that led us to be the first Restaurant that was TapStar certified by Master Cicerone Neil Witte

As an entry level manager, my job was to execute the vision and decisions of the General Manager and ownership. Beyond that, this was an opportunity for me to learn and take in as much information as I could to improve my future in the hospitality industry.

• I managed service staff and was the face of our front of house staff
• Every guest issue was my responsibility to resolve and make right
• Responsible for closing, properly balancing cash transactions, and processing our EOD
• Conflict resolution, both with staff and guests
• Create a positive work environment, while still being able to have constructive or tough conversations with staff in order to coach them to meet our goals.