Nicole Bell

• Cultivated partnerships with local vendors to source high-quality ingredients at competitive prices.
• Championed the integration of technology in daily operations, streamlining processes and enhancing overall guest experience.
• Coordinated seamless event execution for both small-scale gatherings and large-scale banquets or conferences.
• Launched successful special events programming to drive additional revenue streams during off-peak times.
• Monitored industry trends to ensure menu development remained fresh, relevant, and in high demand among target demographics for banquets and the restaurant.

As a Restaurant General Manager, I oversaw the daily operations of the restaurant, ensuring efficient service, top-quality food, and customer satisfaction. My key responsibilities included:

• Leadership & Staff Management: Supervised, trained, and motivated a team of front and back-of-house employees. Managed staffing levels, scheduled shifts, and ensured all staff adhered to company standards and policies.
• Customer Service Excellence: Ensured the highest level of guest satisfaction by monitoring service quality, resolving customer concerns, and proactively addressing potential issues.
• Financial Management: Managed budgeting, cost control, and inventory. Monitored and analyzed sales and expenses to optimize profitability while maintaining high service standards.
• Operational Efficiency: Oversaw daily operations, including opening and closing duties, maintaining cleanliness, and ensuring compliance with health and safety regulations.
• Vendor & Supply Management: Coordinated with suppliers, negotiated contracts, and ensured timely delivery of food and supplies to maintain stock levels and minimize waste.
• Marketing & Promotions: Developed and implemented marketing strategies to attract new customers and retain existing ones. Coordinated special events, promotions, and loyalty programs.
• Quality Control: Monitored food quality, portion control, and presentation to ensure consistency with restaurant standards and guest expectations.
• Reporting & Performance Monitoring: Provided regular performance reports to ownership, including financial performance, customer feedback, and operational challenges.

• Enhanced operational success through effective training of the collective core values to all team members: Leadership and hands of management, strong sense of hospitality, extreme ownership and attention to detail, teamwork and financial accountability.
• Increased sales revenue through front door operations coaching the team on how to maximize seatings, adjustment of daily and weekly turn times, efficiently quoting and managing a waitlist and constant development of elevated hospitality to encourage repeat guests.

• Directly managed, trained and ensured professional development of 75 staff members, including in areas such as scheduling, payroll, policy compliance, sales forecasting, work performance, team morale, progressive discipline, hospitality and conflict resolution. Cross trained and provided mentorship to numerous team members that were promoted.
• Set and administered annual operating budgets, consistently maintained controls and prevented overages. Maintained expenses below budget through accurate planning, waste reduction, purchasing and cost-effective operating procedures.
• Consistently maintained positive flow on profit and loss statement for a 15 year old restaurant. Previous year 2016 the restaurant grossed $9.9K in revenue with a 24.8% net operating profit. In 2017 revenue and NOP were flat to 2016. In my tenure we increased in 2018 to $10.3K in revenue with a 25.6% net operating profit. In 2019 we increased to $10.7K in revenue and 26.7% net operating profit.

• Coached the team to have daily proactive awareness of staffing trends, market variables, upcoming seasonal business changes, and any other events, or issues which may have an impact on business to ensure seamless service and financial success.
• Recruited and hired excellent restaurant staff based on attitude and aptitude. Training of all new employees hourly and salary, support in training newer general managers and newly onboarded upper management on corporate culture, structure and policies.
• Increased sales revenue and net operating profit year over year. In 2015 we generated $6.4K in revenue and 18.4% in net operating profit. In 2016 we generated $7.3K in revenue and 19.3% in net operating profit. In 2017 we generated $7.6K revenue and 20.7% in net operating profit. Transitioned to El Vez in the middle of 2018.

• Provided assistance to General Manager in all facets of daily operations for a $16 million a year property, acting as manager on duty in the absence of the general manager.
• Received and resolved or assisted the general manager in resolving guest complaints and service recovery process. Cultivated a regular guest base.
• Assigned tasks and delegated work to the management team, monitored job progress and work flow, appraised work performance. Conducted regular audits to ensure overall compliance.
• Actively sought to provide development opportunities for staff; provide daily specific and objective feedback in addition to annual performance reviews to maximize performance.
• Coached the team to create an environment that emphasized motivation, empowerment, teamwork and a passion for providing exceptional service.