PATRICK A. DOSS
Bandera,TX
Summary
Experienced and enthusiastic restaurant manager looking for a viable opportunity to grow, both personally and professionally.
Overview
9
9
years of professional experience
Work History
Shift Supervisor
Chili’s Grill & Bar
05.2016 - Current
- Responsible for providing guests with the greatest experience possible
- Opening restaurant: inventory on-hands, heart-of-house (HOH) line set up, all prep, monitoring product expiration and rotation, alley/pass-through set up, front of house (FOH) set up, assignment of cleaning tasks, ordering/receiving produce, frozen, refrigerated, dry goods, and alcohol, labor management (time entry), cash management, pre-opening line check to insure food quality and sanitation compliance
- Volume management: capability to work all positions-FOH & HOH-as business dictates, monitor sales volume to determine proper staffing levels, utilize hot schedules to communicate issues/concerns that arise during the shift, preparation for dinner shift, including inventory levels
- Closing restaurant: break down of all equipment, designation of all cleaning tasks, including follow up, checking out of all Team Members, HOH/FOH, closing inventory (when required), all end of day cash responsibilities, server checkouts, deposits
- Period ending inventory-all items
- General maintenance capabilities of restaurant equipment
Shift Manager
Taco Bell/Yum! Brands
05.2015 - 05.2016
- Responsible for all operations during normal business hours
- Opening restaurant: inventory on-hands, heart-of-house (HOH) line set up, all prep, monitoring product expiration and rotation, alley/pass-through set up, front of house (FOH) set up, assignment of cleaning tasks, ordering/receiving produce, frozen, refrigerated, dry goods, and alcohol, labor management (time entry), cash management, pre-opening line check to insure food quality and sanitation compliance
- Volume management: capability to work all positions-FOH & HOH-as business dictates, monitor sales volume to determine proper staffing levels, utilize hot schedules to communicate issues/concerns that arise during the shift, preparation for dinner shift, including inventory levels
- Closing restaurant: break down of all equipment, designation of all cleaning tasks, including follow up, checking out of all Team Members, HOH/FOH, closing inventory (when required), all end of day cash responsibilities, server checkouts, deposits
- Period ending inventory-all items
- General maintenance capabilities of restaurant equipment
Education
HS Diploma -
Blessed Hope Academy
Syracuse, NY05.2013
Skills
- Superior Guest Focus/Hospitality
- Hands-on leadership style
- Guest Issue Resolution
- Vendor Relationship Building
Timeline
Shift Supervisor
Chili’s Grill & Bar
05.2016 - Current
Shift Manager
Taco Bell/Yum! Brands
05.2015 - 05.2016
HS Diploma -
Blessed Hope Academy