PETER FRANZ

Day-to-Day Operations

• Assist in the ordering of office supplies, cleaning supplies, marketing and printing needs, maintenance needs and uniforms
• Supervise daily Food and Beverage (F&B) shift operations and ensure compliance with all F&B policies, standards and procedures.
• Schedule and supervise staffing levels to verify that guest service, operational needs, and financial objective are met within labor objectives
• Encourage and build mutual trust, respect, and cooperation among team members.
• Perform duties in employees' absence and not afraid to get dirty. Lead by example.
• Develop daily/ weekly/ monthly and quarterly specific goals and plans to prioritize, organize, and accomplish personal and company objectives
• Verify that all team members/supervisors understand the brand specific philosophy.
• Successfully operate within and maintain labor and other operating budgets
• Verify company uniform, behavior and safety standards are followed.
• Coordinate and monitor daily and weekly general and deep cleaning tasks.
• Establish and maintain open, collaborative relationships with employees.
• Create and nurture an environment that emphasizes motivation, empowerment, teamwork and passion for providing the best possible hospitality.
• Train and monitor property specific second effort and recovery plan protocol.
• Train and demonstrate knowledge of the brand specific service culture.

Customer Service

• Provide services that are above and beyond for customer satisfaction and retention.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Serve as a role model to demonstrate appropriate behaviors and have gained several 5-star positive reviews by specific name-mention for company.
• Train proactive vs. reactive approach to customer service
• Review guest satisfaction results with employees and encourage friendly competition
• Respond in a timely manner to customer requests, emails, and phone calls.

Human Resources

• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Experienced in administering Performance Improvement Plans and working within union attendance disciplinary point systems
• Administer the performance appraisal process for direct report managers.
• Communicate performance expectations in accordance with job descriptions for each position.
• Strive to improve employee retention.
• Identify the developmental needs of others and enjoy coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Experienced in writing SOPs around operations and training
• Interview and hire management and hourly employees with the appropriate skills to meet the business needs of the operation.
• Manage beverage purchasing and control procedures and ensure staff is trained accordingly.
• Organized and conducted weekly management meetings

Additional Responsibilities

• Foster relations with local vendors and reps to gain discounts and promotions to improve COGS
• Provide information to supervisors and co-workers by telephone, in written form, e-mail, or in person.
• Comprehend budgets, operating statements and payroll progress report.
• Coordinate and carry out Maui specific outreach with concierges and local supporting businesses to foster relations and increase business revenue
• Perform other duties, as assigned, to meet business needs.

• Cross-managed 3 restaurants and casino floor.
• Lead high-volume restaurant operations, ensuring seamless service despite staffing challenges. Oversaw 35+ staff per restaurant, fostering teamwork and career growth.
• Adapted to diverse roles across front and back of house, maintaining operational excellence and guest satisfaction.
• Mentored staff and implemented strategies to enhance team performance and boost morale.
• Executed inventory, food & beverage ordering, sales projecting, and budgeting strategies in alignment with management and marketing objectives.
• Performed hiring interviews and administered disciplinary actions as needed to maintain retention of quality staffing and performance.
• Collaborated with chefs and management team to offer seasonal rotating culinary and beverage offerings.
• Regularly attended management meetings, self-improvement courses, and graduated top of class through the company leadership academy as part of internal drive for self-growth and career advancement.

• Worked with friends to open a new brewery and outdoor concert venue in Spokane, WA as their lead bartender and closing manager.
• Managed bar operations in a fast-paced brewery and restaurant.
• Leveraged entertainment experience to orchestrate dynamic events and enhance customer experience, resulting in increased foot traffic and repeat business.
• Fostered strong partnerships with local businesses, expanding distribution network and increasing brand visibility in a competitive craft beer market.
• Optimized closing procedures, reducing nightly shutdown time. Maintained accurate inventory, minimizing waste and maximizing profitability. Resolved customer concerns promptly.

• Managed a 48-beer-tap sports pub made popular by the Guy Fieri television show "Dine-Ins, Dives, and Drive-Thrus". I balanced responsibilities as server, bartender, and sometimes kitchen cook, and entertainer.
• Orchestrated music entertainment and hosted trivia nights to increase offerings, driving repeat business and profitability.