Predrag Mekic
Palm Bay,USA
Summary
Dynamic manager with over 20 years of experience in the hospitality industry, specializing in operational efficiency and profitability. Proven track record in enhancing guest satisfaction while upholding high standards of food and service. Recognized as a 'Rock Star' by Travel Weekly Magazine for creating memorable cruise experiences. Expertise in recruitment, employment conditions, and diversity initiatives within the sector.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Restaurant Manager
Melting Pot Fondue Restaurant
Viera, US
03.2024 - Current
- Managed daily restaurant operations to ensure efficient service and guest satisfaction.
- Trained and supervised staff to maintain service standards and operational efficiency.
- Controlled inventory levels and ordered supplies to meet restaurant needs.
- Implemented marketing strategies to enhance brand awareness and attract customers.
- Resolved customer complaints promptly to ensure a positive dining experience.
- Conducted regular staff meetings to communicate updates and foster teamwork.
- Maintained compliance with health regulations and safety standards in the kitchen.
- Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
- Resolved customer complaints in a professional manner to maintain positive relationships with guests.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Supervised and trained staff in customer service, food handling, and safety protocols.
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
- Maintained detailed records of sales transactions and daily shift reports.
- Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
- Ordered supplies from vendors as needed while staying within budget guidelines.
- Ensured compliance with all food safety regulations and sanitation standards.
- Assisted with kitchen preparation during peak times as needed.
- Optimized profits by controlling food, beverage and labor costs.
- Adhered to all health department regulations regarding food storage and preparation.
- Conducted weekly team meetings to discuss performance issues and provide feedback.
- Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
- Inspected dining room area regularly for cleanliness and adherence to safety standards.
- Counseled and disciplined staff to address issues promptly and provide constructive feedback.
- Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
- Performed regular maintenance checks on equipment to ensure proper functioning.
- Monitored stock levels of ingredients to ensure timely delivery of fresh produce.
- Maintained safe working and guest environment to reduce risk of injury and accidents.
- Established policies for cash handling procedures to maximize security measures.
- Resolved conflicts among employees in an effective manner.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Worked in close collaboration with team members to ensure customers received high-quality service.
General Manager
Hawaiian Rumble Miniature Golf
Orlando, US
06.2017 - 10.2023
- Oversaw daily operations of miniature golf facility and ensured smooth functioning.
- Managed staff scheduling and coordinated employee training programs for optimal performance.
- Developed marketing strategies to attract visitors and enhance guest experiences.
- Implemented safety protocols and maintained compliance with health regulations.
- Monitored inventory levels and ordered supplies to support operational needs.
- Fostered a positive work environment through effective communication and team-building activities.
- Evaluated customer feedback to improve service quality and facility offerings.
- Collaborated with vendors to negotiate contracts and secure favorable terms for services.
- Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
- Resolved customer complaints quickly while maintaining high quality standards of service delivery.
- Trained employees on duties, policies and procedures.
- Created schedules and monitored payroll to remain within budget.
- Established and maintained effective communication with staff members to ensure efficient operations.
- Created a positive work environment by developing team building activities that encouraged collaboration among departments.
- Tracked monthly sales to generate reports for business development planning.
- Built and maintained loyal, long-term customer relationships through effective account management.
- Managed inventory levels and conducted corrective action planning to minimize long-term costs.
- Delivered exceptional client experiences through hands-on leadership of associates and managers.
Restaurant Manager , Specialty Restaurants
Azamara Club Cruise, Azamara Quest
06.2010 - 05.2016
- Main duty is managing two high volume restaurants.
- During day shift in charge of Buffet style Restaurant with capacity of 450 seats and 45 wait staff.
- Noticeable reduction of food waste during day time service resulted in 27% of food cost savings on quarterly period.
- Night shift in charge of Italian Specialty Restaurant with 24 staff and 150 seats and with intensive training program achieved revenue increased up to 17% on weekly base and guest satisfaction raised for 4.3%.
- With creating and implementing new scheduling system for Restaurant Team in general, budget spending on overtime reduced on less than 0.2% (saving up to 9000$ on monthly base).
- Improving all controllable costs thereby maximizing financial performance, dealing and resolving customer complaints, overseeing client bookings and reservations, scheduling staff etc.
- Also, responsible for effectively developing, managing and leading the Restaurant Team to provide excellent service.
- Responsible for regular Health and Safety trainings of assigned team in restaurants.
- Improved Service standards and Team work trainer certified by Luxury Hospitality Service Course.
- Managed daily restaurant operations and ensured smooth service flow.
- Developed and implemented effective inventory management processes.
- Coordinated special events and large group reservations seamlessly.
- Oversaw financial management including budgeting and cost control measures.
- Enhanced customer satisfaction through attentive service and feedback collection.
- Resolved customer complaints in a professional manner to maintain positive relationships with guests.
- Supervised and trained staff in customer service, food handling, and safety protocols.
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
- Maintained detailed records of sales transactions and daily shift reports.
- Prepared employee schedules to maintain appropriate staffing levels during peak periods.
- Ensured compliance with all food safety regulations and sanitation standards.
- Adhered to all health department regulations regarding food storage and preparation.
- Conducted weekly team meetings to discuss performance issues and provide feedback.
Head Waiter
Hotel Kula
Kula
12.2006 - 03.2010
- Main duty was managing service operation and ensuring the highest standards of food and beverage service within assigned Team of 9 staff.
- Overseeing costs and making financial reports for General Manager, scheduling staff working times, resolving customer complaints.
- Within employed period achieved increment Restaurant profit for over 25% during out season period and 40% during seasonal period.
Restaurant Manager
Carda Rodic Restaurant
10.2003 - 04.2006
- Overseeing restaurant operations and ensuring delivery of high level of quality customer service as main duties.
- Recruiting, training and monitoring staff performance, monitoring quality of the food and ensuring compliance of health standards and regulations.
- Performing inventory stock management, negotiating favourable terms with suppliers, maintaining administrative, financial and personnel records, making reports and managing multi-disciplinary team of 28 staff.
Education
Certificate - Hospitality Management
Warsah Super Yacht Academy
Azamara Club Cruises03-2014
Bachelor - job related skills
College of Hospitality, University of Kragujevac
Kragujevac, Serbia05-1997
Skills
- POS
- Supervising experience
- Recruiting
- Sales
- Customer service
- Restaurant experience
- Team management
- Driving
- Hotel experience
- Hospitality
- Cash handling
- Leadership
- Management (10 years)
- Negotiation
- Cash register
- Strong motivational and influential people skills
- Team leading skills
- Knowledge of good food and wine
- Creating memorable atmosphere
- Providing great service
- Attention to detail
- Driving consistent brand standards
- Managing people
- Driving business performance
- Organizing private functions
- Staff training
- Inventory management
- Budgeting
- Health compliance
- Operational efficiency
- Conflict resolution
- Team building
- Sales reporting
- Guest relations
- Problem solving
- Full service restaurant background
- Supervisory skills
Certification
- Driver's License, 06/01/91, Present
- ServSafe Food Protection Manager, 2024
- ServSafe Alcohol, 2024
Personal Information
Work Permit: Authorized to work in the US for any employer
Additional Information - Summary
An enthusiastic manager with drive, determination and a proven ability to ensure that a restaurant operates efficiently and profitably. Having a track record of maximizing guest satisfaction and profitability whilst maintaining high standards of food and service and present a positive and fashionable image of the business. Extensive knowledge of the hospitality industry, with over than 20 years of experience, it's working practices, recruitment, pay, conditions of employment and diversity issues. Recognized as 'Rock Star' in Travel Weekly Magazine (Cruise and Vacation Magazine) for making guests memorable experience on their Cruise vacation.
Timeline
Restaurant Manager
Melting Pot Fondue Restaurant
03.2024 - Current
General Manager
Hawaiian Rumble Miniature Golf
06.2017 - 10.2023
Restaurant Manager , Specialty Restaurants
Azamara Club Cruise, Azamara Quest
06.2010 - 05.2016
Head Waiter
Hotel Kula
12.2006 - 03.2010
Restaurant Manager
Carda Rodic Restaurant
10.2003 - 04.2006
Certificate - Hospitality Management
Warsah Super Yacht Academy
Bachelor - job related skills
College of Hospitality, University of Kragujevac
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