Summary
Overview
Work History
Education
Skills
Timeline
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Quinn Albrecht

Chicago,IL

Summary

Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development.

Overview

11
11
years of professional experience

Work History

Operations Manager

BLT Restaurant Group
04.2024 - Current
  • Supervised operations staff and kept employees compliant with company policies and procedures.
  • Empowered employees to take ownership of their responsibilities, leading to increased accountability and improved performance outcomes.
  • Oversaw $4 million in revenue
  • Conducted regular performance reviews, identifying areas for improvement and developing action plans to address them.
  • Led hiring, onboarding and training of new hires to fulfill business requirements.
  • Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
  • Analyzed and reported on key performance metrics to senior management.

Multi-Unit Manger

Outfox (Foxtrot) Hospitality
12.2020 - 04.2024
  • Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
  • Managed $1.8 million in revenue
  • Developed and implemented growth strategies, managed budgets, improved revenue, exceeded KPI goals, and analyzed financial data
  • Collaborated with businesses to market private label products and created catering menus for private events
  • Led new team training in Washington Dc, ensuring adherence to standards and successfully onboarding new mangers, team leads, and team members
  • Assisted in Training and Development strategy, created a new onboarding process, and provided a reference platform for new hires.
  • Developed strong teams within each unit through effective recruitment, coaching, and mentoring efforts.
  • Improved daily operations efficiency by streamlining processes and implementing time-saving strategies.
  • Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
  • Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.

Operations Manager

Elizabeth Restaurant
02.2018 - 03.2020
  • Led and mentored restaurant staff to ensure exceptional service and a positive work environment
  • Optimized operations by implementing efficient workflows and scheduling to improve customer experience
  • Ensured guest satisfaction by monitoring service quality, addressing feedback, and resolving issues promptly
  • Managed inventory to minimize waste and maintain product freshness
  • Oversaw 1/2 a million dollars in revenue
  • Collaborated with chef to develop and update menus, pricing strategies, and daily wine pairings
  • Enforced health, safety, and cleanliness standards to ensure a safe dining environment
  • Monitored budget and financial performance, analyzed sales data, and implemented cost-control measures
  • Developed and implemented training programs to enhance staff skill and service standards
  • Oversaw shift schedules, staffing levels, and labor costs for optimal coverage during peak hours
  • Built and maintained relationships with suppliers, negotiated contracts, and monitored deliveries
  • Ensured compliance with local, state, and federal regulations, including alcohol licensing and labor laws.
  • Supervised operations staff and kept employees compliant with company policies and procedures.
  • Empowered employees to take ownership of their responsibilities, leading to increased accountability and improved performance outcomes.

Event Coordinator

Tiedhouse Restaurant
02.2016 - 08.2018
  • Hired as a part-time Server, Promoted to Event Coordinator
  • Led and mentored restaurant staff to ensure exceptional service
  • Optimized operations to meet customer demand and control costs
  • Ensured customer satisfaction by monitoring service quality and resolving issues
  • Collaborated with chefs to develop and update menus and pricing
  • Managed inventory to prevent shortages and minimize waste
  • Enforced health, safety, and cleanliness standards
  • Developed and implemented staff training programs
  • Monitored budget, analyzed sales data, and implemented cost-control measures
  • Oversaw shift schedules and staffing levels for optimal coverage
  • Built and maintained supplier relationships and negotiated contracts
  • Collaborated on promotional campaigns and marketing strategies
  • Ensured the restaurant's physical appearance was well-maintained
  • Ensured compliance with regulations, including alcohol licensing and labor laws.
  • Adapted quickly when faced with unexpected challenges or changes in plans, maintaining composure while finding effective solutions.

Supply Chain Manager

Mitchell Gold & Bob Williams
01.2014 - 02.2017
  • Hired as an Inventory Specialist for a high-end furniture and home accessories supplier
  • Promoted to Supply Chain Manager for Midwest Stores (5)
  • Managed and improved operational systems and processes to enhance efficiency
  • Managed operational budgets.

Education

Skills

  • Creative & meticulous
  • Exceptional sales aptitude
  • Excellent communication and interpersonal skills
  • Proficient computer skills all Microsoft Office
  • Manager Basset certified
  • Servsafe/Food Handler certified
  • Problem-Solving
  • Team Leadership
  • Operations Management
  • Customer Service

Timeline

Operations Manager

BLT Restaurant Group
04.2024 - Current

Multi-Unit Manger

Outfox (Foxtrot) Hospitality
12.2020 - 04.2024

Operations Manager

Elizabeth Restaurant
02.2018 - 03.2020

Event Coordinator

Tiedhouse Restaurant
02.2016 - 08.2018

Supply Chain Manager

Mitchell Gold & Bob Williams
01.2014 - 02.2017

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Quinn Albrecht