Richard Magill

• Deliver exceptional guest experiences through hands-on leadership of associates and managers.
• Implemented training programs to enhance employee skills and knowledge.
• Conducted performance evaluations to identify areas for improvement in staff roles.
• Provided training, guidance, and support to staff members on proper procedures and policies.
• Resolved customer complaints in a timely manner while maintaining a professional demeanor.
• Ensured that customer service standards were met or exceeded at all times.
• Design sales and service strategies to improve revenue and retention.
• Manage shrink processes and inventory levels for corrective action planning to save costs.
• Coordinated staff schedules to optimize resource allocation and coverage.

• Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
• Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
• Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences.
• Prepared strategic and annual forecasts and budgets, analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
• Managed accounts payable, accounts receivable and payroll.
• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.

Functioned as Restaurant General Manager in Resort with 5 restaurants. Restaurants included fine dining, casual, and private atmospheres.

General Manager duties rotated in each food service outlet.

Managed restaurants for resort guests as well as 1100 member Country Club.

• Prepared strategic and annual forecasts and budgets, analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
• Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
• Developed and planned menus
• Scheduled and directed staff in daily work assignments to maximize productivity.
• Encouraged patron loyalty by emphasizing guest-focused approach by staff.
• Planned and executed multiple small and large banquet functions on resort property.