Scott Spilberg

Organized and maintained records of facility maintenance requests, inspections, and repairs. Inspected buildings regularly to identify any potential safety hazards or code violations. Handled administrative tasks such as filing paperwork related to building operations or maintenance projects. Prepared payroll and new hire documents.

Part of a team that grew revenue to 100k per week. Facilitated a beverage purchasing program plan aligning inventory needs with budgetary constraints by applying historical data. Enhanced guest satisfaction with craft drink menus tailored to their preferences. Managed inventory effectively reducing waste and improving cost controls. Negotiated favorable contracts with vendors securing competitive pricing on premium products. Increased beverage sales by developing and implementing innovative marketing strategies.

Implemented operational strategies and effectively built guest and employee loyalty. Orchestrated positive guest experiences by overseeing areas of type operations. Managed budget implementations, employee reviews, training, schedules, payroll and all costs associated with operations.

Developed and implemented strategies to increase sales and profitability. Managed a diverse team of managers, fostering a positive work environment and high employee satisfaction. Drove year-over-year sales growth while leading operations, strategic vision and long-range planning. Addressed guest complaints and feedback with immediate action, turning every situation into an opportunity for guest loyalty. Coached, mentored and developed managers and helped them achieve their personal and professional goals.

Analyzed sales data to identify trends and adjust purchasing decisions accordingly. Motivated staff to perform at peak efficiency and quality by working side by side and empowering them to make decisions that would impact the guest experience. Managed all day to day operations within budget guidelines. Verified prepared food to ensure quality met company standards before serving. Monitored financial performance, set budgets, and controlled expenses to provide financial stability and long term restaurant growth.

Developed and executed strategic plans for business growth and expansion, resulting in increased market share. Purchased and negotiated all contracts with beverage vendors cultivating a strong relationship.

Part of a team that generated 18 million dollars in sales annually. Reduced budgetary expenditures by effectively implementing programs that increased the bottom line. Interacted with guests to build loyalty and nurtured long lasting relationships. Maximized efficiency by coaching and mentoring service staff on management principles, service standards, company standards and their execution. Increased overall restaurant efficiency by streamlining operations and implementing innovative managerial strategies.