Stanley Obidegwu
Gaithersburg,MD
Summary
PROFESSIONAL OBJECTIVE General Manager-level manager with 17+ years of management experience with a winning attitude and a desire to deliver exceptional dining experience. Focused on setting high expectations and raising service standards. Savvy marketer with a track record of improving revenue, reducing turnover, and increasing customer satisfaction. SUMMARY OF QUALIFICATIONS Design and implementation of management systems, administrative policies and standard operational procedures. Diverse Culinary knowledge Menu planning and experience with Italian, Mexican, and All-American cuisine. Hiring/termination, supervising, scheduling, training, evaluation, counseling and motivating professional and support staff. Troubleshooting actual and potential problem areas, and implementing viable solutions that are both profitable and efficient. Purchasing food, beverage and supplies and monitoring inventory. Knowledge of financial systems and procedures Budget planning and forecasting Exceptional interpersonal, customer service, liaison and follow-through skills. Presentation of a positive and professional image
Overview
24
24
years of professional experience
Work History
Capitol Square Bar & Grill
01.2022
Mitchell & Mitchell Winery
01.2021
Restaurant Consultant
Standard Hospitality Consulting
01.2020
Aroma Restaurant & Lounge
01.2020
- Developed and implemented the following:
- New Restaurant Opening
- Inspections, Permits and Licensing
- Food Safety implementation and training (HAACP Program)
- Beverage Program and Costing
- Menu Development and Costing
- Staffing
- Employee Training Modules and Team Building
- Inventory and Par level setup
- Vendor Relations
- POS (Toast, Clover, & Square) Implementation and training
- Local Store and Social Media Marketing
General Manager
BRIO TUSCAN GRILLE
01.2017 - 01.2020
- Coordinate daily front of the house and Back of the house restaurant operations
- Deliver excellent service and maximize guest satisfaction
- Organize and supervise shifts
- Appraise staff performance and provide feedback to improve productivity
- Ensure compliance with sanitation and safety regulations
- Promote the brand in the community
- Recruit, train, supervise, and develop restaurant staff
- Create employee schedule to ensure staffing level
- Maintain inventory level and purchasing
- Manage budget and forecasting
Restaurant Consultant
STANDARD HOSPITALITY CONSULTING
01.2011 - 01.2017
- Consulted in six restaurant startups
- Construction and Inspections
- Full new restaurant start up
- P&L implementation and Management
- Recruiting, hiring, staffing
- Team building and training
- POS system implementation and training
- Kitchen and bar execution
- Menu planning, costing and pricing
- Food safety implementation and training (HACCP)
General Manager
AUSTIN GRILL
01.2005 - 01.2011
- Oversaw the overall operation of the restaurant
- Prepared annual budget to meet financial objective
- Scheduling expenditures and analyzing variances
- Implemented productions, productivity, quality and customer service standards
- Resolving problems, completing audits, identifying trends
- Determining system improvements and implementing change
- Analyzed local market trend and implemented marketing strategies
Assistant General Manager
RED ROBIN
01.2001 - 01.2005
- Assisted in the start-up of 280 seat family style restaurant
- Oversaw the overall restaurant operation
- Served as acting General Manager
- Identified and resolved operational and human resource concerns
- Perform Local store marketing
Area Manager
CHIPOTLE MEXICAN GRILL
01.1998 - 01.2001
- Managed a market of 12 restaurant Operations
- Led a team to the opening of 17 units in the DC, MD and VA markets
- Hired, trained, counseled and terminated staff
- Implemented and managed inventory system
- Consolidated P&L worksheet
Kitchen Manager
Chart House Restaurant
01.1996 - 01.1998
- Managed Prep and Line Operations
- Supervised kitchen staff
- Hiring, training and firing
- Scheduling
- Ordering and Vendor relations
- Inventory and par level
- Establishing SOP’s for the Kitchen team
- Food Safety Procedure (HAACP Program)
- Food Cost analysis (Weekly)
Education
A.A - Computer Information Systems and Management
Strayer University
Alexandria, Virginia1994
Skills
- Restaurant Operation
- Collaborative Relationships
- Menu Optimization
- Customer Service
- Compliance Requirements
- Accounts Payable and Accounts Receivable
- Training Development
- Concept Development
- Safe Work Practices
- Cash Control
- Financial Administration
- Stock Inventory
- Production Standards
- Health Department Standards
- Kitchen Operations
- Guest Satisfaction
- Guest Relations
- Employee Performance Evaluations
- Food Cost Optimization
- Staff Assignments
- Inventory Records
- Facilities Planning
- Liquor Law Compliance
- Food Safety and Quality
- High-Volume Environments
- Safety and Sanitation Standards
- Organizational Systems
- Culinary Techniques
- Dietary Restrictions
- Menu Pricing and Writing
- Front of House Management
- Staffing and Sales Reporting
- Service Delivery Management
- Marketing
Timeline
Capitol Square Bar & Grill
01.2022
Mitchell & Mitchell Winery
01.2021
Restaurant Consultant
Standard Hospitality Consulting
01.2020
Aroma Restaurant & Lounge
01.2020
General Manager
BRIO TUSCAN GRILLE
01.2017 - 01.2020
Restaurant Consultant
STANDARD HOSPITALITY CONSULTING
01.2011 - 01.2017
General Manager
AUSTIN GRILL
01.2005 - 01.2011
Assistant General Manager
RED ROBIN
01.2001 - 01.2005
Area Manager
CHIPOTLE MEXICAN GRILL
01.1998 - 01.2001
Kitchen Manager
Chart House Restaurant
01.1996 - 01.1998
A.A - Computer Information Systems and Management
Strayer University
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