Stephen Koeberle

• Manage a 23+ person team (Sous Chef, Chef, Assistant Manager, Dishwashers, Bussers, Servers, Bartenders, Cashiers). Responsible for hiring, training, mentoring, promotions and disciplinary actions.
• Solely responsible for food, beverage and labor budget. Have successfully managed budgets ranging from $1M to $1.5M. Based on strategically staffing, inventory management and quality control have increased profitability by 20%- 30% year after year. Review P&L daily to make sure that I’m on track to hit Budgeted Plan quarterly. Restaurant was closed for 4 months during Covid. Successfully rehired/trained staff and generated $1.2M in sales.
• Tracking daily sales vs LY to make sure that I have proper staffing levels to hit my planned labor percentage yet still run a successful operation. Partnering with my Chef/Sous Chef/Assistant to control ordering needs without exceeding Food Cost or Cost of Sale.
• Responsible for inventory management resulting in proper food & beverage inventories and minimal food waste. Partnering with farmers, producers and suppliers who value the same unwavering commitment to delivering the highest quality, wholesome and sustainably sourced ingredients that drive our made-from-scratch food & beverage offerings.
• Work closely with Chef to create weekly specials/promotions to increase restaurant traffic/sales.
• Responsible for creating inviting environment for guests as Nordstrom is know for high quality and “Customer Obsession”. Frequently lead customer focused trainings with FOH/BOH.
• Coach and train team on food presentation, food safety as well as quality and freshness of products we serve the guest to make sure that we go above and beyond in every guest experience.
• Attending monthly team regional calls to go over objectives, financial goals & food partnerships for the next period. Attending Yearly National meetings to meet with the head of Restaurant Division to go over how we did for the year, what we can work on moving forward, learning new ways to drive more sales to the business & new quality products that will be coming out.
• Continuing to make sure that I am staying up to date with Serv Safe & RAMP Certifications to make sure that I am aware of all food and beverage laws for the establishment.

7yrs with Nordstrom Restaurant Division, “Here to Win” Award 2023 for the region as I am always looking for and finding new ways to drive sales and hit my bottom line.

• Manage 10+ person team (Sous Chef, Chef, Dishwashers, Servers, Cashiers). Responsible for hiring, training, mentoring, promotions and disciplinary actions.
• Solely responsible for food, beverage and labor budget. Have successfully managed budgets ranging from $600K to $700K.
• Building P&L everyday to make sure that I am on track to hit my Budgeted Plan every Period.
• Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
• · Responsible for creating inviting environment for guests as Nordstrom is know for high quality and “Customer Obsession”. Frequently lead customer focused trainings with FOH/BOH.

• Prepared annual budgets with controls to prevent overages.
• Reduced operational costs by identifying areas of improvement and implementing cost-saving measures.
• Enhanced employee productivity through regular training sessions and performance evaluations.
• Conducted regular staff meetings to foster open communication, teamwork, and feedback exchange among team members.
• Assisted in budget planning and tracking, ensuring financial targets were met or exceeded.
• Communicated with customers to assess satisfaction with products and services received.

• Interacted well with customers to build connections and nurture relationships.
• Implemented innovative programs to increase employee loyalty and reduce turnover.
• Managed financial aspects of the business, including budgeting, forecasting, and cost control for optimal profitability.
• Scheduled employees for shifts, taking into account customer traffic and employee strengths.

This location was 1 of the 100 Restaurants that the company decided to close down.

• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Ensured compliance with all local regulations related to food handling, storage, and preparation procedures.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.

I started out as a line cook and was promoted to Assistant Kitchen manager after 1yr. I was also given the title of Front of House Supervisor after 1.5yrs.

• Developed strong relationships with key clients, ensuring consistent business growth and exceptional service delivery.
• Identified and communicated customer needs to supply chain capacity and quality teams.

• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Trained new kitchen staff on food safety, preparation and cooking techniques.

• Utilized culinary techniques to create visually appealing dishes.
• Collaborated with event planners to design customized menus tailored to clients'' specific needs and preferences.
• Assisted with menu development and planning.

• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Increased customer satisfaction rates by promptly addressing concerns and providing solutions to any issues that arose during service.