WILLIAM F. BUTLER, JR.
Mequon,WI
Summary
Dynamic professional with demonstrated success in developing and executing innovative marketing strategies to boost sales, while maintaining operational efficiency. Skilled in budget management to reduce costs and maximize profits. Passion for food preparation, providing decades of experience in a variety of food service environments, including catering, delivery and event planning. Proven ability to recruit and train. ServeSafe certified.
Overview
48
48
years of professional experience
Work History
GENERAL MANAGER
CHARCOAL GRILL AND ROSISSERE
01.2021 - 11.2024
- Fast casual restaurant with full bar grossing one million plus annually
- Managed staff of 50 to 75 front and back of house employees
- Control costs, inventory, hiring, staffing and training
- Assist in Food & Beverage menu development and recipe creating
- Develop community relations and brand recognition
- Maintain positive guest relations
- Managed budget implementations, employee reviews, training, schedules.
ASSISTANT&GENERAL MANAGER
CHANCERY PUB AND RESTAURANT
01.2007 - 01.2021
- Fast casual establishment, including full bar, averaging 2 million dollars gross sales
- Food and Beverage menu development and recipe creating
- Develop community relations and brand recognition
- Maintain positive guest relations
- Assist in computer and POS programming and maintenance
- Motivated, trained, and disciplined employees to maximize performance.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
DEMONSTRATION CHEF
CHEFTEAM AMERICA
01.2006 - 01.2007
- Demonstrate and explain cooking procedures for specific menu items to members of Sam's Club, for the purpose of increasing sales
- Create excitement and instill confidence in members so they purchase predetermined items for home cooking
ASSISTANT to the OWNER
SLOPPY JOE'S SALOON AND SPOON
01.2006 - 01.2007
- Oversee and keep the owner abreast of the daily operations of a restaurant-bar in a southeast Wisconsin neighborhood
- Involved in and responsible for; menu planning and pricing, inventory cost of 30% and waste control, recipe development and preparation, and employee training and evaluation
- Help to implement and maintain Beverage division inventory cost of 15% and control procedures
- Build a profitable working relationship with distributors of various beer and liquor companies
- Planning of special events; including staffing, menu development, product ordering and preparation
KITCHEN MANAGER
SPORTZONE GRILL AND BAR
01.2005 - 01.2006
- Over saw runnings of the kitchen
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Developed unique events and special promotions to drive sales.
ASSTANT GENERAL MANAGER
BARRY'S PLACE PUB
01.2003 - 01.2005
- In charge of all aspect of creating and maintaining a clean, sanitary, profitable, fun atmosphere that produces meals in a timely fashion
- Menu planing and cost analyzing
- Create and prepare recipes for soups and sauces
- Train and supervise dishwashers, prep & line cooks
- Assist in staffing and training of host, wait & bar staff
- Coordinate and supervise on&off-premise special events
- In charge of all facets of catering department
- Implement profitable breakfast & lunch buffet
- Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
ASSISTANT KITCHEN MANAGER
TRYSTING PLACE PUB
01.1995 - 01.2003
- Prepare, from scratch, main entrees for lunch buffet
- Homemade pizza preparation and baking
- Prepare, from scratch, daily soups
- Assist with ordering and inventory control
- Grill and broiler cooking
- Assist in development and implementation of special dinner menu
- Assist with off premise catering
- Maintain proper food service sanitation
MANAGING PARTNER/OWNER
TEAMS SPORTS BAR AND GRILL
01.1991 - 01.1995
- Conceived and implemented the concept of a Sports Bar in West Allis, Wisconsin
- Complete responsibility for establishment's operations
- Initiated and implemented catering business to supplement bar and grill
- Responsible for relationship towards vendors and purveyors, as well as customers and community
- Planned menu, prepared meals, and coordinated delivery for catering services maintaining a 25%-30% food cost
- Implemented a system for inventory control, selected and purchased food/beverage items and bar/restaurant supplies
- Coordinated advertising, promotions, special events, and marketing strategies to increase sales and profitability
- Designed menu for bar and grill
- Recruited, hired, and trained staff; scheduled duty shifts and maintained positive employee relations
- Responsible for safe and sanitary food and beverage handling
- Oversaw building maintenance while adhering to all health and safety codes
- Processed accounts payable/receivable and payroll
- Performed bookkeeping and prepared/delivered bank deposits
- Maintained enjoyable bar environment along with responsible serving to ensure a pleasant and safe atmosphere for complete customer satisfaction
Sales Associate
RETAIL AUTO SALES
01.1988 - 01.1991
- Assisted in the evaluation of trade in vehicles cash value
- Involved with the procurement of financing for clients
- Responsible for new and used car displays
- Closed auto sales
- Maintained up-to-date knowledge of import products
- Assisted with factory ordering of inventory
- Coordinated dealer trades, negotiating values
UNIT MANAGER
COUNTRY KITCHEN
01.1987 - 01.1988
- Improved customer awareness levels through effective in-store promotions; increase sales and profitability
- Performed daily bookkeeping; prepared /delivered bank deposits
- Scheduled employees for duty shifts; administered store payroll
- Maintained food/beverage inventory, reordering as needed
- Oversaw grill cooking and buffet operations
UNIT MANAGER
MARC'S BIG BOY
01.1979 - 01.1987
- Recruited, hired, and trained staff; scheduled duty shifts and maintained positive employee relations
- Resolved customer complaints and maintained a high degree of customer satisfaction
- Performed bookkeeping and prepared/delivered bank deposits
- Tracked sales and compiled end-of-period reports
- Maintained inventory control; selected and purchased food/beverage items and restaurant supplies; increased sales and profitability
ASSISTANT MANAGER
SUBURPIA SANDWICH SHOPPES
01.1977 - 01.1979
- Supervised day-to-day operations to meet performance, quality and service expectations.
Education
Psychology program
MARQUETTE UNIVERSITY
01.1978
Diploma -
Archbishop John Carroll High School
Washington, D.C.01.1975
Skills
- Leadership and team building
- Troubleshooting Expertise
- Operations management
- POS system Aloha
- Kitchen Operations Oversight
- Inventory Control
- Food Safety Management
- Budget Oversight
Timeline
GENERAL MANAGER
CHARCOAL GRILL AND ROSISSERE
01.2021 - 11.2024
ASSISTANT&GENERAL MANAGER
CHANCERY PUB AND RESTAURANT
01.2007 - 01.2021
DEMONSTRATION CHEF
CHEFTEAM AMERICA
01.2006 - 01.2007
ASSISTANT to the OWNER
SLOPPY JOE'S SALOON AND SPOON
01.2006 - 01.2007
KITCHEN MANAGER
SPORTZONE GRILL AND BAR
01.2005 - 01.2006
ASSTANT GENERAL MANAGER
BARRY'S PLACE PUB
01.2003 - 01.2005
ASSISTANT KITCHEN MANAGER
TRYSTING PLACE PUB
01.1995 - 01.2003
MANAGING PARTNER/OWNER
TEAMS SPORTS BAR AND GRILL
01.1991 - 01.1995
Sales Associate
RETAIL AUTO SALES
01.1988 - 01.1991
UNIT MANAGER
COUNTRY KITCHEN
01.1987 - 01.1988
UNIT MANAGER
MARC'S BIG BOY
01.1979 - 01.1987
ASSISTANT MANAGER
SUBURPIA SANDWICH SHOPPES
01.1977 - 01.1979
Diploma -
Archbishop John Carroll High School
Psychology program
MARQUETTE UNIVERSITY
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