Hi, I’m
William Wilson
Lakes Mary,FL
Summary
Skilled multitasker and leader with superior work ethic and good teamwork, problem-solving and organizational skills. Willing to take on any task to help team. Reliable and dedicated team player with hardworking and resourceful approach with 20 years of management and adaptability to any situation. Driven to learn quickly, advance computer proficiency and training in industry operations. Solid background in field and office settings supporting team needs. Flexible and hardworking team player focused on boosting productivity and performance with conscientious and detail-oriented approaches. Reliable business professional with experience in project management, process improvement and financial analysis. Proven track record of successfully streamlining business operations and reducing costs. Adept at analyzing data to identify trends and developing strategies to improve efficiency. Forward-thinking Operations Specialist bringing 20 years of expertise in POS for Hospitality and Retail sectors. Cultivates rapport with individuals to optimize project goals and output, resolve complex problems and deliver innovative improvement strategies. Proficient in Aloha and Micros.
Overview
20
years of professional experience
2
Certification
Work History
NCR Corporation
Client Training Services Level III
07.2019 - Current
Job overview
- Currently serving in traveling onsite role for Network and POS Installation but have served several such as Project Manager, Database programmer, Special Remote Installations, Customer Engineer Field Technician, Client Training Services L3, and Remote Escalations Support
- Selected to Lead several roll out projects for new NCR hardware, Pilots for new banners and also for new system requirements for existing customers and then Train CTS team and CE’s in field ops.
- Roles have consisted of heavy travel and Installing POS Systems, Full Networks, HME Headsets, Kiosk, Music Systems and Camera Systems
- Creating and Suppling specifications and details for internal documents for training and use in field for CE technicians
- Lead Technician on Wendy’s Nationwide RAM project of 302 stores installed in 4 months as well as Fire House Subs new Kiosk Pilot Program
- Lead on Axiom & M70 Tablet PAT devices as well the Connected payments testing & implementation for the Verifone and Equinox wired and wireless Payment devices
- Also was lead trainer for new Aloha Cloud POS system when it was rolled out.
The Wine Room on Park Avenue
Manager
11.2017 - 07.2019
Job overview
- Managed all day-to-day operations, from cash handling, QA, guest satisfaction and guest issue resolution to labor control, problem solving and troubleshooting
- Built companies Training Manual for all FOH employees, and Application and Counseling Forms
- Rebuilt and fixed all formulas in company’s daily sales logs & sales journals and made tracking system for forecasting that spanned the last three years
- Built working database for owners 8k+ wines that spanned over multiple locations
- Scheduling, inventories, labor cost control and labor forecasting tracking system
- Working with vendors to obtain best pricing, product quality and availability resolution as well as Event planning for wine and cheese education
- Negotiated and converted companies POS system to NCR Aloha as well Compeat Inventory system all while coordinating them both as part of the integration to work with Eno-Matic wine machines giving to produce accurate, data driven information
- Raised annual sales from 2017 from 3.52 million to 3.88 million in 2018 (9% increase), thru employee retention, based on training, education, accountability and better hiring practices.
World of Beer
General Manager
07.2014 - 03.2016
Job overview
- Managed day-to-day operations, while increasing sales YOY by 1.2%, the 1st year and another 1.84% the second year by identifying opportunities in local market and community involvement
- Trimmed payroll by 1.5 % YTD while having increases in customer satisfaction and improved employee productivity
- Payroll, scheduling, event planning and coordination, social media development and management, exceeding P&L budgets, ordering, invoicing, inventories, hiring, counseling’s, terminations, coaching and development of staff and assistants all while building a culture within four walls for a result that showed increased sales and profits and ROI
- Working with multiple vendors to negotiate contracts to get best prices and decreasing overall operational cost as well working with property management company to ensure proper R&M and preventive maintenance was completed and maintained
- Construction and implementation of multiple policies and procedures, as well as creation of a bi-weekly testing platform to improve employees understanding of company standards, updated training materials, current product information, & store marketing and events.
Culinaire International Shula’s 2
GM & BDM
04.2013 - 07.2014
Job overview
- Managed day-to-day operations, having increased productivity, sales, and improved morale of staff by creating a culture of proactive actions, accountability, growth, proper training, resources & employee retention while decreasing guest issues
- Implemented online scheduling which drastically improved labor and cost by 3.5%, and saved company $300 first full period of use and continued to decrease period to period all while improving overall communication to all staff and management team
- Managed, controlled, and purchased large beverage inventory for multiple outlets on property, while working with suppliers and vendors to get best pricing and reducing overall cost and maximizing profits
- Executed menu rebuild in collaboration with Executive Chef for restaurant menus as well as private event and dining menus, all while reducing COGS, and lowering inventory items needed to consummate menus
- Created and administrated all online & social media ID’s
- All which posted on multiple platforms daily, with preplanned monthly social media calendar that increased traffic within the restaurant building sales YOY and online ranking in local market share with measurable ROI
- Managed all IT for multiple outlets for micros POS systems and was tasked with and created procedures checklist with variables scenarios for solutions for VP South East region, to include all systems and server updates.
Bonaventure Country Club
GM & Executive Chef
01.2011 - 06.2012
Job overview
- Responsibilities encompassed all details of day-to-day operations
- Reconstructed the entire menu and its design, by creating, writing, and costing the recipes for menu both food and beverage FOH bar to define and control food & liquor cost
- Oversee all hiring, trainings, coaching sessions and disciplinary reports and including terminations, while focusing employee retention and culture building
- Writing and implementing all policies and procedures for employees
- Creating budgets & THE P&L from scratch for both sales, cogs, labor, both controllable and fixed cost
- Implemented online scheduling which increased profits after budgeting sales and labor on forecasted sales as well as hands on involvement to hit budgeted labor
- Increased sales from $245k prior year to $304k YOY which was 8% increase
- Construction of multiple excel spreadsheets to track all sales as well as popularity index of all menu items, that updated weekly
- Mastered Pixel Point POS system with no formal training and was responsible for installation and integration of gift card system with Pixel Point POS system.
Education
Seminole State CollegeSanford/Lake Mary, FL
IT Analysis, Computer Programming, A+ Certification
Le Cordon Bleu CulinaryOrlando, FL
A.S. in Culinary Arts
Skills
- Proficient in Microsoft Office
- Advanced skills in Aloha POS with AM, CFC and CMC, Micros POS, Pixel Point POS and PCI Compliancy
- Network Design & Installations, Cabling and Cable management
- Adaptability, Strong Leadership, Organization and Planning,
- P&L Budgeting & Execution
- Execution of Operational Standards, 20 years of Management
- Teamwork and Collaboration
- Fast Learner
- Problem-Solving
- Multitasking
- Attention to Detail
- Client Relationships
- Complex Problem-Solving
- Initiative
- Project Management
- Database Management
- Quality Control
- Workflow Optimization
Certification
- National Registry of Food Safety, Food Safety Manager Certification
- Servsafe Manger Certification’s Food and Alcohol
Additional Information
United States Marine Corps July 1996 - September 1997. Job duties included serving and Barracks Leader. Awarded two promotions within a 9, month period and was Honorably Discharged as a Lance Corporal, E-3.
References
Additional Work History & References upon request
Timeline
Client Training Services Level III
NCR Corporation
07.2019 - Current
Manager
The Wine Room on Park Avenue
11.2017 - 07.2019
General Manager
World of Beer
07.2014 - 03.2016
GM & BDM
Culinaire International Shula’s 2
04.2013 - 07.2014
GM & Executive Chef
Bonaventure Country Club
01.2011 - 06.2012
Seminole State College
IT Analysis, Computer Programming, A+ Certification
Le Cordon Bleu Culinary
A.S. in Culinary Arts
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