Experience

Nemadji Golf Course

• United States
• Recreational Facilities
• 1 - 100 Employee

• Director Of Food And Beverage

  • Jul 2021 - Present



OMC Smokehouse

• Food and Beverage Manager

  • Apr 2019 - Dec 2019

  Operations Manager, OMC SmokehouseApril 2019-Present• Provide management to Front and Back of House staff to ensure food quality, guest satisfaction, and positive employee teamwork and morale• Monitor operations and initiate corrective actions to ensure high restaurant standards and guest satisfaction• Audit inventory levels to ensure product availability, ensure product quality, and code invoices correctly to maintain budgets• Worked with delivery services and personnel to multiple neighboring businesses to maintain a high level of customer service and food quality• Participate in event caterings including the cooking, setup, and serving to restaurant standards• Provided guidance, knowledge, and training with acquiring a liquor license and setting up liquor service in the restaurant



Odyssey Resorts

• United States
• Hospitality
• 1 - 100 Employee

• Food and Beverage Manager

  • Apr 2018 - Apr 2019

  • Reduced liquor and supply cost significantly and maintained a consistent 18% liquor cost, by implementing standard and inventory control.• Prepared annual and monthly budgets, cost analysis, and financial forecasting in order to achieve company set goals and profits. • Worked closely with Banquet Coordinator and Executive Chef to ensure all aspects of special events were cost effective and serviced both clients and resort needs.• Interview and hire new personnel according to policies and standards. Trains and instructs staff in the execution of high-quality service. • Prepare weekly work schedules for front-of-house personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business standards.



Coyote Moon Grille

• Food and Beverage Manager

  • Jul 2015 - Apr 2017

  • Support General Manager with daily operations of a high volume restaurant located on an 18-hole (6,978 yard) championship golf course, with 300-seat banquet facilities.• Oversee inventory management and requisition of materials and goods.• Manage and direct 40+ kitchen and serving staff to ensure quality food products and service are received by the guests.• Review banquet event orders to determine staffing and food quantity.• Meeting and greeting customers and organize table reservations to maximize restaurant’s capacity.



Blue Line Sports Bar and Grill

• United States
• Food and Beverage Services
• 1 - 100 Employee

• General Manager

  • Dec 2013 - Jul 2015

  • Managed the entire staff of the restaurant and coordinating their work to ensure the highest quality and exceptional experience for the guests.• Analyzed & planned restaurant sales, organized marketing events, and promotional plans accordingly, to increase restaurant profits. • Provided customer support by resolving their complaints about service or food quality.• Recruited, trained, and motivated staff to achieve a highly successful restaurant team. • Managed the entire staff of the restaurant and coordinating their work to ensure the highest quality and exceptional experience for the guests.• Analyzed & planned restaurant sales, organized marketing events, and promotional plans accordingly, to increase restaurant profits. • Provided customer support by resolving their complaints about service or food quality.• Recruited, trained, and motivated staff to achieve a highly successful restaurant team.



VFW Post 4847

• Club Manager

  • Mar 2013 - Nov 2013

  • Oversee employee work in front and back of house to ensure compliance with company policies, regulation, and food safety guideline. • Negotiated vendor contracts and controlled inventory costs.• Coordinated, trained, and scheduled volunteers for VFW fundraising events to ensure events were profitable and guests were notably satisfied. • Oversee employee work in front and back of house to ensure compliance with company policies, regulation, and food safety guideline. • Negotiated vendor contracts and controlled inventory costs.• Coordinated, trained, and scheduled volunteers for VFW fundraising events to ensure events were profitable and guests were notably satisfied.



Coyote Moon Grille

• Food and Beverage Manager

  • Mar 2010 - Mar 2013

  Food and Beverage Manager of a high volume restaurant, with 300 seat banquet facilities, located on a busy golf course. My duties are to support the General Manager with his position within the company. Scheduling, inventory, ordering, menu development and hiring are also a large part of my duties. Food and Beverage Manager of a high volume restaurant, with 300 seat banquet facilities, located on a busy golf course. My duties are to support the General Manager with his position within the company. Scheduling, inventory, ordering, menu development and hiring are also a large part of my duties.



Little Falls Country Club

• Kitchen Manager/Cook

  • Jul 2008 - Sep 2009

  • In charge of daily operations for the kitchen and staff that produced meals for the restaurant, banquets, and special events. • Established kitchen specifications and order guides to assure the kitchen was efficient and productive.• Provided front of the house management when needed to ensure quality service to guests. • Planned menus by consulting with management, estimated food costs and profits, and made adjusts when applicable. • In charge of daily operations for the kitchen and staff that produced meals for the restaurant, banquets, and special events. • Established kitchen specifications and order guides to assure the kitchen was efficient and productive.• Provided front of the house management when needed to ensure quality service to guests. • Planned menus by consulting with management, estimated food costs and profits, and made adjusts when applicable.



Famous Dave's of America

• United States
• Restaurants
• 700 & Above Employee

• Assistant General Manager

  • Mar 2006 - Mar 2008

  • Oversaw the training and development of both, front and back of the house employees.• Developed a relationship with Brainerd International Raceway to be their exclusive caterer, and catered for the NHRA Drag Racing Nationals.• Controlled costs by reviewing portion control and quantities of preparation, minimizing waste, and ensuring high quality of preparation. • Oversaw the training and development of both, front and back of the house employees.• Developed a relationship with Brainerd International Raceway to be their exclusive caterer, and catered for the NHRA Drag Racing Nationals.• Controlled costs by reviewing portion control and quantities of preparation, minimizing waste, and ensuring high quality of preparation.



Grand View Lodge

• United States
• Hospitality
• 1 - 100 Employee

• Food and Beverage Manager

  • Mar 2005 - Nov 2005

  • Bartended special events and provided excellent customer service as apparent through customer’s satisfaction. • Staffed special events adequately to make sure the events were successful and guests were satisfied. • Stocked all locations on property with adequate and proper amounts of alcoholic and non-alcoholic beverages. • Trained staff on proper alcohol serving and handling guidelines and policies. • Bartended special events and provided excellent customer service as apparent through customer’s satisfaction. • Staffed special events adequately to make sure the events were successful and guests were satisfied. • Stocked all locations on property with adequate and proper amounts of alcoholic and non-alcoholic beverages. • Trained staff on proper alcohol serving and handling guidelines and policies.