Experience

Lean Kitchen Co
• United States
• Food and Beverage Retail
• 1 - 100 Employee
• General Manager

  • Jun 2023 - Present


Twin Peaks Restaurants

• United States
• Restaurants
• 700 & Above Employee

• General Manager

  • Jun 2020 - Jul 2023

  Achieved first $1M quarter in restaurant’s history. Only restaurant to bonus during pandemic, plus only franchise restaurant to bonus twice in the same pandemic time period. Despite pandemic conditions which included increased costs due to supply chain challenges, increased expenditures toward sanitation products (gloves, masks, cleaning products, etc.) in 18 months never dropped below 11% profit and exceeded 20% five times with a high of 23%. Promoted to GM after four months in AGM role. Constant employee coaching thru positive feedback and encouragement. Proven understanding of P&L with ability to identify opportunities to improve and devise plans to execute. Solid history of plan execution. Show less



AVI Seabar and Chophouse

• General Manager

  • Jul 2019 - Mar 2020

  In spite of of the 2020 COVID Pandemic conditions, increased sales by $30k, lowered labor cost by 2.1%, and increased bottom line by 4% to 22% over the previous year’s same time frame. Increased average review rating .2 from 4.1 to 4.3 in just over four months. Revamped be and updated specialty cocktail and wine lists to better reflect trends and current tastes. Supervised daily restaurant operations. Performs audit on all areas of the restaurant to ensure the state of readiness. Conducted early morning meetings with the management team; discusses menu specials, promotions, new developments, and works to resolve pressing issues. Monitors restaurant’s food and liquor costs. Reviews restaurant’s par stock and inventory levels. Prepares and discusses projected P/L with the management team. Identifies sales targets for the restaurant. - Conducts monthly and quarterly business review. - - - Discusses the results of the business review with managers and supervisors. Took part in tasting menu with Executive Chef to come up with a new list of offerings. Collaborates with Executive Chef in finalizing menu list. Assisted Human Resources in the recruitment, selection, and training of personnel. Show less



Red Lobster

• United States
• Restaurants
• 700 & Above Employee

• Restaurant Manager

  • Dec 2017 - Aug 2019

  12/2017 - 08/2019 - Finished fiscal quarter as #5 in our division (60+ stores) and #14 company wide (700+ stores). Placed #4 in company for FY2019 overall in Performance Earnings and overall scorecard. - Provide superior service to all customers at all times, while following company etiquette guidelines. - Plan, supervise and coordinate the daily operations of Food & Beverage outlet. - Exercise supervisory authority over restaurant and bar. Implement training manuals and supervise training of employees. Plan and conduct staff meetings. - Confer regularly with staff to coordinate activities, assign and check work, resolve problems, etc. Plan work schedules. - Supervise and assist as necessary with all operations, which may include: line set-up and restocking; food preparation, customer service; cleaning and organizing cooking, service and dining area; dishwashing; bartending, menu development, large party reservations etc. - Prepare a variety of administrative/operations reports and records; daily staffing reports, inventories, cash reports etc. - Supervise and assist with the processing of daily receipts. - Monitor daily liquor and food counts. - Performed daily food count, par pull and prepared prep assignments. Show less



Fitzgerald's

• Restaurants

• Beverage Director

  • Feb 2016 - Nov 2017

  - Developed beer and wine program; create new cocktails and wine/beer accompaniments for food menu. - Sourced and bought all alcoholic beverages for restaurant. - Forecasted sales projections and budget for program, as well as maintaining cost and quality control standards. - Reviewed supply orders with bar staff and vendors to ensure that restaurant is optimally stocked. - Contributed to higher tap rotation and increased bar revenue by 10%, which resulted in multi-publication “Best Of” accolades. - Maintained existing wine and beverage menu lists; provided floor service when required. Show less



The Red Cat

• United Arab Emirates
• Recreational Facilities

• Lead Bartender

  • Jan 2013 - Feb 2016

  - Extensive and ongoing food, beverage, and service training to maintain restaurant’s New York Times 2-star rating. - Managed an extensive liquor, wine, and beer inventory. - Handled cocktail/wine/dinner pairings for 13-seat bar while maintaining constant and lengthy wait list. - Average sales of $2000-$2500 per night. - Review bar inventory, maintaining proper levels demand. - Deliver a consistently high level of service, quality beverage products, on shift best management practices - Create productive, yet effective schedules which allow us to continually provide exceptional guest service, while meeting budgetary goals. - Garnered numerous positive reviews for outstanding guest experience on social media websites (Yelp!,Trip Advisor, Google, Foursquare). Show less



Shalel Lounge

• United States
• Restaurants

• General Manager

  • Jan 2010 - Jan 2013

  - Monitored budget and control expenses on P/L with a focus on food, beverage, and labor costs. - Identified additional sales opportunities to enhance revenue. - Ensured all credit and financial transactions are handled in a secure manner. - Booked and serviced special events for the restaurant and bar. - Managed day to day staffing requirements, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance. - Educate and train all team members in compliance with federal, state and local laws and safety regulations. - Ensure staff is properly trained on quality and service standards, has the necessary tools and equipment, and is empowered to carry out job duties. - Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction. Show less