Experience

Gary Farrell Vineyards & Winery

• United States
• Wine & Spirits
• 1 - 100 Employee

• Brand Ambassador

  • Apr 2022 - Present



Ruth's Chris Steak House

• United States
• Restaurants
• 700 & Above Employee

• General Manager

  • Feb 2020 - Apr 2022



Nicola's Ristorante Italiano

• United States
• Restaurants
• 1 - 100 Employee

• General Manager

  • Jan 2018 - Oct 2019

  Provide operational leadership, maintain positive customer experience, inventory control, gross margin management, shrinkage control, asset protection, and loss prevention. KEY COMPETENCIES: LEADERSHIP, BUSINESS ACUMEN, TIME MANAGEMENT, OPERATIONAL EFFICIENCY, SCHEDULING Saved restaurant $66K per year and reduced kitchen labor by $5.5K in 1 month ● Eliminated unnecessary positions to reduce operational cost ● Pushed all in times back by 1 hour ● Reduced amount of preparation and improved time management KEY COMPETENCIES: OPERATIONS MANAGEMENT, TRAINING & DEVELOPMENT, PROCESS IMPROVEMENT, COORDINATION Improved OpenTable review from 3.0 to 4.6 ● Implemented server training program ● Provided on-hands managerial quality checks on served tables ● Executed daily pre-shift meeting to teach proper service KEY COMPETENCIES: RESTRUCTURING, HUMAN RESOURCES, STRATEGIC PLANNING, CUSTOMER SERVICE, OPPORTUNITIES Increased wine sales by 15% while improving efficiency and customer service ● Led staff wine training classes every Friday to improve sales/efficiency/service ● Analyzed proper wine services to improve staff’s customer service ● Trained staff on how to taste and recommend wine



Lover's Seafood Market

• General Manager

  • Aug 2016 - Jan 2018

  Oversaw all aspects of operation including HR, administration, accounts payable/receivable, inventory, profit, and safety. Played major role in developing all training material, interviews and hiring of opening staff. Worked closely and confidentially to implement marketing strategies. KEY COMPETENCIES: LEADERSHIP, PROCESS IMPROVEMENT, BUSINESS ACUMEN, QUALITY ASSURANCE, ADMINISTRATION Achieved 25% increase in sales, facilitating implementation of marketing strategies ● Oversaw and opened successful seafood concept ● Managed opening orders and FF&E ● Scheduled quality inspection to ensure compliance KEY COMPETENCIES: REVENUE GENERATION, REPORTING, NEGOTIATION, PROCESS IMPROVEMENT, EMPLOYEE RELATIONS Stabilized food cost to run at 31.5% ● Managed and led complex duties of running restaurant/fish market ● Developed employees floor charts, side work, opening and closing duties ● Negotiated contracts with vendor and suppliers to increase revenue



BrickTop's Restaurant

• United States
• Restaurants
• 1 - 100 Employee

• Manager

  • Mar 2012 - Apr 2016

  Ensured all aspects of safe, efficient, cost-effective operation. Drove continuous improvement program to maximize profit. Assured regulatory compliance & reporting and managed budgets to ensure good cost control systems. KEY COMPETENCIES: EXECUTIVE INFLUENCE, FISCAL RESPONSIBILITY, SCHEDULING, LEADERSHIP, OPERATIONS MANAGEMENT, HIRING Opened successful American restaurant in Coral Gables ● Negotiated contracts and pricing with opening vendors to increase ROI ● Oversaw construction and maintenance issues ● Hired and trained opening bartender staff to support operation process KEY COMPETENCIES: BUSINESS GROWTH, ANALYTICS, CUSTOMER SERVICE, STRATEGIC THINKING, LEADERSHIP Received more guest compliment email than any other manager in company history ● Increased bar business by 25%, monitored changes to ensure sustenance of strategies ● Maintained 30% wine cost to retain and win more customers ● Lowered Liquor cost to 19.5% as strategies to beat competitors around KEY COMPETENCIES: PROJECT MANAGEMENT, COORDINATION, RESTRUCTURING, MANAGEMENT, TRAINING Spearheaded construction of $500K remodel while operating restaurant ● Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency ● Scheduled and directed staff in daily work assignments to maximize productivity ● Developed 3 junior managers into seasoned and well trained managers



Waterfront Grill

• Tulsa, Oklahoma Area

• General Manager

  • Mar 2010 - Mar 2012

  Developed and maintained staff with hospitable, professional service, adherence to policies and business initiatives. Scheduled and directed managers in daily, monthly and annual goals to maximize productivity. KEY COMPETENCIES: VENDOR RELATIONS, HIRING, HUMAN RESOURCES, NEGOTIATION, DATA ANALYSIS, CUSTOMER RETENTION Oversaw and managed sales of $6.5M in 242 seat restaurant ● Interviewed and hired team of 35 servers, 8 hostesses and 12 bartenders ● Saved 20% on opening orders, monitored restaurant and took appropriate action to ensure food quality and service compliance ● Initiated negotiations regarding vendor contracts and kept updated records of contracts



NAI Global

• United States
• Leasing Non-residential Real Estate
• 100 - 200 Employee

• Broker Associate

  • Sep 2007 - Mar 2010

  Specialized in sales and management of Multi-family housing. General manager over the management company with over 4,600 units property managers, maintenance, capital repairs, tenants and monthly P&L to send to all owners. Specialized in sales and management of Multi-family housing. General manager over the management company with over 4,600 units property managers, maintenance, capital repairs, tenants and monthly P&L to send to all owners.



CULINAIRE Nicola's Ristorante

• Dallas/Fort Worth Area

• General Manager

  • Jun 2005 - Sep 2007

  Opened and operated Culinaire's flagship 4 star Italian Restaurant. Responsible for FF&E, menu development, hiring, training and all operational aspects. Opened and operated Culinaire's flagship 4 star Italian Restaurant. Responsible for FF&E, menu development, hiring, training and all operational aspects.



Abacus-Jasper's Restaurant Group

• United States
• Hospitality
• 1 - 100 Employee

• General Manager

  • Mar 2001 - Jun 2005

  Opened and operated Chef Kent Rathbun's first concept, Jasper's restaurant. Responsible for FF&E, menu development, hiring, training and all operational aspects. Was selected at one of the top 10 new restaurant concepts by Esquire magazine. Opened and operated Chef Kent Rathbun's first concept, Jasper's restaurant. Responsible for FF&E, menu development, hiring, training and all operational aspects. Was selected at one of the top 10 new restaurant concepts by Esquire magazine.



Hillstone Restaurant Group

• United States
• Restaurants
• 700 & Above Employee

• General manager

  • Mar 1993 - Mar 2001

  Oversaw all operations Oversaw all operations