Phillip Bergerman
Operations Manager at Hyatt Centric Midtown Atlanta- Claim this Profile
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Bio
Credentials
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ServSafe Food Handler
ServSafe CertifiedMay, 2020- Nov, 2024 -
ServSafe COVID-19 Courses: Takeout, Delivery, Reopening Guidelines
ServSafe Certified
Experience
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Hyatt Centric Midtown Atlanta
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United States
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Hospitality
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1 - 100 Employee
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Operations Manager
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Feb 2022 - Present
- Manage daily operations of front and back of house through creating weekly schedule for 14 employees, assisting employees with daily tasks, and providing exceptional service to guests. - Participate in morning and afternoon daily meetings with supervisors and upper management to discuss updates, areas exceeding and weaknesses, and formulate plans to strengthen company growth. - Schedule and lead individual and group meetings to discuss daily operations and updates. - Build and cultivate relationships vendors to try new products and ensure receiving best prices for products. - Strengthen relationships with local breweries and distilleries by purchasing items for guests. - Interview, hire, and train employees to learn role and uphold Hyatt standard. - Administer disciplinary action by having coaching sessions and creating plan of action to increase development. - Process payroll for each employee through submitting time cards and ensuring accurate tips. - Maintain and order all inventory items for restaurant, kitchen, banquets, and cleaning supplies. - Perform monthly internal audit for inventory, cleanliness, and safety to ensure audit readiness and compliance of OSHA, health and safety standards, and labor laws. - Oversee all banquets by preparing room for guests, ensuring cleanliness, and providing food and beverages. - Create and run all department reports in Excel for budgets, banquets, orders, and payroll. - Adhere to monthly budgets to ensure spending within limits to increase profit. Noted Accomplishments: - Hired to assess business operations and conduct risk assessment of restaurant, bar, and banquets and successfully increased revenue growth by 22% and reduced labor hours by 15%. - Collaborated with Executive Chef to create menus for restaurant, bar, and banquets to increase revenue.
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Federal Reserve Bank of Atlanta
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United States
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Financial Services
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700 & Above Employee
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Operations Specialist
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Nov 2020 - Jul 2022
- Prepared contaminated money per Federal Reserve guidelines by working under dual control to review paperwork, packaging, and condensing money. - Fulfilled average of 230 orders each day for armored carriers to send to banks, credit unions, and stores. - Prioritized workload individually and within team to ensure completion of tasks in appropriate order and support where additional help is needed to complete tasks in timely manner. Noted Accomplishments: - Promoted within 6-month probation period due to quickly learning new tasks and procedures. - Received all positive feedback on performance review with management.
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Gate Gourmet
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Switzerland
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Airlines and Aviation
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700 & Above Employee
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Food and Beverage Manager
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Apr 2019 - Apr 2020
- Recruited to collaborate with Executive Chef to successfully restructure two kitchens, retrain 16 employees, and achieve company standards and objectives for five airlines at Hartsfield Jackson International Airport. - Managed operations of two hot kitchens overseeing 12 employees, creating weekly schedule, ensuring team success through daily employee meetings, and communicating goals and targets. - Developed and implemented changes to improve daily operations, including reducing labor hours and food costs while maintaining productivity targets and implementing customer feedback. - Created and led employee training initiatives through mentoring, coaching, and development opportunities. - Communicated clearly and effectively to management, branches, and employees through email, text, and phone. - Ordered products from vendors to maintain budget and reviewed invoices to ensure correct charge of products. - Created profit and loss reports, identified success and loss areas, and created solutions to increase profits. - Developed point of sale reports to determine weekly and monthly sales over periods of time. - Maintained continuous communication with four Account Managers to ensure correct food amounts for flights. - Reviewed five daily logs for each airline to monitor food cooling times and temperatures, ensuring food meets national and foreign safety guidelines. Noted Accomplishments: - Successfully reduced labor hours by 18% and food costs by 30% while passing all audits with 100% accuracy, meeting all deadlines, and increasing customer satisfaction from 50% - 90%. - Met monthly with 15 Airline Representatives, providing food tastings, offering new menu ideas, and modifying menus to meet expectations. - Collaborated with the Executive Chef to prepare foods for high-profile charter flights serving professional sports teams, preparing meals for 200 customers on average.
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Kroger
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United States
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Retail
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700 & Above Employee
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Sous Chef
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Mar 2011 - Apr 2019
- Managed daily operations for bakery, deli and hot food, overseeing 36 employees to ensure proper food preparation and customer satisfaction. - Created weekly schedule, led daily employee meetings, and facilitated training. - Identified customer needs and formulated plans to improve service and ensure customer satisfaction. Noted Accomplishments: - Traveled to other district stores on average once per week to solve operational issues and provided assistance. - Functioned as a liaison between food services management and employees, communicating all goals and implementing changes to exceed store and company service targets.
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Six Pack Bar & Grill
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Toledo, Ohio
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Chef
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Jan 2010 - May 2010
- Coordinated daily schedule and led four kitchen staff employees in food preparation. - Developed and implemented new menu changes to ensure guest satisfaction. - Tracked sales and inventory. - Trained staff on proper cooking and display of food items. - Coordinated daily schedule and led four kitchen staff employees in food preparation. - Developed and implemented new menu changes to ensure guest satisfaction. - Tracked sales and inventory. - Trained staff on proper cooking and display of food items.
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Super 8
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Hospitality
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700 & Above Employee
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Front Desk Representative
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Sep 2008 - May 2009
- Handled all reservations for customers and kept record of all hotel sales. - Provided excellent customer service to guests by answering questions, promoting available activities, and finding solutions to customer complaints. - Handled all reservations for customers and kept record of all hotel sales. - Provided excellent customer service to guests by answering questions, promoting available activities, and finding solutions to customer complaints.
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Bravo
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Toledo, Ohio, United States
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Lead Line Cook
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Mar 2006 - Sep 2008
- Prepared a wide variety of foods according to customer orders. - Managed and conducted new employee training on procedures and food preparation methods. - Offered support for all employees by answering questions, providing feedback, and helping handle customer requests. - Prepared a wide variety of foods according to customer orders. - Managed and conducted new employee training on procedures and food preparation methods. - Offered support for all employees by answering questions, providing feedback, and helping handle customer requests.
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Education
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2004 - 2005
Le Cordon Bleu Institute of Culinary Arts-Pittsburgh
Associate's degree, Culinary Arts/Chef Training
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