career objective

customer-focused district manager eager to apply sharp business acumen, leadership, and client relation skills toward supporting the employer in optimizing operational and financial performance

profile

ø  offer numerous years of progressive customer service and operational management experience with expertise in increasing food and beverage sales and profits

ø  facilitate client-focused, service-oriented environment vital to maximizing customer satisfaction and retention; cultivate long-term guest relationships and stellar reputation

ø  hire, train, and manage top-performing support teams; strategically  plan and coordinate workflow and human resources for optimal coverage while containing labor costs

ø  collaborate with corporate management, chefs, and staff members to consistently uphold high standards of quality; ensure a safe, clean, and sanitary environment

ø  develop and implement standard operating procedures and company policies, as well as employee incentive programs and training materials

ø  proactively monitor industry trends and developments, including competitive services and marketing activities; effectively identify and capitalize on opportunities to penetrate and develop markets

ø  dynamic communication, presentation, and relationship management skills

ø  lead trained and certified for alcohol awareness; completed sanitary certification

professional experience

the country rotisserie, riverhead, ny   10/08 c present

district manager

• returned to country rotisserie in a district management role accountable for a broad scope of duties at this regional chain generating more than $2m in annual revenues across 4 locations with 8 managers and 68 employees
• direct all restaurant and catering menu development, procurement and purchasing efforts, and pricing and contract negotiation with multiple vendors
• generate analytical reports on menu items, food cost, weekly sales, and overall financial performance
• establish and enforce standard operating procedures for entire company; consistently  uphold strict quality standards and achieve superior customer satisfaction

 

smg catering, long beach convention center and nassau coliseum, ny            2007 c 2008

food and beverage manager / operations manager

• selected to manage all aspects of operations and ensure the success of numerous major events at nassau coliseum, the company s first major sports facility venture; successfully transitioned $11m account from previous contract holder
• led team of 3 managers, 8 supervisors, and 150 employees responsible for catering, concessions, in-seat service, vending, a restaurant, and a full service bar at nassau coliseum; proficiently
• decided on new food concepts and kiosk design, designed new menus for all concession stands and restaurants, implemented computer system for inventory and cash registers, and drove corporate green initiative to convert all paper products to compostable goods at nassau coliseum

• expertly managed team of 3 supervisors and 30 employees at 230,000 sq. ft. long beach convention center facility with 25 bars, 18 concession stands, and 6 cappuccino carts; additionally directed all banquet services and off-site catered events
• developed and implemented standard operating procedures for all departments and two-tier training program for all concession workers at lbcc
• determined most effective points-of-sale and f&b requisitions for events by researching and analyzing event history at lbcc

 

the country rotisserie, riverhead, ny   1999 c 2007

general manager

• in recognition of outstanding performance, quickly promoted from counter position to general manager assigned to most profitable location companywide
• entrusted with oversight of human resources for 2 stores c managed all hiring, employee training, and disciplinary action including termination; hired and developed 2 general managers
• designed and expanded menu to incorporate new ideas and concepts; conducted extensive product research and negotiated with vendors to maximize profitability and quality