Restaurant Manager

SUMMARY
22 years of success in responsible restaurant management. Able to assess problem
s and initiate corrective action. Adapt easily to fast-paced high-stress situati
ons requiring attention to detail and follow-through. Able to motivate personnel
to high performance standards and excellence. Demonstrated success in organizin
g tasks, increasing efficiency, and obtaining maximum results from limited mater
ial and manpower resources.
EXPERIENCE
Manager - 2005 to 2010
Chili's Grill and Bar, Austin, TX
Hired and supervised kitchen staff.Controlled food cost.Handled cash flow and re
venues, prepared change fund, and audited deposits on daily basis.Highly motivat
ed to expand knowledge and skills.Consistently recognized for excellent interper
sonal skills, and strong ability to work under pressure.Delegated tasks.Schedule
d staff and ordered food.Regulated inventory levels ensuring adequate supply of
liquor, wine, and beer.Upheld and surpassed sanitation and food quality standard
s.Supervised entire service staff, conducted pre-meal meetings with dining room
and kitchen employees, and planned server sections based upon anticipated guest
counts.Management skills were polished during the 5 years spent with Chili's.Max
imized profitability by maintaining low food and labor costs.
* Supervised and scheduled wait staff and kitchen personnel.
* Interviewed, hired, and trained personnel.
* Responsible for implementation and training of menu roll outs.
General Manager - 2003 to 2005
ACG Texas, L.P. dba IHOP, Pflugerville, TX
Managed personnel, finances, menu and inventory for 142-seat restaurant. Supervi
sed and scheduled wait staff and kitchen personnel. Interviewed, hired, and trai
ned personnel. Estimated food and beverage costs, and purchased supplies. Invest
igated and resolved food quality and service complaints. Controlled food cost. H
andled cash flow and revenues, prepared change funds, and audited deposits on da
ily basis. Conducted weekly inventory of all food items.
* Responsible for implementation and training of all new menu roll outs.
* Supervised and scheduled wait staff and kitchen personnel.
General Manager - 1993 to 2003
Piccadilly Cafeteria, Waco, TX
Managed personnel, finances, menu, and inventory for 300-seat restaurant. Superv
ised and scheduled wait staff and kitchen personnel. Interviewed, hired, and tra
ined personnel. Maintained menu, including determination and scheduling of daily
specials and monthly promotional campaigns. Experienced in breaking down recipe
components. Estimated food and beverage costs, and purchased supplies. Held acc
ountable for ensuring proper preparation of all food items. Investigated and res
olved food quality and service complaints. Controlled food cost. Conducted weekl
y inventory of all food items. Scheduled staff and ordered food.
* Attended in intensive Dale Carnegie course.
* Competent in all kitchen operations.
Trainer/General Manager - 1990 to 1993
Gunder-Cook dba Little Caesar's Pizza, Baton Rouge, LA
Managed personnel, finances, and inventory for restaurant. Interviewed, hired, a
nd trained personnel. Estimated food and beverage costs, and purchased supplies.
Investigated and resolved food quality and service complaints. Scheduled staff
and ordered food.
* Set up and conducted training classes for all positions including Training Man
agers.
* Achieved first profit ever in restaurant.
* Consistently recognized in GM meetings for running lowest food cost and labor
and highest profit while simultaneously posting highest increase in sales.
*
General Manager - 1986 to 1990
RPM Pizza dba Domino's Pizza, Baton Rouge, LA
Managed personnel, finances and inventory for restaurant. Interviewed, hired, an
d trained personnel. Estimated food and beverage costs, and purchased supplies.
Promoted from pizza maker, to delivery driver, to assistant manager, to general
manager.
* Received several awards including, record sales weeks, lowest delivery times,
Manager of the Month, and Manager of the Quarter.
* Recognized for delivering quality products and service.

EDUCATION
Computer Technology - 1983
Northwestern State University, Natchitoches, LA
1 year attended

SKILLS
* Customer Relationship Management, Financial and Operation Cost Control, Invent
ory and Cost Control, Leadership and Delegation, Opening/Closing Procedures, P &
L Responsibility, Pars, Portion Controls, Problem Solving/Troubleshooting
* Regular Food Rotation, Sanitation/Safety Adherence
* Supervising/Training, Team Leadership and Motivation
* Inventory Control,Inventory Management,Purchasing/Vendor Relationships ,Planni
ng and Organizing,