Phone: 847-380-0229 Email: jmc1d3c6@westpost.net Highly qualified Restaurant Professional with twenty-four years of experience in the restaurant/hospitality industry. Began working as a dishwasher and consist ently promoted in every position up to general manager. Exceptionally motivated , ambitious, excellent communication skills and able to motivate staff to the hi ghest level. Skilled devoted manager with creative, innovative approach to mana ging staff, generating teamwork and improving customer service. Equally skilled in front of the house operations as well as back- of -house operations; can eas ily build a genuine rapport, establish trust and train people of all levels. PROFESSIONAL EXPERIENCE John's Restaurant and Banquets - Addison, IL 2008 - 2010 General Manager * Managed staff of 40 employees in high volume restaurant with take-out, cateri ng, 200 seat dining room, bar and banquets for up to 120 people. * Responsible for marketing, P&L, quality control, inventory control and all oth er day to day operations. * Increased top line sales 12% by introducing themed events in the restaurant * Designed new website and developed advertising/promotion campaigns Chambers Seafood Bar and Grill - Niles, IL 1996 - 2010 Owner/ General Manager * Managed staff of 30 employees in high volume restaurant with catering, 160 sea t dining room, bar, live entertainment and banquets for up to 100 people. * Responsible for marketing, budget control, quality control and all day to day operations. * Developed unique culinary fare with kitchen staff * Revamped bar offerings that resulting in 30% increase sales * Recruited talent for live entertainment
Villa D'oro Pizzeria & Restaurant- Chicago, IL 1986-1996
Owner/Kitchen Manager * Managed 20 employees in a high volume restaurant with take-out, catering, 200 seat dining room, bar and banquets. * Responsible for marketing, budget control, quality control and all day to day operations. * Designed & decorated remodeled dinning rooms KEY SKILLS * Menu design * Scheduling staff * Training staff * Promotions and advertisement development * Maximizing profitability * Inventory control * Payroll * Experience with Point of Sales systems * Spreadsheets (Excel) * Multi-outlet operations * Hospitality and culinary management * Budgeting and cost controls * Teambuilding/ training/ supervision * Safety/sanitation/quality controls * Vendor/Inventory management * Strategic marketing and sales * Profit and growth strategies * Restaurant and kitchen design EDUCATION Northeastern Illinois University, Chicago, IL, BA Economics Additional Training & Certifications: * Sanitation certificate Chicago and Illinois * ServSafe Certified