Resume

L i nden Forbes Cl a r ke

**** * ** ****** ******** NY 11236

Cell 347-***-****

Email: acfoo1@r.postjobfree.com

Professional Experience

Group General Manager- Footprints Café South I nc. Footprints Cafe Express I nc. Footprints

C afé I nc. Brooklyn NY

• Ma rch 2012 – present

Mul ti- Unit operation which now operates three locations in Brooklyn NY. Oversee the day to day

operation

With total revenue of over eight million dollars annually and one hundred twenty fifty staff

members.

• Carry out responsibilities in accordance with the organization’s policies.

• Focus on P&L statements to anticipate and generate desired profit margins.

• Weekly site inspections and reporting.

• Generate promotional materials and advertisement to promote the footprints brand.

• Prepare weekly f lash reports on stores P&L, and generate the monthly P&L

• Generate new business on a regular basis, including catering, off site functions and

banqueting onsite.

• Interviewing, hi ring, t raining and coaching managers and staff members.

• Perform function as public relations officer for the company.

• Assign special projects to store managers, report to owners on a daily basis on operations.

• Assisted with opening of the third Footprints Express, another concept of the Footprints

b rand for expansion and franchising.

• Developing and upgrading the social media platform for the Footprints brand, working

together with ownership and consultants.

9/11- 3/12

General Manager & Executive Chef (Consultant) Corlette NY

B rooklyn, New York

• Prepared and executed the re-opening of Corlette Restaurant & Lounge with an eight

weeks deadline. Given the physical structure and a restricted budget, this was a challenge

w hich I succeeded in implementing and changing the expose on line from a club

a tmosphere with food considered mediocre to a four star restaurant with fine cuisine.

• Complete set up of restaurant operation systems, menu construction and t raining of

k i tchen staff on the preparation and presentation of the menu i tems.

7/10 – 8/11 Amy Ruth Restaurant Harlem, New York

General Manager

• Immediate responsibility to re–organize the operation and re- negotiate the list of vendors and service personnel doing business

with the restaurant in keeping with the company’s DIP status.

• Undertake as a matter of urgency establishing new systems within the operation to cut operational expenses - food and labor

cost to bring this within guidelines of an operating restaurant under chapter eleven guidelines.

• Provide new job descriptions for the chef, front of house managers, and other staff members.

• Research and identify from records violations of the ECB, NYC department of buildings and the NYC Fire department and

initiate a means of resolving same by court attendance, seeking legal assistance where necessary and execute on premise work

with hired contractors to legalize the spaces in violation.

• Worked with a code consultant / architect to increase the seating thus utilizing space already prepared from seventy four to one

hundred thirty thereby increasing the possibility of higher revenue going forward.

• Initiated aggressive cleaning process for the renewal of the restaurant food operating permit which resulted in an ‘A’ rating

awarded to the restaurant on the first inspection under the new system implemented by the Department of Health August 25th

2010.

• Prepared weekly flash reports to show progress with reducing food and beverage cost and payroll expenses.

• Prepared monthly P&L report.

• Worked with the investor appointed hospitality consultant to document recipes, menu costing, preparation levels for food items

and portion control procedures for all food items.

• Restaurant sold by Court appointed trustee due to NYS sales tax liability owed and not paid prior to my management term.

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Negril Caribbean Restaurant Chelsea

10/04 - 5/09 New York, New York

General Manager

• Fast paced full service Caribbean Restaurant &Bar Zagat rated in New York City with over $3.82M sales annually – a sixty five

seat restaurant and sixteen seat bar

• Reconcile daily cash sales, prepared payroll, accounts payable, bank deposits, customer complaints and queries credit card

merchant enquiries, terminations etc.

• Responsible for restaurant permit renewal, department of health, restaurant and liability insurance, fire department compliance

situations etc.

• Preparation of sales reports for quarterly sales taxes for accountant.

• Team leader appointed for closure and reopening of restaurant in 2006.

• Increased sales 17% from 2004 to time of closing with personal attention to details, cost controls and daily presence on the

floor.

• Reduced COF from 35 % to 29%, turnover and storage and minor price increases to cover inflation costs.

• Implemented staff meal program to reduce food cost.

• Trained team to turn over tables and keep customer wait time to a minimum.

• Kept liquor cost at 21% with purchasing standards and offering competitive pricing for customers

• Organized two refurbishing projects to the restaurant dining room, including a 550 gallon salt water aquarium and basement

renovations as well as all necessary repairs to maintain ambience and standard of the dining room and store as a whole.

• Ten years’ experience with Aloha POS systems.

• Hired as restaurant manager worked night shift closing on night and weekends for the first two years.

• Restaurant closed because of rent escalation on May 24, 2009.

Sally’s Restaurant

4/01-10/04 Brooklyn, New York

Asst. General Manager

• Given Full management responsibilities by owner

• Took independent, privately owned restaurant into professional successful establishment by implementing all technical tracking

systems, hiring and training all crew and management members and developing catering and banqueting sales

• Increased sales 100% in second year of employment by promoting catering and banqueting facilities

• Spent time on floor greeting guests, developing relationships and assuring a quality dining experience.

Clubs International (Waves Restaurant)

2/99-8/00 St Lucia, West Indies

Operations and Property Manager

• Managed operations for beachfront 200 seat restaurant and water sport facility for hotel and cruise ship arrival

• Prepare daily to accommodate hotel guests and the docking of cruise ships without notice

• Oversee property maintenance, repairs and upkeep

• Determine water sports charges and fees for visiting customers

• Prepared daily sales report and P& L reports every month

• Plan functions for local residents during Christmas and other holiday activities.

(Reason for leaving: hurricane floods destroyed property)

3/96-5/98 Tapion Hospital Castries St Lucia

Owner /Catering Director

• Planned, developed, implemented and operated institutional food service facility at Tapion Hospital, Castries St Lucia.

• Tapion Hospital a 45 bed hospital with luxury provisions, to cater privately operated hospital in St Lucia.

• Contracted to provide catering service to inpatients, hospital staff and the public on a daily basis 7am to 7pm. With-- cafeteria

catering to staff and visitors.

• Provided personalized service to patients on regular diets with provisions from our menu this included many high profile

patients.

• Researched needed materials, staff and equipment for providing the service.

• Oversee set-up of catering facility and service including inpatient services on three floors.

• Self-prepared special diets for patients this included high protein diets, diabetic diets, liquid diets, clear fluid diets, low sodium

diets, low potassium diets etc.

• Hired dietitian services when necessary.

• Ensured compliance with department of health regulations while operating the cafeteria and service of food to in-patients.

References available on request

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