Katherine Carbone

Restaurant Manager

acoakw@r.postjobfree.com

Thornton, Colorado 80602

303-***-****

OBJECTIVE

To further my skills in the customer service industry in a management

position, with career with in a company that I can grow with. Coaching and

managing employees skills with guidance and leading by example.

EDUCATION

Park University

Bachelors of Science in Social Psychology; Industrial and Organizational

Development: June 2014 GPA 3.46

Mesa Community College

Associates of Arts: May 2011- 3.56GPA

INDUSTRY SKILLS

Manager

Bar/server trainer

New Store Opener

organizing parties & caterings

Team Leader

Shift Leader (shift manager)

Scheduling

Inventory

Checking in patient

Multi line phone system (8)

Computers (Excel, SPSS, MicroSoft Office, NextGen)

15 years experience

CERTIFICATIONS:

ServSafe

TIPS

EXPERIENCE SUMMARY

6th & Pine (Nordstrom)

(40 Hours/Week) May 27th 2014-Present

Assistant Restaurant Manager

Managing and Coaching FOH and BOH employees

Leading all employees on opening/closing shifts

Ensuring all guests needs are met

Updating Labor Daily

Updating P & L Daily

Updating Invoices into RBS

Weekly Inventory

Setting Catering events & large private parties

Composing Weekly GL's

Weekly Schedules

McLoughlin's Restaurant

(50 Hours/Week) July 2012-June2014

Restaurant Manager

Managing the and Coaching FOH and BOH employees

Liquor Orders

Training staff

Local Marketing in the Denver Area

Event coordinator for Happy Hour Parties & community gatherings

Handling money

Writing weekly schedules

Administering Server/Bar Tests

Open/Close restaurant

Balance batch

Run labor/Sale reports

Key Holder

Family Practice Associates:

(43 Hours/Week) August 2011-August 2012

Medical receptionist/ Scanner

Answering phone calls-multi line systems

Scanning files/creating electronic charts

Generating reports

Checking in patients

Scheduling appointments

Responding to Doctors electronic tasks

Navigating thru NexGen Health Systems

Verifying insurance

Brio Tuscan Grille:

(40/80 Hours/Week) August 2007-August 2011

Server- Assisted with restaurant opening/closing/running duties

(checking out the front of the house staff). Taking care of guests.

Bartender- Opening and closing the bar. Counting inventory with

manager once a week. Maintaining and counting down drawers.

Cleaned and stock bar/restaurant daily.

Daily prep for the bar.

Taking care of guests needs daily.

Lead for private parties.

Team Leader- Assisting the manager. Checking in bar supplies. Opening

restaurant. Counting safe. Counting drawers. Writing checks. Running

lunch shift, managing the front of the house staff. Assisting in dinner

shifts. Checking out the "closers" at the end of the shifts. Assisting

with any guest complaints, and or comments (table checks).

Brio Trainer For New Store Openings- I trained four different Brio's

as the bar trainer, and one as a server trainer for new store openings.

Each new store opening consisted of seventy-eighty hour work week, lasting

three weeks long. Along with training the entire new staff in the front of

the house, the trainers set up and organize the entire restaurant.

Including setting up the bar, dinning room, unloading boxes, and setting up

the dish tanks, and setting up stations in the restaurant.

TGI Fridays:

(40 Hours/Week) January 2006-July2007

Server- I started off as a server and was promoted to bartender within 3

months.

Bartender- Opened and closed the bar.

Helped with counting liquor inventory weekly.

Counted drawers at beginning and end of shifts

Cleaned and stocked the bar/restaurant daily, daily prep for the bar.

Taking care of guests needs daily.

Dairy Queen:

(40/60 Hours/Week) November 2003-August 2006

Shift manager

Responsible for opening/closing the restaurant and managing staff.

Making sure all guests needs are met.

Making all the ice cream cakes and designing them too for the entire store.

Managing the safe and the drawers.

Recording the daily numbers for the restaurant.

Locking up restaurant at the end of the day.

Cooking, cleaning, and register skills.

Checking in inventory 3 times a week.

REFERENCES AVAILABLE UPON REQUEST

Contact this candidate