Fred B. Moldoff

***** ****** ***** ****

Boca Raton, Fl. 33428

813-***-****

acuz77@r.postjobfree.com

PROFESIONALSUMMARY:

Management experience exceeding 15 years in both FOH & BOH. I have had the ability to sharpen my skills with P&L’s, budgets, forecasting and the ability to enhance all aspects of banquets including sales and set up. Raised in the restaurant business and having the opportunity of owning my own businesses has given me the passion for delivering great guest experiences.

ACOMPLISHED GOALS:

Hands on knowledge of both FOH and BOH with sense of urgency for guest satisfaction

Menu engineering

Local Store Marketing

Banquet sales and set up

Best Brunch in Atlanta 2 times in 1 year with City Search.Com at 57TH Fighter Group

3 Awards in 1 year from Copeland’s for lowest Total Control Income vs. Plan

Airport Concessions award 2013 for Louis Armstrong Airport New Orleans

Opened 3 sit down and 5 quick serve restaurants within 2 months at New Orleans Int’l Airport

Exceeded plan profit for year in first 3 months of the year in 2014. Exceeded plan profit for the year by 3 times the planned amount.

EMPLOYMENT HISTORY:

May 2012 to May 2016- AGM Delaware North New Orleans, La.

Overseeing day to day operations of 18 food and bar establishments including 3 sit down restaurants and 11 quick serve counter units and 4 sub- tenants at the New Orleans International Airport. Direct reports include 7 department head managers, 8 assistant managers and 300 employees. Weekly reviewing of P & L statements, labor scheduling, payroll controls, guest satisfaction and hiring. In charge of maintaining brand integrity, and helping with food and liquor cost and purchasing. Liquor cost 15.7% and food cost of 28.5%

May 2010 to May 2012- General Manager Oceana Restaurant New Orleans, La.

Managed day to day operations of this French Quarter restaurant which included reviewing payroll daily, interviewing and hiring of all staff, engineered new menu selections and specialty liquor drinks. Developed P & L’s, established bi-weekly food and liquor inventories. Increased banquet sales by 70% by bringing in a marketing team of 4 with goals of increasing banquets, outside sales and marketing and promoting off- site events and festivals. Implemented handbooks, job description guidelines and training manuals to include liquor knowledge, wine pairings, upselling, steps of service and department test. Liquor cost 16.5% and food cost of 29.5%. Increased sales in 6 months $800,000 over previous year.

Next year increased sales by $2 million.

July 2008 to May 2010- General Manager La Bayou Restaurant (Creole Cuisine Entertainment Group), Bourbon Street, New Orleans, La.

Helped in developing P & L’s, labor templates, inventory controls, processing new hire paperwork, set up training manuals as well as house rules and training manuals. Worked on menu and specialty drink engineering and implementation. Responsibilities included managing day to day operations working different shifts throughout the week, P & L input, payroll review, interviewing and hiring of all staff. Increased banquet sales by 30% including functions for Mayor Mitch Landrieu and Senator Mary Landrieu. Developed and worked with 3 managers and expanded their knowledge of the business.

Liquor cost 16.0% and food cost of 29.2%.

November 2006- June 2008- General Manager Al Copeland Cheesecake Bistro, Atlanta, Ga.

Responsible for maintaining brand integrity by running shifts and day to day operations while enforcing corporate specs & policies. Required to review payroll, hire and process new hire paperwork and set up weekly labor templates for FOH & BOH, P&L inputting, set up budget forecasting, weekly liquor and food inventories, daily ordering and local store marketing.

Fred B. Moldoff

813-***-****

acuz77@r.postjobfree.com

September 2005- November 2006 - General Manager 57th Fighter Group (Specialty Restaurant Corporation), Atlanta Ga.

Transferred to Atlanta with the responsibility of restoring corporate specs & policies, implemented proper training for FOH staff and managers. Responsibilities included P&L's, budget forecasting, payroll review, processing new hire paperwork and scheduling for all departments. Participated in weekly liquor inventories, food and liquor ordering. Increased Sunday brunch by 3 times average sales and banquet sales by 10 times average sales. Banquets included full weddings, special election functions for the Lieutenant Governor and Senator of Georgia and charity events with Harlem Globetrotters, and Della Reese.

March 2004- September 2005- Assistant Manager Castaway’s Restaurant (Specialty Restaurant Corporation), Tampa, Fl.

Responsibilities included training all FOH staff, FOH schedules, weekly liquor inventories & ordering. Promoted to General Manager of Whiskey Joe's in June 2004 and was responsible for P & L's, budgets forecasting, menu engineering, hiring of bands and training of all departments.

Previous years of restaurant experience to be discussed upon interview.

EDUCATION:

1985 Spanish River High School

COMPUTER SKILLS:

Halo, Micros, Posi-Touch (included full menu building on Posi –Touch)

PERSONAL REFERENCES:

Rich Bell- General Manager Portabello’s Baton Rouge, La. 225-***-****

Juan Cazabon- Director, On Premise National Accounts Glazer's Distributors 504-***-****

Kirt Baroni Director of Sales on Premise Genesis Division Glazer's Distributors 504-***-****

Louis Sachs- General Manger Bourbon Street Pub, New Orleans, La. 323-***-****

Warren Smith- Office Manager Sutton Inspection Co. St. Pete, Fl. 813-***-****

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