General Manager Customer Service
Resume:
Inderbeer Gill
***** ******** ** ***# **-L Moreno Valley, CA 92551
ad5pyq@r.postjobfree.com
Objective: To obtain a management position to utilize and expand my knowledge and skill set in the hospitality industry enabling me to achieve a successful career
Highlights
Team leadership
Customer service
Cost control
People management
Staff development
Supplier/ vendor coordination
Inventory control
Revenue generation
Serv Safe Food Handling certified
Work Experience
Mountain Mike’s Pizza (Self Employee)
Owner Operator and General Manager Multi Units March 2018 - Current
Ensuring the guest receives a personal, hospitable, and delightful experience
Writing Schedules for Managers and Employees
Holding Quarterly All employees Meeting. Writing Agenda for meeting.
Holding Weekly manager meeting. Writing agendas for manager meetings.
Confirm accuracy of Monthly inventories FOH and BOH.
Working with manager on outside marketing and sale building.
Place facilities work orders and repairs work orders,
Setting goals for labor each week.
Forecasting sales for the week and month.
Responsible for all decision making for the restaurant.
Responsible for turning in all financial numbers to my business partners on weekly and Monthly bases.
Responsible for all financials for the restaurant.
Responsible for all customer voice scores.
Responsible for team growth program.
Achieving all goals for the restaurant.
Making all employment and termination decision.
Working with manager and employee’s for serving excellent hospitality
Handling guest and staff concerns, if any, that occur on the shift
Responsible for all managers performing their Job duties.
Performance Review’s for all manager’s 30days, 60 days and Yearly.
McCormick And Schmicks
General Manager Dec 2016- March 2018
Ensuring the guest receives a personal, hospitable, and delightful experience
Writing manager schedule.
Attending all conference calls
Review all hourly schedules every week.
Holding weekly manager meeting. Writing agendas for manager meetings.
Confirm accuracy of weekly inventories FOH and BOH.
Working with manager on outside marketing and sale building.
Place facilities work orders and repairs work orders,
Setting goals for labor each week.
Forecasting sales for the week and month.
Responsible for all decision making for the restaurant.
Responsible for turning in all financial numbers to and RM on weekly and Monthly bases.
Responsible for all financials for the restaurant.
Responsible for all customer voice scores.
Responsible for team growth program.
Achieving all company goals for the restaurant.
Making all employment and termination decision.
Working with manager and chef’s for serving excellent hospitality
Handling guest and staff concerns, if any, that occur on the shift
Responsible for all managers performing their Job duties.
McCormick And Schmicks
Assistant General Manager May 2016- Dec 2016
Ensuring the guest receives a personal, hospitable, and delightful experience
Responsible for all decision making for the restaurant when GM not available.
Responsible for turning in all financial numbers to GM and RM on weekly and Monthly bases.
Responsible for bar cost and sales
Responsible for all customer voice scores.
Responsible for team growth program.
Achieving all company goals for the restaurant.
Making all employment and termination decision
Working with manager and chef’s for serving excellent hospitality
Handling guest and staff concerns, if any, that occur on the shift
Responsible for all managers performing their Job duties.
McCormick And Schmicks
Service Manager June 2015-June 2016
Ensuring the guest receives a personal, hospitable, and delightful experience
Hiring and training new servers
Coaching servers on techniques of selling loyalty program
Responsible for all customer voice scores.
Training servers new techniques of upselling
Working with servers for serving excellent hospitality
Handling guest and staff concerns, if any, that occur on the shift
Responsible for all FOH team members 30 day and 90 evaluations.
Responsible for weekly inventory and orders for liquor, beer and Wine
Responsible for bar cost and sales
Olive Garden, Palo Alto, CA Jun 2013- June 2015
Culinary Manager
Manage restaurant operations for a location with $5 million annual sales, a weekly guest count of over 5000 guests, and staff of 100 employees
Regularly exceeding food cost expectations enforced by corporate
Maintaining employee turnover below 40% based on corporate standards
Most improved Guest Satisfaction Survey results within the district
Ensure “picture perfect” food by managing food quality, food recipe, and plate presentation
Maintain a safe, clean and sanitary environment throughout the restaurant
Conduct daily line checks, manage expo, and correct any food or beverage problems
Routinely engaging and encouraging employees towards the work
Red Lobster, Milpitas, CA Dec 2009- Jun 2013
Culinary Manager
Responsible for controlling Actual vs. Theatrical, such as food cost, cost of sales, chemical cost, fresh fish waste, and back of the house labor costs
Responsible for full kitchen operations
Responsible for weekly food ordering and inventory
Lead trainer for all new recipes and promotions
Responsible for maintaining crew and restaurant safety and up to par with standard codes
Hiring and training staff for all areas of kitchen operations
Service Manager Mar 2008- Dec 2009
Ensuring the guest receives a personal, hospitable, and delightful experience
Hiring and training new servers
Training server’s new techniques of upselling
Working with servers for serving excellent hospitality
Handling guest and staff concerns, if any, that occur on the shift
Beverage and Hospitality Manager Jul 2006 – Mar 2008
Responsible for weekly inventory and orders for liquor and beer
Responsible for bar cost and sales
Responsible for lobby excellence scores
Hosting monthly lobby excellence meetings
Providing performance reviews for host and bartenders 30 day, 60 day, and end of year
Keeping B&H labor in line of company standards
Hiring crew for hosting and bartending
Handling guest and crew concerns if any occur on the shift
Server Jul 2005- Jul 2006
Serve tables in a professional and friendly manner
Give guests a priority and fulfill their dining needs
Work effectively in a team
Education
DeAnza College, Cupertino, CA Apr 2004- Jun 2005
Relevant business courses completed:
Financial Accounting
Principles of Management
Intercultural Communications
Principles of Marketing
Merrill F. West High School, Tracy, CA Aug 1997- Jun 2001
High School Diploma
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