William “Bill” Wilson
I am applying for a management position with the company to achieve our common goals which are to make the company succeed, internally and financially, by giving every effort and resource available to me. I have made a career in this industry and I am interested in advancing my knowledge of the business. I am very goal orientated and will do what ever it takes to get the job done. I have intelligence, initiative, experience and the ability to be a leader in any company that employees me.
Sunset Grill, Bonaventure Country Club
January 2012- Present GM & Executive Chef Weston, Fl.
As GM & Executive Chef my job encompasses every detail possible
Reconstructing the entire menu and its design, to creating and writing the recipes for the BOH and bar as well as costing every item and dish we use or produce, to figure out and control food & liquor cost
Responsible for doing all hiring, training, counseling and discipline reports, to terminations. Also writing and creating all the policies and procedures for all employees
Creating Budgets from scratch for both Sales and Labor and controlling cost by basing all schedules on the forecasted sales as well as hands on involvement when needed to hit budgeted labor, with no P&L to work from.
Setting daily and yearly sales results to maximize sales and profit, by aligning the daily results, with the yearly results
Consistently giving and receiving feedback with hourly staff, and F&B Director to keep clear communication flowing at all levels, to improve all aspects of the operations
Increasing sales from $120k prior year at the same time to $198k YTD
Constructed multiple spreadsheets to track all sales as well popularity index of all items
Mastered Pixel Point POS System with no formal training and was responsible installation of gift card system and intergration with our Pixel Point POS system
Built new and repeat business from local community and tourist sector of community
Made nightly cleaning and opening duties punch list to ensure that we held a consistent standard of cleanliness in both FOH and BOH operations
Hold all employees accountable and kept a fun and productive atmosphere, with guest and employee satisfaction in the forefront
LTP Management, Hooters
January 2009- March 2012 Manager Doral & Pembroke Pines, Fl.
My job duties include all day to day operations and manager functions
Over the last year I increased sales by over $20k with a single retail item, that I personally came up with
Responsible for overseeing and reviewing BOH & FOH schedules
Overseeing and continually upgrading Training and Orientation for all new hires
Putting together and implementing a Liquor loss calculator that has be proven to work in multiple locations, decreasing loss and increasing profits in all locations that have participated
Creating and implementing a daily food loss calculator that has help reduce waste and theft
Coaching and motivating staff , while creating a fun culture
Teaching the Hooters Girls sales techniques and tricks that will increase sales in all areas of revenue
Creating new areas of revenue stream on busier nights
Guest relations and creating the neighborhood feel
Reviewing P&L and looking for variances and areas of opportunity
Created a weekly sales trend analysis that shows sales patterns and fluctuations
Culinaire International, Barcelona Steakhouse Miami Springs, Fl.
November 2007- March 2008 Restaurant Manager
My job duties as the Restaurant Manager included almost all the aspects of a GM.
I was accountable for achieving all budgets and P&L
Running all day-to-day operations of the restaurant including cash accountability.
Responsible for the hiring, trainings, counseling, disciplinary reports, terminations
Company annual reviews for all employees and supervisors.
Scheduling of all employees & supervisors based upon the hotels forecast
Ordering and working with multiple beverage suppliers
Weekly and E.O.M. Inventories. My duties in also included covering all the shifts and insuring a safe and clean environment for my employees and guest, as well as
Insuring all employees were S.E.R.V.E. SAFE
Millers Doral and Pines Ale House & Raw Bar Doral and Pines, Fl
October 2006- November 2007 Restaurant Manager
June 2003 – March 2006 Server Altamont Springs & Winter Park
My job duties included, making the Ale House the restaurant of choice to every guest inside and outside the four walls.
Always providing a positive public image and insuring complete guest satisfaction
Controlling food and beverage cost
Labor cost and preventing turnover, by properly training and developing new and current employees.
Support Staff Manager, which consisted of Bussers, Expos, and Host/Hostesses.
Weekly schedules, weekly inventory counts, ordering
Maintaining monthly budgets
Creating a fun and safe work environment for all team members and guest.
Oversee training, growth, development, cross training and monthly one on one reviews.
Micros and Siva systems and can perform all of its functions
Daily line checks, health inspections, positive upbeat shift meetings, proper cash handling procedures,
Roadhouse Grill Orlando, Fl.
March 2006-October 2006 Bar Manager
Responsible for weekly inventories
Writing weekly schedules
Teaching sales techniques and methods
Teaching profit and loss prevention.
Weekly beer and liquor theoreticals.
March of Dimes and the Central Florida Blood Bank corporate sponsor and food supplier
Motivator and a coach
United States of America, as a United States Marine
July 1996 - September 1997
My job duties included serving and Barracks Leader. I was awarded two promotions within a nine-
month period. I was discharged as a Lance Corporal, E-3, With a Honorable Discharge under
Le Cordon Bleu Culinary Orlando, FL
A.S. in Culinary Arts
Casselberry, City College Casselberry, FL
Major: Business Management Hospitality/ DNF
Safe Serv Certified
YMCA Big Brother
References available upon request
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