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Manager General

Erie, PA
August 13, 2012

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Michael W. Barndollar

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

Erie, PA 16508

Phone: 814-***-****

Cell: 724-***-****

Executive Summary

Experienced manager professional with strong leadership and relationship-

building skills with over ten years experience directing a team towards

increased revenues and success.

Core Qualifications:


Budget development

Change management

Staff training/development

Compensation/benefits administration

Staff development

Employee scheduling

Salary structure/compensation analysis

Professional Experience:

January 2007 to Present

Schwans Home Service Erie, PA

General Manager

I am responsible for all performance and profitability aspects of the

business, established and manage within the operation's budget.

Launched the staffing and selection process for all new hires, managed

training requirements, and new hire orientation process.

Accountable for managing profit and loss, monthly budgeting, financial and

marketing strategies combined with all staffing and related functions.

Surpassed budgeted revenue sales of 2.1 million by 6% in each of the last 3

years, and profit by 12%.

Recipient of a 2010 Safety Award in the Upstate NY District, based on

measurable safety awareness and accident prevention factors Improved

national Gallup ranking from 11th to 2nd in the district in less than one


Trainer for all new manager's in the district, and lead manager for

direction in implementation of fundraising events.

May 2004 to December 2006

Bella Piatto Restaurant McMurray, PA

General Manager

Hired as Assistant General Manager promoted to General Manager in 6 months

following opening of restaurant.

Spearheaded the successful opening, the store opened on time and within

budget, and generated 90,000 in sales volume in its first week Partial

accountability for all aspects of pre-opening operations with General

manager, including site planning and development, construction, vendor

negotiations, marketing and staffing projections.

Additionally, managed the acquisition of all required licenses and permits.

Customized all food and non-food standards of operations to assure the

highest quality product and service.

Launched the staffing and selection process for all new hires, managed

training requirements, and new hire orientation process.

Assisted in creating all new hire training packets for all FOH and BOH


Proposed a management development program for all new assistant managers

and management potential.

Monthly inventory in FOH and BOH to control goods flowing through


January 2003 to April 2004

Bennigan's Restaurant Stamford, Hartford, CT

Unit Manager

Revised and implemented quality standards within sites for all staff to not

just meet, but exceed corporate standards.

Worked in 3 under performing locations to meet corporate standards of


Helped to develop new employee handbooks and guidelines.

Acted as advisor (troubleshooter) to other store managers regarding any

issues that hindered store performance Implemented several new programs to

increase FOH and BOH operations efficiencies and streamline processes.

As a result, unit food costs dropped by nearly 8%.

Surpassed revenue goals in four consecutive quarters.

Built financial model for new business unit.Trained, coached and mentored

staff to ensure smooth adoption of new programs.

January 2000 to December 2002

Walt Disney World Resort Orlando, FL

Line Chef

Trained kitchen staff on proper use of equipment, food handling, and

portion sizing.

Managed kitchen operations for high grossing, fast-paced

Developed variety of menu items catering to customers with food allergies

and diet restrictions such as gluten-free and vegan items. kitchen.

Trained staff of 19 employees for correct facility procedures, safety

codes, proper recipes and plating techniques.

Communicated with kitchen staff, dieticians, and other chefs to assure

compliance with complex and frequently changing dietary needs of clients.

Ensured freshness of food and ingredients by checking for quality, keeping

track of old and new items, and rotating stock

Instructed cooks and other workers in the preparation, cooking, garnishing,

and presentation of food

January 2000 to May 2000

Walt Disney World Resort Orlando, FL

Line Chef Internship


2000 Johnson & Wales University N. Miami, FL

A.S Culinary Arts/ Hospitality Management 3.76 GPA


International Association of Culinary Professionals (ICAP)

Leadership Development Program

Who's Who Among College Grads

Entered into A.C.C.E.S.S. program at Johnson & Wales University. I

attended college courses and finished credits for senior year of high

school simultaneously.

References available upon request

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