Manager General
Resume:
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:
P&L
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
year.
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
staff.
Proposed a management development program for all new assistant managers
and management potential.
Monthly inventory in FOH and BOH to control goods flowing through
operation.
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
restaurant.
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
Education:
2000 Johnson & Wales University N. Miami, FL
A.S Culinary Arts/ Hospitality Management 3.76 GPA
Affiliations:
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
Contact this candidate