Sales Management
Resume:
MICHAEL HAMILTON
**** *. ***** **** ***** Rouge, LA 70815 ***************@*****.***
RESTAURANT MANAGEMENT
Strategic Planning Inventory Control Purchasing Budget
Management
I am an experienced professional with extensive knowledge in all areas of
restaurant and catering management, marketing and development, event
planning, purchasing, and inventory control. I have a proven record of
success in the restaurant business and would like to further my career in
this industry. My extensive experience as a restaurant manger and owner
has given me the knowledge and tools to succeed in any opportunity.
CORE COMPETENCIES
Strong Leadership Creative Design
Inventory Control
Marketing Public Relations
Purchasing
Budget Planning Written/Oral Skills Staff
Management
PROFESSIONAL EXPERIENCE
Niche Restaurant and Bar 2011-Present
General Manager
> Responsible for managing entire staff, including wait staff,
bartenders, bussers, and limited kitchen management
> Create schedules for all FOH staff
> Meet with all restaurant guests to ensure quality of services,
including meal quality, service of staff, and overall dining
experience
> Required to perform and complete daily, weekly, and monthly reports
concerning food and beverage sales, monitor food and alcohol costs, as
well as labor costs
> Plan and procure restaurant events, such as wine tastings, live music,
tailgate parties, beer tastings, and charitable events
> Assist development of daily drink and lunch/dinner specials
> Work side-by-side with ownership on all topics related to success of
the restaurant
> Train wait staff on proper techniques
> Conduct monthly staff meetings, as well as daily pre-shift meetings
MICHAEL HAMILTON Page 2
The Crawfish Place/Mike Willie's Restaurant 1997-2010
Owner/Operator
> Began work for previous owner of The Crawfish Place over 13 years ago
> Purchased The Crawfish Place in 2009 and completely remodeled the
building, created new menu, hired all-new staff, implemented new
computer system, acquired vendors, and performed in all areas of the
business.
> Manage front house/back house restaurant operations for the
restaurant.
> Direct efficient guest flow through participative shift management,
scheduling a full working staff of up to 15 crew members including
servers, bus persons, hosts/hostesses and bartenders.
> Oversee employee relations encompassing staff recruitment, training
and performance evaluation
> Prepare and distribute payroll for up to 15 employees.
> Handle weekly inventory and vendor relations to ensure the timely and
cost-effective purchasing of food, beverages, liquor, beer and small
wares.
> Effectively lead and motivate employees through implementation of in-
house training and incentive plans, resulting in increased
productivity levels and employee satisfaction.
> Prepare and track sales budgets of weekly sales volume.
> Hold P&L accountability; manage sales analysis, forecasting, and
reporting activities.
> Ensure the integrity of restaurant operations through excellence in
customer relations.
> Participate in staff meetings to collaborate on the development of new
standardized menu, contributing to item, pricing and design changes.
> Attract, retain, and
> promote new business [pic]
through proactive community service efforts
Manda Fine Meats, Baton Rouge, Louisiana 2001-2010
Marketing, Business Development
> Began in 2001 developing internet-based ordering/inventory control
program partnering with the world's leading retailer.
> Worked closely with order management, inventory control, customer
relations.
> Created new product campaigns, including label design, artwork, and
literature.
> Participated in numerous retail promotions, grand openings, new
product introductions
> Wrote speeches for CEO, created radio/television/newspaper materials
for Manda's advertising campaigns.
> Worked with the many community non-profit organizations Manda
supports, developing events, attending functions as Manda
representative, conducted live TV and radio interviews.
> Orchestrated customer-appreciation trips, including off-shore fishing,
baseball/football games, auto- racing, and golf tournaments.
> Secured sponsors and donors for numerous charitable events Manda
hosted for the community.
MICHAEL HAMILTON Page 3
Greater Baton Rouge Food Bank, Baton Rouge, Louisiana 1999-2001
Director, Food Procurement
> Lead operations for increasing the total amount of food products
donated to the GBRFB.
> Managed existing food drives, organized staff and volunteers while
developing new, creative food drives.
> Secured new donors and sponsors for programs, worked with business
owners and corporate executives to facilitate product donations.
> Created marketing campaigns, including logo designs, invitations,
capital campaigns, and posters/flyers/brochures.
> Conducted radio/live television interviews during many of the GBRFB
campaigns.
> Traveled and attended conferences with many national donor programs
across the US.
Education
Robert E. Lee High School 1986-1991
Graduated, General Studies
Louisiana State University 1992-1994
2 years of Business Management Curriculum
References
Professional and personal references available on request
Contact this candidate