Sales Manager
Resume:
LOUIS F. VITALE
North Haven, CT 06473
Email: *********@*****.***
PROFILE: Extensive experience in multiple facets of restaurant
management for multi-million dollar operations, and up
to 70 plus employees, with full accountability for all
operational functions.
QUALIFICATIONS: . Excellent leadership skills used to communicate a
vision, goals and objectives.
. Highly skilled Manager with a focus on lean and efficient
operations.
. Bottom-line focused, with an emphasis on product quality, cost
efficiencies, productivity, profitability, and
customer loyalty.
. Strong advocate of teamwork, positive change and continuous
quality improvement.
WORK EXPERIENCE:
1995 - Present 95 GATHERING PLACE, Wallingford, CT
GENERAL MANAGER
. Oversee all restaurant operations for a facility with a 100
person dining room, 110 person banquet hall, 12 stool
bar, kitchen operations, and 7 days a week lunch and
dinner cuisine.
. Direct all operations, which include hiring, menu selection,
kitchen, dining, finance, sales, marketing,
purchasing, inventory, vendor sourcing and
negotiations, and payroll.
. Market banquet facility as a separate revenue stream for
parties, weddings and corporate functions.
. Track and monitor sales by product to consistently adjust menu
items for maximum sales revenue.
. Survey and interview patrons, linking on-going feedback to long-
term planning.
. Streamline and re-engineer workflows to maximize service levels
to customers.
. Conduct detailed financial analysis to minimize cost and
maximize margins.
. Combined innovative menu items with improved sales and service
to achieve an annual sales revenue of $1 million.
1976 - 1995 GENERAL RESTAURANT CORPORATION, DBA 95 House, North Haven, CT
GENERAL MANAGER
. Ran operations for a large restaurant with 70 employees.
. Directed key operational functions including kitchen
operations, bar/lounge, finance, budgeting, sales and
advertising, hiring, training, purchasing, inventory
planning, and quality assurance.
. Expanded bar/lounge services to 30% of gross sales revenue.
. Conceptionalized and implemented a small retail market as a
separate revenue stream, specializing in all cuts of
meat, seafood and oven prepared foods.
. Maintained consistent labor costs of 25%, food costs of 40% and
liquor cost of 21%.
. Expanded operations to provide evening entertainment and
dancing.
. Grew annual sales revenue to over $2.1 million with an average
annual sales revenue increase of 7% to 9% for
consecutive years.
EDUCATION: POLICE ACADEMY
Certificate, State of Connecticut
WEST HAVEN HIGH SCHOOL, West Haven, CT
Graduate
References available upon request
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