NICK ROCHELLE

**** *. ****. ****** ****, MISSOURI 64112

PHONE 816-***-****

OBJECTIVE

To utilize my 30 years of experience in the food and beverage industry in

an environment dedicated to progressive organizational success and

encourages individual growth.

PROFESSIONAL EXPERIENCE

TOWER TAVERN. GENERAL MANAGER. JAN. 2007 to present.

I worked along side the owners to open their first restaurant using my 30

years of experience. I implemented all aspects from food costing to

marketing to make their restaurant successful.

HOULIHANS RESTURANT. GENERAL MANAGER. MARCH 2004 TO JAN. 2007

I started as a floor manager supervising staff and daily duties. I was

promoted to Kitchen Manager within a year. Maintained food cost, 7 clip

boards, new menus, cleanliness, schedules, training new managers, training

new kitchen managers and ran Houlihan University 4 times yearly where I got

to show off the restaurant to new managers. I was then promoted to General

Manager the next year and over saw all operations of the restaurant.

Including accounts receivable, accounts payable, training managers, monthly

manager evaluations, t-times, over seeing all 7 clip boards, leading my

staff to achieve bonuses and having the privilege to test new menu items

and have Houlihans University in the restaurant. I also had a great repore

with my Area Director and Corporate Chef. I ran the number 1store in the

company for take out orders.

THE GRANFALLOON BAR & GRILL. GENERAL MANAGER. August 1999 to March 2004.

Ran 20+ year-old location while helping with the development of a new

location three times larger. Opened 385 capacity new restaurant that

grosses over 3 million per year. Accountable for the teamwork approach of a

5-person manager staff in the supervision kitchen, private parties, special

events and front and back of the house areas. Responsible for the

implementation of Aloha touch screen POS system, creation of the updated

server training manuals and the orientation and training of new staff.

Overseeing schedules for a floor staff of 35, kitchen and bartenders.

Involved in menu development and ideas and implementation of new wine list.

General duties include liquor orders, office maintenance, troubleshooting

of POS, and guest relations.

HANNAH BISTRO CAFE. GENERAL MANAGER. November 1998 to July 1999.

Instrumental in opening of a new restaurant location and concept

(French/Asian fusion) in K.C. area. General management duties included

daily reports, coordination of deposits, coding invoices and maintaining

employee files. Responsible for maintaining inventories on all wine, liquor

and small wares. Lead contact in relationships with purveyors and

salespeople. I was in charge of staffing, training, scheduling as well as

training assistant managers. Developed and implemented all bar and patio

procedures.

CLASSIC CUP CAF -PLAZA. Manager/Owner. July 1992 to November 1998.

Performed daily opening and closing procedures. Supervised a staff of 40

servers and bartenders. Charged with overseeing a 2000+ bottle wine list

and liquor inventory. Developed "Winery of the Month" program that sold

over 30 cases each month and above the 22 wines by the glass selection.

Instrumental in creating promotional graphics for each monthly program, as

well as server incentive contests and awards. Assisted in presentation at

events such as The Plaza Art Fair (award winning booth 5 years

consecutively) and contributed to the formulation of special dinners.

Constructed employee guidelines and procedures manual.

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