Manager Sales

Hope F. Loehr

**** **** **** ******* • Overland Park, KS 66212 • 913-***-**** • abnjm8@r.postjobfree.com

Summary of Experienced GM/Senior Restaurant professional with extensive background in all areas of customer

relations, sales, management and training. Skilled in a long-term vision and a sharp focus on the

Qualifications

details to drive success. Experience in day-to-day oversight of multiple concepts. Committed to a

passion for guest satisfaction, uncompromising quality and a desire to succeed through excellence.

Areas of Strong Financial Accountability Outstanding Team Development

Marketing Initiatives Proficient at Managing the Details

Strength

Training Program Development Excellent Communication Skills

New Store Opening Specialist Building Guest Relationships

Catering & Special Event Management Multiple Store/Concept Experience

Employment ADAM’S RIB BARBEQUE

General Manager 2008 - 2009

History

Full GM accountability including: developing concept, menu, design and training for new restaurant.

Daily operational responsibility for all phases of restaurant management. Direct a staff of 15+

people in daily tasks; Educate team members on the importance of teamwork in relation to customer

satisfaction and store profit, and how it affects each employee. Perform P&L (Profit and Loss)

management by following cash controlling procedures, maintaining inventory, managing F&L

(Food and Labor) costs, and reviewing daily financial reports.

Significant Contributions:

Restaurant opened with, and has maintained, customer satisfaction scores of very good – excellent at

a 99.7% level. Maintained a strong community presence by working closely with local organizations

such as the Rehabilitation Institute, Rose Brooks Center, American Cancer Society, Habitat for

Humanity, Down Syndrome and more. Consistent monthly growth in sales. Special emphasis on

catering and special event sales.

ARGOSY CASINO AND HOTEL/SPA

Beverage/Restaurant Manager 2008

GM level daily operational responsibility for all property beverage service in casino, public F&B

establishments and special event space. Additional management responsibility for Oasis Club,

upscale delicatessen and gift/coffee shop. Supervise, recruit, train, develop, coach and communicate

with all associates and managers as well as assess performance results and goals. Concentration on

upscaling the guest experience, redefining the focus of guest satisfaction and building revenues and

profitability. Developing new training plans and reviewing all phases of operations with senior

management to improve team member morale and retention. Revised liquor order/inventory process

to reduce waste and control costs. Supervisor for special events and convention sales.

Significant Contributions:

TIPS Certified, ServSafe Certification, Food Handlers Certification. Completely revamped liquor

storage rooms for efficiency and loss control. Researched and implemented a series of new

management procedures that directly impacts guest satisfaction and team member morale. Improved

customer service/quality scores by 27%. Initiated daily, weekly and monthly meetings with hourly

and salaried staff to monitor training and service standards to exceed company standards.

AMERISTAR CASINO AND HOTEL

Senior Restaurant Manager/General Manager 2006 - 2008

Responsible for assisting in directing, managing, and leadership of Food and Beverage operations

encompassing 22 corporate F&B outlets and 6 licensed venues (including upscale steakhouse, Italian,

Seafood, casual brewpub/sports bar. GM level accountability for Buffet and Senior level

responsibilities for other outlets. Ensured compliance with food handling, sanitation requirements,

federal and state regulations, verification of payroll and sales reports, enforcement of policies and

procedures of the company, and ensures effective operations of all Food and Beverage

Loehr 2

Employment venues. Reviews food operations for proper strategy regarding: pricing, quality, marketing,

price/value perceptions, guest satisfaction and team member training and development. Coordinated

History

admissions, beverage service and booking/promotions for concert venues.

Senior Beverage Manager 2005 - 2006

Responsible for daily operations in 12 casino bars and service bars. Analyzes information concerning

facility operation such as daily beverage sales, patron attendance and labor costs to prepare budget

and to maintain cost control of facility operations. Supervises Bartenders, Beverage Servers, Bar

Porters, Bar -backs and Beverage Managers. Coordinates training/staff meetings to ensure high

quality of service and knowledge in the Beverage Department.

Buffet General Manager 2003 - 2005

High volume, fast-paced restaurant environment. Serving more than 15,000 guests per week. Supervisor

of three assistants and more than 115 hourly team members. Responsible for guest satisfaction, monthly

financial reports, budgets, marketing strategies, “Manager on Duty” shifts throughout the Casino and

assisting in menu development. Leadership communicator across 6 major dining venues.

Significant Contributions:

Sales grew by 10+% year-over-year, J.D. Powers scores consistently ranked in the top 10%

company wide. Reduced team member turnover by 22% and improved team member satisfaction

scores by 30%. Developed an improved training program across venues to achieve company

training and sales goals. Served as liaison between corporate and licensed venues to ensure clear

cooperation and communication of guest standards.

HAYWARD’S BARBEQUE

Managing Partner 2002 - 2003

Launched the new Hayward’s with developing a new menu, remodeling, hiring and training a new

staff. The new full service bar, operational strategies and a renewed focus on guest service

resulted in significant savings to labor and food expenses with an increase in sales.

Significant Contributions:

Reopened Hayward’s with a revised and revitalized menu and a full service bar. Created a new

advertising program to promote the new restaurant menu and service. Instituted special event

marketing like a New Year’s Murder Mystery event that was a huge success. Revenue growth

showing a 15% year-over-year improvement.

NEW THEATRE RESTAURANT

Operations Manager 1998 - 2002

Responsible for a superior guest experience for over 5,000 weekly guests in this 609-seat dinner playhouse.

Personally responsible for over 150 employees, daily training, schedules, writing a new training guide and

handbook, inventory, cost analysis, working with the other Operations Managers in establishing the yearly

budget for our department. Followed cash controlling procedures, maintaining inventory, managing F&L

(Food and Labor) costs, and reviewing daily financial reports. Work closely with Culinary to provide

direction in the creation of desserts and created new specialty drinks for each show.

Significant Contributions:

Reduced employee turnover by 37% and improved morale and guest satisfaction in excess of 40% as

evaluated in employee and guest surveys. Led a sales team increasing special event and catering sales by 37%.

•

Education Johnson County Community College – AA in Commercial Arts

• Proficient in computer programs including: Word, Excel, Access, PowerPoint, InfoGenesis,

Stratton–Warren. Micros, Aloha and Restaurant Manager POS systems.

Volunteer work for the following: • Rehabilitation Institute • The Shepherd’s Center • Don Bosco

Service to

Center • MDA Telethon • United Way • Juvenile Diabetes Foundation • Miami Project to Cure

Community

Paralysis • Toys for Tots • Jazzoo • Forks and Corks

Co-Chair Person for the AmeriStar Workplace for Giving Campaign, Co-Chair Person for the

AmeriStar MDA Walk

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