Manager Customer Service
Resume:
Robert A. Haar
Issaquah, WA *8029
abnr06@r.postjobfree.com
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Summary of Qualifications
Successful restaurant owner and Corporate General Manager qualified for opportunities
within an organization that will benefit from visible achievements in revenue, profits,
development and customer service improvements in the hospitality industry.
• Multi store management
• New store start up/landlord negotiations
• Profit and loss analysis
• Sales planning/forecasting
• Marketing strategies
• Employee training programs
• Store operations
• High volume experience
Effective in hiring, training, managing and retaining top quality staff; astute in
recognizing and developing employees’ special talents to their fullest potential.
• Solid management skills with the ability to balance multiple priorities to
continually meet and exceed company objectives.
• An unsurpassed commitment to quality and professionalism, directly impacting
company image and customer loyalty.
April 2008 to Present
General Manager Noah’s Bagels Restaurant.
• Responsible for all store operations including P&L management, bakery
functions, scheduling, hiring, inventory control and team building.
• Responsible for building catering and comp sales within my assigned store.
• Provide excellent guest service and food quality.
November 2007 to February 2008
General Manager of The Rock Wood Fired Pizza & Spirits, Federal Way
• Responsible for the running of a $3.2M/year 220 seat full service fast casual
restaurant.
• Helped develop training materials for aggressive future growth.
• Spearheaded marketing and advertising campaigns to help drive sales.
• Met and exceeded sales and labor targets.
• Had full P&L knowledge and accountability.
• Provided leadership, direction and team building.
October 2005 to November 2007
General Manager of Goldbergs’ Famous Restaurant & Delicatessen
• Responsible for the running of a $2.5M/year 250 seat full service, New York style
restaurant/delicatessen with full P&L knowledge and accountability.
• Oversaw the catering portion of the restaurant.
• Reduced controllable labor by 7%
• Developed three hourly servers into salaried managers.
• Hired and trained an entire new FOH staff.
• Increased comp sales by 10%
• Developed and implemented all marketing strategies.
January 2004 - August 2005
General Manager of Red Robin, Bellevue, WA
• Responsible for the running of a $3.6M/year business with full P&L knowledge
and accountability.
• Was able to increase sales by 7.5% over that time period.
• Enjoyed sales increases of over 12% for three consecutive quarters placing my
restaurant in the top 15 performers in the country.
• On three occasions was able to put more money to the bottom line (NIBO) than
all of the other 9 restaurants in my corporate region.
• Developed one Assistant General Manager to General Manager, one assistant
manager to Assistant General Manager, one hourly manager to a salaried position
and one hourly manager to mid-manager status.
• Maintained acceptable food and beverage cost variances for 6 consecutive
quarters.
• Upheld stringent safety and sanitation standards and culture.
• Maintained an acceptable controllable labor of 19%.
• Performed all first manager interviews for my region.
1993 - 2003
Launched (built), owned and operated three Boston Bistro Award Winning Wood Fired
Pizza restaurants. Developed concept and recipes. Responsible for day to day
operations, marketing implementation, hiring, training, scheduling and all administrative
functions. Managed as many as 50 employees between three locations. Was able to
consistently maintain an 18% food cost and a 22% controllable labor cost. Enjoyed sales
growth of at least 6% per year with our best sales year at the Bridle Trails location of
$500K.
Negotiated and catered weekly and monthly meetings for Microsoft Corp., Nintendo and
AT&T Wireless consisting of between 50 to 300 employees.
Cultivated relationships with Microsoft and Marriott Food Services over a 7 year period.
Our goal at Boston Bistro was to provide the highest quality products along with the best
possible service.
Won two international pizza recipe awards from Pizza Today magazine and the
Wisconsin Cheese Marketing Board. Boston Bistro was ranked in the top 100
independent pizza operations in North America for 2 consecutive years.
1988 - 1992
Owned and operated Creative Concepts Unlimited, a food and beverage management
consulting firm.
Implemented quality control and consistency systems for several chain restaurants in
the greater Boston area.
Wrote training manuals for wait staff
Designed and implemented server guidelines for superior customer service
Food and labor costing analysis
Feasibility studies and location searches
1986 - 1988
Worked for Ideas Unlimited, a restaurant and tavern consulting company
Implemented quality and consistency control systems
Worked with unit managers on proper customer contact procedures
Trained and tested wait staff on proper serving techniques.
Education
Northeastern University, Boston Massachusetts 1984-1989 .
Bronxville High School, Bronxville, NY 1983
Interests: Family, cooking and sports
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