Customer Service Sales
Resume:
BILL STAMOS
#*** - ** *********** **** *****
Toronto, Ontario M4H 1H7
Email: **********@***.***
I am a successful independent business consultant with over 25 years experience in restaurant management and hospitality industry. Looking for a full time position. I have extensive knowledge in business development, marketing, implementation of key strategic initiatives, management of finances, sales and budgeting, human resources, and general day-to-day administration. A visionary leader with a successful track record of turning around a sluggish operation, lead it into its full potential and generating sales. I am a highly organized and motivated leader and team builder committed to the highest standard of productivity and service to my Employee.
CAREER HISTORY
Three (3) Brewers Sept. 2010 –
ConsultantReporting directly to Head Office in Montreal, provide leadership and support; monitor all day-to-day activities, with emphasis on promoting great customer service, with continuous focus on quality of service and the presentation of the food, using the 3 Brewers Restaurants Standards protocol.Provide ongoing supervision and training to management and approx. 75 employees, coach, develop, evaluate and provide feedback to employees on their performance, setting high standard of expectations with each employee. Monitor and inspect all equipment to ensure cleanliness and a safe environment for employees and visitors. Conduct preventative maintenance on equipment on a scheduled basis. Balance administration with operational responsibilities, assist with the planning and preparation of annual budgets, monitoring inventory and tracking of expenses on a weekly basis.Performed in-house audits and follow through on agreed upon adjustments. Follow policies and procedures as set out by Head Office (finance, human resources, etc.).Ongoing communications with Head Office on changes to menus, seasonal decor, promotions, etc.
Puckin Wings June 2010 – Sept. 2010
Area AssociateReporting directly to the Franchise Owner, oversee day-to-day operations of 5 establishments.Implemented inventory control system in all locations, including labour cost, monitoring, analysing and measuring the effectiveness of each operation.Implemented marketing and sales strategies via local promotions to maximize the full potential of the establishments.Implemented incentive programs (in the form of movie passes, gift certificates) for staff in all locations (i.e. weekly highest sales), creating a positive working environment.Performed in-house audits and follow through on agreed upon adjustments.
Twisted Bagel Dec. 2009 – June 2010
ConsultantInvolved with the design of the restaurant during pre-construction phase, dine in and take out, including working with contractors, ordering equipment, food supplies, etc.Implemented compliance requirements of WSIB, operating bank accounts, expense credit cards, permits and operating licensesImplemented hiring of staff complements (full-time and part-time) including training and provide ongoing supervision to management and approx. 25 employees.Promoted advertising and marketing through local and internet news.Coordinated pre and grand opening of the restaurant, including cutting ribbon ceremony.Participated in weekly meetings with Franchise Owner, providing ongoing direction and updates on budget requirements, advertising, payroll, monitoring inventory and tracking of expenses.
Coco Lazonne July 2008 – Nov. 2009
ConsultantProvided coaching to Managers and Owner including training of all staff (approx. 43employees).Implemented labour costs in line with sales, liquor (including beer and wine) inventory system.Promoted advertising and marketing through local and internet news.Scheduled contractors for equipment maintenance.Implemented management daily walk-through-sheet to monitor all day-to-day activities and ensure effectiveness of operations.
Boston Pizza Dec. 2007to May 2008
Consultant6 weeks comprehensive training with Head Office, on front house to back-office administration, including monitoring of daily sales and labour as well as day-to-day banking.Implemented hiring of staff complements (full-time and part-time) including training and provide ongoing supervision to management and approx. 82 employees.Coordinated pre and grand opening of the restaurant (Yonge and Eglinton location) including ribbon cutting ceremonyParticipated in weekly and by-weekly meetings with Head Office, providing ongoing updates on budget requirements, advertising, payroll, monitoring inventory and tracking of expenses.Responsible for the overall organisation and scheduling of daily routines for all employees.Implemented safety committee team to ensure health & safety requirements and/or local by-laws are being adhered to by all staff.Monitor and inspect all equipment to ensure cleanliness and a safe environment for employees and visitors. Implemented 100% table and guest checks.
Prime Restaurants Oct. 2006 to Nov. 2007
General Manager – East Side Mario Restaurant – Scarborough, OntarioReporting directly to the Area Associate, provide leadership and support; monitor all day-to-day activities, with emphasis on promoting great customer service and highest ethical standards of behaviour, ensuring operational profitability. Lead with a mindset of continuous improvement, with continuous focus on quality of service and the presentation of the food, using the Prime Restaurants Standards protocol.Provide ongoing supervision and training to approx. 70 employees, coach, develop, evaluate and provide feedback to employees on their performance, setting high standard of expectations with each employee. Responsible for the overall organisation and scheduling of daily routines for all employees.Communicating changes as dictated by Head Office (seasonal menus, promotions, special events, etc.) and working closely with employees to ensure compliance.Balance administration with operational responsibilities, assist with the planning and preparation of annual budgets, monitoring inventory and tracking of expenses on a weekly basis.Participate in audit visits and follow through on agreed upon adjustments. Follow policies and procedures as set out by Head Office (finance, human resources, etc.).Monitor and inspect all equipment to ensure cleanliness and a safe environment for employees and visitors. Conduct preventative maintenance on equipment on a scheduled basis. Ensure health & safety requirements and/or local by-laws are being adhered to in the kitchen, Manage the Health & Safety of all restaurants guests and employees.
Cara Foods Jan. 2004 – Sept. 2006
General Manager, Swiss Chalet (9 Locations)Reporting directly to the Area Associate, oversee 9 establishments, evaluate inconsistencies in each location and assess gaps to mitigate risks. Implement a rigorous review process and guide the development of employees to ensure performance is at an optimal level of proficiency that supports the attainment of established goals and objectives of Cara Foods.Monitoring, analysing and measuring the effectiveness of each restaurant operation, providing recommendations on the sales and business development of each establishment.Contributing to the development and implementation of sales strategies, working with Regional Directors to build and maintain best practices throughout each establishment, maximizing operational profitability.
Kelsey’s International Inc. Mar. 2003 to Dec. 2004
Senior Manager – Oakville, OntarioReporting directly to Regional Director, oversee the efficient day-to-day operations of the establishment. Responsible for facilitating performance management, training and development, and continuous improvement. Ensure that Kelsey’s guaranteed service standards are being met and surpassed by all operations employees. Responsible for the supervision and training of approx. 43 employees, manage performance evaluation and providing leadership, development and coaching of employees. Manage the recruiting process of new hires.Manage schedule, payroll, banking for front and back of house and bar area.Assist in the development and management of marketing strategies for new sales initiatives, including launch of new locations.Establish and maintain key relationships with all suppliers and clients.Assist with the planning and preparation of annual budgets, monitoring inventory and tracking of expenses on a weekly basis. Provide weekly financial status reports to Regional Director (labour costs, inventory, P&L).Maintain a strong liaison with Head Office Department to ensure the smooth running of the operations administratively.Coordinate special Golf events – 6 Golf Tournaments, (Dates, Location, Sponsors, Promotional Items, Advertising, Ticket Sales, Charity Volunteers and Reception).
Bevinco Oct. 2002 – Jan. 2004
Senior Liquor AuditorReporting directly to V.P. of Operations, managed the audit process for 9 GTA Locations, reporting weekly liquor sales from $90,000 - $700,000.Designed and implemented effective sales techniques through marketing opportunities, maximizing sales of all liquor products.Managed the weekly inventory control process.Preparation of weekly Status Reports, including trends analysis to determine the level of compliance in relation to forecasted sales, for review with National and Regional Directors.
Hughie’s Bar & Grill Restaurant (Front Street and College Park Locations) Jan. 1990- Sept. 2002
Managing Partner – Family Owned RestaurantAs Managing Partner, lead, champion and deliver exceptional customer service with overall focus on operational profitability for 2 of the 3 establishments.Prepare and monitor detailed budgets, with increased focus on exceeding set profitability margins.Establish and maintain key relationships with all suppliers and clients.Managing the recruiting process, provide leadership and expertise in directing, training and coaching of approx. 50 employees, communicating regularly through formal and informal meetings and individual updates.Manage the escalation and resolution process of client issues/concerns.Responsible for the overall organisation and scheduling of daily routines for all employees.Monitor and inspect all equipment to ensure cleanliness and a safe environment for employees and visitors. Conduct preventative maintenance on equipment on a scheduled basis. Ensure health & safety requirements and/or local by-laws are being adhered to in the kitchen, Manage the Health & Safety of all restaurants guests and employees.
Baton Rouge Restaurant Jan. 2002 – Nov. 1992
General Manager, Eaton CentreManaging and overseeing the day-to-day operations of the establishment.Responsible for the supervision and training of approx. 35 employees, manage performance evaluation and providing leadership, development and coaching of employees. Manage the recruiting process of new hires.Manage the liquor and food inventory process, maintaining cost controls and tracking of expenses on a weekly basis.
Jimmy’s Special Pizza Sept. 1983 – Jan. 1990
Managing Partner – Family Owned RestaurantManaging and overseeing the day-to-day operations of 3 separate locations.Responsible for the supervision and training of approx. 40 employees, manage performance evaluation and providing leadership, development and coaching of employees. Manage the recruiting process of new hires.Assist with the annual budget planning process, monitoring inventory and tracking of expenses on a weekly basis.
EDUCATION
Overlea Secondary School - Post-Secondary Diploma. - 1985
Bevinco – Beverage inventory control / audits and counseling
L.C.B.O. Server Protection Program
St. John’s First Aid
Software / Systems
Cash Systems - HIS, Remenco, Silverware, PinPoint.
Software - Windows, Word, Excel, Explorer, and Outlook.
References available upon request
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