Manager Sales

Nicholas J. Hale

**** ******* ***** • Orlando, FL 32821 • 757-***-****

***********@*****.***

OBJECTIVE

To be employed in a management or hourly position by a company that values an experienced, dedicated,

and flexible employee.

PROFESSIONAL PROFILE

Hands on, results orientated professional with comprehensive training and solid experience in all

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aspects of restaurant and bar management, including cooking, kitchen management, large scale

classroom training, and operational experience in high end sales and volume.

Motivated achiever who has been consistently promoted.

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Strong leader who motivates staff to fullest potential, resulting in maximum productivity and

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exceptional customer satisfaction.

• Accomplished self starter with demonstrated ability to manage all business functions and

control costs to achieve and maintain profitability.

Flexible contributor who is willing to train in other venues of business management.

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Exceptional organizational and planning skills; adaptable; enjoys new challenges.

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HIGHLIGHTS OF PROFFESSIONAL EXPERIENCE and ACCOMPLISHMENTS

Traditional Golf Properties, Williamsburg, VA Feb 2007 Dec 2011

Regional Food & Beverage Director

• Responsible for the management and oversight of four separate food and beverage operations in

Central Virginia.

• Extensive profit/loss experience in standardization of portions and implementation of labor cost

controls, documents end of month, daily and weekly transactions; prepares bi weekly payroll.

• Orchestrate recipe/menu development based on guest trends/preferences and seasonal

considerations; sources vendors and negotiates inventory costs.

• Created, developed and implemented all formalized operational systems and procedures including

employee handbook, flow charts, forms, check lists, server/bartender/kitchen associate job

descriptions and incentive programs.

• Demonstrated skills accommodating private parties and large scale golf tournaments featuring

corporate heads, sports figures and celebrities; credited with high degree of diplomacy resolving

problems without sacrificing customer relations.

Nicholas J. Hale

Controlled fiscal aspects of business operations and met or exceeded corporate financial goals.

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Cintas Corporation, Williamsburg, VA 2006 – 2007

Service Sales Representative

• Personally provided facility route service to over 150 customers.

• Responsible for customer satisfaction, by responding to customer inquiries and requests, as well

as pro active problem solving.

• Maintained and continue to grow the route through sales of additional items from our product line

and catalog.

• Accountable for building trust and a positive rapport with existing customers.

Outback Steakhouse, Williamsburg, VA 2004 – 2006

General Manager

• Increased top end sales and repeat business through customer service and developing personal

relationships with regular customers.

• Recruited, hired, supervised, and motivated a staff of over 100 employees.

• Contributed to several “Best of Williamsburg” awards, and cooperate recognition awards.

• Improved staff competency level through ongoing training in food and wine knowledge, thus

increasing sales; trained staff to up sell products to increase their tips.

• Raised service standards and promoted company participation through charity events and civic

organizations.

• Implemented competitive liquor pricing, retrained bartenders to be more cost conscious when

pouring drinks; instituted new bar advertising and promotions.

• Unified staff and created a positive work environment resulting in decreased turnover.

• Accountable for budgeting, cost control, payroll, general accounting, and full profit and loss.

• Maintained sole responsibility of all aspects of liquor, beer, and wine ordering and inventory

control for entire restaurant.

• Exceeded the region’s existing fourteen year, weekly and monthly sales records.

Outback Steakhouse, Williamsburg, VA 2002 2004

Kitchen Manager

• Maintained expenses below budget through accurate planning, waste reduction, purchasing, and

cost effective operating procedures.

• Assisted in the planning and management of significant remodeling projects that enhanced the

ambiance of the facility.

Nicholas J. Hale

Scheduled kitchen staff for optimal coverage and cut staff after peak hours, thus saving on

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employee payroll/overtime.

Maintained sole responsibility of all aspects of food, including meat, produce, fish, dairy and dry

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goods through ordering and inventory control.

Motivated kitchen staff to implement new quality controls; oversaw entire kitchen staff and

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initiated higher expectations in order to create ownership for all back of the house positions.

Exceeded company set labor, food cost, and sales budgets while maintaining extremely strict food

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quality standards.

Outback Steakhouse, Williamsburg, VA 1999 2002

Key Manager and Classroom Trainer

• Investigated and resolved food/beverage quality and service complaints, ensuring customer

satisfaction and repeat business.

• Improved productivity and morale by initiating systems for accountability and by instituting

effective training programs.

• Administered orientation; as well as food/beverage and ticket writing classes for all new front of

the house employees.

• Selected as a classroom trainer for the new Morgantown, WV and Nags Head, NC units,

providing in depth training for 75+ new employees.

Outback Steakhouse, Williamsburg, VA 1996 – 1999

Management Trainee and Hourly Employee

• Successfully completed a year long manager training program which included 12 back of the

house positions; promoted to Assistant Kitchen Manager.

• Originally hired as a bus boy, successfully promoted through every front of the house and office

position.

EDUCATION

1998 2000 Christopher Newport University, Newport News VA Business Administration and Marketing.

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