Professional Summary

Core Qualifications

Professional Experience

Karen Uhas-Reynolds

**** ******* **

Seville, Ohio 44273

Cell: 330-***-****

ac2ayf@r.postjobfree.com

Restaurant and beverage manager with 15 + years experience in casual and fine dining atmospheres. A successful track record of building repeat clientele through exceptional service, professionalism, and an approachable and trustworthy nature.

Inventory management

Budget development/execution

Staff training/development

Management and leadership success

Extensive restaurant serving experience

Knowledgeable in seven cuisines

Strong client-interaction skills

Event management

Sound judgment

March 2006 Rustic Hills Country Club

Medina, Ohio

Manager

Manage members only restaurant inside private country club Responsible for liquor inventory and costing, both on the restaurant side, as well as banquets Reduce and control expenses by purchasing product based on budget and needs and overseeing staff demands

Responsible for training staff in food, liquor and wine Cross-functional management

Increased market presence and interest in the club through creative beer and wine dinners, events, and boutique entertainment

Reinvented wine list

Always in communication with guests to ensure 100% customer satisfaction Proficient in Micros POS

August 1999 to

October 2003

The Glass Garden

Medina, Ohio

General Manager

Managed a 70 seat fine dining restaurant specializing in French, Swiss, and Italian cuisine Chef-owned and operated / Specialized in table-side cooking Assembled wine list and captains list

Trained and scheduled staff

Provided guidance to guests in food and wine pairings Increased overall customer satisfaction through continuous and consistent communication Responsible for banking and bill paying

May 1993 to

August 1999

Marco Polo's

Brecksville, Ohio

General Manager

Ran a 250+ size multi-level restaurant

Responsible for scheduling and training front of the house staff Collaborated with kitchen personnel to plan and develop recipes and menus Education

Managed liquor inventory and costing

Duties included overseeing all aspects of special events and large parties Ensured a clear line of communication between patrons and the ability of kitchen and serving staff to meet every expectation

August 1983 to

March 1993

Bucci's Restaurant

Berea, Ohio

Manager

Oversaw 150+ seat restaurant

Responsible for hiring, training, and scheduling all front of the house staff Continually tested staff on knowledge of menu and wine list Worked with a scratch kitchen

Assembled wine list

Continually interacted with guests to ensure satisfaction with both service and product Established long term relationships with customers who have continued their support to other establishments

1982 Edinboro State University

Edinboro, PA, USA

Public Relations/Photography

BA

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