Manager Sales
Resume:
Paul Burnup
Long Beach, NY *1561
**********@*****.***
Key Points:
-Hospitality/Beverage/ & Culinary Management -Front & Back of House Operations
-Budgeting & Cost Controls -Multi-unit Operations
-Facility/Restaurant/Kitchen/Menu Design -Strategic Marketing & Sales
-Team Building/Training/Supervision -Payroll/P&L Management
-Safety/Sanitation/Quality Controls -Lean Production/5S
Professional experience:
Gate Gourmet: Director of Operations, December 2016 – Present
-Implementation of single piece flow for Lean production
-Leadership of over 350 employees and 30 supervisors/managers
-Created and improved systems and procedures to improve MPH & EMM
-Direct liaison with customers
-Restructured IDS for equipment, storeroom, and kitchens to increase productivity
-Daily responsibilities of quality standards, efficiency, HACCP, KRT, payroll, sales, inventory variance studies, and other financial analysis
Do&Co Catering NY: Director of Production, December 2014 – October 2016
Do&Co Catering Chicago: General Manager Nov 2015 – April 2016
-Director of over 200 employees and 10 supervisors/managers
-Revenues of $80+million in NY, and $20 million in Chicago
-Manage and direct multiple units
-Oversee all areas of food production and quality
-Implemented control standards for quality, specifications, and HACCP
-Achieved higher ratings for internal and client inspections and audits
-Improved efficiency by 27% in 6 months
-Increased productivity by 34% in 6 months
WET Waterfront Dining Lounge: General Manager February 2012 – June 2014
Full Service Casual/Fine Dining
-Designed and built new waterfront restaurant and bars post Hurricane Sandy
-Hired and trained all staff, FOH & BOH
-Negotiated pricing with all vendors
-Implemented and maintained high standards for casual/fine dining, producing quality foods
WaterView Club: February 2007 – April 2013
Director of Operations: 2/2007 – 5/08 -Owner/GM: 5/08 – 4/13
Private Affairs Catering & Fine Dining
(Previously Carltun on the Sound)
-Refurbished interior and exterior of Catering facility
-Designed multiple profitable catering menus providing improved profit margins (18% increase)
-Hired and trained all staff, as well as daily management of staff and all operations
-Elevated Gross Sales Progressively each year while cutting food & labor cost by 15%
-Improved Guest experience created 25% increase in private affairs books in the 1st year
-New marketing campaign increased fine dining revenues 40% first year, and 20% each year after
Origin Nightclub: Consultant/Director of Catering: May 2008 – May 2010 (1 year contract + 1 year extension)
-Provided consulting for owners on operations of bars and private catering parties; including hiring, training, drink preparation, menu items, cost control and increased profitability
-Handled all aspects of catering sales and special events; met with clients, processed contracts and payments, designed menus, worked with kitchen staff to create quality food
-During 2 year contract, increased Beverage revenues by 38% & profitability by 23%; Catering revenues by 75% & profitability by 40%
Carltun on the Park, Carltun on the Sound, and Havana's Cigar Club:
General Manager: June 2002 – February 2007
Private Affairs/Fine Dining/Exclusive Private Club
-Operated (2) separate facilities, but (3) profit centers (cigar club was in Carltun on the Park), overall $10,000,000.00 Food & Beverage Operations
-Worked with FOH and BOH to create and implement safety procedures, quality controls, and cost cutting measures
-Constantly maintained very high standards in catering as well as full service fine dining
-Responsible for keeping costs in all facilities within guidelines and maintaining profitability
Havana's Cigar Club: Manager: October 1999 – June 2002
-Had the vision to convert unused attic space (Carltun on the Park) into a premier private cigar club
-Built strong branding and created a separate profit center within the facility
-Developed large paid membership
-Increased catering and private affairs sales and revenues
Bobby Van’s Steakhouse, NYC (46th & Park Ave), November 1996 – November 1999
Manager
-Hired and trained staff
-Implemented service and safety procedures
-Handled cashouts and evening receipt closing
-Responsible for customer satisfaction and experience
Language:
English
Able to communicate with Spanish & Italian
Proficient with:
-POS systems -Open table -Quick books
-Microsoft products (Word, Excel, Outlook)
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