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Restaurant Manager

Reston, Virginia, United States
April 26, 2018

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Richard A. Ronollo

- ***** Harbor Court Reston, VA 20191 ( 703-***-**** *

Restaurant Manager

Qualifications Profile

•Self-motivated dynamic, and results-driven management professional with 31 years providing high-performance customer service, sales, finance, administration, and operations management in the hospitality sector.

•Proven exceptional dedication to delivering outstanding operational excellence that maximizes process efficiencies and creates cost leadership in managing several restaurants to achieve a competitive edge in their markets.

•Well-organized with multitasking and prioritization skills that maximize resources to achieve outstanding results.

•Excellent people management and interpersonal communication skills that inspire confidence, performance excellence, and teamwork synergies across diverse ethnicities and multi-functional engagements.

Key Expertise

Business Operations Management

•Strategic Planning & Execution

•Customer Service Management

•Menu Production Control

•Resource Management

•Inventory Management

•Relationship Management (Customers & Suppliers)


•Fiscal & Budget Management

•Profitability Management

•Financial Reporting


•Policies & Regulatory Compliance

•Staff Supervision & Training

Professional Experience

Harry’s Pub Washington, DC

General Manager 2013 – Present

•Provide strategic and tactical directions in managing the operations of both kitchen and the front of the house with a strong focus on coaching and leading operational excellence.

•Manage food and liquor inventory, optimizing resources to serve high quality menu products, containing costs, resolving operating and staff issues, and implementing risk mitigation in daily operations.

•Oversee HR support in staff recruitment, training and supervising personnel, as well as in managing work schedules to balance labor resources and control labor costs.

•Administer processes in kitchen inventory, P&L, account reconciliation, cash management, and POS operation.

•Plan logistics and catering support for banquet functions and tourism needs for up to 1,000 attendees.

Bistro Napoleon & Café Bonaparte Washington, DC

General Manager 2012 – 2013

•Managed and directed daily operations of a 100-seat upscale bistro and 60-seat lounge offering lunch, dinner & weekend brunch services, implementing effective labor cost controls to maintain profitability.

Mclean 1910 Restaurant McLean, VA

Bar Manager 2010 - 2012

•Managed bar operations that included inventory control, facilities improvement, and labor cost containment, while providing HR support in staff hiring and training that ensured quality customer services for an upscale restaurant.

•Oversaw the design and layout of the bar and the selection of furniture, fixtures, and equipment.

Clyde’s Restaurant Group Reston, VA

Assistant General Manager 2002 – 2010

•Managed daily operations of a high-volume restaurant seating up to 400 guests, contributed in growing the business to make the 3rd busiest restaurant in the Washington metropolitan area with annual sales of $7.5M

•Produced annual sales increase in highly competitive market, implementing pricing models that enhanced profitability, negotiating annual budgets with head office, organizing corporate events, and presenting financial statements to corporate leadership.

•Managed restaurant inventory involving kitchen supplies, while overseeing the corporate wine purchasing program.

Beverage Manager 1991 – 2002

Holiday Inn Corp. Fairfax, VA

Assistant Food and Beverage Director 1986 – 1991

Education & Credentials

•Studies in Business Administration, MARYMOUNT UNIVERSITY • Reston, VA

•Studies in Government and Politics, GEORGE MASON UNIVERSITY • Fairfax, VA

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