General Manager ( Hospitality / Restaurants)
Resume:
Christopher
Ogilvie
Marathon
St.
Los
Angeles,
CA
90038
(619)
******************@*****.***
Objective
To
obtain
a
challenging
position
in
a
dynamic
restaurant
environment
that
utilizes
my
skills
and
gives
me the
opportunity
to
expand
my
knowledge
of
the
hospitality
industry. Qualifications:
• Excellent
communication
and
organizational
skills.
• Proven
ability
to
lead
a
large
staff
in
a
positive
and
efficient
manner.
• Creative
ability
to
design
successful
promotional
campaigns
to
promote
business
and
generate sales.
Professional
Experience:
February
2015
–
Current
~
General
Manager,
The
Edison
–
DTLA,
California
• Menu
Development,
cost
analysis,
executing
finely
crafted
seasonal
menus.
• Maintain
a
consistent
inventory
by
implementing
recipe
guidelines,
as
well
as
creating
cost analysis
tools
for
The
Edison
management
team.
Maintaining
an
average
16%
beverage
cost.
• Reduced
beverage
spending
by
43%
by
eliminating
over
ordering,
waste,
and
shrinkage.
• Curating
exceptional
relationships
with
vendors,
securing
the
best
deals
available.
• Hold
P&L
accountability;
manage
sales
analysis,
forecasting,
and
reporting
activities.
• Spearheaded
implementing
scheduling
tools,
reducing
labor
cost
and
boosting
efficiency.
• Oversee
small
event
planning,
ordering,
staffing. July
2012
–
February
2015
~
General
Manager,
The
Spare
Room
–
Hollywood,
California
• Staff
recruitment,
training
and
performance
evaluations.
• Prepared
and
distributed
payroll
for
up
to
35
employees.
• Managed
purchasing
and
inventory
control
to
ensure
quality
and
eliminating
waste.
Maintained an
average
beverage
cost
of
15%.
• Coordinated
with
the
Executive
Chef
and
the
Beverage
Director
to
plan
monthly
seasonal menus.
• Created
off- site
catering
program
for
The
Spare
Room
Off- Site
catering
team.
Hosting
events
up to
2,000
guests.
• Maintained
an
annual
growth
rate
of
3%,
after
4
years
of
business. June
2011
–
February
2012
~
General
Manager,
Fords
Filling
Station
–
Culver
City,
California
• Managed
front/back
of
house
restaurant
operations
for
this
high
volume
restaurant.
• Oversaw
employee
relations,
staff
recruitment,
and
training
and
performance
evaluations.
• Prepared
and
distributed
payroll
for
up
to
50
employees.
• Worked
with
Executive
chef
in
implementing
cost
control
guidelines
to
reduce
food
cost
by
6%
• Ensured
the
integrity
of
restaurant
operations
through
excellence
in
customer
relations.
• Collaborated
with
the
executive
chef
and
owners
in
planning
and
developing.
Inventory
and Cost
Control.
• Focused
on
development
of
catering
programs,
and
local
outreach. February
2007
–
June
2011
~
General
Manager,
Malo
–
Silverlake,
Los
Angeles,
California
• Managed
front/back
of
house
restaurant
operations
for
this
high
volume
restaurant.
• Prepared
and
distributed
payroll
for
up
to
55
employees.
• Created
off- site
catering
program
for
off- site
team,
generating
15%
of
yearly
sales.
• Collaborated
with
the
executive
chef
and
owners
in
planning
and
developing.
• Partnered
with
managing
partners
to
execute
a
full
rebranding
of
the
restaurant,
as
well
as
the opening
of
the
DTLA
location.
• Implemented
inventory
and
cost
control
guidelines
to
manage
an
average
beverage
cost
of
17%. August
2006
-
February
2007
~
Assistant
General
Manager,
Fords
Filling
Station,
Culver
City,
California
• Managed
total
restaurant
operations
in
areas
of
staff
management,
customer
relations,
vendor relations,
budgets,
inventory
control,
and
purchasing
of
food,
beverages
and
small
wares.
• Supervised
all
aspects
of
in- house
banquet
planning,
bookings
and
payment
for
up
to
130 guests.
• Promoted
new
business
through
participation
in
community
events.
Contact this candidate