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General Manager

College Point, New York, United States
September 26, 2018

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Dante A. Claure

***-**-** ******, ********,

***** *** ****.

(C) 347-***-**** (H) 347-***-****


Experienced manager of businesses, operations, projects, and personnel recognized for broad leadership acumen and proven success increasing both top- and bottom-line financial performance.

Recognized for revitalizing operations, igniting sales, and crafting growth and marketing strategies that are extremely effective in bringing new business through the door.

Trust and communication are the key to develop a great business. You have to believe in your staff, teach them show them, tell them, they can not read your mind, communicate and follow up. Set up your standards and follow up. Praise in public and reprimand in private.


Naepolitan Express

General Manager

Opening a new location

Building a clientele,

December 2017 to j July 2018

General Manager at

Umami Burger.

June 2017 to December 2017

Increasing sales and building teams.

Company closed locations in New York (2)


Central Diner Unit Manager

Daily Sales $ 12000.00

Unit Manager

BWW,Bento and Peets.

From June 2016 to December 2017.

As a Unit Manager one of the most important tasks is focusing in quality service,

Increasing sales, labor turn over, maintaining company goals.

Great food.

Buffalo Wild Wings location is the third most profitable nationwide,

Peets coffee shop with high sales.

Bento Sushi grab and go.

TGI Friday's

Manager – FOH/KM 2013 to 2016

After training in Manhasset location for 2 Months I was send to the Forest Hill, Queens location as the Kitchen Manager. 3 months later I was relocated to the franchise Flagship location in Westbury, Long Island. I was brought in to one of the most profitable locations in the USA, as the FOH Manager retrain and develop the staff. This improved overall customer service, quality of our products and increased sales. I was also responsible for inventory, ordering, prep recipes, and training, facilities maintenance, writing schedules for BOH and FOH.

Applebee’s Apple-Metro Inc.

Manager - FOH/KM/Bar 2009 to 2013

Locations: Queens Center mall Store, Rego Park, Astoria, Bronx and Brooklyn.

I was also part of the teams to open 2 other successful locations with a sales volume of 3M: Atlantic Terminal and Sky view Center in Flushing. My responsibilities included: opening and closing procedures, scheduling based on sales projections, hiring and the training and development of employees food and labor cost, . I increased liquor sales and lowered liquor cost by retraining the bar staff and promoted some new bartenders from within.

Juniors Restaurant

Manager - August 2008 to August 2009 Grand Central terminal NY

Responsible for: opening and closing procedures, cash handling, scheduling, daily ordering of products needed and a daily inventory. I implemented a new inventory system to help lower and control food cost. Responsible for the creation of the recipe manuals and employee handbook for procedures as well as training and development.


General Manager – September 2005 August 2006 Deer Park, Long Island

General Manager - August 2006 to August 2008 Brentwood, Long Island

Took over a 2 non profitable location. I implemented policies and standards and policies.

I retrained the entire staff, starting with the BOH. I retrained them on the recipes, cooking procedures sanitation. This improved the overall quality of the products served as well as the moral and retention of the staff. The FOH had to be retrained on policies and procedures as well as guest service. This took 6 months to achieve profitable results in 6 months increasing sales up to 45% in Brentwood and 34% in Deer Park.


Assistant General Manager - November 2001 to September 2005 Westbury, Long Island

FOH/ KM responsible for schedules, food and liquor inventory, ordering of food and liquor.

Liquor was under my responsibilities. Responsible for the hiring, training and development of all FOH staff. Weekly sales volume of 85K.


General Manager - February 1997 to October 2001 23rd Park Avenue

Responsible for cash control, inventory and ordering, daily projections and food/labor cost, hiring and training and all scheduling. Store was awarded for Highest Company sales


Manager to General Manager - October 1993 to November 1997

Locations: Fresh Meadows, Bayside, Flushing and Forest Hill.

After 2 years become General Manager at the Ridgewood Location.

Responsible for hiring managers, shift leads, and team members. Conducted new hire orientation and developed the training plan for each new hire. Responsible for scheduling and deploying the team correctly, addressing performance issues and overall management of the restaurant.


UNIVERSIDAD MAYOR DE SAN ANDRES - Degree in Business Administration




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