Sales Manager

Scott Lepson

**** ********* ****, *********, ** *2955

410-***-**** (cell)

************@*****.***

SUMMARY

Qualified restaurant manager with 30+ years of professional experience in restaurant management and proven success in organizing tasks, increasing sales, and multiplying business from limited material and resources is searching for a new opportunity where my experience and skills would be put in use.

SKILLS AND PROFICIENCIES

Excellent interpersonal and communication skills

Multi-tasking abilities with proficiency in organizing and managing different tasks

Expert knowledge of handling administration and paperwork

Skilled in bookkeeping and preparing statistical and financial records

Thorough insights in overseeing stock levels and ordering supplies

Proficient in assigning duties and scheduling shifts

Negotiations skills

Ability of human resources, recruiting, training and supervising staff

Expert marketing skills to promote business

B2B sales

ServSafe Certified

EDUCATIONAL QUALIFICATIONS

SUNY Binghamton Bachelor Science - Political Science

EXPERIENCE

Metro Diner Managing Partner May 2018 – Present

Ensure all Guests feel welcome and are given responsive, friendly and courteous service at all time Ensure all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards

Achieve company objectives in sales, service, quality, appearance of facility, sanitation, and cleanliness Implement all policies, procedures, standards, specifications, guidelines, and training programs

Control cash and other receipts

Handle all B2B needs of the restaurant

Make employment and termination decisions Work in a hands-on restaurant environment

Continually strive to support my team in all areas of professional development Preparing all required paperwork, forms, reports, and schedules

Scheduling labor by anticipated business activity

Implementing corrective action in a prompt, fair, and consistent manner

Handle all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, Team Members, and Guests

Carrabba’s Italian Grill

Proprietor/Interim Joint Venture Partner (NC/VA Region)

January 2016 – November 2018 Palm Bay, Florida May 2004 – January 2016 Newport News, Virginia

Provide the multi-unit region of restaurants with leadership, ongoing development, counsel and supervision while fostering a success-oriented accountable environment within the company.

Successfully created and developed market presence, including new restaurants development, remodels and relocation.

Successfully created B2B relationships for catering and corporate dining

Initiated effective employee training programs that led to increase in customer satisfaction by 10%. Responsible for selecting, training and development of management teams and ensuring a strong bench of top talent in each restaurant.

Responsible for executing the brand's food, beverage and service standards, and assumes complete P&L responsibility for all locations in the market.

As the managing partner lead the individual operation of a single restaurant. This includes all facets of restaurant operations, front-of-the-house and back-of-the-house, in addition to managing P&L cost centers.

Budget and forecast sales projections

Ensures restaurant is optimally staffed and employees are fully trained in all aspects of current job. Adheres to the operational basics and standards with total commitment and passion: rituals such as line checks, testing, training, orientation, current recipe adherence, window management, cook times, menu presentations, table visits, concentrated service and hospitality, 3 table stations, weekly directional, etc.

Ensures that all menu items are made according to recipe and presented in the Carrabba's manner, adhering to our recipe standards.

Adheres to company standards and service levels to increases sales and minimize costs, including food, beverage, supply, utility and labor costs.

Oversees food estimates, food orders, and orders with purveyors within established guidelines. Ensures sanitary practices and maintenance of the entire restaurant and premises.

Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances; ensures all health inspections meet required state standards.

Oversees all restaurant administrative requirements including cash handling, completion of guest liability, property, casualty, workers compensation reports, governmental compliance, i.e., OSHA posting requirements, federal, state and local labor law postings, manager’s book, invoicing, maintaining all MSDS sheets, etc.

Ensures that proper security procedures are in place to protect employees, customers and company assets.

Finishing partner responsible for training managers and partners for 3 states.

Key Accomplishments:

Partner of the Year – 2009 & 2010

Increased comp sales 5.2% from 2016 to 2017

100% EcoSure Inspection

Safe Serve Certified

Certified Regional Trainer

Regional Trainer on New Operating Systems

Interim Regional Partner –covered restaurants 9 in VA and NC

Additional 20+ Years Restaurant Management Work Experience: General Manager w/Chi Chi’s, Applebee’s, Famous Dave’s, and Bertucci’s

References Available Upon Request

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