Manager Service
Resume:
Lionel LaFite
Greenbrae, California *****
***********@*****.***
PROFESSIONAL OBJECTIVES
I am seeking an executive managerial position with a restaurant, where my background,
experience and education will contribute to its success. I am a professionally-educated,
highly-experienced, honest and dedicated restaurant professional, familiar with front-
and back-of-house operations, financing, marketing, budgeting, staffing, training,
supervising, menu design, food preparation and presentation. I am fluent in English,
French, Spanish and Italian
PROFESSIONAL EXPERIENCE
Il Fornaio, Corte Madera, California March 2012
to present
MANAGER
Maitre D’ and Floor Manager during business hours
Ensure complete guest satisfaction with all aspects of their visit
Conduct daily meetings to mentor & motivate staff to achieve
goals
Monitor service etiquette compliance by all staff
Manage daily POS operations, including opening closing, comp,
etc.
Menu change, scheduling,, system update, backup, with
Microsystem
Manage reservations on Opentable
Implement corporate and restaurant standards, policies and
procedures
January 2011
Royal Valois, Paris, France
to February 2012
GENERAL MANAGER
Maitre D’ and Floor Manager during business hours
Hire, train, supervise, schedule staff
Coordinate front- and back-of-house operations
Manage daily POS operations, including opening, closing,
deposits, etc.
Ordering wine & liquor
Monitor and manage labor, beverage costs
Ensure the highest food quality and presentation
La Provence Restaurant, San Francisco, California June 2004
Lionel LaFite
Page Two
OWNER AND GENERAL MANAGER to October 2010
Direct all facets of restaurant management, planning and
operations
Manage inventory, vendor relations and key customer
relationships
Coordinate with Executive Chef to develop recipes and plan
menus
Review and analyze monthly financial statements
Maintain product and service quality standards
Hire, train and supervise managers and key staff
Monitor and manage labor, food and beverage contracts and
costs
Develop strategies to ensure long-term success of restaurant
Lionel LaFite
Page Two
March 2002
Lapis Restaurant, San Francisco, California
to May 2004
ASSISTANT MANAGER
Assist dinning room operations, service, seat arrangement
Train dining room staff on service etiquette
Develop new menu, food presentation control
Direct weekly manager meetings
Train and ensure accuracy of POS transactions
Les Chaumieres des Gourmets, Paris, France July 1998
to February 2002
MANAGER
Review and analyze monthly financial reports
Manage a large, diverse staff, including hiring and training
Supervise daily operations
Ensure quality of service and overall guest experience
Train and supervise restaurant standards, policies and
procedures
All Wireless/French Cellular, San Francisco, California July 1988
to June 1998
MANAGER
Founder and owner of major retail cellular chain
Organize corporate Board of Directors, Officers and key
employees
Plan and secure financing, leases, tenant improvements,
inventory, etc.
Manage several retail stores, including their employees and
operations
July 1978
Drouant, Paris, WSBG, Chez Michel and Stars, San Francisco,
to June 1988
INCREASINGLY SENIOR RESTAURANT POSITIONS TO MAITRE D’
EDUCATION
San Francisco City College, San Francisco, California August 1987
to June 1988
POST GRADUATE STUDIES IN PROGRAMMING LANGUAGES
August 1973
University of Bordeaux, Bordeaux, France
to June 1977
BACHELOR’S DEGREE
Multidisciplinary Program in Restaurant Management
Lionel LaFite
Page Two
Studies in Nutrition, Oenology, Operations, Finance and
Personnel
AVAILABLE UPON REQUEST
Salary History Community Boards and Memberships
Honors and Awards Computer and Technical Skills
Professional Affiliations Personal and Professional References
Contact this candidate