Restaurant FOH Manager

LEISA E. BELL

**** *. ********* *** ********, AZ 85286 814-***-**** ***********@*****.***

PROFESSIONAL SUMMARY

General Manager/Operations Manager with extensive experience hiring, training and supervising staff, purchasing and managing inventory, and ensuring overall customer satisfaction; well-developed skills working directly with customers, providing assistance using consultative sales techniques, resolving employee and customer issues; dedicated leader with outstanding communication, time management and multitasking skills. AREAS OF EXPERTISE

Operations Management

Vendor Management

Budget Management

Inventory Management

Ensuring Customer Satisfaction

Conflict Resolution

Hiring and Training Staff

Creating Employee Schedules

Consultative Sales Techniques

MS Office Word

MS Office Excel

POS Systems

PROFESSIONAL EXPERIENCE

Operations Manager/Owner FoxTales Pub and Restaurant, Franklin, PA 2003 – 2015

Managed and oversaw all daily operations of a restaurant and pub with 12 employees

Hired and trained all kitchen, bar, and wait staff

Created employee schedules for all staff, managed all employees, and ensured overall customer satisfaction

Managed relationships with vendors, reviewed contracts, and negotiated pricing for liquor, food, and linens

Purchased all food, liquor, and dry materials (napkins, silverware, etc.) and managed and tracked inventory

Performed all accounting and finance duties; oversaw accounts payable and processed payroll

Managed all marketing and advertising efforts; created weekly and monthly promotions

Monitored an operations budget and ensured labor and food costs did not exceed 30% of the total budget Key Accomplishments

Successfully turned around a previously owned, underperforming establishment; renovated the building, created and implemented a new food and beverage menu, hired a new staff, and increased sales revenue from $150,000 the first year to $400,000 at peak

Achieved perfect 100% scores for 12 consecutive years for all government health and safety inspections

Gained a loyal following from a diverse clientele that included judges, firefighters, police officers, courthouse personnel, school faculty and more

Bar Manager/Asst. General Manager Hanna Jack Restaurant, Merrimack, NH 1997 – 2003

Assisted the restaurant owners with managing the front of the house (FOH), including wait staff and bar staff

Created employee schedules for 20 staff, managed all employees, and ensured overall customer satisfaction

Worked closely with service staff to ensure highest levels of guest satisfaction and customer service

Ensured proper beverage recipe protocol and beverage knowledge

Monitored pour aptitude and administered pour tests to ensure that bar staff was properly pouring drinks

Set controls for storage and distribution of liquor, beer, and wine

Conducted weekly inventory and ordering of all beverage cost supplies

Directed work of employees and set/adjusted hours of work

Ensured that proper opening/closing procedures were followed

Hired, trained and disciplined employees when necessary

Worked with various beverage vendors to ensure a fresh and seasonal bar program that remained within laws and regulations

Adhered to high standards and service levels to increase sales while minimizing food, beverage supply, utility and labor costs

Assisted in managing restaurant, beverage inventory, including daily, weekly, and monthly financial and supply audits

LEISA E. BELL

1314 W. Weatherby Way Chandler, AZ 85286 814-***-**** ***********@*****.*** Key Accomplishments

Assisted the restaurant owners with operations management for a restaurant that generated more than

$1,000,000 in annual revenue

Increased lounge liquor sales from $1,200 daily to more than $2,000 by increasing friendly, customer service levels

Implemented food service in lounge after the dining waitlist was over on the weekends; significantly increased total lounge sales

General Manager Ciros Italian Restaurant, Nashua, NH 1993 – 1997

Delivered exceptional guest service at all levels of the restaurant while balancing fiscal responsibility and revenue growth

Performed opening and/or closing duties

Monitored and made appropriate adjustments to staffing levels

Prepared work schedules for a staff of 30 employees and maintained inventory levels to ensure product availability and portion control

Monitored performance of vendors

Completed employment-related records and payroll records

Immediately resolved guest requests in an efficient and respectful manner

Recruited, interviewed, negotiated pay, and hired team members to achieve proper staffing goals and levels

Prepared all necessary operational reports

Developed appropriate action plans to resolve unfavorable financial and/or sales trends Key Accomplishments

Collaborated with the Head Chef to surpass company expectations for restaurant sales and customer service levels; successfully increased sales up to 40% on holidays and weekends

Created a daily regimen for staff and motivated them to provide great service EDUCATION, AFFILIATIONS, AND PROFESSIONAL CONFERENCES BAUDER COLLEGE, Oakland Park, FL

Associate Degree in Merchandising; Dean’s List

BOSTON BARTENDING SCHOOL, Nashua, NH

Bartending Certificate

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