Manager Service
Resume:
Beaumont, CA *****
****************@*****.***
JOHNATHAN P. THOMAS
OBJECTIVE
To obtain a long term career in the hospitality industry. Where my skills and abilities can contribute to the success of the organization. I have a strong desire and passion in leadership and financial acumen. My long term desire is to be an asset to an organization and be part of a growing opportunity.
SKILLS & ABILITIES
An efficient, productive professional with a unique combination of practical experience in all aspects of executive level Operations and Food and Beverage leadership, as well as a proven record of achievement and motivation. Functions productively, independently and as part of the team. Resourceful and adaptable to a fast-paced and changing environment. Willing and able to take on new challenges and opportunities and highly capable of managing and executing change. Skill highlights are:
. Adept multi-tasker
. Analytical problem solver
. Financial analysis
. Forecasting
. Operations Management
. Performance tracking and evaluation
. P&L Management
. Fluent in Sign Language
EXPERIENCE
FOOD AND BEVERAGE OPERATIONS MANAGER, LAKE NAOMI CLUB
August 2014 - Present
Manage five profitable restaurants and outlets in two member-developed communities. Develop coordinate and implement new hire and existing staff training programs for all locations. Managed, maintained and grew existing business 20% within the first year, while seeking new and creative member satisfaction opportunities. Analyze revenue and profit statistics to provide members with valued feedback on the present and future of the organization. Coordinate long range planning for the membership and Board of Trustees to include the construction of a 9 million dollar renovation to a new state of the art clubhouse.
DIRECTOR OF FOOD AND BEVERAGE, MORONGO CASINO RESORT AND SPA
April 2010 to July 2014
Assigned and responsible for the hotel and casino’s restaurant operations, to include the number one revenue generating, Portrero Canyon Buffet. Portrero Canyon Buffet generates over one million dollars a month in gross revenue, 24 hour casual dining restaurant, full service pool accommodating 3200 people, full service in room dining for over 300 rooms, employee dining room for over 2300 employees, full service Catering and Banquet department and Nathan’s restaurant. Other duties and responsibilities include, hiring and training of new and existing staff, monthly inventory, managing P&L's, direct management for over 500 employees, developing and implementing a positive and professional work environment, F&B inventory and ordering for all venues in Food & Beverage departments. Manage all staff with structured goals and adequate training to provide and exceed all guests’ expectations. Overall, responsible for all F&B outlets for Casino Morongo Resort & Spa that generates 35 million dollars a year.
DIRECTOR OF FOOD AND BEVERAGE, SUN LAKES COUNTRY CLUB
December 2007 to March 2010
Assigned and responsible for two full service three meal restaurants, the country club’s three bars and lounges. Other duties and responsibilities include, hiring and training of new and existing staff, monthly inventory, managing P&L's, direct management of all food and beverage employees, developing and implementing a positive and professional work environment, entire country club’s liquor inventory and ordering for all outlets and banquet departments. Manage all staff with structured goals and adequate training to provide and exceed all guests’ expectations. Responsible for all F&B outlets for the Sun Lakes Country Club. Managed, maintained, and grew existing business while seeking new and creative ideas to improve long range profitability. Analyzed revenue and profit statistics to provide members with valued feedback on the present and future of the country club.
CLUBHOUSE MANAGER, LAKE NAOMI CLUB
January 2005 to October 2007
Assigned and responsible for the main clubhouse. In charge of all facets of the operation to include; new hire training programs, managed and maintain existing operations while using innovative techniques to increase revenue and member satisfaction, coordinate long range planning for the House Committee and Board of Trustees, control of financial acumen increasing revenue 50% in two years while exceeding cost of goods and labor cost to 10% below budget. Creating and environment worth repeating for both team members and membership.
GENERAL MANAGER, CLAIM JUMPER RESTAURANTS
October 1998 to December 2004
General Manager for the “number one” store for four out of five years averaging seven million dollars a year in gross revenue. Increased sales to +12% year to date, between five locations in Southern California. Achieved +10% over plan first full year, implemented new liquor cost strategy bi-monthly. Managed Labor cost for hourly staff on a monthly basis to a sub 20%. Recruited and trained new restaurant manager for additional locations in Southern California. Recruited diverse, multi-lingual staff to fulfill needs of consumer demographics. Implemented new safety procedures to maintain an injury-free location. Maintained the lowest liquor cost in the company for six months at 19.5%. Developed a fun and professional atmosphere for all staff members.
EDUCATION
ARIZONA STATE UNIVERSITY, PHOENIX AZ: PRIMARY MAJOR, BUSINESS MANAGEMENT
CERTIFICATIONS
CPR Certified – Certified Member of the CMAA Chapter of Pennsylvania – TIPS Certified Trainer – Certified Guest Service Trainer
CORE VALUES
Progressive development and continued education in Guest Service and Financial Ownership. Taking the initiative in Self Development and working towards excellence in creating an experience worth repeating for all Internal and External Guest.
REFERENCES
AVAILABLE UPON REQUEST
Contact this candidate