Manager Management

Thomas J. Ryniec

**** ********* ****** • Downers Grove, Illinois 60515 • 630-***-**** • ************@*****.***

Results-proven and professional with experience in operation start-up, culinary/concierge management and directing profitable operations into highly-successful business segments through aggressive and creative cost control strategies.

Consulting & Operations Management: Possess exceptional communication, organization and interpersonal talents with the ability to manage multiple operations simultaneously. Excellent leadership and motivational tactics when collaborating and supervising employees on all skill levels. Develop organized cross-functional teams and able to perform in diverse culinary and concierge situations.

* Multi Operations Management * Facility Management * Resource Procurement

* Construction Management * Inventory Management * Food Safety & Sanitation

* Menu Design / Development * Employee Development * Culinary Teacher

* Catering / Banquets / Events * PMBOK training, DOC pending * Budget Development / P&L

Culinary Expertise: Extensive catering, concierge, restaurant, menu/recipe design, management and teaching expertise including strong analytical and strategic steering acumen. Innate ability and vision to create culinary sales and marketing initiatives that provide both short and long term benefits. Comprehensive background in catering and restaurant operations with hands-on experience in both start-up and existing operations including planning, scheduling, ordering (food, supplies, beverage & liquor), inventory control, cost controls, cash management, sanitation and product quality control.

TR Consulting: 2011 to Present

ACATOUR CATERING AND CONCIERGE Oak Brook Terrace, Illinois 2012 to Present

Principal/General Manager

Oversee all operations and culinary direction for high-end catering and concierge company with a focus on providing assistance to the customer through providing customized personal services. Direct sales, marketing, recipe development, menu planning and customer service operations from initial client contact through event cleanup. Market services to private parties, individuals, companies, schools and other venues. Execute a consultative sales presentation to gather client requirements, budgets and expectations and present options from basic lunch catering through elegant wedding packages.

Conduct marketing efforts, including social media (Facebook, Twitter, LinkedIn, company website) as well as follow ups with previous clients to create a viable CRM for leads and referrals.

Bring an innovative touch to special events planning and catering including developing creative/seasonal menus for clients.

Provide personal concierge services in helping individuals with the management of schedules, errands and tasks including pet services, small odd jobs, house sitting, deliver meals, home management and moving services.

Teach culinary classes combining instruction, technique and tasting to give clients a well-rounded experience and the ability to watch and interact with chefs as they create delicious masterpieces.

Confidential Property Managers Glen Ellyn, Illinois 2015-2016

Restaurants: Advised in the renovation of three restaurant relaunches/re-brandings.

Assisted in planning and managing construction processes and practices to ensure that programs are aligned with the business

Goals and objectives of property managers.

Collected vendor quotes, tracked and ensured general contractor payments.

Assisted in resolution of issues raised by external and internal partners during the construction and post construction period.

Vacation Properties: Helped with preliminary blue prints, renderings, local and county municipalities and getting potential bids on

Construction.

Various Real-estate Opportunities: Assisted with helping determine risk on various properties/business development.

BROOKHAVEN MARKETPLACE, Burr Ridge, Illinois 2015

Prisco’s Family Market Aurora, IL 2014

Catering: Worked with team to develop solid organizational systems and lines of communication.

Marketing: Targeted a grass roots approach, focused on existing customers, and walk in clientele.

Hot Food Production: Created new processes and recipes to establish fresher product and greater profitability.

TR Consulting Cont’d:

RAVIOLI OLI, Oak Brook, Illinois 2012 to 13

Management: Managed aspects of post new-store opening including operations

Cost controls, menu creation, training and human resources.

Designed and implemented new front/back of the house policies and procedures.

Marketing: Utilized various marketing tools to showcase location including social media, classes, special events, trade shows,

banquets, dinners and community events.

Culinary: Oversaw all aspects of culinary operations, food quality, sanitation, menu creation and inventory.

HYGIENEERING, INC., Chicago, Illinois 2011 to 2012

Consultant: provided health and safety inspections for University of Illinois at Chicago.

Performed inspections at 39 locations throughout the campus including hospital, sports/leisure and campus dining areas.

Defined sanitation infractions and timelines for corrective actions.

Created SOP’s for opening and reopening of food service facilities.

Traveler’s Haven Denver, CO 2011- Current

Concierge Services: Chicagoland third party representative working with housing logistics specialists for a relocation group.

Managed on-site deliveries of furniture, housewares.

Cable and internet installations.

Overall satisfaction of unit with client.

Handled leasing and other unforeseeable events at time of move in.

Restaurant Managing:

Spent early part of career managing different types of restaurants. Fine dining, Family, Bar and Grill, Fast Casual, Entertainment Venues. Worked with large chain restaurants and small family owned restaurants.

CHIPOTLE MEXICAN GRILL Westmont, Illinois 2008-2011

General Manager

TIMPANO CHOP HOUSE Naperville, Illinois 2006 to 2008

Beverage Operations Manager

CHAMPPS AMERICANA, Lombard, Illinois 1999 to 2001 & 2005 to 2006

Beverage Operations Manager

MAGGIANO’S LITTLE ITALY, Schaumburg, Illinois 2001-2004

Kitchen Manager

DAVE AND BUSTERS, Addison, Illinois 1995-1999

Team Lead, Store Opener/Trainer

Skills/Responsibilities throughout managing history:

Managed all aspects of new-store openings including operations:

oDesigned and implemented new front of house (FOH)/back of house (BOH) policies & procedures.

oDesigned and implemented training program for FOH/BOH.

oHuman Resources, payroll, new employee paperwork.

oMenu creation and design for food and beverage.

oSafety and sanitation practices.

oContract negotiations for facility maintenance, landscaping and parking.

oPurchasing.

oFinal Walkthroughs post construction.

Coached general managers.

Creating budgets for multiple locations in territory.

End of month and annual financial reporting for multiple locations in territory.

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