Driven Restaurant Manager

THOMAS ANAGNOSTOPOULOS

**** ******* *****, ********, ** 92346 H: 909-***-**** **********@*****.***

Summary

To secure a management position within the restaurant/hospitality industry, utilizing my extensive work experience, whileenhancing my business skills for further personal and professional growth.

Highlights

Full service restaurant background Supervisory skillsStrong leader Customer-orientedProven sales record Staff development talent

Accomplishments

Awarded Top Sales Manager and Multiple Corporate Recognition for Best Customer Service and Hospitality

Experience

Sales Manager 01/2013 to Current

Mimi's Cafe Rancho Cucamonga, CA

Responsible for 40+employees generating revenue of $3m sales annually; Headed all local store marketingincreasing sales by 25%. Conducted daily pre-shift and weekly departmental meetings to ensure organizationalefficiency. Scheduled and directed staff in daily work assignments to maximize productivity. Continually monitoredrestaurant and took appropriate action to ensure food quality and service standards were consistently met.Developed and maintained exceptional customer service standards. Optimized profits by controlling food,beverage and labor costs on a daily basis. Developed and maintained a staff that provided hospitable, professionalservice while adhering to policies and business initiatives. Communicated well and used strong interpersonalskills to establish positive relationships with guests and employees. Consistently obtained highest rating from thecounty health department.

General Manager 03/2009 to 01/2013Andrew & Sons, Inc. (DBA) Farmer Boy's Restaurants CA

Daily supervision of 30 associates with sales of $3.2 million annually. Duties included hiring, scheduling,employee relations, customer service issues. Oversaw all site food controls, as per corporate standards forinventory, food safety and temperatures; Responsible for managing and ordering food and beverageinventories. Performed restaurant walk-throughs to gauge timeliness and excellent service quality. Head of alllocal store marketing increasing sales by 18%.

General Manager 02/2005 to 03/2009Frank's Bar & Grill Riverside, CA

Supervised the daily operations of a 125 capacity restaurant that included two bars and a revenue of $1.2 millionper year; Managed a team of 25 employees, which included hiring, training, scheduling, payroll, employeerelations and terminations; Maintained an 'A' rating of health and safety standards to include liquor regulations;Responsible for the creation of the menu and liquor and wine choices; Increased corporate catering and banquetsales by 20%; Responsible for the daily ordering and inventories of food and liquor; Handled customerservice/issues; Increased business sales revenue by 50%; Trained all staff on how to up sell to increasebusiness; Voted best karaoke bar by Karaoke Scene Magazine.

General Manager 03/1982 to 01/2005The Bluffs Restaurant Colton, CA

Responsible for all daily operations of a 200 capacity restaurant, which included a coffee shop, dining room, andlounge, to net $1.2 million in sales; Responsible for a staff of 30 employees, which included hiring, training,scheduling, payroll, employee relations, and terminations; Grew business by 30% as head of banquets andoff-site caterings; Responsible for the entire purchasing process to include ordering, shipping and receiving,and inventory management; Developed advertising campaigns to increase sales and market recognition;Implemented innovative ideas to enhance business, which included onsite entertainment, happy hour specials andthe addition of an outside patio dining area; Scheduled all weekly lounge entertainment.

Education

1987

University of California at Riverside Riverside, CA

Skills

advertising, closing, customer service, employee relations, food safety, health and safety standards, hiring, inventorymanagement, payroll, purchasing, receiving, sales, scheduling, shipping, supervision

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