**** **** ******* ***, *******, FL *****

561-***-****

acxlav@r.postjobfree.com

Michael D Martens CC

Objective

To be successful in leading others that love and enjoy the industry as I do while furthering my knowledge to build my skills so I may continue to be a respected and successful developer and leader.

Experience

02/2016-present Delaware North Tampa, FL

Kitchen Manager

Participated in original hiring, training and set up for new restaurant opening.

Monitor all store operations on a daily basis, including: sales, labor, waste and inventory, and when necessary, using the tools in place to identify an opportunity and check and adjust to deliver desired results

Responsible for running shifts and store operations on a daily basis.

Depended on to ensure routines are followed continuously to company standards.

Responsibly handle and serve safe food.

With the help of my team trainers, and the tools in place, writing training plans, then training and developing new kitchen associates

Responsible for knowledge of all locations and covering shifts at all concepts when needed

Streamlined ordering by setting up pars to reduce excess on hand food inventory, resulting in raised bottom line profits.

Continuously coaches and develops team partners on a daily basis.

Helped reduce food costs by strict supervision of portion controls.

Relied upon to conduct and enter bi-weekly and monthly inventories.

02/2013-7/2015 Starbucks Fort Myers, FL

General Manager

Through great customer service, proper scheduling, preventative equipment maintenance, proper ordering, complete training programs, accurate par setting, continuous development and holding partners accountable, I have delivered above target results to both CC and TC lines for 16 consecutive months.

Responsible for running shifts and store operations on a daily basis.

Depended on to ensure routines are followed continuously to company standards.

Relied upon to conduct and enter weekly and monthly inventories.

With the help partners and in place tools, keep the store clean to EcoSure Standards.

Responsibly handle and serve safe food.

Meticulously follow cash handling and management procedures.

Using EPAN, doing partner reviews, inputting merit increases, separating and transferring partners.

In a relatively short time, have learned and held up the operational standards of multiple stores, including Café, Mall and Drive-thru formats.

Continuously coaches and develops team partners on a daily basis.

With the help of my team trainers, and the tools in place, writing training plans, then training and developing new partners

Relied on to help implement new operational procedures and routines, in multiple roles for 6 of the 10 locations in our district.

Coordinated with manager of an opening new store to get new and tenured partners trained for drive-thru procedures, in hopes of a smooth NSO

Became a “go-to-guy” with questions about a newly introduced labor tracking/scheduling system, eventually becoming the content expert and asked to lead team discussions as well as participating in Area conference calls on the subject.

When my responsibility, forecasting and writing schedules to reflect 0% variance to total labor, and for a short time, -2% VTL, and delivering at or under the forecasted labor hours.

Monitor all store operations on a daily basis, including: sales, labor, waste and inventory, and when necessary, using the tools in place to identify an opportunity and check and adjust to deliver desired results

08/2012-02/2013 Kelly Temporary Services Fort Myers, FL

On-line Technical Phone Support

Responsible for troubleshooting problems to then direct customers to solve problems over the phone.

Trained to have intense listening skills as well as knowing which questions to ask, which was a major requirement.

Added to the second tier Account Security team after 5 weeks on the phones.

Held highest Problem Resolution Percentage continuously after 8 weeks on my team.

Held lowest Actual Handling Time consistently 4 weeks out of training.

01/2012-06/2012 Bistro 41 Fort Myers, FL

Manager (Seasonal)

Responsible for closing computer system and money reconciliation at end of night.

On a weekly basis, responsible for server Points of Service Audits.

Helped with maintaining wine inventory and ordering.

Entrusted to occasionally order fresh produce, fish and small wares in the absence of the GM and KM.

05/2010-01/2012 Il Tesoro Sanibel, FL/Edgartown, MA

Manager’s Assistant and Server

Responsible for closing computer system and money reconciliation at end of night.

Helped with maintaining wine inventory and ordering.

Depended on to train new servers.

Traveled between restaurants as business increased/decreased.

Relied on to maintain Fine Dining standards of a Relais and Chateaux property

09/2009-05/2010 Bar Louie Fort Myers, FL

Assistant General Manager

Responsible for weekly inventory and inventory reconciliation.

Entrusted with beer knowledge training for staff to keep them up to date on the frequent changes to our beer menu with over 50 beers.

Kept up with weekly server one-on-one evaluations.

Responsible for daily line check for freshness, portion controls, quantities and proper labeling and rotation.

(restaurant unexpectedly closed)

03/2008-06/2009 Bonefish Grill Cape Coral, FL

Restaurant and Bar Manager

Participated in original hiring, training and set up for new restaurant opening.

In charge of for weekly alcohol inventory and inventory reconciliation.

Implemented my original alcohol tracking sheet which set up very accurate pars and matched the corporate COS percentage in less than two months, then beat it by an average of 2% continuously within two more months.

Responsible for maintaining a “Fresh” feature Wine List by changing it on a constant regular basis with new quality wine; which became a major contributor to wine sales at over 15% by average; including one being the most ordered wine in the restaurant.

On a weekly basis, responsible for server Points of Service Audits.

Wrote all of the Front of the House schedules to reflect projected sales and percentages.

Solely responsible for Wine Knowledge training and ongoing education of wines as I changed the feature lists.

Entrusted to occasionally order fresh produce, fish and small wares in the absence of the GM and KM.

Accountable for daily line checks for freshness, quality, quantity, labeling and rotation.

Education

Florida Culinary Institute West Palm Beach, FL

Associates Degree in Culinary Arts and Hospitality Management with Presidents Award

Certifications

Qualified for and deemed Certified Culinarian by the American Culinary federation

Serve Safe Certified by the National Restaurant Association since 1999

CPR certified by the American Heart Association

TiPS certified by Health Communications

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