Manager General

ARMANDO EMILIO SANCHEZ

**** **** ****** ** #***

Washington, DC 20007

CELL: 703-***-****

EMAIL: *******.*.*******@***.***

Food & Beverage/Restaurant Industry:

** ***** ********** (10 years at the General Manager/Assistant GM Level)

HIGHEST LEVEL OF EDUCATION:

Associates of Science Degree in Business Administration- May 2003

Northern Virginia Community College

SUMMARY OF EXPERIENCE & SALARY HISTORY:

My Title: General Manager: Denny’s

(November 2011 - January 2017 'NOW CLOSED FOR BUSINESS'): Faraj Shaquel (Area Director)

Full-time: 50+ hours weekly ($48,000 annual salary)

My Title: Food & Beverage Director: Fort Belvoir Golf Club

(September 2005- October 2011): Peter Cizdziel (General Manager)

Full-Time (w/ benefits): 40+ hours weekly ($56,000 annual salary)

My Title: Server: Red Lobster

(October 2001 - June 2005): Will Turner (General Manager)

Part-Time: 36+ hours weekly ($700 - $800 gratuities/week )

My Title: Conference and Event Planning Assistant: D.O.E. (DTI Associates)

(July 2000 - March 2004): Jeff Yoder (General Manager)

Full-Time: 40-50 hours weekly ($16.50/hr.)

My Title: Server/Server Trainer: Cracker Barrel

(June 1997 - October 2001) Bruce (General Manager)

Part-Time (w/ benefits): 32+ hours weekly ($650-$750 gratuities/week)

PROFESSIONAL REFERENCES:

Peter Cizdziel: (General Manager, Fort Belvoir Golf Club): 239-***-****

Gayla Corcoran: (Executive Assistant, Fort Belvoir Golf Club): 703-***-****

Nelson Rodriguez: (General Manager, Denny’s): 703-***-****

SKILLS/CERTIFICATES/SPECIAL TRAINING:

SERVSAFE Certified (Manager) Food Safety and Sanitation- Expires 07/30/2018

Duties Performed/Skills Developed:

Scheduling, Human Resources, Training, Mentoring, Office Management, Payroll, Cash Handling, Inventories (daily/weekly), Ordering of food/Alcohol & Non-Ingredient products, Ordering of Office supplies..Uniforms..Light Fixtures/Bulbs etc., Advanced Computer Skills (Microsoft Suite), Catering & Event Planning (wedding receptions, promotions, retirements, holiday parties etc), Strong Attention to Details, Multitasking, Coordinated Maintenance Repairs, Held Monthly Employee Meetings, Ability To Raise The Bar and Increase Sales, Organized, Customer Service, Sales, Budget Forecasting, Daily & Weekly Projections, Employee Development, Cross Training, Zero Tolerance Policies (smoking, stealing, waste, under or over portioning, bad food quality, breaking rules etc.), Accountability, Counseling, Mediator, Bartending, Serving, Dish Washing, Cooking, Kitchen Prep, Hosting, Management, Lead By Example, High Standards of Service, Restaurant Ambiance, Check Auditing, Food Safety, Food Quality, Sanitation. And much more…

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