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Manager General

San Antonio, Texas, United States
March 24, 2017

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Anthony Tryce Becker

***** ***** ****** **** *** Antonio Texas 78232

210-***-**** – Home 818-***-**** - Cell



Thirty years of experience in the hospitality industry

Twenty- three years of management experience

Twelve years General Manager experience

Fine Dining, Upscale, Casual, Quick Service, Catering and Delivery Experience

Full knowledge and understanding of P&L Statements

Oversaw more than one hundred employees and five Managers

Excellent customer service skills

Strong proven leadership skills

Proficient in Microsoft Word, Outlook, Excel and PowerPoint. Micros, Aloha, CRS and Menu link POS systems. Current TABC and Food Handler Permits


11/16 – Current General Manager, Tilted Kilt Pub & Eatery

Oversee all day to day operations

Completed corporate Step training program

Increased sales by 4.2% over 3 months

Achieving all financial goals within 60 days.

06/16-11/16 Operational General Manager, Buffalo Wild Wings

General Manager of all day to day operations

Responsibilities include manager development, inventory, ordering, approving all schedules, profit, labor and food cost.

Achieved 111% profit goal and 26% sales increase after one month.

Cut labor by 2.3% while increasing guest satisfaction scores by 17%

Reached all company goals within 45 days of start of position

Increased Ecosure kitchen audit score from a 72 to a 95.

06/15-05/16 Assistant Team Leader Specialty, Whole Foods Market

Responsible for assisting Team Leader in all areas of Specialty Department including scheduling, ordering, financials, hiring, training and merchandising.

Responsible for Bear, wine, bar and coffee areas of department.

Helped guide team through a 5% reduction in labor cost with no decrease in sales.

Responsible for introducing new cleaning, marketing, accountability and organizational systems within the team.

07/13-08/14 Front Manager, Saltgrass Steakhouse

Responsibilities included bar and host manager. Wrote all schedules for department, ordering of all alcohol and bar supplies.

In charge of responding to customer voice scores and resolving all e-mailed guest complaints.

Helped reduce alcohol costs by .86% over a 6 month period.

Responsible for all front of house training including bar, hosts and servers.

2012- 2013 Assistant General Manager/Culinary Manager, Red Lobster

Responsibilities include training employees and writing schedules for all areas of the restaurant.

Raised guest service scores 12% above company objectives, 32% overall improvement, while maintaining labor goals.

Managed product ordering and lowered food wastage by 1.3%

Promoted to Assistant General Manager after 8 months

2003-2012 General Manager, Chili’s Bar and Grill

Two years assistant manager, three as Lead Manager and four as General Manager.

General Manager of high volume restaurant of $5.5 million sales per year.

Qualified for Area Director

Responsibilities included training of all new managers. Coaching, including one on one development of managers. Developed two managers into general manager positions.

Achieved 115%+ of budgeted profit goal for 7 consecutive quarters.

Lowered hourly turnover from 92% to 31%in 1 year.

Increased store sales by 2.1% average each year over 4 year period.

Cut food waste from 2.7% to .05% over 3 quarters.

Top 8% performer 2 consecutive years

Developed several new systems of cleaning, organization, sales building and financial tracking reports adopted by region.

Rose over $50,000 for local non-profit organizations in one year.

Received numerous letters of commendation, praise and awards for high performance.


1984 – Graduate Beverly Hills High School - Beverly Hills. CA

1986-1988 – Studied Culinary Arts at California State University, Los Angeles

References available upon request

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