Restaurant Agm, Gm, Manager, General Manager
Resume:
SCOTT CANZONERI
SAN DIEGO, CA
cell 619-***-****
Email ad03z7@r.postjobfree.com
PROFESSIONAL EXPERIENCE & SUMMARY
Measurable experience in :
Training managers/staff, restaurant openings, creating operational systems and programs, reducing/maintaining controllable costs, Local Store Marketing, line checks, passing inspections, and safety.
08/2019 – 09/2022
OUTBACK STEAKHOUSE San Diego, CA
Restaurant Manager
●Annual Sales: $4 Mil - $5 Mil.
●Staff: 35-40 employees.
●Australian-themed casual dining.
●AOR's: bar inventory, ordering, FOH scheduling, expo during peaks.
●Maintained labor cost @ budget of 18% - 19% within budget, COGS @ budget of 28% and reduced bar costs by 3%.
●Trained new servers, bartenders, hosts, and expeditors.
(Reason for leaving: Sept 2022 to Current. Providing post-hospitalization family care. That role has completely concluded)
01/2016 – 08/2019
SURFRIDER PIZZA CO. San Diego, CA
General Manager / Co Mgmt Trainer
●Annual Sales: $3 Mil - $4 Mil - 3 stores.
●Staff: 10-15 team members.
●Scratch East Coast style pizza’s, sandwiches, and salads.
●AOR's: ordering, inventory, P&L Management, position training, and scheduling.
●Maintained labor @ budget of 18% - 20% and COGS @ budget of 29%-30%.
●Increased monthly sales 20% within 1st 6 months through Local Marketing.
●Trained all incoming management for 3 newer store openings, and developed the official 'SURFRIDER Training Manual'.
(Reason for leaving: CA state shut down our 3 units due to legal stock issues.)
08/2013 – 01/2016
ROSSIS ITALIAN RESTAURANT San Marcos, CA
Shift Manager
●Annual Sales: $2Mil - $2.5Mil.
●Staff: 20-25 team members.
●Local Pizza Restaurant and Sports Bar.
●AOR's: prep, cooking, bartending, scheduling, training, hiring and LS Marketing for the restaurant.
(Reason for leaving: Owners sold business)
06/2008 – 08/2013
BRAVO ITALIAN CUCIANA Dearborn, MI
FOH & BOH Manager
●Annual Sales: $3Mil - $3.5 Mil.
●Upscale-casual Italian chain serving pasta, grilled dishes, pizza and cocktails.
●Staff: 35-40 team members.
●AOR's: marketing, hiring, scheduling, weekly food and bar inventory, FOH training, bar ordering.
●Maintained labor costs @ budget of 20%, COGS @ budget of 25% - 26% and reduced bar costs from 26% to 23%.
●Increased wine sales by 8%-10% by implementing wine seminars.
(Reason for leaving: Moved to California 2013)
EDUCATION
Mesa College San Diego, CA
●AS/ Architecture
CURRENT CERTIFICATIONS
●ServSafe - Food Manager
●Leads - Alcohol
●RABS - Alcohol
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