KEN KROSKY

**** ***** ****** ****** *

Monterey California 93940

Cellular Phone: 928-***-****

E-Mail: ad0lkb@r.postjobfree.com

SUMMARY OF QUALIFICATIONS:

Professional Hospitality Manager with strong background in Four Diamond restaurant operations. Recognized leadership skills with focus upon facility management, staff training & development and long term sales building. Notable results related to exceeding corporate financial goals, training service proficiencies standards, and aligning Front and Back of house teams to prioritize customer satisfaction initiatives. Level one Sommelier.

PROFESSIONAL EXPERIENCE:

Province at the Bay 101 Casino 09/22 to present

General Manager

24 Hour operation

Responsible for the restaurant, Casino Bar, And the entire casino floor of up to 700 players. Oversaw Menu changes alongside the Executive Chef Luis. Our food cost averaged 25 percent and the liquor cost average was 23 percent. Very high retention of staff implemented 10 steps of service and the service score increased.

Worked hand in hand with the casino management to make it a better-quality relationship. Averaged 105,000 a week in sales.

Willard Hicks 01/2022/09/2022

General Manager

Responsible for all operations. incorporated pride and a vision of perfect food to all my team. Was able to enhance the front of house service while holding the team accountable to the perfect service standard we developed. Created a strong kitchen team we took pride in every entrée the goal. Trained 5 Broil cooks to cook with wood broiler, and the importance of the correct temperatures.

Notable accomplishments: 100 percent health department score, winning the Open Table award for best Restaurant in Morgan Hill. Also bringing up the open table score to 4.8 from 3.5 on my arrival.

Tempo Kitchen and Bar 08/21/12/21

Responsible for all operations, Hiring, ordering, Hired Executive Chef. Created the wine list.

Created craft cocktail menu, Very involved in all staff hiring and did all staff training and development. Wrote the 10 steps of service for the operation. Opened to amazing success.

Bass Pro Shops 11/2017- 03/20 General Manager San Jose,Ca

Responsible for the operations of 16 Lanes of bowling, large 40 seat bar, Restaurant, Large Banquet facilities.

Turned a franchise low 52 osat score to a year long 94% approval score. Consistently ran a 29% food cost while the budget was 32%. Labor cost consistently ran a 1 Percent better than budget. Turned the staff to a motivated staff that was willing to take direction and grow. Closed due to covid.

HYATT CARMEL HIGHLANDS 04/2016-10/2017 Restaurant Manager Carmel, CA

Front of house operations manager responsible for Pacific’s Edge fine dining restaurant, The Market, & F&B events. Facility management includes hiring, training, & direction of FOH staff, beverage menu development, sommelier, maintenance of $250,000.00 wine program involving purchasing, wine dinners, meetings, weddings, & events for up to 150 guests and up to 300 covers in restaurants. Daily revenues up to $40,000.00.

RESTAURANTS FROM SCRATCH: REPOSADO, SCRATCH, GRAVITY 02/2015-04/2016 Restaurant Operations Manager Silicon Valley, CA

Responsible for high volume facility management, improvement of operational efficiencies, and staff development of three restaurants on rotating schedule. Annual revenues exceed five million per store. Oversee staff of 120+ FOH employees. Duties include scheduling, inventory, ordering, & receiving, event planning,

Notable accomplishments: Wine list development and training resulting in 100,000.00 increase in wine sales.

Revenue by $400,000.00 in six month period over previous year.

CHART HOUSE 02/201*-**-**-**** Restaurant Manager Monterey, CA

Management position responsible for scheduling, hiring, training, & development of staff of 55 FOH employees. Duties include inventory, ordering, & receiving of food and beverage. New menu implementation and programming. Facility management and operational efficiencies related to a $4,000.000.00 local and tourist hospitality operation. Notable accomplishments: Facility has increased revenue by $200,000.00 over previous year's sales attributed to

aggressive staff training, maximizing reservation / walk-in capacity, staff development to increase and inspire higher check averages, & increasing dining frequency of local market.

L'AUBERGE DE SEDONA 03/2012-02/2014 Restaurant Manager Sedona, AZ

Restaurant, Bar, & Event Management for all day parts including a recognized brunch program. Oversee restaurant operations and administration of a Four Diamond Resort with acclaimed fine dining location, room service, poolside service, banquet, & event functions. Responsible for ordering, inventory, staff training, wine cellar maintenance, and extensive menu in accordance with a $200.000.00 wine program. Recognized in Wine Spectator International. Participated in Food & Beverage Menu development with Executive Culinary Team to increase check averages, head count, and property event revenues. Maintained Cost of goods for Food at 27%, Liquor at 24%, with a high level of guest satisfaction.

Notable Accomplishments: Increase in F & B sales from 4.5 Million in 2012, to 4.9 Million in 2013. Restaurant

sales in March/April/ October exceeded $600,000 with wine sales of $100.000 per month. Maintained consistent

Liquor~Wine~Beer Cost of goods at 24% from previous 29% through operational efficiencies, reduction in

shrinkage, calculated purchasing, & increased sales. Maintained a 97% retention rate of FOH staff.

OREGANO'S PIZZA BISTRO 10 /2005-02/2012

Senior General Manager Tempe, Tucson, Gilbert, Mesa, Chandler, & Phoenix, AZ Responsible for developing operations full service restaurants, carry out, and local catering events. Created profit/loss statements, ordering and inventory control systems. Implemented service training methods, staff development, evaluation program, sales forecasting, & SOP's. Utilized as company operations consultant/trainer to analyze operational practices at seven locations. Responsible for action plans, creating training and development programs for management and service teams to build long term sales, increase profits, an improve guest satisfaction. Participated in new store openings as senior general manager leading opening team through the processes of front and back of the house organizational set up, budget controls, hiring, sanitation practices, Oregano’s cultural adherence, and on-going training and development.

Notable Accomplishments: Developed five company general managers responsible for an increase of unit sales of 4.5 Million Dollars over five years. Contributing to the company’s 5% increase in bottom line profits in 2009 and 2% increase in 2010 during a downed economy. Improved profitability related to food and beverage cost of sales, labor controls, decreased comps, controllable expenditures, and turnover while growing the business at seven locations. Authored and implemented front of the house full service training manuals utilized in manager development, front of the house training manuals, and service workshops to become the standard for “guest focused service procedures”. Assisted in creation of New Store opening manuals. Implemented a “train the trainer” program to increase overall guest satisfaction and build a resource for future store openings for both front and back of house staff. Spearheaded new store opening (Chandler 2011) resulting in $104,000.00 sales in third week followed by continual increase in sales and profits to become #1 ranked store in company.

CHARELSTONS 02/2003-09/2005

Assistant Manager; Scottsdale & Chandler, AZ

Assisted team with overall restaurant operations, budgets, scheduling, ordering & inventory, profitability, staff evaluations, customer service, in house marketing promotions Responsible for the hiring, training, and development of newly hired staff, bartenders, service staff and key employees, setting the standard for guest satisfaction. Acknowledged as developing the best trained service staff/trainers in region. Maintained lowest turnover rate, greatest retention rate with training costs below budgeted plan.

ROSATI'S PIZZA 10/1999-02/2003

Operating Partner/General Manager; Tempe & Chandler, AZ

Coordinated, contracted and assisted in construction jobs, services, and vending for the opening of two locations. Responsible for hiring, training, & development of kitchen and service staff.

Responsible for budgeting, P&L, ordering, inventory, payroll, invoicing, scheduling, & sanitation. Managed high volume carry out/delivery department and overall restaurant operations. Developed training model and manual for 1st full service dine in and bar location in Arizona. Reorganized existing operational layouts, production methods and pars, line schematics, training program, all resulting in an increased profit and guest satisfaction over previous locations.

MIMI'S CAFÉ 01/1994-10/1999

Training General Manager, GM, AM; Mesa, Phoenix & Ahwatukee, AZ

Coordinated and organized budgets, operations and training for the openings of Metro Center and Mesa locations, resulting $92,000 in weekly sales volume per store. Responsible for hiring, training, & developing service staff, kitchen staff, and the subordinate managers who oversee these positions. Directly responsible for overall profits, budgeting, maintaining operational practices to adhere to corporate specifications, scheduling, labor costs, ordering, and inventory control. Sanitation, administrative tasks, and guest satisfaction Rated #1 kitchen training team in company which contributed to training staff for future openings. Developed top Kitchen Manager in company and back of house team. Achieved best food cost of sale (28.1%), and #1 labor cost out of 56 locations.

BOBBY MCGEE'S INC. 01/198*-**-****

Dining Room Manager, Night Club Manager; Mesa, Phoenix, & Scottsdale, AZ

Managed operations for animated dining room and high energy night club. Coordinated in house club promotions, disc jockeys & music library, special events, & guest satisfaction program. Responsible for ordering and inventory control, Interviewing and FOH hiring, scheduling, and administrative tasks. Hired, trained and developed front of house service staff and costumed characters. Developed and executed an extensive service training workshop which focused on guest service perceptions, sales building, and motivational team building. This program became the model of service in 28 locations of Arizona and California.

Contact this candidate