LAURA A. AKOPOV

858-***-****

ad1hqo@r.postjobfree.com

A committed and dedicated team player, with a proven ability to meet and exceed set goals and deadlines. Exceptional focus and follow through abilities, with a record of efficiency and productivity. I am a persistent goal setter, project finisher and skilled collaborator with demonstrated ability to multitask. Fluent Russian and conversational in Armenian.

EXPERIENCE

Bowlero Corp. Leesburg, VA September 2021- Present

General Manager

•Generate & monitor center revenue, increased revenue by 45% prior to last year.

•Review and control labor cost.

•Supervise & direct regular training for all staff members and ensure their proficiency in guest service.

•Manage multiple departments efficiently and conduct regular meetings with management team to review performance and offer direction.

•Monthly P&L review and formulating overall strategy for upcoming quarters.

•Achieved and maintained overall guest service goals; ensure that customer complaints are resolved appropriately and that our guests are completely satisfied.

•Continue exceeding revenue goals & meeting quarterly bonuses tier 2 consecutively.

Bistro Cacao, Washington, DC July 2020 – June 2021

General Manager / Wine Director

•Responsible for overseeing the overall beverage program at all high-end French focused concept, as well as the content and inventory controls of the wine program.

•Reduced labor cost by 25% and increased wine and bar sales by 35%

•Directed the daily operations of the restaurant, ensuring compliance with company standards in all areas of operation.

•Mentor bartender to become a bar manager.

•Developed a new training package including steps of service.

•Increased revenue by 50% during Covid19

•Implemented food and beverage training manual.

•Improved spirits and cocktail program.

•Promoted and oversee all social media aspects.

The Winery Restaurant, La Jolla, CA February 2019 – April 2020

Restaurant Manager

•Recruit, train and supervise staff.

•Reduced turnover by 60%.

•Order supplies and oversee stock level.

•Increased the number of regulars and gained a following.

•Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines.

•Plan and coordinate private events, including wine dinners.

•Developed and implemented growth strategies.

•Manage all aspects of the restaurant.

Charlie Palmer Steak, (Four Seasons) Las Vegas, NV January 2017 – February 2019

Assistant General Manager/ Events Manager

•Deputize in the absence of the General Manager.

•Execute all private events from 50 to 400 people.

•Conduct daily pre-shift and monthly meetings to ensure organizational efficiency.

•Optimize profits by controlling food, beverage, and labor costs on a daily basis.

•Continually monitor restaurant and take appropriate action to ensure food quality and service standards are consistently met.

•Schedule and directs staff in daily work assignments to maximize productivity.

•Handle administration, budget, payroll, inventory, and scheduling FOH.

Elements, (Asian Fusion) Vancouver, BC January 2013 – December 2016

General Manager

•Determined areas of improvement and implemented changes.

•Prepared reports at the end of the shift/week, including staff control, food control and sales.

•Managed and promoted all social media accounts.

•Planed and coordinated private events.

•Made sure that all employees reach their full potential through constant evaluation, coaching and training.

•Efficiently resolved problems or concerns to the satisfaction of all involved parties.

•Maintained high standards of quality control, hygiene, health and safety.

•Compiled annual budget, variance reports, weekly management reports, linen/glass/silver/menu inventory and any other reports deemed necessary.

•Prepared and coordinated the periodical performance reviews of assigned personnel.

California Wine & Cheese, Newport Beach, CA October 2006 – March 2013

Owner/ General Manager

•Scheduled and directed staff in dally work assignments to maximize productivity.

•Designed and created all sales materials (brochures, presentation, tasting notes, etc.)

•Handled administration, budge, payroll, inventory, scheduling FOH, and supervised all private event’s and parties

•Followed correct health and safety procedures to ensure welfare of both staff and customers.

•Trained employees on wine, food and beverage service and knowledge.

•Created consistent education and staff development training.

•Maintained budget.

•Monitored all functions to ensure a first class and positive visual impact was maintained; including ambiance, décor and service.

EDUCATION

Court of Master Sommeliers, Americas 2018

Certified Introductory Sommelier

Art Institute of Vancouver, Vancouver, BC 2015 – 2016

Hospitality & Restaurant Management Diploma

Johnson & Wales University, Providence, RI 2000 – 2004

Business Administration

TECHNOLOGY

Software/Applications

Microsoft Office (Mac/PC), QuickBooks, Lotus Smart Suite Programs, Online Paychex, Mymicro, ING Smartworks, Adobe Photoshop CS 5, Google Suite Products, Hightail, Smartsheet, Opentable, Toast, Pixel, Conqueror.

Social Media Networking/Strategy

Instagram, Facebook, Yelp, LinkedIn, Pinterest, Twitter, Tumblr & YouTube.

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