GREG RYAN

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

703-***-****

ad1ui4@r.postjobfree.com

OBJECTIVE

Seeking a management position where my experience and passion for the industry will be fully utilized. I am a self motivated, reliable, responsible, hardworking person. I am a mature team worker, and adaptable to challenging situations. I am able to work well in both a team environment as well as using my own initiative.

EXPERIENCE

THAMES STREET OYSTER HOUSE

Baltimore, MD

Manager April 2018-Present

Running the day to day operations of a high volume, fine dining restaurant

Control seating and kitchen flow of over 500 guests per day

Assisting service team and back of house team with hands on help, including seating, taking guests orders, running food, running drinks, bussing tables

Handle all liquor, beer, and wine ordering, costing, budgeting, and staff education

Programming of all POS needs

Assist in hiring, training, scheduling

Assist with bi-weekly payroll for front of house and back of house

Provide the highest level of of guest service with a positive and professional attitude

Retaining guests and building a large following of regulars

PATIO RESTAURANT GROUP

San Diego, CA

General Manager 2012-2018

Running the day to day operations of a 125 seat restaurant with over 700 daily covers, and $6 million in yearly sales

Essential in building guest relations and retention as well as building our presence in the community

Provide the highest level of guest services with a positive and professional attitude, reflected by our 4.5 star Yelp rating with over 2000 reviews

Guest acquisition through well executed marketing, promotions, and hospitality practices

Addressing guests and staff concerns

Maximized sales and profitability by using cost controls and P&L analysis

Human Resources: hiring, training, staffing, scheduling, separations, counseling, staff and management motivation

Writing manuals, standard operating procedures, establishing policies, and staff guidelines

Front of house and back of house invoicing, accounting, bank reconciliation, and payroll

Programming of all POS, main operations computers, and terminals

Running staff wine training and education, increasing wine sales over 60% year over year

Handle all liquor, beer, and wine ordering, costing, pricing, budget requirements, as well as contract and price negotiations with vendors

Booking of all events with a guest count between 15 to 99

SKILLS AND ABILITIES

Extensive hands on experience in management and fine dining service including:

General full service restaurant management with 60+ employees

Purchasing, budget, and inventory requirements

Programming of Aloha, Micros, and Upserve POS

Ability to create and cost out cocktail, wine, and food menus

Extensive old world and new world wine knowledge

Barsmarts, LEAD, and ServeSafe certified

Contact this candidate