General Manager Restaurant
Resume:
TIM SMITH
** ****** **. **** **** Beach ***** 214-***-**** ad3j49@r.postjobfree.com
PROFESSIONAL RESTAURANT MANAGER
As a dedicated and knowledgeable professional with more than 30 years experience opening and managing restaurants, I seek to bring my skills and abilities to add value to your company.
Skilled and seasoned manager with hands-on experience opening more than 40 restaurants.
Deep knowledge and understanding of industry regulations and OH&S standards.
Experience running a variety of restaurants from franchises to fine dining establishments.
Proven track record of increasing revenue and reducing food and labor costs.
Ability to oversee inventory, profit/losses, staff scheduling and FOH/BOH activities.
Strong leader, able to effectively train, motivate and manage large teams.
Excellent communication and interpersonal skills.
Proficiency in Microsoft Office programs and general computer operations.
Highly adaptable, able to maintain composure in high stress situations. PROFESSIONAL EXPERIENCE
LEROY’S BBQ — Hallandale Beach, FL
Opening Manager, Jan 2016 – Dec. 2020
Develop recipes and continuously update the restaurant menu with new offerings.
Collaborate with partners to establish company policies and business plan.
Assist with creating a strategic budget, controlling costs and sourcing supplies.
Coordinate upcoming restaurant opening, including performing marketing efforts and circumventing potential issues.
SHUCKERS BAR & GRILL — Miami, FL
Floor Manager, Jan 2015 – Dec 2015
Oversaw daily floor activities for a high-volume seafood restaurant, which generated $12 million in revenue each year.
Handled liquor, wine and beer inventory, ordering new stock as needed.
Fielded customer feedback and quickly resolved complaints.
Scheduled, trained, hired and dismissed front of house and back of house employees. CICI'S PIZZA — Miami, FL
Opening General Manager, June 2014 – Jan 2015
Supervised daily operations of two restaurants as well as a team of 40 employees.
Ensured compliance with industry health and safety standards and company code of conduct.
Oversaw guest services, ensuring the team to met customer satisfaction goals.
Monitored inventory levels, organized schedules and performed other administrative tasks.
Implemented new inventory and FOH/BOH staff procedures. TANDOORY TACO — Frisco, TX
Opening General Manager, Jan 2014 – April 2014
Created a brand new Indian-American fusion and bar menu.
Developed and employed BOH and FOH policies and protocols for staff.
Supervised stock levels, ordered new supplies and handled restaurant costs.
Fielded customer inquiries, concerns and complaints. CAJUN TAILGATORS — Dallas, TX
Opening General Manager, Oct 2013 – Jan 2014
Employed a traditional Cajun menu for the new food truck.
Directed restaurant day-to-day activities to ensure smooth and profitable operations.
Handled food truck finances, inventory, marketing efforts and customer relations. TIM SMITH Phone: 214-***-**** Page 2
STUMPJUMPERS BBQ — Gulfport, MS
Owner, 2010 – 2013
Successfully opened and operated a new barbeque restaurant.
Recruited and trained new talent for FOH and BOH operations.
Ensured costs remained under budget through strategic planning and efficient operations. CICI'S PIZZA — Dallas, TX
General Manager, 2004 – 2009
Provided strong leadership, training and support to staff.
Performed administrative tasks, including ordering supplies and creating budgets.
Managed customer relations and quality assurance efforts. COLTER'S BARBECUE — Dallas, TX
General Manager, 1998 – 2004
Ran a corporate training store with a full bar and provided training for every Dallas-area franchise.
Managed a team of 35 employees and directed both FOH and BOH activities.
Consistently achieved $200,000 a month in sales. GRAHAM BROTHER’S ENTERTAINMENT — Dallas, TX
District Manager, 1996 – 1998
Directed 3 nightclubs (Denim & Diamonds, West LA and Dallas Alley).
Drove revenue with strategic marketing and cost savings, leading to sales of more than $8 million.
Travelled to clubs across the country to observe and prevent theft within the company. SONNY BRYAN’S BARBECUE — Dallas, TX
General Manager, 1992 – 1996
Delivered key assistance in opening 5 different 300-seat barbeque restaurants.
Established new menu items and prepared smoked foods, including brisket, ribs and poultry.
Handled full service bar, sales and overall business activities.
Interviewed, hired and training managers and staff for all 5 locations. EL PASO BARBEQUE — Tulsa, OK/Denver, CO/Tempe, AZ
Opening/General Manager, 1990 – 1992
Personally opened 3 full-service, full bar and fine-dining barbeque locations.
Supervised, hired and trained staff of 90 employees at each establishing.
Handled entirety of profit and loss activities with $80,000 a week in sales. BARTS ON THE LAKE — New Orleans, LA
General Manager, 1986 – 1990
Directed activities of a high-volume, up-scale seafood restaurant, bar and club.
Achieved high levels of customer satisfaction and revenue of $60,000-$80,000 a week.
Named “Restaurant Manager of the Year” out of 60+ establishments in the nation. EDUCATION
Associates Degree in Small Business Administration Daytona Beach Community College, Daytona Beach, FL, 1982 REFERENCES
Rusty Workman
Training Manager,
Amazon.com
Alex Negal
Owner, Tandoory Taco
Curtis Caldwell
Restaurant Manager
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