Scott Williams

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

Ashtabula, Ohio 44004 ad4r37@r.postjobfree.com

440-***-****

General Manager

Dedicated General Manager with a strong work ethic and the ability to train highly efficient teams. Experienced in operations, sales, budget control and cost control. Able to motivate and coach to maximize team members' work potential. Keeps and maintains company standards.

Areas of Expertise

●Cost Control

●Inventory Control

●Operations

●Total Quality

●Guest Services

●Staffing

●Team Member Development

Accomplishments

Moved an average food cost from over 13% to averaging 3-6% monthly.

Solved staffing issues with different ideas to reach out to potential candidates.

Responsible for training potential Service Pros and Culinary Pros to make their next step towards management.

Professional Work Experience

March 2023-Current

General Manager Melt Bar and Grilled

Manages restaurant with 16+ Team Members

Runs average Food Cost 30-32% per week.

Average weekly sales 24k-26k off-season to 30k-34k main season.

Operating all aspects of the restaurant as only manager.

Gives strong leadership and leads by example.

Helps with training and does onboarding and integration.

Responsibilities include: all ordering for the restaurant, food cost, budgets, inventory and scheduling.

September 2021-March 2023

General Manager City BBQ, Beachwood, Ohio

Manages restaurant with 20+ Team Members

Runs average food cost 30-32% average per week.

Average weekly sales 30k-40k off-season to 80k-90k main season.

Operates every aspect of the restaurant

Gives strong leadership and training

Responsibilities include: food cost, declining budgets, scheduling and inventories.

May 2020-September 2021

Culinary Manager Olive Garden, Warrensville/Mentor, Ohio

●Manages the kitchen with 25+ team members

●Running a food cost of 3-6% on average per month.

●Average weekly sales 100,000K currently.

●Operates every aspect of the kitchen.

●Responsibilities include: regulating food cost, P&L, Scheduling, Ordering, and controlling Labor, and ensuring corporate standards.

January 2020-May 2020

Culinary Manager Bahama Breeze

●Trained as a Culinary Manager until the shutdown of the restaurant.

●Ran kitchen duties during shutdown until the restaurant was closed permanently.

August 2018-January 2020

Chef/Kitchen Manager Cooper’s Hawk Winery and Restaurant, Orange, Ohio

●New restaurant opening; got every aspect set up for business.

●Managed the kitchen with 50+ staff members.

●Run an avg. food cost of 2.3-2.8%.

●Average sales are 140k-150k weekly.

●Operates every aspect of the business in the kitchen.

●Responsibilities include: going over P&L with the Executive Kitchen Manager, regulating food cost, scheduling.

August 2012-August 2018

Assistant Manager, Ruby Tuesday, Erie, Pa.

●Managed the operations of the kitchen and the front of the house.

●Responsibilities included scheduling, ordering, and ensuring we maintain corporate standards.

●Focuses have been in both the front and back of houses.

●Was acting General Manager for about four months and ran all operations during that time.

Education

1998: Conneaut High School, Conneaut, OH High School Diploma

2000: Mercyhurst College-North East, North East, PA Associate of Science: Culinary Arts

2002: Mercyhurst College, Erie, PA Bachelor’s Hotel Restaurant Institutional Management

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