General Manager Fast Casual

Levi Lambert

*** ********** ****, **** ****, OH *4012

ad5w2a@r.postjobfree.com 512-***-**** (cell)

!

To Whom It May Conern:

I am excited to be applying for a position of Restaurant Manager or General Manager with your company. Please accept this cover letter and the attached resume as my interest in this position. I currently work for Heidelberg Distributing Company in Cleveland, Ohio as a Sales Professional, and previously for six years with Republic National Distributing Company in Austin, Texas. In addition to knowledge of Distributor Sales, I have multiple years of Fast Casual, Fine Dining, Hotel & Resort mangement experience as well as catering with a diverse menu and for extremely large groups. I was the Owner of a successful Catering Company & Food Truck in Austin, Texas for eight years. During our operation, we catered both corporate events and weddings with sizes ranging from 30 ppl to 19,000 ppl. I am very confident in my skills and experience in Management, Sales, BOH (Back of the House) Operations, Menu Design and Event Management. I’m an experienced Owner, Operator and Manager who works knows how to lead, but also the value of a great team. I’ve gained Beverage Cost Control experience in my time managing for Marriott and Renaissance properties in Miami, FL, and continued that experience with my other restaurant positions. I relate easily to my customers because I speak their language, I’ve done their jobs and can relate to them quickly to build report. I am certified CSW (Certified Specialist of Wine), 1st Level Sommelier, & WSET Level II. I graduated Summa Cum Laude from Johnson and Whales University with a Bachelor’s Degree in Food Service Management and an Associate’s Degree in Culinary Arts with Honors. I believe that I am qualified to be a Restaurnat Manager or General Manager for your organization. I have the personal skills to lead multiple teams and to achieve the company goals. I have the computer skills to manipulate, create and edit excel and word documents. One of my strongest assets is the ability to see operations with “Owner’s Eyes”.

I am confident that I will prove myself as an asset to your company and respectfully submit my application for your review. I would like to request a meeting to discuss how I can help meet your goals. I am available to meet most days and times and I hope to hear from you soon. Thank you for your consideration.

Sincerely,

Levi Lambert

Levi Lambert

149 Brookfield Road, Avon Lake, OH 44012 512-***-**** (cell) ad5w2a@r.postjobfree.com IMPACT ABILITIES

& OBJECTIVES Resourceful & innovative Food & Beverage Manager who brings exceptional Operations Management, Hotel & Restaurant Management, Customer Service, Food Truck Operations, Both Food & Beverage Cost Controls and Administrative processes, with the specifics to your operational & sales goals.

Key Skills:

Follows “Best Practice” doctrine in all aspects of Business Management, Sales, Food Quality and Cost Controls

Knowledge of building financial sheets to detail business profitability, cash flow, track expenses in order to find areas of opportunity to improve profitability

Years of experience managing Fine Dining and Fast

Casual Restaurants

Strong customer service/relations and team cooperation abilities

Nine Years of Catering and Events Sales & Operations experience in Food Truck, Corporate Catering and

Wedding Catering

Twenty-Five Years of Total Sales Experience combined with Catering, Hotel and Restaurant Management

Successfully catered 19,250 people over 3 days (5 meals) serving 3,850 per meal for Fine Arts Festival at St Stephens in Austin, TX

The ability to see the entire business with “Owner’s Eye’s”

EXPERIENCE:

March 2022 to Heidelberg Distributing Company, Cleveland, OH Current On-Premise Sales Representative

• Execute Sales Responsibilities for covering up to 110 accounts.

• Customize selections of products to fit each customer’s specific needs

• Conduct sales training classes with my customers to train their sales staff on our products and food pairing our wines with the customer’s menu items

• Teach consumer wine education classes sponsored by restaurants to groups of 60 plus wine enthusiasts

February 2021 to Discount Diesels, Liberty Hill, TX March 2022 General Manager & Sales Director

• Manage all internet sales strategies for all trucks on our lot with multiple on-line sales websites and social media

• Execute all person to person sales for all trucks on our lot

• Managed and processed all Title Registration paperwork with county tax office

• Delegated all office operations

February 2020 to JB Rogers Landscaping, Austin, TX February 2021 Director of Operations

• Developed and implemented marketing & sales plan for new synthetic grass product

• Responsible for all hiring & training and managing multiple work crews

• Design and negotiate bids for private and commercial properties

• Building and maintaining a new customer pipeline COVID HAPPENED

March 2013 to FoodaPalooza & Levi’s Kitchen and Catering, Austin TX February 2020 Owner & Operator

• Developed Sales Strategies for both Corporate and Wedding Caterings to increase sales by 10% each year using a multi-faceted sales approach

• Planned and Organized all Corporate & Wedding Caterings

• Wrote and submitted Job Specific BEO’s for each catering to detail Kitchen Production, FOH Prep, Setup and On-Time Delivery

• Maintain ongoing Food Costs that averaged 24% to 27% by utilizing multiple vendors to ensure lowest price on food

• Wrote all Catering Menus for both Corporate and Weddings.

• Run Menu Analysis every six months to identify low performing menu items to review for possible replacement

• Scheduled all FOH & BOH employees to ensure proper staffing for food production and service and monitor their punch in and out times to reduce wasted labor and prevent overtime

• Created Pre-Catering Loading Systems and trained FOH Staff on implementing them to ensure that catering events were properly equipped for success, reducing labor for “Loading Time”, and streamlining the Post Event Inventory management

• Developed Strong Teams in both BOH & FOH

November 2013 to FoodaPalooza Food Truck, Austin TX October 2014 Owner & Operator

• Successfully operated the FoodaPalooza Food Truck/Bus serving both Corporate and Wedding Caterings

• The truck was leading vendor at Circuit of the Americas for the summer concert series as well as Formula One Races

• Designed and built food truck from a 1984 Bluebird School Bus November 2012 to Generations Business Solutions, Austin TX November 2013 Business Specialist

• Implemented IT Solutions for company customers such as Texas Foster Care agencies as well as Summit Christian Academy

December 2011 to JB Rogers Landscaping, Austin, TX November 2012 Director of Operations

• Developed and implemented marketing & sales plan for new synthetic grass product

• Responsible for all hiring & training and managing multiple work crews

• Design and negotiate bids for private and commercial properties

• Building and maintaining a new customer pipeline March 2006 to Republic National Distributing Company, Austin, TX December 2011 On-Premise Sales Representative for major Beverage Distributing Company

• Establish new customers and develop current customers to increase overall sales; top twenty accounts carry 85% or more RNDC products

• Conduct sales training classes with my customers to train their sales staff on our products and food pairing our wines with the customer’s menu items

• Teach consumer wine education classes sponsored by restaurants to groups of 60 plus wine enthusiasts

• Instruct buyers on efficient beverage management practices, cost controls, inventory control & ordering practices for a customer clientele list of 200 customers

• Consistently hit and mostly exceeded monthly sales quotas February 2005 to Truluck’s, Austin, TX

March 2006 Restaurant Manager/Beverage Manager for local downtown restaurant

• Manage all FOH operations for 50 employees

• Setup beverage control system to ensure accurate beverage cost controls from scratch without any process in place previously

• Hold wine & spirit education classes for staff to enhance their up-sale techniques

• Prepare Profit & Loss Statements for weekly analysis by management team May 2004 to Thistle Cafe Inc., Austin, TX

February 2005 General Manager/Executive Chef for local downtown restaurant

• Manage all FOH & BOH operations for 25 employees

• Develop menu design, recipe design, plate presentation and food cost procedures

• Inventory control for both front and back of the house, continuously running at even par levels to eliminate waste

October 2002 to Fleming’s Prime Steakhouse & Wine Bar, Austin, TX May 2004 Assistant General Manager/Wine Manager at local downtown restaurant

• Co-Managed general operations, special events and overall promotions

• Maintained beverage cost and inventory of Fleming’s Wine Program; met and exceeded Corporate standard 19% liquor costs, 24% beer costs and 33% wine costs with an overall cost of 31%

• Developed and facilitated wine seminars for FOH staff to increase wine knowledge, generate sales, and improve the guest experience

• Created the Fleming’s Customer Wine Education Course that evolved into a company-wide minimum qualification test given to all Wine Manager applicants which was recognized and implemented for all future Wine Managers and continues to date

March 2002 to Omni Austin Hotel Downtown, Austin, TX October 2002 Director of Outlets for hotel in Downtown Austin

• Managed all food outlets: Ancho’s restaurant, Lobby Bar, Room Service and Minibar

• Responsible for maintaining productivity, scheduling, and food & beverage cost controls

• Generated weekly forecasts to predict revenue based on hotel occupancy, groups- on-own and transient guests

October 1999 to Marriott Hotels & Resorts, Miami, FL February 2002 Food & Beverage Manager for the Eden Roc Renaissance & Biscayne Bay Marriott

• Managed all food outlets: Biscayne Grill, Lounge Bar, Restaurant Bar for Biscayne Bay Marriott

• Assistant General Manager for Jimmy Johnsons Seafood & Grill at The Renaissance

• Responsible for maintaining productivity, scheduling to maintain labor cost controls

• Responsible for Food & Beverage cost controls for all Beverage Departments in the Hotel.

• Hotel “ReFlagging” Team sent into train hotels that were changing to join the Marriott family of hotels

EDUCATION: Johnson & Wales University, North Miami, FL B.S. Food Service Management, Graduated with Honors, Summa Cum Laude, 2/2001 Johnson & Wales University, Charleston, SC

A.A.S. Culinary Arts, Graduated Dean's List, 5/1995 ACCOMPLISHMENTS: ●Certified Specialist of Wine

●Level One Guild of Master Sommeliers

●WSET Level Two

●Catered the Texas National Guard during Hurricane Harvey ranging from 600 to 1,100 people per meal period for Breakfast, Lunch & Dinner for six weeks.

●Catered the St Stephens ISIS Fine Arts Festivals in the Spring of 2019 serving 19,250 over 5 meals with 1,850 in attendance at each meal TECHNICAL SKILLS: Salesforce, Strong Knowledge of Word, Excel & PowerPoint, Menu Design, Multiple POS Systems, Overall Strong Computer Knowledge

REFERENCES: Available upon request

Contact this candidate