C T Guest Service
Resume:
DAVID C. ZAHRADNIK
*********@*****.***
Coeur d'Alene, ID 83814
C o n t a c t
An exciting and meaningful opportunity to be part of a team that values exemplary leadership, and an unwavering passion for guest service. Looking forward to contribute my proven skill set alongside the opportunity to grow and learn in the hospitality industry.
C a r e e r O b j e c t i v e
ASSOCIATE BROKER
SANBORN AND COMPANY — Denver, CO
Jan 2019 - Present
INVESTOR/OWNER OPERATOR
NPLH — Denver, CO
Apr 2016 - Mar 2022
MANAGER
WINESTYLES IOWA RIVER LANDING — Coralville, IA
Oct 2015 - May 2016
SERVER
WEBER GRILL, STATE STREET — Chicago, IL
Oct 2014 - Nov 2014
FOH MANAGER/ BAR MANAGER
LADY GREGORY, MUNSTER TAVERN — Chicago, IL
Mar 2014 - Jul 2014
E x p e r i e n c e
Analyze and understand market trends. Capitalized on opportunities and generated prospects for company as a whole. Specialized in the sale, acquisition, leasing and valuation of restaurants, bars, hotels, franchises and liquor stores Evaluate, assess and position prospective listings while maintaining and nurturing positive client relationships Pro- actively network with a wide range of co-brokers and prospective clients Develop expertise regarding a wide range of available storefronts by actively touring and showing various locations Prepare and present documents and contracts in accordance with company policy and state laws. Developed, designed, and managed all aspects of a newly opening franchise Menu creation, costing and development
Hiring, training, educating, scheduling FOH and BOH staff Inventory management, ordering, budgeting, invoicing, food quality, sanitation Greeted and helped guests select wines, craft beers, cured meats, cheese and gifts from a boutique wine retail shop Lead weekly wine tastings
Created and served monthly wine dinners
Interviewed potential employees
Responsible for all aspects of opening, closing and managing shop operations. Greeted, guided and served guests of Weber Grill during lunch and dinner shifts Guided and educated guests, highlighting menu features, specialty cocktails and remaining knowledgeable of all menu components Completed opening and closing tasks quickly and to completion.
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
FOH MANAGER
ACE EAT SERVE / SECRET SAUCE — Denver, CO
Oct 2012 - Sep 2013
GENERAL MANAGER
PINCHE TAQUERIA / TACOS-TEQUILA-WHISKEY — Denver, CO Feb 2012 - Oct 2012
GENERAL MANAGER
STEUBENS / SECRET SAUCE — Denver, CO
Jun 2006 - Jun 2011
Oversaw all day-to-day operations of Irish pub and restaurant Inventorying and ordering of all beers, wine and liquor, for a menu that contains 100 plus beers and over 325 whiskeys Maintained a 22.4% cost (restaurant goal was 24%)
Weekly meetings with beer, wine liquor purveyors to discuss new products and specials Hiring, training, and dismissing of 50 FOH employees. Oversaw all day-to-day operations of an Asian comfort restaurant, 80-seat mixology bar, and a 12-table ping-pong hall, with over $5 Million in gross sales in its first year
Directed guest flow through actively participating in shift management Hiring, training, and dismissing of 75 FOH employees Prepared and distributed payroll for 150 employees Participated in menu planning meetings
Collaborated in the development of new menu items, contributing to plate, pricing, menu design changes and entering of new information into Micro's POS system.
Oversaw all day-to-day operations of a new concept, on track to do $2.5 Million in sales in its first year and named one of Bon Appetite's 50 best new restaurants in 2012
Directed guest flow through actively participating in shift management Responsible for scheduling a full working staff including assistant managers, servers, bus persons, hosts/hostesses, and bartenders Hiring, training, scheduling and dismissing of 12 FOH employees Participated in future planning meetings
Collaborated in the development of new menu items, entering of new information into Aloha POS system, and assisted in design of a second restaurant location
Successfully created new training agendas, materials and lead in-house education programs Implemented a new restaurant reservation policy, added additional floor staff, directly helping to create a more effective, professionally run, and profitable restaurant.
Helped implement the founding of the new concept, from food to design Managed front house/back house restaurant operations for a high volume restaurant with over $5 Million in annual sales Directed guest flow through actively participating in shift management Responsible for scheduling a full working staff including managers, servers, bus persons, hosts/hostesses, and bartenders Oversaw employee relations, staff recruitment, training, and performance evaluations Prepare and distribute payroll for up to 125 employees Oversaw weekly inventory and vendor relations to ensure the timely and cost-effective purchasing of beverages, liquor, beer, and small wares
Effectively lead and motivate employees through implementation of in-house training and incentive plans Prepared and tracked payroll, small wares, repair, and maintenance budgets Ensured the integrity of restaurant operations through a dedication to excellence in guest relations Participated in menu planning meetings
Collaborated in the development of new menu items, contributing to plate, pricing and menu design changes and entering of new
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
FOH MANAGER
VESTA DIPPING GRILL / SECRET SAUCE — Denver, CO
Aug 2001 - Jun 2006
SOUS CHEF
VESTA DIPPING GRILL / SECRET SAUCE — Denver, CO
Feb 1999 - Aug 2001
information into POSI POS system
Attracted, retained, and promoted new business through active involvement and leadership in community service. Oversaw all day-to-day operations of an established, fine-dining restaurant with over $3.5 Million annual sales Directed guest flow through actively participating in shift management Responsible for scheduling a full working staff including managers, servers, bus persons, hosts/hostesses, and bartenders Hiring, training, scheduling and dismissing of 25 FOH employees Prepared and distributed payroll for 50 employees
Participated in menu planning meetings
Collaborated in the development of new menu items, contributing to plate, pricing and menu design changes and entering of new information into POSI-Touch POS system
Tracked payroll, small wares, repair, and maintenance budgets Successfully created new training agendas, materials and lead in-house education programs on wine, wine pairings and other culinary subjects
Implemented a new restaurant reservation policy, increasing sales through a more proficient reservation system. Tasked included with creating, implementing and costing of nightly specials and new menu items Entering cells into POS system (POSI Touch) for specials and new menu items Hiring and dismissing of BOH staff
Educating and training of BOH and FOH staff
Ordering and inventory; maintained a 34% food cost. ASSOCIATES OF APPLIED SCIENCE IN CULINARY ARTS, COMPUTER SCIENCE Mar 98 COLORADO INSTITUTE OF ART, SCHOOL OF CULINARY ARTS — Iowa ART AND PHILOSOPHY
BUENA VISTA COLLEGE
E d u c a t i o n
S k i l l s
Mac & Windows Proficient
Office 365
FOH & BOH POS operations; including ALOHA & MICROS C e r t i f i c a t i o n s
Former Board Member of Eat Denver (formerly DINR) Founding President of Eat Denver from February 2007-January 2009 Former Committee Member of Big Eat, Harvest Week, and Steering Committee for Eat Denver Competent in Word, Excel, POSI-Touch, RSI
(Restaurant Solutions Incorporated), and Open Table Proficient in ALOHA and Micro's Student Forum President at the Colorado Institute of Art Deans List at the Colorado Institute of Art for six consecutive quarters Certified in Sanitation and Food Safety, as well as Nutrition by the American Culinary Federation TIPS certified
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Contact this candidate