General Manager Quality Control

Glendale, AZ p: 480-***-**** e: ****.*******@*****.***

Lisa M Albert

Objective: To obtain a long-term position within a company that can benefit from my many years of continued growth, knowledge and genuine passion for a positive guest experience.

Highlight of Qualifications:

Demonstrate leadership ability with innovative training techniques

Excellent character, integrity, maturity and adaptability

Confident in leading a team while handling many tasks simultaneously

Specialize in Menu development and Vendor relations

Proficient in P&L, Microsoft, POS, Excel & Vendor Online Ordering 2016 - 2023 General Manager and Chef, Midway Bar and Restaurant Hermiston, OR

Ran Day to day operations to include overseeing daily sales trends labor and food costs

Leader in quality control, safety procedures, sales and marketing and food and beverage safety procedures

Worked closely with and trained front and back of the house trainers to ensure the standards and integrity were upheld

2014 - 2016 Dining Services Director, Brookdale Senior Living Boise, ID

Regulated food & beverage orders & inventory to reduce cost and waste in order to ensure budget compliance and recommended changes as needed to maintain operational quality and resident satisfaction

Guaranteed resident preferences are incorporated into the menu and events

Understood dietary needs of residents and coordinated with dieticians and our associates to ensure proper selection, preparation & delivery of meals 2013 - 2014 Food & Beverage Manager, Sunflower RV Resort Surprise, AZ

Designed and implemented positive change to onsite Bistro & Tiki Bar by redesigning kitchen and dining space to increase usability

Anticipated ordering and receiving needs for all food and beverage to include a bar with a 500 person occupancy by performing weekly inventory

Scheduled, trained and continued to coach 100% of F&B staff 2006 - 2013 Kitchen Manager, DJ’S Deli & Subs, Manchester, NH

Determined daily sales goals by tracking customer purchase habits

Lead daily operations, including all kitchen activity

Ensured positive work environment by encouraging teamwork 2001 - 2019 Caterer, Self Employed

Formulate menus with clients to reflect all their needs including food and beverage, staffing, rentals and equipment

Determine pricing by calculating all equipment, labor, food, beverage and site costs (if applicable)

Prepare, cook and deliver menu items to my own recipe specs

Provide and oversee all aspects of set up and tear down

Demonstrate positive sales techniques by encouraging client input 2000 - 2003 Owner/Chef, Brookline Cafe. Brookline NH

Increased sales by over 30 percent within 60 days by tracking customer purchase habits and implementing creative marketing techniques

Hired and trained all staff to meet and exceed industry standards

Created daily specials and menu items to reflect positive labor and food cost

Managed day to day operations to include all FOH & BOH positions

Processed daily paperwork, payroll, sales goals and catering invoices through

online accounting and business software

*Current Servesafe Managers’ Certificate

**Level One Fingerprint Clearance Card

*** References and Letters of Recommendation (From previous employers), available upon request.

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