General Manager Inventory Control

Michael Hake

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

Erie, PA *****

(C) 814-***-****

(E-Mail) ********@*****.***

Professional Experience:

**/****- **/**** *** House Oyster Bar & Pier 6 General Manager Erie PA

•Hired to oversee operations at Bay House & Pier 6, managing 4 FOH Managers and kitchen operations.

•Trained and develop managers on inventory control, costing out menus, and back-office functions.

•Weekly payroll for both location

•Hired, maintained, and disciplined team members and managers.

•Working with the Chef to create menus that are exciting as well as functionable.

•Changed seating and restaurant layout to maximize sales and profit.

•Opened Bay House & Pier 6 both 7 days a week from only 4 days a week.

•Projections from just opening 3 extra shifts are $1,700,000 in added sales.

09/2016– 06/2022 Chili’s Bar and Grill Managing Partner West Palm Beach / Jupiter FL

•Took Chili’s West Palm from 890 in the brand to 254 in 6 months out of 957 restaurants

•Started at 1.65 KPI and a 1.8 AvsT and improved it to a 3.1 KPI and a .5 AvsT

•Reduced Turnover from 280% to a 55%

•Developed 4 shift leads, 2 managers, and a manager promoted to GM

•Started with a 54% IFO and currently at 103% IFO

•Promoted to Managing Partner

•Sent to Jupiter, FL to turn the restaurant around

•Started bottom 10% of the brand and took it to ending P21 at 70th winning 5 star.

07/2014 – 09/16 Buffalo Wild Wings General Manager Jensen Beach FL & Carlsbad NM

•Day to Day operations maintaining my weekly budget

•Manage staff of 100 including 4 managers

•Staffing levels according to sales and budget

•Weekly inventory and manage the P&L

•Oversee all scheduling and ordering

•Opened 8 restaurants and was part of the training team for the Cowboy Acquisition in NM

•Trained GM’s and OGM’s from franchise to corporate

•Operated Carlsbad NM & Alamogordo NM

02/2001-07/2014 Joe Roots Grill General Manager Erie PA & Jupiter, FL

•Hired on as Assistant Manager

•Promoted to General Manager in 2002

•Managed all restaurant operations of a full-service upscale restaurant making fresh food daily with annual revenues of $2.5 Million • Took Joe’s Grill from an unknown restaurant to a city destination restaurant through specialized advertising and marketing and being recognized for providing quality food, exceptional service, and value priced

•Created monthly specials, new menus and recipes, created relationships with venders to maximize savings and rebates

•Trained staff and management.

•Restaurant design and layout

•Drafted and submitted plans for proper agencies

•Left Joe Roots Grill in 2009 and was asked to move to FL to open a restaurant for the owner in 2010.

Education:

Hotel & Restaurant Management, Mercyhurst College, 1996 – 1998

ServeSafe Food and Alcohol Certified,

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