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Restaurant Manager

Red Bank, NJ
January 02, 2020

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Current Address:

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

Red Bank, NJ 07701


Johnson and Wales University Providence, RI November 2017 – May 2019

Master of Science in Hospitality Management

The Culinary Institute of America Hyde Park, NY July 2013 – December 2016

Bachelor of Business Administration, Culinary Arts Management with a Concentration in Advanced Wine, Beverage, and Hospitality December 2016

Associate’s in Occupational Studies in Culinary Arts March 2015


Burro Bar South End Boston, MA May 2019 – November 2019

Restaurant Manager

Create schedule for all front of the house employees

Provide staff with a pre-service every night to go over important information regarding specials, holidays, new products, or new menu items

Create quizzes to ensure staff are retaining the information provided through the week

Ensure that the guests with food allergies are served by a manager

Record daily tip outs for servers, back-servers, and bartenders

Replenish, maintain, and record the house bank on a reconciliation form

Ensure that there is no or limited overtime for any employee, according to business

Scan financial and invoices and submit to an accounting agency

Utilize Toast operating system efficiently

Adhere to all Food Safety and Sanitations codes

Henrietta’s Table, The Charles Hotel Cambridge, MA October 2018 – April 2019

Restaurant Manager

Distribute cash tips to staff and ensure it is accounted for by signing for the tips

Put the schedule into ADP Timesaver

Adjust clocking in and out for staff using ADP Timesaver and the Time Clock Adjustment Form

Keep track of attendance and provide coaching and counseling when necessary

Ensure distribution of charged and cash tips for staff are correct

Ensure staff are following policies and following up with Records of Conversations to get the staff back on track of Interstate’s Hotel Policies

Create cocktails for the beverage program

Create quizzes for staff to retain knowledge of restaurant and its operations

Utilize Micros operating system efficiently

Maintain and replenish assigned bank

Adhere to all Food Safety and Sanitation codes

Brasserie Jo, The Colonnade Hotel Boston, MA March 2018 – October 2018

Restaurant Manager

Ensure opening servers, buffet attendant, and bussers complete side work before opening and leaving for the day

Touch tables to check on guests’ needs or complaints

Expedite with the line and put together the dishes going to each table

Ensure every employee is taking their state-mandated break

Ensure private dining rooms are set when need be and not in disarray when there is not an event

Check the temperature and quality of the food on the buffet

Aid in delivering foods to the tables that were made for guests who have allergies

Perform monthly inventory counts for all liquor, beer, and liqueurs

Utilize Micros operating system efficiently

Adhere to all Food Safety and Sanitations codes

City Winery Boston, MA November 2017 – July 2018


Polish silverware and glasses

Suggest wines and food to guests

Prepare roll up silverware for resetting the dining room or venues

Stay vigilant of the guests’ consumption of alcoholic drinks

Communicate any issues and resolutions to managers

Serve wine tableside when a Sommelier is not available

Report end-of-day report to manager

Utilize Aloha operating system efficiently

Adhere to all Food Safety and Sanitations codes

Event Temps Catering Cambridge, MA September 2017 - October 2019


Review event sheets and stations to be worked at for the event

Follow a requisition sheet provided to know what is needed, for each station, to be successful for the event

Set up and break down bar and dining room areas

Maintain knowledge of guests’ preferences and allergies on food or drinks to create a more memorable event and experience

Adhere to all Food Safety and Sanitations codes

Omni Parker House Boston, MA January 2017 – March 2018

Hostess, Room Service Order Taker

Take and place orders for Room Service and to-go orders

Distribute amenities and ensure the service charge is equal

Utilize Micros operating system efficiently

Evenly distribute gratuity among each server utilizing cover counts

Seat guests in the appropriate servers’ sections

Answer phone calls to make reservations and relay information

Close checks to the correct room, with credit cards, or cash

Maintain guests’ satisfaction with a friendly smile and professional attitude

Recommend wines and other beverages for each dish the guest is having

Assist guests with directions to different attractions and places around the city

Ensure guests are dressed properly for dining in the restaurant

Adhere to all Food Safety and Sanitations codes


Level 1 Sommelier

ServSafe, expires July 2023

TIPS certified, expires August 2022

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