`Jim Mercil

Moorhead, MN 701-***-**** adauai@r.postjobfree.com

Restaurant & Hospitality Operations General Manager

Food & Beverage Quality Control Service Delivery

Core Competencies

Food & Beverage Operations

Leadership

Revenue generation and management

Cost reduction strategies

Relationship focused

New product introduction strategies

Professional Experience

Speak Easy Restaurant & Lounge: Moorhead, Minnesota July 1977-December 2016: President

Managed full service caterings as well as other development for revenue streams (see contract).

Lead and managed a team of 55-100 employees (including managers).

Managed all employee relations, hiring, terminations, and training of restaurant/banquet staff.

Responsible for managing the inventory, purchasing, and cost controls (menu, labor and product) including negotiations.

Business development within the community to establish relationships, events, and revenue for the business.

Demonstrated genuine hospitality while greeting and establishing rapport with guests.

Address dinner complaints with the team and ensured the guest experience was nurtured and they were happy.

Followed all safety and sanitation policies when handling food and beverages to uphold proper health standards.

Speak Easy Business Contracts:

Marriott By Courtyard, Moorhead MN 2003-2012 Food and Beverage Operations Manager

Managed and operated full service restaurant, banquets, room service for hotel guests to the flagship standards for Marriot. Developed menu options and established pricing.

Managed all employee relations, hiring, terminations, and training of restaurant/banquet staff.

Developed and managed relationships with food, beverage, and service vendors.

Responsible for managing the inventory, purchasing, and cost controls including negotiations.

Business development within the community to establish relationships, events, and revenue for the business.

Moorhead Public Golf Courses (Village Green and Meadows):

Managed and operated the concessions, banquets, and beverage carts.

Developed menu options and established pricing.

Managed all employee relations, hiring, terminations, and training of restaurant/banquet staff.

Developed and managed relationships with food, beverage, and service vendors.

Responsible for managing the inventory, purchasing, and cost controls.

Bachelor of Science in Home Economics, North Dakota State University