Scott Striffler

Chesapeake, VA 757-***-****

LinkedIn ade3xg@r.postjobfree.com

Senior-Level General Manager

Restaurant General Manager Hospitality Industry Operations Management Dynamic and driven leader with expertise in all facets of operations, fiscal management, team development/ training, marketing, and the creation/implementation of new concepts. Possesses 20+ years of leadership that includes overseeing construction and restaurant openings, menu design, administering financial operations, introducing labor and fiscal controls, implementing online room service system, and navigating social media to serve as a restaurant marketing tool. Enables productive and purposeful means of achieving goals through strategic planning to increase year-over-year targets and market share. Skilled in achieving business objectives, streamlining and improving processes, identifying growth opportunities, ensuring exceptional customer experiences, and developing top-performing teams.

PROFESSIONAL EXPERIENCE

BLUE MOON TAPHOUSE WATERSIDE, Norfolk, VA 2/2019 - Furloughed Manager

Provides leadership to employees, with training, selling and service. New focus on the beverage department. 11th STREET TAPHOUSE BAR & GRILLE, Virginia Beach, VA 2/2010 – 11/2018 General Manager

Streamlined financial processes, introduced process improvements that enhanced productivity, designed unique menus, and oversaw construction and physical operations for restaurant opening.

Identified growth opportunities and trained Managers and their teams to provide world class customer experiences and operational excellence.

Managed all aspects of planning, tracking, analysis, reporting and revenue recognition using a sound business acumen for multiple areas while simultaneously promoting restaurant initiatives in print, social, and in-house programs.

NORFOLK SHERATON WATERSIDE HOTEL, Norfolk, VA 2/2008 – 1/2010 Director of Restaurant and In Room Dining

Identified and targeted new opportunities to support strategic growth and market share as well as led the Sheraton Leadership Program for the advancement of kitchen, restaurant, and in-room employees.

Spearheaded the development of all team members ensuring customer loyalty through exceptional customer experiences, supporting Mission Vision, Core Values, and most important, leading by example.

Introduced multiple improvements including labor and fiscal controls, In-Room Dining on High Definition TV, and outside “open table” to hotel marketing strategies.

Achieved ‘Number One Improved Department’ in Guest Services. ADDITIONAL EXPERIENCE

Independent Contractor, Chesapeake, VA 12/2005 – 12/2007 Director of Operations, Procaccianti Group; Waterside Marriott, Norfolk, VA 3/2005 – 10/2005 Hotel Manager, Wyndham Westborough Hotel, Westborough, MA 1/2000 – 3/2005 Director of Food & Beverage, Interstate Hotel Corporation, The Westin Bonaventure Hotel, LA, CA 9/1996 – 8/1999 Director of Food & Beverage, Interstate Hotel Corp., The Inn at Great Neck, Great Neck, NY 5/1996 – 9/1996 Director of Food & Beverage, The Princess Hotel Hamilton, Hamilton, Bermuda 5/1987 – 4/1996 EDUCATION & CREDENTIALS

Associate Degree in Applied Science, Hotel & Restaurant Technology, State University of New York at Delhi ServSafe Food Manager, National Restaurant Association ServSafe Alcohol, National Restaurant Association

Live! Certified Trainer, ECI

Operations Management

Pre-Opening Project Oversite

Team Development & Coaching

Hotel Management

Event Management

New Business Development

Customer Satisfaction

Budget Management

Revenue Analysis

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