Phone: 512-***-**** • Email: firstname.lastname@example.org
An enthusiastic and competitive professional with substantiated successes in the Hospitality Industry. A leader with extensive experience in demanding work environments and a proven ability to prioritize business needs, then implement creative solutions. Consistently demonstrates a passion to exceed organizational goals by increasing productivity, improving customer satisfaction and overall food and service quality, while reducing costs.
New Business Development
Business Process Planning
2019 – Present: Wendy’s Houston, TX
Oversee the operational practices of six stores ensuring each location ran smoothly, cleanly and met any budget and sales goals. Hire coach, Train and Mentor current and future management team. Make changes and approve weekly schedules to ensure speed of service and quality. Delight every customer. Do monthly business review and half yearly employee reviews.
Reduced labor cost by 1.5% over the last 3 months
Met company goals for food cost.
Maintained cash control averages
Increased sales by 3.8%
2018 – 2018: APPLEBEE’S Dallas, TX
Hire, train, supervise, and schedule kitchen and service staff. Manage purchasing and inventory control to ensure sufficient levels of high-quality product while eliminating waste. Monitor compliance with safety, sanitation, and food preparation standards. Compile, analyze, and interpret financial data to develop accurate projections and ensure profitability.
2008 – 2017: DENNY’S RESTAURANT Austin, TX
General Manager / Area Training Manager / Area Manager
Oversaw the operational practices of all stores ensuring each location ran smoothly, cleanly and met any budget and sales goals while complying with any marketing campaigns and promotions. Responsible for local store marketing throughout the Austin area. Hired, trained, supervised, and scheduled kitchen and service staff. Managed purchasing and inventory control to ensure sufficient levels of high-quality product while eliminating waste. Monitored compliance with safety, sanitation, and food preparation standards. Compiled, analyzed, and interpreted financial data to develop accurate projections and ensure profitability.
●One of the top 10 stores in the region, consistently meeting criteria for having high customer satisfaction, sales, and cash flow while keeping labor and food costs below company goals
●Over the past 3 years, have successfully trained over 18 restaurant managers as part of a 12-week training program
●Upon implementation of new POS system, was selected to help train all managers in the region
●Consistently increased sales each year from $1.4M to $2.3M over a 7-year period and currently on track to end 2016 with $2.4M in sales
●Regularly maintain cash control average of .65% or below
●Uphold a customer satisfaction rating of 80% or higher, exceeding overall corporate rating of 70%
●Maintain 1% or lower food variance on a consistent basis
1994 – 2008: TAJ PALACE INDIAN RESTAURANT Austin, TX
Was responsible for hiring, training, supervising, and creating schedules for kitchen and service staff. Coordinated with Chef to plan special menu items. Ensured safety, sanitation, and food preparation standards were within compliance. Developed and revised kitchen procedures to optimize workflow. Managed all financial data including, but not limited to staff pay, vendor invoicing, and monthly/yearly forecasting.
●Successfully launched a long-standing, top-rated Indian restaurants in the Austin area
●Developed a catering program for large events and banquets
●Maintained a higher than average employee satisfaction rate while at the same time increasing productivity and retaining staff
●Created an employee development program helping train managers into business leaders all of whom remained with the company for 5+ years
●Was chosen the best Indian restaurant 4 years in a row by Austin Chronicle Readers’ Choice award
1996 – 2002: DISTRICT BAR & GRILL Austin, TX
Oversaw customer service, facilities management, special events, food service, purchasing & inventory control, staffing, scheduling, and labor control. Reviewed food and beverage inventory and worked with vendors weekly on orders. Developed food menu and worked with liquor and beer distribution companies to create full drink/bar menu. Established kitchen procedures to optimize workflow. Managed all financial data including, but not limited to staff pay, vendor invoicing, and monthly/yearly forecasting.
●Developed and executed a 6-year plan that utilized existing infrastructure thereby increasing sales by 30% in the first year
●Executed a single point of contact relationship between vendors and managers which increased efficiency and satisfaction of communication within a 3-month period
●Established Standard Operating Procedures for Wait staff, Kitchen staff, Bar staff and Managers helping to streamline operations and shortening training time for new employees
●Created and implemented a marketing plan with available resources which increased revenue by 30% in the first year
●Developed a cost analysis system which in the first year of implementation reduced food costs by 4% and liquor costs by 6%
1989 – 1993: RISTORANTE BOLOGNA (Italian Restaurant); Salzburg, Austria; Owner/Operator
1986 – 1989: PERLINGER NATURPRODUKTE (Organic Foods); Innsbruck, Austria; Purchase Manager
1984 – 1986: HOTEL KLOSTERBRAU; Tirol, Austria; F&B Manager
1982 – 1984: HOTEL WINKLER; Salzburg, Austria; Maître d’hôtel
1981 – 1982: HOTEL NORICA; Maria Alm, Austria; Banquet Manager
1979 – 1981: HOTEL OBEROI INTERCONTINENTAL; New Delhi, India; Management Trainee
EDUCATION & CAPABILITIES
B.S., Physics, Delhi University, New Delhi India
MBA, Marketing, University of Innsbruck, Austria
Languages: English, German, Hindi, Punjabi
Computer Literacy: MS Office, Photoshop
Hospitality Software: Aloha, Squirrel, Micros
Licenses: Real Estate, Serv Safe, TABC, Sommelier Certification Austria