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Employee Relations Manager

Location:
Burke, VA
Salary:
100.000
Posted:
September 11, 2020

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Resume:

Luis H. Santiago

**** *** **** ***** ● Burke, Virginia 22015

Phone: 540-***-**** ● E-mail:adf0hl@r.postjobfree.com

PROFILE:

Highly innovative hospitality management professional with a passion for, and years of success in, restaurant management. Experienced in utilizing analytical elements to determine optimal pricing matrices and inventory levels. Excellent at maintaining effective employee relations in a multi-lingual environment. My track record demonstrates that I am a leader who is able to extract maximum results by utilizing available resources and motivating staff to higher performance standards and excellence.

EXPERIENCE

The Source by Wolfgang Puck – Compass Group Washington DC 2018 – Present Time General Manager

● Managed total restaurant operations including staff management, customer relations, vendor relations, budgets, inventory control, and purchasing.

● Supervised all aspects of in-house banquet planning, bookings and payment.

● Recruited, trained and scheduled a full working staff.

● Streamlined controllable spending in an on-going effort to meet weekly overhead expenditures.

● Promoted new business through participation in community events British Airways Lounge – Compass Group – Flik – International IAD Washington Dulles International Airport 2017- 2018 General Manager

● Managed the overall performance of food and beverage service facility in the lounge

● Directed the recruitment, interviewing, hiring, training, motivation and evaluation of crews.

● Oversaw the quality of recipes, service standards, and sanitation practices.

● Coordinated work schedules, ordered food and supplies, and developed service team.

● Supervised the preventative maintenance and upkeep of equipment, facility, and grounds.

● Ensured a safe workplace and pleasant customer service experience.

● Maintained customer relations First Class and Business Class Passengers. Brickside Food & Drink – Bethesda, MD 2013-2016

General Manager

● Manage front house/back house restaurant operations for this high volume restaurant.

● Maintain customer relations and coordinate promotions to drive new business

● Handle inventory and vendor relations to ensure the timely and cost-effective purchasing of food, beverages, liquor, beer and small wares.

● Coordinated work schedules, ordered food and supplies, and developed restaurant team.

● Supervised the preventative maintenance and upkeep of equipment, facility, and grounds.

● Ensured a safe workplace and pleasant customer service experience.

● Maintained customer relations and coordinated promotions to drive new business. Luis Santiago pg. 2

Old Angler’s Inn - Potomac, MD 2009-2013

General Manager, Sommelier

● Manage front house/back house restaurant operations for this high volume restaurant.

● Maintain customer relations and coordinate promotions to drive new business – resulting in a 125% increase in 5 years

● Handle inventory and vendor relations to ensure the timely and cost-effective purchasing of food, beverages, liquor, beer and small wares.

● Effectively lead and motivate employees through implementation of in-house training, resulting in increased productivity levels and employee satisfaction.

● Prepare and track sales budget – in the hundreds of thousands on a monthly basis Famoso Restaurant, M Cafe Bar and Restaurant - Chevy Chase, MD 2007-2009 General Manager

● Managed total restaurant operations including staff management, customer relations, vendor relations, budgets, inventory control, and purchasing.

● Supervised all aspects of in-house banquet planning, bookings and payment.

● Recruited, trained and scheduled a full working staff.

● Streamlined controllable spending in an on-going effort to meet weekly overhead expenditures.

● Promoted new business through participation in community events Fiore di Luna Restaurant - Great Falls, VA 2005-2007 Assistant General Manager - Sommelier

● Managed the overall performance of food service facility.

● Directed the recruitment, interviewing, hiring, training, motivation and evaluation of crews.

● Oversaw the quality of recipes, service standards, and sanitation practices.

● Coordinated work schedules, ordered food and supplies, and developed restaurant team.

● Supervised the preventative maintenance and upkeep of equipment, facility, and grounds.

● Ensured a safe workplace and pleasant customer service experience.

● Maintained customer relations and coordinated promotions to drive new business. Bailiwick Inn Hotel - Fairfax, VA 2000-2005

Assistant F&B Director

● Responsible for the operation of the restaurant, banquet and building a strong service team.

● Schedule team and address performance issues.

● Ensure the restaurant team is properly trained.

● Enhance guest dining experience through assisting with the process of proper wine selections. PROFESSIONAL EDUCATION & TRAINING

Luis Santiago pg. 2

Sommelier Training (Level 1) – 2000, 2001

Culinary Managers Program – 2002

Alcohol Management – 2000

Achiga Hospitality Management – 1999

In at Little Washington Trainee - 2009

LANGUAGES AND SKILLS

● English, Spanish - Fluent

● French, Italian - Conversational

● Microsoft Office Suite (Word, Excel, etc)

● Point of Sale Systems – including Micros, Positouch, Aloha



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