Restaurant Manager
Resume:
Andrew G. de la Paz
Washington, D.C. 20002
*******@***.***
EDUCATION:
Georgetown University: Bachelors of Science in Biology, May 1990 George Washington University School of Public Health: MPH in Biostatistics, Aug 1993
Temple University Beasley School of Law: Juris Doctor, May 1997 EXPERIENCE
March 2018 – August 2020
Operations Manager/Bar Manager
Hard Rock Café DC
Washington, D.C.
Duties:
I am responsible for conducting weekly inventory, controlling costs and variances, and reporting directly to the General Manager, Director of Operations and Regional Beverage Director. I order beer, wine, liquor and mixers weekly as needed. I am also responsible for the bartender schedule, bartender hiring, training, discipline and maintenance of bar equipment, and organization of liquor storage areas. Daily Floor management including daily pre-shift meetings prior to lunch and dinner shifts; implemented opening and closing duties for the restaurant, including cleanliness of the building and bathrooms, and ensuring that the staff is properly attired and in possession of required equipment; implemented enforcement of employee rules and regulations, handled all cash transactions at the end of each FOH shift for cash due, and reconciled the server cash register.
Average yearly sales - $9,100,000
April 2017 – February 2018
Operations Manager
City Tap House Penn Quarter
Washington, D.C.
Duties:
I am responsible for conducting weekly inventory, controlling costs and variances, and reporting directly to the General Manager, Director of Operations and Regional Beverage Director. I order beer, wine, liquor and mixers weekly as needed. I am also responsible for the bartender schedule, bartender hiring, training, discipline and maintenance of bar equipment, and organization of liquor storage areas. Daily Floor management including daily pre-shift meetings prior to lunch and dinner shifts; implemented opening and closing duties for the restaurant, including cleanliness of the building and bathrooms, and ensuring that the staff is properly attired and in possession of required equipment; implemented enforcement of employee rules and regulations, handled all cash transactions at the end of each FOH shift for cash due, and reconciled the server cash register.
Average yearly sales - $7,800,000
December 2015 – April 2017
General Manager
El Camino
Washington, D.C.
Duties:
Responsible for ordering of all paper goods; handled bi monthly payroll via ADP; met with liquor, beer and wine reps on nearly a daily basis for ordering; created monthly employee schedules for FOH, on a daily basis handled event planning which involved numerous emails, phone calls, and meticulous organization skills; collaborated with the chef and owners on developing seasonal menus; devised plans for marketing and promotion; created rules and policies for the staff which had not been in place prior, and implanted their enforcement
Average yearly sales - $1,500,000
October 2013 – November 2015
General Manager
RedRocks Bistro H Street
Washington, D.C.
Duties:
I was responsible for ordering all paper goods, office supplies, dry goods; took care of bi-weekly payroll; I was the bar manager as well, so did all of the weekly ordering of beer, liquor and wine; we had 20 taps, so a lot of time was spent providing variety for the guests; developed rules and policies for all FOH, as well as written up opening and closing duties; implemented policies of write-ups for employees so that they will bear responsibility for rule infractions; handled all cash mid and closing shift. Average yearly sales: $1,900,000
September 2011 – September 2013
General Manager
Sushi Rock
Arlington, VA
Duties:
As General Manager, I had full responsibility for staffing the restaurant, collaborate with the owner and chef on developing the most appealing menu for the Arlington community; I handled ordering of all beer, wine, liquor and Sakes; I enforced all employee rules and regulations to maintain a professional and pleasant dining atmosphere.
Average yearly sales: $1,200,000
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