Manager Training

Tom Wallace adh7zo@r.postjobfree.com

Orlando, FL 305-***-****

Summary Of Qualifications

Self-motivated and results-oriented hospitality professional with traits and skills favorable to positions ranging from General Manager, Director of Operations, and Area Director. Advanced knowledge of the food & beverage industry with the proven ability to perform cross-functional tasks to support total operational performance by incorporating lessons learned and best practices from previous management positions. Dependable, thorough, and well-organized leader who is focused to work effectively with attention to key priorities based on business needs. Recognized as visionary and creative thinker who is adept at meeting and exceeding goals, controlling expenses, and improving key metrics via effective leadership and management expertise. Capable in all aspects of operations management with in-depth knowledge of back office systems, POS system setup, and data reporting. Strong commitment to employee training and staff development while implementing creative avenues to motivate personnel to perform at top efficiency levels.

Multi-Unit Director

Inventory Control

Employee Management/Retention

Operations Management

Budgeting and P&L

FOH & BOH Skills

Problem Solving – Proven ability to troubleshoot and develop creative business solutions to organizational challenges. Successfully manages change for improvement, performance, and greater team efficiency.

Exceptional Interpersonal and Communication Skills – Proficient in promoting confidence and developing team-based relationships while successfully interfacing with people from diverse backgrounds and cultures.

Work Ethic and Professionalism – Solid professional standards and an excellent track record of dependability. Maintains a clear focus on achieving bottom-line results and team integrity while ensuring business operations.

Professional Experience

Tony Roma’s Orlando, FL

General Manager November 2000 – Sept 2010, Dec 2017 – June 2020

Supervised all aspects of daily operations for the restaurant with responsibility for P&L and budgeting, profit and revenue, training and development of managers, and maintaining positive staff morale.

Recognized as General Manager of the Year (2004, 2005) and Outstanding Training GM (2005, 2006, 2008).

Directed and oversaw operations – maintaining a 400+ seat restaurant with $4MM in revenue, including: fiscal health, invoicing, inventory, ordering, guest services, and cost controls (labor, food, and beverage).

Demonstrated ability in supervising management team while implementing strategic procedures and policies that enabled and encouraged optimum performance while reducing turnover by up to 50%.

Was responsible for scheduling, hiring, and training. Led in coaching, mentoring, and developing staff.

Facilitated staff scheduling and inventory management. Monitored labor cost, assessed needs for operations, and established daily priorities. Updated performance objectives in conjunction with employee input.

Led management team by creating a strong bench via employee development to support operations.

Understood business trends, and refined concepts to continually meet the changing needs of the market.

Tony Roma’s Orlando, FL

Operations Analyst September 2010 – Dec 2017

Managed all back office systems from an admin level, building inventory and recipe data, and administering all aspects of Aloha POS. Was responsible for 14 company locations. Served under the V.P. of Operations (budgeting, multi-unit audits, restaurant inspections, and monthly team meetings).

Collaborated effectively with employees and management staff on training for new menu execution.

Provided cross-functional management leadership for productivity initiatives and operation standards.

Reviewed metrics, dashboard systems, and reporting to exceed established benchmarks for performance.

Managed new projects including new restaurant management systems training, on-site installation, and system customizations to meet the business needs of multiple locations. Troubleshot system issues.

Consulted multiple units periodically to maintain system performance and to provide system training.

Demonstrated technical functionality and developed business relationships in support of system rollouts.

Represented the Tony Roma’s brand in all interactions with distinction via integrity and accountability.

Effectively planned and executed installation projects in coordination with primary point of contact.

Communicated consistently and effectively with managers and staff in verbal/written communications.

Actively participated in team meetings and collaboration forums to elevate the team’s effectiveness.

Used critical thinking and technical troubleshooting skills while exhibiting personal attributes that included being self-directed, high energy, and high accountability while maintaining a positive attitude.

Sweet Donna’s Orlando, FL

Assistant General Manager October 1998 – October 2000

Provided organizational leadership and was fully responsible for daily operations, employee staffing and training, P&L and budgeting, and management of cost centers within the restaurant’s financials.

Was accountable for kitchen including inventory and costs. Led team in front- and back-of-house operations.

Partnered with management team to develop initiatives as well as strategic direction for new processes.

Championed ongoing, detailed, and motivational communication throughout the entire restaurant.

Worked with the operations team to monitor and improve day-to-day operations. Reviewed work within restaurant regularly to ensure all aspects of the business met established guidelines and standards.

Duties included: scheduling employees, inventory control, disciplinary action, product management, loss prevention, receivables, cash flow, audits, training, maintenance, reports, and restaurant meetings.

Spearheaded training and development support. Actively participated in the training program, which was a management-training tool that was eventually used consistently to develop employee standards.

Hired, developed, and evaluated management talent to maintain an adequate team to meet turnover, succession, and growth needs. Ensured readiness of top talent as a foundation to support rapid growth.

Community Service

Second Harvest and Blood Drives

Education

Miami-Dade Community College – Business Courses Miami, FL

Computer Skills

Future POS Systems and Aloha POS

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