Restaurant Manager
Resume:
Christine Sullivan
Hollywood, FL *****
*********@***.***
OBJECTIVE
To obtain a challenging position as a hospitality manager in an upscale environment with a structured growth plan.
SUMMARY OF QUALIFICATIONS
Twenty four years of full service restaurant experience in all aspects of the FOH and BOH. Experience managing a staff of over 200 employees in fast paced casual, and fine dining concepts. Strong understanding of P&L reports. Proficient with ADP, Micros, Aloha, Hot Schedules, Kronos, Dash, Open Table, and Microsoft Office.
PROFESSIONAL EXPERIENCE
2015-2019 Davio’s Northern Italian Steakhouse
Assistant General Manager
Assisted the General Manager with restaurant operations to maximize staff performance and increase sales.
Developed and mentored managers to effectively execute shifts.
Designed, cost, and implemented seasonal cocktail menus.
Updated and maintained wine list comprised of over 200 wines.
Conducted bi weekly bar inventory and reconciled invoices.
Recruited, hired, and oversaw training for all FOH positions.
Identified and cross trained high performing employees to maximize productivity.
2013-2015 Seasons 52
Beverage/Service Manager
Implemented ordering systems and establish pars for all bar beverages.
Created schematics and organize all bar storage areas.
Assisted the managing partner with weekly sales forecasts and guest counts.
Wrote effective and balanced schedules for servers, hosts, and bartenders.
Managed all aspects of guest experience and utilize Open Table systems to capture guest preferences.
Motivated staff through energetic pre shift meetings and employee incentive programs.
Effectively coached and counseled staff to improve and maximize performance.
Identified and developed key employees to certified trainer and professional roles.
Developed and mentored hourly staff members to salaried manager positions.
2012-2013 Margaritas Management Group
Assistant General Manager
Effectively managed all aspects of bar operations.
Improved bar COS 2% and overall bar efficiencies 6%.
Placed and received orders for liquor, beer, and restaurant supplies.
Accurately reconciled all invoices and credits.
Conducted detailed line checks to ensure food safety and quality.
Adjusted food production pars in accordance with business projections and trends.
Oversaw hiring and training of new employees and mentored MITs.
Created labor templates and wrote effective schedules within labor budget.
2006-2012 The Cheesecake Factory Incorporated
Level 2 Senior Manager
Managed a staff of 200 employees in a high volume restaurant.
Mentored new managers and helped them to reach their development goals.
Conducted accurate inventories of all bar and bakery products.
Created and implemented measurable and achievable action plans to meet financial goals.
Forecasted monthly sales based on prior year sales and current trends.
Designed labor templates that effectively work with sales forecast within scheduled budget.
1999-2006 The Cheesecake Factory Incorporated
Lead Trainer/Star Server
Conducted new hire paperwork and orientation.
Supervised all training progress of FOH and kitchen staff.
Ordered and updated all restaurant training materials.
Reported upcoming training and current training progress to the Field Training Manager.
Facilitated the following training classes for all new hire servers:
Food safety and handling.
Service requirements.
Food slides and specifics.
TIPS certification and alcohol awareness.
Wrote a balanced schedule for 65-80 servers.
Certifications
Serve safe food and alcohol
Choke Saver
Allergen Awareness
Crowd Manager
Level 1 sommelier certified with the Court of Master Sommeliers
REFERENCES
Available upon request
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