Manager Front Desk
Resume:
Silver Spring, MD *****
adifwb@r.postjobfree.com
RESTAURANT MANAGEMENT PROFESSIONAL
GENERAL MANAGER •BONCHON• 1015 HALF ST, SE• WASHINGTON, D.C. 20003
September 1, 2020
To Whom It May Concern:
I am writing in response to the opening for the position, which I saw online.
I can offer you 9 years of experience managing at several well-known and fast paced brands, excellent project and people management skills, and a great eye for detail, all of which should make me an ideal candidate for this opening.
I have attached my résumé for your review and would welcome the chance to speak with you sometime.
Thank you!
,
Lydia Sweet
8508 16th St
Apt 601
Silver Spring, MD 20910
adifwb@r.postjobfree.com
I am currently employed with Bonchon in Washington, D.C. I oversee both the front of the house as well as back of house daily tasks and duties. I am ambitious and great at multi-tasking on the day to day business. I thrive on creating a positive, memorable work environment for both staff and guests.
Work Experience
General Manager
Bonchon- Washington, DC May 2020 - Present
The General Manager is responsible for all systems and every day daily duties. Currently my responibilities are ordering, reconciliation of invoices and inventory, holding standards for staff that also includes sanitation, schedules, and budget.
General Manager
Rare Steakhouse - Washington, DC January 2019 to March 2020
The General Manager that oversees the entire restaurant and every day daily duties. This experience has taught me to excel in multi-tasking, customer service and sales skills, and working in a team atmosphere. I have learned a great deal about mentoring staff, working with other managers, and finances. I have been recognized for my service and execution of job commitments by management and leadership team. I created the training program for all FOH staff at the Rare Steakhouse. I am a self-motivated person and driven to be the best. I work well under pressure and believe in teamwork and fulfilling my commitments. Areas of responsibilities are training staff, on-board training, writing schedules, capturing sales, moderate level of graphic design, marketing strategies, invoices, and accounting. I am a member of the WACA, tip certified, and ABRA license.
Manager
Mastros Steakhouse - Washington, DC August 2017 to January 2019
Washington D.C.
I was the training manager and floor Manager at Mastro's Steakhouse. As the training manager I oversee all work groups and the new MIT schedules, daily duties to ensure proper training. I also do promote private events for Mastro's Steakhouse. I have created tactical to create an unparalleled experience at Mastro's. I also oversee many workgroups; Servers, Server Assistants, and hosts. Since starting with Mastro's Steakhouse, we have been short staff in management, where I have had to step in to assist the General manager in daily and monthly duties.
Senior II Manager (Level four)
The Cheesecake Factory - Washington, DC October 2012 to August 2017
Washington D.C.
Upon finishing my training for management, I was transferred to the Washington D.C location. There I started as a level one manager and also as the busser workgroup manager and the safety manager. After taking the necessary tests, within seven months I was promoted to a level two manager. There I became the bakery work group manager, which is also a financial manager for the restaurant. Becoming more involved with the house numbers seeing where I could be more affected to maintain high efficiency. Along with this new position, I also took on the donation’s manager position. Within a year of me becoming a level two manager I become a level three manager, which is also known as Senior 1. Once becoming a senior one, I am able to mentor level one and two managers and kitchen managers. I became a Senior II manager in March 2015. Shortly after, I became the server manager. In summer of 2015, I was transferred to Tyson's Corner in Virginia. This store was in need of seniority management that was able to help finances and mentoring the younger managers.
Front Desk / Sales
Urban Active - Columbus, OH April 2010 to March 2012
For several months I worked the front desk of urban active, the job entailed sales of merchandise of the gym, and telephone sales. After six months, I was promoted to the sales team in selling gym memberships, training, to new and current clients.
Server
The Cheesecake Factory - Columbus, OH June 2008 to October 2012
I started at the Cheesecake Factory over seven years ago. I worked in the Columbus location as
a server. In 2011, I transferred to the Willow Grove, PA location, known as a training location for MIT. Reasoning for a change in location is looking for more opportunities for career advancement. I am very passionate about my work ethics and restaurant knowledge.
Education
Family Resource Management and Consumer Science
The Ohio State University 4 - Columbus, OH
Education
The Ohio State University
Columbus State Community College
Skills
•HVAC
•PLUMBING
•TEAM BUILDING
•ROLLOUT OF NEW MENUS
•TRAINING STAFF AND MANAGEMEMT
•HOLDING STANDARDS
•MODERATE LEVEL OF IN DESGIN
Additional Information
Skills
•Great communication skills
•Excellent commitment to guest service
•Perform well in high-demand, fast-paced environments
•Relationship/ team building
•Technical problems with systems, computers
•Recalibrating computers and systems
•Electrical issues
•Writing effective smart action plans for work groups or for managers
•Writing schedules for work groups
•Creating safety meetings
•Overseeing two meetings/ year for staff for new menu rollout
•Cross sale/ up sell Multi-tasking
•Booking private dining events
•Creating Menus for private dining / a la carte
•Updating manuals / employee handbooks
•Running the books (front desk operations)
References
Jarel Wisinski
Senior Vice President of Operations at The Packard Companies (Previous AGM)
Cell: 864-***-****
adifwb@r.postjobfree.com
Alex Schultz
General Manager at Cameron Mitchells Restaurants (Previous Manager)
Cell: 614-***-****
adifwb@r.postjobfree.com
Contact this candidate