Manager Service
Resume:
Dondi Kelley
***********@***.***
Work Experience
Training General Manager/Training Bar Manager/Training Kitchen Manager AAG - San Diego, CA
May 2015 to May 2019
San Diego, CA Applebee's May2015-May 2019
Training General Manager/Training Bar Manager/Training Kitchen Manager
• Direct oversight of: training and developing all new managers and employees in the restaurant, scheduling, leading, coaching, implementing training manuals, policies and standards.
• Managed high volume (over $4m per year in sales) with a strong acumen in business.
• Extensive profit/loss experience, direct oversight of purchasing and cost control with the ability to maximize profitability using tools and strategies to improve expenses and productivity.
• Conducted weekly inventory with food cost maintaining in the top 5 of the west coast and vendor relations to ensure the timely and cost-effective purchasing of food, beverages, liquor, beer and small wares.
• Orchestrate the performance and productivity of the restaurant focused on operational excellence in-Overall Guest Service and Satisfaction, food Timeliness and Quality, restaurant Safety and Cleanliness, Operational Efficiency and profitability to the P&L.
• Ability to employ my knowledge and experience to accurately assess the current performance levels of the restaurant.
• Strong communication with management and Crew on expectations for the restaurants performance and challenging the crew to achieve results by engaging and inspiring.
• Organized catering and flapjack fundraiser functions in house and off sight to specific client requests.
• Strengthened the recruitment, interviewing, hiring, training, motivation and evaluation of all front and back of house crew members.
• Consistently searching for ways to improve guest service with the ability to analyze guest feedback in order to make positive changes to existing operations and protecting the Brand. General Manager/Bar Manager/Service Manager Briad Group
- San Diego, CA
September 2013 to May 2015
San Diego, Ca TGIFridays Sept 2013-May 2015 Closure General Manager/Bar Manager/Service Manager
• Implementation and execution of Liquor/Beer/Wine training systems. Ensuring all employees are serving beverages responsibly and following ABC policies.
• Direct oversight of: scheduling, leading, coaching, training and developing all employees in the restaurant, implementing training manuals, policies and standards.
• Improving food, cleanliness and customer service quality with results in 100% NPS scores for guest satisfaction.
• Responsible for all Safety and Sanitation during operating hours with 97% + Eco sure audits.
• Extensive profits/loss experience in standardization of portions and implementations of labor cost controls, documents end-of-month, daily and weekly transactions; bi-weekly payroll.
• Handle weekly inventory and vendor relations to ensure the timely and cost-effective purchasing of food, beverages, liquor, beer and small wares.
• Strong leadership skills with the ability to cultivate strong interpersonal rapport with staff, management and corporate echelons.
• Directed the recruitment, interviewing, hiring, training, and motivation of front and back of house crew members.
• Increased revenue by creating weekly and monthly promotions targeted at local markets General Manager/Executive Wine Director
LuLu Lounge Inc - San Diego, CA
July 2010 to December 2012
San Diego, Ca Toscana Café and Wine Bar July10-Dec12 General Manager/Executive Wine Director
• Multi-Unit Restaurant experience in Front and Back of the House.
• Created and implemented time and labor saving strategies that resulted in large flow through profits and the bottom-line while adhering to all California Labor Laws and standards.
• Developed and implemented a new POS system in the restaurant. Improved guest service, expediting and kitchen communication.
• Created inventory cost and control system to regulate the quality and cost of all food and supplies.
• Introduced programs targeted towards service, education and salesmanship. Increased guest count, improved guest service and check averages.
• Lowered locations liabilities through comprehensive training programs for all Managers and Crew Members.
• Vigilance; attention to detail, crew training and consistency in recipe adherence. Created and implemented recipe books, study guides and tests for front and back of the house.
• Engaged a new revenue stream by successfully creating and implementing a new dinner program. Developed and costed the menu, hired and trained the crew, set up new accounts for delivery of product and improved the production capabilities of the kitchen.
• Created, developed, and implemented all formalized operational systems, procedures including employee handbook, manuals, flow charts, forms.
• Responsible for all Safety and Sanitation during operating hours and construction.
• Successfully re-launched the Grand Opening of Toscana after closing down for remodel. Direct over sight of all construction, layout, design and permits. Regional Manager/Director of Training
Ladeki Restaurant Group - San Diego, CA
August 2002 to July 2010
• 2008-10 Executive Wine Director/General Manager, 2008-04 Regional Manager/Director of Training, 2004-03 General Manager, 2003-02 Manager, 2002 Supervisor/Trainer
• Direct oversight of all wine programs, menu, quarterly and happy hour for company.
• Training/oversight of all new and existing General Managers, Restaurant Managers and hourly staff, created e-learning training to maximize the effectiveness of in-house staff development.
• Oversaw front of house and back of house in multiple units including catering and fine dining, ensuring cleanliness, budgets, labor, and operating targets were met.
• Created, developed/implemented all formalized operational systems, procedures including employee handbook, manuals, flow charts, forms, job descriptions and incentive programs.
• Quality Assurance Auditor for 17 locations, focused on customer service problem-identification and resolution.
• Worked with Chefs to ensure the highest food quality in each unit executed.
• Successfully executed store turnarounds, increasing sales, improving customer service and reducing personnel turnover and manager turnover.
• Implemented marketing strategies on a per unit/location basis. Identified each unit's marketing potential and needs.
• Direct oversight of all new store openings in Southern California & Nevada.
• Assisting with structuring international business, creating restaurant layout, diagrams, station configuration, menus, beverage lists, every area of restaurant to ensure the highest cost-efficiency.
• Extensive profits/loss experience in standardization of portions and implementations of labor cost controls, documents end-of-month, daily and weekly transactions; bi-weekly payroll.
• Developed operational budgets per unit for long and short financial objectives, purchasing and inventory control as well as established performance goals for all personnel.
• Established strong working relationships with all levels of personnel in both corporate and operations environments by utilizing a team player philosophy.
• Frequently exceeded goals and expectations of superiors while cultivating a strong interpersonal rapport with staff on an individual unit level.
Education
High school diploma
Skills
• Profit & Loss
• Restaurant Management
• Learning Technology
• Labor Cost Analysis
• Culinary Experience
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