Manager Food

Josh Radigan

*** ******* ******, **********, ******** 22305 571-***-**** adio5p@r.postjobfree.com

Energetic, organized, personable self-starter able to multitask, work independently or with a team, and effectively manage all facets of food and beverage operations, seeking a position that will utilize extensive hospitality, wine management and customer focused experience and knowledge of the industry. Offers the following qualifications:

●Highly motivated and able to think creatively and quickly to solve problems;

●Proficient working under pressure and meeting deadlines in fast paced environments;

●Proven ability to develop realistic budgets and effective cost controls;

●Adept at developing positive relationships with customers, vendors, management and staff;

●Excellent organizational, time management and communication, negotiation and listening-skills;

●Possesses exceptional skills in areas of customer empathy, patience, and tolerance; and

●Extensive experience planning and implementing fine dining/wine related events.

Washington Golf and Country Club Arlington, VA June 2007 – Present

Food & Beverage/Wine Director

Responsible for all aspects of day-to-day operations of four dining rooms, continually delivering qualitative, creative and relevant food and beverage offerings. Responsible for hiring, training, managing and scheduling a staff of 120. Leads weekly departmental meetings, maintains food and beverage inventories, prepares the weekly payroll and monitors revenue streams. Manages and updates the club website and communicates latest food and beverage information through weekly emails, push notifications and videos to the membership.

Accomplishments include:

●Achieved-annual average revenues of $6.5 million over the past 10 years;

●Created clubhouse-wide wines by the glass program for the high-volume dining rooms;

●Instituted membership wine-to-go program generating annual revenues of $350,000 at 10% cost mark-up;

●Revamped the wine program as well as instituting daily changes, maintained a $100,000 wine inventory;

●Cultivated a strong relationship with the board of directors, leading directly to positive changes in front-house staff training, and to overall upgrades in food and beverage quality and delivery;

●Managed the opening of the 75 seat, $3 million food and beverage outlet, as part of an $13.7 million golf course renovation. Hired and trained staff, wrote training manual and monitored purchasing.

Tallula Restaurant Arlington, VA May 2005 to May 2007

General Manager

Opened and managed a $5 million annual restaurant operation. Responsible for hiring, scheduling, payroll, management and training. Developed innovative training programs for front of the house personnel. Developed company-wide wine education program and oversaw wine-list dinners and seminars.

Neighborhood Restaurant Group Alexandria, VA January 2004 to May 2005

Wine Educator and Bartender

Supported the development of Planet Wine’s product list. Coordinated the delivery of wine dinners and seminars at Evening Star Café and Vermillion. Provided wine service training to new bar staff for upcoming restaurant, Tallula.

15 Ria Washington, DC November 2002 to January 2004

General Manager

Oversaw food and beverage operations during merger between Meristar and Interstate Hotels, operating a 75 seat boutique restaurant. Maintained operating costs below 60% and restructured the front and back of the house monthly operating program for product ordering. Renovated wine list to incorporate dynamic wines that were cost effective for the customer and the business.

Kimpton Restaurants and Hotels Washington, DC September 2001 to November 2002

Restaurant Manager

Assisted with opening of 3 new boutique hotels in Washington, DC. Played pivotal role in developing lounge and restaurant ideas to include opening beverage menus; hired and trained opening staff as well. Worked with Marketing VP to develop promotional programs for new spaces. Developed beverage inventory programs instrumental in maintaining costs to allow for profitable margins.

Bistro Bis Washington, DC July 1998 to September 2001

General Manager

Assisted James Beard Award-winning Chef Jeffrey Buben open his Modern American Bistro on Capitol Hill. Opened as beverage manager and assisted in establishing pars for beverage ordering, created a wine list consisting of 150 French wines, developed an effective inventory system, and completed the installation of a temperature controlled wine unit. Opening support also included hiring and training of staff, establishing vendor relationships and beverage programs. Assisted Chef Buben with cross-over management of Vidalia to include daily operations and training of front of the house staff.

Education/Awards

-Virginia Commonwealth University

-Level 1 Sommelier certification

-Wine Spectator Award of Excellence for all public wine lists

-ServSafe Certified Food Manager

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