Manager Assistant

Matthew Burin

**** ******** ***

Simi Valley, California 93063

C: 818-***-****

E: adjkjn@r.postjobfree.com

Summary of Qualifications

Charismatic restaurant General Manager (GM) is responsible for supporting the Area director in the management of the entire store’s operations. The GM is also responsible to meet performance and profit goals. These objectives include assisting in the selection, development and training of all associates in the store. The GM is responsible to manage and oversee all safety processes within the store.The GM ensures an exceptional customer experience that supports our vision to become the very definition of “fast casual to go with world class convenience”. I believe in menu quality, proper staffing levels as well as experience working with financials exceeding $8 million annually.

Tap’d Ventura LLC

Partner/GM

Plan, coordinate and manage all business operations to achieve corporate goals.

Develop and implement business plan for profitability.

Assist in budget preparation and expense management activities.

Evaluate the effectiveness of marketing program and recommend improvements.

Develop strategies to improve overall quality and productivity.

Generate business, cost and employee reports to management.

Schedule regular team meetings to discuss about business updates, issues and recommendations.

Respond to employee concerns in timely manner.

Provide direction and guidance to employees in their assigned job duties.

Determine staffing requirements and ensure that office positions are filled promptly.

Assist in employee recruitment, training, performance evaluation, promotion and termination activities.

Manage orientations and exit interviews for employees.

Ensure that employees follow company policies and procedures.

Manage administrative, logistical, human resources, and accounting services to support company operations.

Address customer inquiries promptly and professionally and ensure customer satisfaction.

Identify business opportunities with new and existing customers.

HardRock Inc.. Universal Studios CityWalk

AGM

2017- 2018

Supervise the Day-to-day task assignment and manage performance of Customer Service Associates. This includes recruiting, hiring,training,coaching,managing performance, and administering progressive discipline.

Oversee the completion of duties by hourly store management associates.

Ensure proper training and training compliance of all hourly associates.

Ensure creation of the stars weekly schedule, while working within labor guidelines and meeting target.

Oversee cash management procedures, monitor and analyze reports relating to Loss Prevention and reports trends to General Manager.

Ensure accuracy of weekly payroll,which includes the proper editing of timecards when necessary, using the appropriate change codes and weekly submissions.

Responsible for obtaining designated competitors fuel prices, accurately entering this information within the required time frame and updating prices when required.

Respond in timely manner to any product recall and follow established processes.Maintain proper cash levels in register drawers.Stock the refill register area inventory.

BJ's Restaurant & Brewhouse- Woodland Hills, CA

AGM/Senior Manager

2006 to 2017

• Accountable for controllable costs,marketing, payroll & full P&L statements exceeding $8 million annually

• Strong customer service and team focus by being ever-present on the floor, interacting with the guest as well as leading by example and always looking for a coaching opportunity to individually grow my team

• Handle all FOH team member schedules, alcohol and food inventory, quality assurance checks, sanitation inspections as well as building safety checks for both our team members and clientele

• Continuously quiz, train, coach and guide the team regarding our branding message(s) and core values

• Partner with the BOH Management team to ensure seamless service at all times

Sisley Italian Kitchen -West Los Angeles, CA

Assistant General Manager

2004 to 2005

• Recruited, hired, trained, supervised, scheduled and motivated staff up to 20 team members

• Accountable for cost control, payroll & full P&L statements exceeding $3 million annually

• Trained the team continuously through meetings, games and incentive programs to exceed customer expectations while increasing profits through suggestive selling techniques

• Oversaw daily food production, daily menus, sales forecasting, creating work schedules, purchasing, working with Otis and leveraging labor, inventory and complete monthly P&L

Hamburger Hamlet- Sunset, CA

Assistant General Manager

2002-2004

• Directed operations of this” family-oriented” restaurant which serves over 700 meals daily

• Successfully oversaw three assistant managers and 50-100team members simultaneously

• Implemented various safety and sanitation meetings and inspections to ensure consistency

• Implemented training program which restaurant chain adopted as company policy

• Designed a program for greater inventory control, decreasing loss 28%

• Reorganized strategic marketing plan to increase patronage 34% at Sunset

• Created an incentive program to increase morale and minimize turnover

Matt Burin

Marie Calendar’s -Sherman Oaks, CA

Manager

2001 to 2002

• Oversaw all HR functions ranging from FMLA to Workers’ Compensation Claims

• Responsible for staff production / sales and performance evaluations

• Provided updates to staff regarding policy and procedural changes

• Scheduling 20-30 people for weekly shifts

UCLA Medical Center -Westwood, CA

Sous Chef

2001 to 2002

• Prepared all Mise-en-Place and served an average of 250 to 500 patients and patrons daily

• Created special, nutritional menus for various patients

• Authored menus; motived the line and prepped the sauces and soups for the day

• Made weekly schedules; inventory control

• Managed the storeroom and was responsible for all the food and ingredient shopping

• Strong knowledge of HAACP regulations

Club Med, UBC Resort

Island of Nassau, Bahamas

Saucier

2000 to 2001

• Organized Mise en Place

• Responsible for the a-la-carte service with regard to Bahamian cuisine.

• Culinary creations for approximately 700 guests daily.

Disney Cruise Lines -Port Canaveral, FL

Advanced Culinary Prep Chef

1999 to 2000

• Theme-evening culinary creations ranging from whimsical to fine dining

• Promoted and created a quality product while providing gracious hospitality

• Preparation included the organization and supervision of all sections in the kitchen for over 15 venues offered on the ship

Education

St. Pius X Comprehensive Culinary Institute of Canada Montreal, Canada

Canadian Red Seal, Certification

Concordia University, Business Education Montreal, Canada

John Abbott College, Social Sciences Education West Island, Canada

Absolute Bartending, Certification in Bartending Montreal, Canada

HACCP (Certification to be completed in 2021) California, U.S.A.

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