Regional Restaurant Manager with ** years of experience working in the food and hospitality industry. Driven and determined, with a proven ability to ensure restaurants operate efficiently and turn profits. Very knowledgeable of the hospitality industry, it’s working practice, comprehensive product knowledge, and training and managing a staff. Expert of developing operational procedures for restaurants and a seasoned leader who holds service teams to the highest standards in customer service. Able to teach and guide staff how to properly prepare and present food. Have a proven track record of maximizing guest satisfaction, across multiple restaurants simultaneously, for a comfortable dining experience that will turn first time customers into repeat customers. I love working within restaurants and seeing happy customers while maintaining high standards of food and service and presenting a positive and fashionable image of the business.

Experience

American Legion Post #1 - Volunteer Event Coordinator, January 2020-November 2020

The Gathering Place, Vista at the Boathouse General Manager, February 2019-October 2019

Managing a High-Volume restaurant that consist of a global menu and catered to everyone. Responsible for 45 employees, on-going staff training, cost & controls, P&L, and scheduling.

Developed staff training for FOH & BOH

Created and completed restaurant opening and closing procedures for management with cash handling

Performed facility walk-throughs to assess cleanliness

Inventory management for BOH & FOH

Implemented BOH & FOH recipe book

Menu Max - Ben E. Keith – plated food cost & recipes

Produced monthly reports, prime cost for food & beverage

Catering events

Administrated employee payroll for my department

Ordering for food & beverage

Oversee employee work in front and back of house to ensure compliance with company policies,

regulations, and food safety guidelines

The Gathering Place, EnjoyaBowl General Manager

Transferring to Guthrie Green which is a sister-partner of The Gathering Place to open new restaurant concept. EnjoyaBowl is a QSR with an Asian/Mediterranean/Mexican flair. Throughout this journey with the Gathering Place, managed to open 2 restaurants within 6 months. Responsible for 45 employees, training & development of staff, catering events, P&L, inventory, purchasing, and scheduling.

Peacemaker Lobster & Crab Bar Manager, August 2018-February 2019

Managing, bartending, training staff, ordering all bar inventory and responsible for bar cost & controls.

Scarpa Restaurant Concepts General Manager 2009-2011, Regional Manager 2012-2018

(Main Street Tavern Broken Arrow, Main Street Loft, The Rooftop, In The Raw Broken Arrow, Main Street Tavern Claremore, Stogies, Main Street Tavern Cherry Street)

Managing a High-Volume restaurants and improving all controllable costs thereby maximizing financial performance. Responsible for 150 employees, training, P&L, and scheduling for 6 restaurants.

Through this journey with Scarpa Restaurant Concepts, I have been involved under new construction with Main Street Tavern Broken Arrow, The Rooftop and Main Street Tavern Claremore restaurants with designing of the BOH & FOH as well as purchasing equipment for both. In The Raw is a franchised restaurant, the owner purchased after one year and was involved in the flip of this restaurant of a challenge of keeping the current staff to continue to keep the doors open the next day. It was a success. Purchasing an existing restaurant and shutting down to remodel Main Street Tavern on Cherry Street was another success.

Developed all training material (employee handbook, job descriptions, BOH & FOH manuals)

Created and completed restaurant opening and closing procedures for management with cash handling

Performed facility walk-throughs to assess cleanliness at all restaurants

Inventory management for BOH & FOH

Created BOH & FOH recipe book

Menu Max - Ben E. Keith – plated food cost & recipes

Developing new food menu items

Developing bar drink menus

Produced weekly reports, prime cost with detailing sales trends, labor and sales forecast

Budgeting and cost controls – new restaurants and buying of existing restaurant

Restaurant, kitchen and dining room design and purchase

Strategic marketing and sales – Catering events

Create social media presence to improve marketing and develop guest and any special events

Administrated payroll, pay all bills

Negotiated vendor contracts and built outstanding relationships

Oversee employee work in front and back of house to ensure compliance with company policies, regulations, and food safety guidelines

Responsible for recruiting, training & developing restaurant staff

Skills

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P & L Management

Staff Training & Development

Talent & Sales Development

Banking/Management

Marketing

Leader/Motivator

Problem Solving/Communicating

Health & Safety Guidelines/Culinary

QuickBooks/Accounting/Payroll

Microsoft Office/Excel

Customer Service/Hospitality

POS – Focus/Aloha /Micros /Pixel /Square

Human Resources/ Management

Professional Courses and Certifications

ServSafe Training – Certified Food Manager

Oklahoma Liquor License

References

Frank Cedeno Ben E. Keith 9111 East Pine Street, Suite 105 Tulsa, Oklahoma 74115 Cell: 918-***-**** Office: 918-***-**** adjpmw@r.postjobfree.com

Jason Scarpa Owner Scarpa Restaurant Concepts – Main Street Tavern 200 South Main Street Broken Arrow, Oklahoma 74012 Cell: 918-***-**** Office: 918-***-**** adjpmw@r.postjobfree.com

Sean Savage The Gathering Place/Guthrie Green Director of Culinary 2800 South Boston Ave. Tulsa, Oklahoma 74105 Cell: 918-***-**** adjpmw@r.postjobfree.com

Richard Purtell Peacemaker Lobster & Crab General Manager 313 E. 2nd Street Tulsa, Oklahoma 74120 Cell: 1-405-***-**** Office: 918-***-****

Jimmy Blacketer Los Cabos/Waterfront Grill 300 Riverwalk Ter Jenks, Oklahoma 74037 Cell: 918-***-**** Office: 918-***-****

John Ward American Legion Post #1 Commander 918-***-****

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