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Manager Sales

February 23, 2021

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Andrew Nyitray

**** *******

Downers Grove, IL **516

Cell: 419-***-****


Efficient and driven sales manager with over 3 years experience in food service sales. Driven in my approach to acquire new business and handle complex situations strategically. Additionally, over 18 years experience in front and back of house operations as a restaurant General Manager with a strong work ethic, passion for achieving guest satisfaction, and driving sales. The combination of these roles has given me the ability to be a skilled and persuasive communicator, and develop meaningful relationships with customers.

Specific Accomplishments:

Demonstrated organization and time management skills needed to service multiple markets in IL and WI.

Met and exceeded goals of attaining new customers throughout different channels.

Developed and expanded new territories outside of the Chicago area.

Efficiently operated a high volume restaurant with a combined staff of 100 culinary and restaurant professionals.

Successfully opened new restaurant with capacity of over 500

Created and maintained an extensive beverage program, while keeping costs and inventory at desired levels.

Reduced employee turnover while lowering labor costs. Professional Experience:

D'Artagnan Des Plaines, IL 2017-2021

Midwest Sales Manager

Increased customer base from 25 to 100 while expanding line items and maintaining profitability.

Consistently met sales goals and KPI while keeping overall GP above 33%

Assisted in expansion of truck routes by acquiring new and meaningful business in WI and Chicago suburbs.

Maintained a high level of communication with customers, and built solid relationships by continuing to introduce new products and assist with menu development and staff training.

Assisted in developing sales forecasts and budgets with specific attention to increasing maintained business and promoting new product lines. Bakersfield Wood Fired Grill, Westmont, IL 2016-2017 General Manager

Revised training programs to improve service and accountability.

Created new cocktail program which lowered liquor costs to 19%

Revised wine list and brought wine cost down to 24%

Lowered labor costs by 10% through modification of schedules and utilizing cross-training.

Reduced variable expenses by 25% within one year.

Awarded “Best Fine Dining Restaurant” for 2016

Assisted in development and rollout of new menu and implemented training programs to increase staff knowledge.

Ditka’s Restaurants 2014-2016

General Manager,Chicago, IL 2015-2016

Managed staff of over 100 employees with annual sales of over 12 million.

Assisted in development of training programs increasing staff expertise.

Developed an extensive wine program and assisted in training staff.

Created yearly budgets and compiled weekly P&L statements. General Manager, Arlington Heights, IL 2014-2015

Interviewed, selected, staff of over 75 FOH employees.

Assisted in creating and implementing training programs.

Assisted in menu revisions to decrease food cost by 9%

Helped to increase sales from 2014 to 2015 by 20%

Reduced total labor costs by 8%

Reduced variable expenses by 10%

Created yearly budgets and compiled P&L statements weekly.

Performed administration responsibilities including invoice tracking and payroll.

Created monthly operating reports reviewed with management weekly to discuss monthly goals.

Award winning wine list recognized by Wine Spectator.

Responsible for inventory and purchasing of liquor, wine and beer.

Conducted weekly departmental meetings to analyze cost centers and areas of opportunity.

Catch 35 Chicago, Chicago, IL 2006-2014

General Manager 2007-2014

Carefully interviewed, selected, trained and supervised staff.

Reduced labor costs by 15 percent while maintaining excellent service and profit levels. Counseled and disciplined staff when necessary.

Increased weekly revenue by 10% percent.

Worked closely with the chef to determine menu plans for special events or occasions. Built sales forecasts and schedules to reflect desired productivity targets.

Built and maintained excellent relationships with local hotel concierges, and theaters. Created craft beer, and specialty cocktail lists, and updated them regularly.

Helped create and maintain an extensive wine list, while working closely with vendors to ensure rotation of monthly wine features.

Responsible for inventory and purchasing of liquor, wine and beer while maintaining a cost below 25% Conducted daily preshift and weekly departmental meetings to ensure organizational efficiency.

Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.

Lloyd's Chicago – Chicago, IL 2006-2007


Scheduled and directed staff in daily work assignments to maximize productivity.

Interacted positively with customers while promoting hotel facilities and services.

Continually monitored the restaurant and took appropriate action to ensure food quality and service standards were consistently met.

Cousino’s Navy Bistro, Toledo, Ohio 1999-2006


Responsible for purchasing and production of over $1,000,000 annually in raw product for 3 large scale restaurants, and one banquet facility.

Maintained food cost of 30% while increasing profitability at all locations.

Worked closely with BOH and events coordinators to ensure smooth operations of all parties and execution of menus.

Responsible for supervision and development of over 100 employees in both the FOH and BOH.

Assisted with implementation of training programs and staff incentives to increase revenues.


1996-2001 University of Toledo, College of Business Administration Certifications:

Level 2 certified sommelier via Court of Master Sommeliers ServeSafe Certified by Examination

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