Manager

Walter Rose

Holiday, FL *****

727-***-**** *********@*****.***

Hospitality Manager & Operational Leader

Training Facilitator Business Development Performance Coach

Fosters excellence in Customer Service & Sales environments

Operations and management leader with expertise in building, managing, and training teams to deliver optimum results and enhance the customer experience.

Recognized for the ability to make sound and logical decisions in diverse high-pressure situations.

Skilled in creating process improvements and maximizing efficiencies to exceed organizational goals.

Key Qualifications

Sales/Retail Operations

Training & Development

Food Prep & Presentation

Performance Improvement

Guest Experience

Quality Assurance

Conflict Resolution

Safety Procedures

Cost-Control Strategies

Inventory Management

Creative Problem Solving

Purchasing & Procurement

Career Progression & Select Accomplishments

CARABBA’S Port Richey & Palm Harbor, FL/Sterling Heights, MI 9/2008 – 8/2019

Server/Bartender/Trainer/Headwaiter

Provided attentive and courteous service to guests, promoting menu selections and specials to increase sales.

Educated new employees on bar and restaurant procedures, conducting training evaluations.

Processed cashier transactions, compiling checkouts and reconciling sales for the bar and carryout/server orders.

Completed opening and closing procedures, maintaining strict compliance with security standards.

Generated sales and credit card reports, delivering tip-out funds to employees.

Select Accomplishments:

Oversaw quality assurance initiatives, improving employee performance, food quality, and inspection scores.

Resolved issues or customer complaints swiftly, sustaining a pleasant demeanor and helpful attitude.

Established reputation for delivering outstanding communication, contributing the employee development, and ensuring the highest standard of customer service.

SAM SELTZER’S STEAKHOUSE St. Petersburg, FL 5/2005 – 7/2008

Restaurant Manager

Provided leadership and direction for front house/back house operations for a high-volume casual dining restaurant with $4M+ in annual sales.

Led a team of 50 crew members, delegating assignments and fostering a productive work environment.

Sourced and selected new staff members, providing ongoing coaching and mentorship for company policies and procedures.

Prepared weekly schedules, determined sales projections, and processed payroll.

Administered financial management functions, including monitoring budgets, forecasts, and sales metrics.

Placed inventory orders and managed vendor relations, reviewing prices and contributing to cost-saving strategies for food, beverage, liquor, and beer purchases.

Collaborated with senior management, generating weekly reports for corporate office review.

Monitored sanitation practices, ensuring employees comply with standards and regulations.

Oversaw service preparation tasks, verifying proper table, sideboard, buffet, and special display layout.

Select Accomplishments:

Increased productivity and drove employee retention, motivating staff members with incentive plans.

Provided outstanding guest service, addressed complaints, and remedied escalated customer issues.

Excelled as a collaborative leader and trainer, forging superior relationships with customers and staff.

*Additional experience as Bartender at Adam’s Mark Hotel and Beverage Manager at Seven Springs Golf & Country Club.

Education

Undergraduate Studies – Washtenaw Community College, Ann Arbor, MI

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