Hill City Corporate Trainer
Resume:
William Alver Smith
Phone: 828-***-****
Address: **** ****** **.
Savannah, Ga 31404
Email: adnrva@r.postjobfree.com
Highly motivated
Hospitality professional with over 20 years
Experience. I have gained extensive knowledge in Pre Openings and takeovers of conference/convention
centers and restaurants. I have always exceeded Management and Client goals while keeping under budget and meeting all Cost Goals. I was a certified corporate trainer for over 7 Years Training all restaurant staff including managers and Culinary Staff
EXPERIENCE
Savannah State University (Thompson Hospitality)
Retail Manager
December 2019 to Present
● Oversaw the daily operation of up 5 retail units
● Control labor cost, food cost and other expenses based on the overall budget.
● Maintained sanitation and food safety guidance. I assisted with implementation of all LTO's and training of staff
● Keep food and beverage cost within company guidance while striving to maintain a low purchase percentage
enoir Ryne University (Aramark)
Director of Catering
November 2018 to September 2019
● I Coordinated and supervised all aspects of the catering program.
● Developed new business opportunities and facilitated return business to achieve revenue goals.
● Forecast business volume to determine resource needs, expenses and productivity.
● Developed marketing plan to promote catering business.
● Prepared budget and financial plans for catering department.
● Control labor cost, food cost and other expenses based on the overall budget.
● Supervise food arrangement, transportation, setup and clean- up activities to ensure a successful and profitable catering event.
● Use innovative sales techniques to build a strong client base including commercial business firms and associations.
● Achieve sales goals and revenue targets through successful operation of catering events.
● Prepare reports on forecasts and sales for management.
● Help customers in finalizing the menu, arranging tables and decoration work.
● Supervise daily tasks of the catering staff.
● Hire and train catering staff on catering processes and policies.
● Implement company policies regarding quality of products and services offered.
● Adhere to established safety and sanitation standards. Sagebrush Steakhouse
Senior Culinary Manager
January 2016 to November 2018
● As a senior manager for Sagebrush I was tasked with managing multiple outlets while keeping corporate standards in each outlet. Both front and back of house.
● Maintained sanitation and food safety guidance. I assisted with implementation of all LTO's and training of staff.
● Created custom menus for our corporate and wedding clients.
● Kept food and beverage cost within company guidance while striving to keep a low purchase percentage.
● Helped train new staff at openings and proper procedures for the butchering of meat to keep cost in line.
The Wilderman Group
Culinary Operations Manager/ Food and Beverage Manager MARCH 2010 TO September 2016
● Oversaw the Pre-opening and operations for the Richmond Hill City center in Richmond Hill GA. The LeGrand Center in Shelby, NC and the Gastonia Conference Center in Gastonia, NC.
● I was responsible for the purchase of new location opening FF&E, coordination of construction walk trough’s and final inspections prior to official openings.
● At the Richmond Hill City Center, I ran the daily operations for food and beverage and maintenance/ operations while keeping cost down and meeting all clients’ specific needs.
● At the LeGrande Center I staffed and trained the opening operations team and their Director of Operations.
● During my time at the Gastonia Conference Center I oversaw the daily operations along with the food and beverage team. I am responsible for the purchasing of all food, operating supplies and service supplies. I staffed for all events from F.O.H. to operations and culinary.
Brinker International
Corporate Trainer - Kitchen, Bar, Service
MARCH 2003 TO MARCH 2010
● Began as a Bartender and was quickly trained in all positions and eventually promoted to Trainer.
● Responsibilities include the training of all service staff, liquor inventory and control, as well as the ordering of alcohol and wine.
● Promoted to Corporate Trainer where I was responsible for the training of all new staff for F.O.H. and culinary at new locations along with retraining locations that were having service difficulties. Savannah Trade and Convention Center
Bar Manager / Lead Banquet Captain
MAY 2001 TO MARCH 2003
● Responsible for relaying information to the stewards for the pulls of all functions, overseeing the setup of all functions and communicating directly with the client on premises to ensure that all aspects of the event were commensurate with the standards of the client.
● Supervised up to 100 servers and bartenders during dinners and events for a 330,000 - sq. ft. facility with a capacity of up to 7000 guests.
● Responsible for inventory control, supply ordering, scheduling for event staffing, and acting on behalf of the Food and Beverage Manager in his absence.
EDUCATION
Armstrong Atlantic State University
SEPTEMBER 1996 TO NOVEMBER 1998
SKILLS
Cost Control, Menu Planning, Large Catering Events, Technology, Staffing, Training
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