Kim Bourdo

**** ***** **.

Burlington, Wi. *****

262-***-****

Objective

To obtain a position with a company where the main goal is to successfully provide the guest with superior service while providing an amazing product as well. Additionally, I would like to obtain an advanced level position with a growing competitive company that will provide me with a future of internal and external growth. Work

General Manager, Gordy's Boathouse

March 2020 - December 2020

Multi Unit Operation

Boathouse Restaurant, Shore Shack restaurant, Surf Shack Restaurant, Banquets and Catering 10 million annual Revenue

Developed an additional outside dining area for restaurant diners and Catered events Increased revenue in 2.5 months by 100,000 year over year

Made menu changes and developed the Chef to manage his food cost better to increase profitability by 10%.

Minimized waste, Improved Front and Back of the house communication to minimize errors, and Shared feedback from our guests with the associates to provide a better overall experience and increased the bottom line.

. We had one of the most profitable periods in property history during a covid Summer in 2020. Due to covid however the restaurant recently closed due to lack of business with the loss of the outside dining space but plans to reopen in May 2021. The operation will reopen as a seasonal operation only in 2021. General Manager, Bakers Square Restaurant, ABR Holdings January 2018 - November 2019

Fast pace family restaurant

2 Million annual revenue

Decreased payroll percentage by 8%

Increased sales by 5% by developing a local business catering mainly for lunches

Trained staff to listen to their customers and guide them through their dining experience. Providing the opportunity for increased sales and return business. General Manager, Vero International Cuisine

November 2015 - January 2018

Upscale Destination restaurant

2.5 Million annual sales

Created and developed a new Banquet and Catering department

Increased revenue, providing Catering $35,000 and Banquets $47,000 annually

Restructured the look and menu of the restaurant and lounge

Was awarded Best Restaurant in Racine in 2017 on Trip Advisor

Increased total revenue by 35% in the first year Asst. Director of Food & Beverage, Crowne Plaza Milwaukee West Nov. 2013 - October 2015

Restaurant, Lounge, Banquets and Catering

9 Million annual revenue

Develop and Implement Offsite Catering

Increased Sales by 50,000 in the first 6 month through driving catering to off site meetings

Improved the look and menu in the restaurant to drive more locals to a hotel restaurant Multi Unit Hospitality Manager, Grand Geneva Resort & Spa April 1994 - Nov. 2013

Director of Restaurants (13 outlets)

11 Million annual revenue

Increased Profitability by 1.2 million

Three full service restaurants, two fine dining restaurants, three lounges, a coffee shop, room service, pool area restaurant & bar and two satellite food & beverage operations (Ski & Golf).

Developed large party event space and large party menus for Restaurant Outlets

Annual Speaker for Gateway College on hospitality management

Company Management Trainer (Multiple Marcus properties)

MIT Recruitment, Training and Development

Sales & Catering

Develop & Implement Restaurant Banquets & Catering (Create DNA)

Social Event Specialist

Menu design & specs

Theme design for Specialty events

Off Site Catering for local events

Certificates Education

Serve Safe Certified Gateway Technical College

Responsible Beverage Service

Fire Safety

Successful Hiring

Hospitality Management

Delphi (banquet & catering program

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