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General Manager

Sarasota, FL, 34231
October 30, 2022

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Dynamic restaurant management professional with 15 year of experience as a fully functional expert in all processes and positions, in addition to managing P&L cost centers. Proven success record of managing restaurant operations to ensure a positive guest experience and company profitability. I am passionate about the operation of my restaurant, attaining sales and profit objectives, maintaining the highest standards of food quality, service, cleanliness, safety and sanitation by leading and motivating managers and staff members.


FOH Manager

Jeff Ruby's Steakhouse

31/2019 - Ongoing

Stylish, upscale steakhouse offering handcrafted steaks & seafood fare, plus cocktails, wine & beer.

- Large focus on Guest Relations - interacting with every table and seeking feedback each time and managing guest experience by responding to negative remarks online and by comment card in less than 24 hours

- Mastering utilization of OpenTable technology to elevate guest experience

- Increasing sales providing the highest levels of quality food, beverage, reception, greeting, seating and service

Assistant General Manager

Parkers Blue Ash Tavern

41/2015 - 41/2019

Blue Ash, OH

Upscale American fare seating 200 customers plus 140 seats in 4 rooms to accommodate banquet banquet style dining

- Ended a 10 year streak of profit losses by redefining reputation in community, setting affordable prices to establish repeat business, and hosting large gatherings for special occasions

- Operated the restaurant to meet or exceed budgeted operating goal, Labor and Food Cost, and Outstanding Guest Service

- Hired, developed, and motivated a high-performing team to exceed guest expectations with a passion for food safety, people, and service

Assistant General Manager

Dick's Last Resort

01/2014 - 41/2015

Newport, KY

250+ seat restaurant chain where gruff staffers serve a Southern-style menu in a rowdy roadhouse environment

- Managed 30+ Servers, 6 Greeters, 6 Table Assistants, and 20 Kitchen Staffers at all levels to profitable restaurant operations

- Recognized for achieving the most accurate financials, consistently meeting budget goals, and implementing new merchandise accounting systems

- Completed 8-week management program, along with ongoing classes on coaching and development strategies

Service Manager

Blinkers Tavern

01/2011 - 101/2013

Covington, KY

100 seat casual dining establishment known for steaks, seafood, burgers & pasta with a happy hour scene & two outdoor patios

- Played key role in opening the restaurant by leading the food & beverage menu selection and hiring and mentoring all opening staff members

- Built and lead staff of 30+ individuals by providing structure and assessing priorities based on the needs of any given shift

- Generated LBW orders and performed weekly bar inventory

Bar Manager

Havana Martini Bar

101/2006 - 51/2010

Cincinnati, OH

Popular nightclub in downtown Cincinnati known for handcrafted martinis

- Responsible for the management of staff which included hiring, setting staff schedules, managing weekly inventory of products, analysis of sales reports, and track inventory usage

- Implemented training program for new employees focused on conducting sales, building customer base, and team-work

- Managed nightly shift needs and LBW inventory


Bachelor of Science

Northern Kentucky University

2007 -

Highland Heights, KY

Transformation Leadership Training

Ford Taylor - Transformational Leadership

- Ongoing


Level 2 ServSafe Food Manager

Cardiopulmonary Resuscitation (CPR)


- OpenTable

- Pulse

- HotSchedules

- Microsoft Office


Exceptional Guest Service

People Leadership

Training & Development

Results Oriented


Sandy Meyer

Restaurant Owner/Operator - Blinkers Tavern513-310-3774

Jason Heiob

Former General Manager - Havana Martini Club 513-***-****

Melissa Hellings

Former Employee - Blinkers Tavern859-360-4721

Chris Shrader

Personal Reference859-394-8285

Find me online


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