General Manager
Resume:
David T. Garcia
C: 505-***-****
Albuquerque, NM 87123
***********@*****.***
General Manager/Manager
Dynamic, entrepreneurial restaurant manager with 31 year record of achievement and demonstrated success in developing and managing operations of an independent restaurant & sports bar concept. Adept at driving growth of company revenues and improving team performance in highly competitive markets. Proactive, flexible, and results-oriented professional able to prioritize and handle multiple tasks simultaneously. Exceptional communicator with keen problem solving skills. Inspiring leader committed to mentoring and coaching teams.
Key Qualifications
•25+ years’ experience in all aspects of restaurant operations
•22 years General Manager of successful Restaurants, Sports Bar and Brewery
•Computer literate- proficient in Word and Excel
•Outstanding ability to communicate across all organizational levels
•Demonstrates superior organizational and time-management skills
•Strong operational skills in a fast-paced customer-service environment
•Loyal and stable professional with long-term vision and goals
Professional Experience
2017-Present
Freddy’s Frozen Custard and Steakburgers, Albuquerque, NM
General Manager/Training Manager
As General Manager for a largely growing Franchise, I have managed and overseen all aspects of the company growth. I am responsible for managing existing stores as well as open and managing brand new locations/stores for the company. I am responsible for training of all new General Managers/Managers for new and existing locations. Duties range from daily/weekly/period/quarterly projection of sales, accurate product ordering, management of daily operations, staffing, public relations, all accounting from daily to quarterly to yearly reporting and management. I effectively train to manage Cost of Sales (COS)/Cost of Goods (COG) and have exceeded company goals since my tenure. I address guest concerns and issues. I fix any issue that is presented. I ensure quality product and service on an individual guest basis. I demand that cleanliness is a top priority. I oversee marketing events and management of marketing opportunities and strategies. I am the “go to” person in most situations company wide.
2009-2017
Il Vicino Wood Oven Pizza and Canteen Brewery, Albuquerque, NM
General Manager
•Direct all daily operations and procedures, both FOH and BOH
•Manage guest relations
•Establish, track and manage expenses and bucket (P & L management)
•Grow sales via marketing and social media utilization
•Help manage event sales staff and private events, catering and takeout programs
•Established a presence at food and beverage industry events
•Exploring and initiating positive advertising opportunities
Garcia, page 2
•Run a restaurant in a highly organize and professional fashion
•Accept personal responsibility for my team, store and customers experiences
•Implement high performance leadership
•Nurture an environment that creates truly engaged customers and staff
•Facilitate healthy communication
•See problems as opportunities and turn opportunities into action
•Think systematically in order to continually improve the processes while grown the operation
•Ensure a consistent and high quality customer experience (food/service/facility)
•Recruitment, selection, orientation, training, scheduling, and coaching of restaurant staff
•Make sure every single guest feel “welcomed” when they do business with us
•Employee and customer engagement
•Local store marketing efforts, community involvement, and social networking
•Store budget: innovate ways to increase sales volume and control costs
•Facility and equipment maintenance
•Inventory management
•Communicate policy and procedure changes to team members
•Maintain and improve operating standards
•Create action plans for areas of opportunity and implementation of new ideas
•Ensure food safety: compliance with all health and safety regulations
•Fanatical Hospitality!
1997- 2009
Spectators Sports Bar and Grill, Albuquerque, NM
General Manager
•Managed overall operations
•Responsible for selection, training and development of Assistant Manager's and Staff
•Created and fostered cohesive teams with outstanding communication and interpersonal skills
•Challenged and empowered teams to strive for continuous development and improvement through on going coaching, mentoring and training
•Demonstrated key leadership qualities based on integrity, open communication, trust, mutual respect, consistent and fair treatment, drive for excellence, and results oriented performance
•Worked independently and with management team to set goals for operational excellence and revenue development
•Solved complex problems, developed innovative solutions and initiated changes to improve performance and increase the bottom line
•Maintained team accountability through monthly audits and evaluation of budgets, safety and regulatory compliance, Profit & Loss statements and other financial reports
•Developed standard operating procedures and training materials to align the restaurant with the values, mission and long term operating strategy of the ownership
•Responsible for creation of menu, food costs and menu pricing
•Responsible for market research; capital budgeting; overall strategic positioning of the restaurant in the community and industry
•Represented company at municipal, state and federal public hearings
•Directed and monitored opening team training to ensure smooth operation and compliance with the company's high standards
1988-1997
Cooperage and Seagull Street Restaurants, Albuquerque, NM
Manager
•Responsible for hiring and training of all front of the house service employees
•Scheduling supervisor for all positions in the restaurant
•Responsible for development of Key Employees to management level responsibilities
•Developed standard operating procedures and training materials to enhance the catering division of the restaurant.
Garcia, page 3
•Responsible for creation of menu, food costs and menu pricing.
•Represented company at municipal, state and federal public hearings.
•Worked as liaison between contractor and maintenance employees to achieve and maintain design goals and company specifications.
•Directly responsible for ordering all food and liquor inventories in order to achieve company high standards
Academic Achievements
1980-1981
College of Engineering
University of New Mexico Albuquerque, New Mexico
Honors
Boy Scouts of America 1976 Eagle Scout
Professional References
Supplied upon request
Contact this candidate