Restaurant General Manager

Raymond Emond

***** ********, ****** ****, ** ***35

Mobile: 734-***-****

Email: *********@*****.***

PROFESSIONAL EXPERIENCE:

**/**** – 11/2022 Belleville Yacht Club

Belleville, MI Club General Manager

Annual Sales Volume: $800,000 and managing a staff of about 20

Manage every aspect of a private club

Create food and beverage specials weekly

Create a new menu every 6-8 months

Create a banquet catering menu for the rental hall

Create policies and procedures to set food and service quality standards, and manage staff to hold to those standards

Increased F&B Sales every year employed. Most successfully: $132,000 from 2020 - 2021

Successfully planned, staffed, and executed events for groups from 40 – 800

(Reason for Leaving: Looking for an employer with better benefits and advancement opportunities)

09/2015 – 09/2018 Sweet Lorraine’s at the Livonia Marriott

Livonia, MI Restaurant General Manager

Annual Sales Volume: $500,000 and managing a staff of over 20 employees

Responsible for running FOH of the restaurant and room service

Ordered and inventoried all beer, liquor, and wine sold in the hotel

Work closely with the executive chef, banquet manager, and banquet sales staff to execute all aspects of the F&B operations at the hotel

Averaged positive F&B GSS scores every month for 3 years (Sept 2015 – Aug 2018)

Kept beverage cost and restaurant labor cost below budget

(Reason for Leaving: Offered Club Manager position at BYC)

04/2014 – 09/2015 Old Chicago Pasta & Pizza

Southgate, MI Kitchen Manager

Annual Sales Volume: $1.8 Million - $2.1 Million and managing a staff of over 50 employees

Implemented new inventory system.

Changed from a cost-based system to a variance-based system

Helped train other managers on the new system.

Taught team members the differences and helped create habits that made the BOH more efficient with food cost.

Increased sales over previous year every month

(Reason for Leaving: Marriott offered the Restaurant Manager position)

08/2007 - 04/2014 Bailey's Pub and Grille

Canton, MI Assistant Manager

Annual Sales Volume: $1.5 Million - $1.7 Million and managing a staff of over 35 employees

Trained in all management departments

Reduced Labor Cost 10% through coaching team members to be more efficient, without sacrificing food quality, or ticket times

Increased Food Cost Efficiency from a 94% average to a 99% average by monitoring prep list par level, coaching cooks on proper recipe specs, and helping update the POS system to reduce and eliminate miscommunication between kitchen and service staff

Increased Sales in 2011 by increasing regular guests through improved food and service quality, planning and executing special events, and local store marketing to bring guests in every night

Developed two team members to Key Supervisor positions

For over a year, I was both Bar and Kitchen Manager. Recognized for maintaining costs for both departments the entire time

Increased sales over previous year 6 consecutive years 2008-2013

Increased sales over previous year 15 consecutive fiscal periods May 2012 – June 2013

Helped increase our bottled beer list from around 50 selections to over 120 selections

Increased T-6 evaluation scores from a low score of 84% to a high score of 93%

(Reason for Leaving: Company Filed for Bankruptcy, needed more stability)

04/2002 – 08/2007 Red Robin

Westland, MI General Manager

Annual Sales Volume: $1.8 Million and managing a staff of over 45 employees

Hired in as Assistant Manager.

Promoted to General Manager in 2006

Opened the Commerce, MI location in 2006. Averaged over $32,000/week for the first year

Planned off site community BBQ's that served over 500 people

Decreased labor cost 3% at the Novi, Michigan location by adjusting schedules based on sales volume, and increasing the output of the team members

Increased sales to break $1.3 million per year for the first time in the restaurant's history

Developed multiple team members to key supervisor positions and salaried manager positions

(Reason for Leaving: Manager Benefits cut severely)

11/1999 – 04/2002 Buffalo Wild Wings

Westland, MI General Manager

Annual Sales Volume: $1.3 Million - $1.5 Million

Hired in as Line Cook.

Promoted to Assistant Manager in 2000 when transferred to Columbus.

Promoted to General Manager in 2001 when returning to Michigan

Opened the Westland, Michigan location in 2001. Weekly sales were in the top 25 of the company for the first six months

Was sent to struggling locations in Columbus, Ohio to provide solid management and leadership

(Reason for Leaving: accepted employment with Red Robin)

EDUCATION:

Bachelor of Science - Eastern Michigan University - 1999

Major: Hotel and Restaurant Management

CERTIFICATIONS:

Serv-Safe Certified

Registered Serv-safe Proctor

TIPS Certified

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