Inventory Control Bar Manager

THOMAS P. HANNON

Auburn, WA 206-***-**** ************@*****.***

OBJECTIVE

A Management/Executive Position within the Sales & Hospitality Industry. A position that focuses on utilizing my 32 years of Management experience in the Hospitality Industry.

SKILLS PROFILE

- Inventory Control

- Labor Control

- Staffing

- Menu Preparation

- Food Cost Control/Management

- Meat & Seafood Preparation

- Brunch & Banquet Organization and Production

- High volume "online Food Preparation

- Liquor, Wine, and Beer Pour Cost Analysis

Black Angus, WA. 2017-Present

Food and beverage management.

EMPLOYMENT HISTORY

Dana K’s Kafe, Des Moines, WA 9/2015-4/2017

Manager, Co-Founder

- Inventory, Cost Analysis, Cooking, Ordering, Dishwashing, Bussing, Bookkeeping and Hiring.

Smash Wine Bar, Seattle, WA 1/2014- 8/2015

- Manager, Co- Owner

Inventory, Cost Analysis, Cooking, Prep, Dishwashing, Hiring, Bookkeeping, and Managing.

Yard House Restaurant, Seattle, WA 8/1/2012 — 1/17/2014 Bar Manager

- Ordered and maintained budgeted pour costs for high volume, 130 beer tap bar.

- Scheduled and maintained staffing levels for 6-8 bartender per shift schedule.

- Monthly inventory control and invoicing procedures.

- Member of the opening management team at Seattle location, involved in pre-opening hiring process and achieving pre-set par levels for each department.

Claim Jumper Restaurants, Tukwila,

Lynnwood, and Redmond

, WA 8/1/2004 —

7/30/2012

Senior Manager

- Responsible for staffing, product ordering, inventory control of all liquor, wine, beer. Weekly ordering of all non perishable restaurant supplies.

- Repaired and maintained building equipment, and oversaw contract services provided by outside vendors. Part of opening management team for the Lynnwood location.

- Supervised all staffs except kitchen, and service staff. Maintained guest satisfaction as well as company standards during high volume shifts. Old Spaghetti Factory, Tacoma, WA 9/1/1998 — 7/30/2004 Bar Management

- Supervised all staff within location, scheduling labor budgeting and staff development for as many as 110 staff members.

- Ordering and maintaining par levels in liquor, wine, and beer, while maintaining company standards for pour cost.

- Supervised maintenance staff, as well as repair of building and equipment. Oversaw service contracts for location and worked with local business to promote sales.

EDUCA T ION A ND S PEC IA L IZ ED TRA IN ING

- Serv-Safe Trained - CPR Certified

- WSLCB Educator - Business Administration

Courses, Green River Community College

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