Operations Manager Restaurant

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CONTACT

Address : Calimesa CA *****

Phone : 909-***-****

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

SKILLS

• Inventory management

• Sales proficiency

• Staff supervision

• Budgeting

• Food presentation talent

• Recipes and menu planning

• Food safety

• Food preparation

• Labor cost controls

• Portion control

EDUCATION

Bachelor of Science: Physical

Education, 06/1992

Azusa Pacific University - Azusa, CA

• Member of the Azusa Pacific Baseball

Team 1989-1992

PROFESSIONAL SUMMARY

Veteran Restaurant Owner with hands-on experience in all areas of restaurant operations. Extensive knowledge in food products and sourcing. Excellent communication, organizational and conflict resolution skills. WORK HISTORY

Owner /Managing Partner, 03/2011 to Current

Domenico's Italian Kitchen LLC - Beaumont, CA

• Source vendors, negotiate contracts and manage efficient deliveries of high- quality supplies.

• Create and deploy successful strategies to boost performance, streamline processes and increase efficiency in different areas.

• Verified proper portion sizes and consistently attained high food quality standards.

• Adjusted meal portions based on costs, availability and planned recipes to optimize restaurant revenue.

• Mentor staff in expectations and parameters of kitchen goals and daily work. Restaurant Operations Manager / Partner, 08/2009 to 03/2011 Domenico's Jr Deli - Glendora, CA

• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.

• Spearheaded menu and staff development through detailed training and facilitation of staff meetings.

• Delivered in-depth training to workers in food preparation and customer- facing roles to promote strong team performance.

• Developed, implemented and managed business plans to promote profitable food and beverage sales.

Restaurant Operations Manager /Business Owner, 02/1992 to 02/2009 Domenico's Italian Restaurant - Monrovia, CA

• Analyzed variances and implemented corrective actions to increase average meal checks and customer visits.

• Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.

• Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.

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THOMAS BITONTI II

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