Customer Service General Manager
Resume:
SUMMARY
Qualified bilingual professional with over 10 years of hospitality management experience for high-volume, family-style restaurants. A history of driven improvement of service, standards, and internal operations. Expertise in FOH customer service, employee training, and employee management all in a high pressure fast casual environment.
SKILLS &
ABILITIES
- Purchasing and Inventory Control and Budgeting
- Regulatory and Safety Compliance
- Labor Control, Cost of Goods, Operating Statement Knowledge and Employee Coaching
- Extensive knowledge and sales techniques in hospitality and wine.
- Proficient in the following point of sale software, Ctuit, Micros, Aloha, Hot Schedules, Menu link and Posi Touch. EXPERIENCE GENERAL MANAGER, RUBY’S DINER INC (LANDMARK GROUP LONG BEACH, CA)
(May 2018 – Present)
Manage all aspects of food service operation in Long Beach Ca with profit and loss responsibility. Hire, train, motivate, supervise, evaluate, schedule and terminate employees ensuring company goals and legal compliance are met. Oversee inventory control, ordering, food sanitation and quality control of food products. Maintain excellent customer service by stressing "the customer comes first" in day to day operations. Control cost by reviewing portion control weekly inventory and quantities of preparation; minimizing waste; ensuring high quality of preparation and cost of goods are met.
WINE REPRESENTATIVE, SAN ANTONIO WINERY
(February 2016- May 2018)
Responsible for surpassing guest expectations on wine tours and tastings through extensive knowledge of wine, history of the winery, and gaining and retaining long- term customers. Provide exceptional customer experiences by hosting private parties
and increasing sales through up-selling selective wines, bulk orders, and memberships to the winery. Ensure efficiency of wine shipments and accurate monthly inventory. Support all aspects of retail operations through a committed work ethic and vision for company growth.
GENERAL MANAGER, IHOP (LANDMARK GROUP EL SEGUNDO, CA)
(February 2013 – February 2016)
Manage all aspects of food service operations for two locations in Southern California both with profit and loss responsibility. Hire, train, motivate, supervise, evaluate, schedule and terminate employees ensuring company goals and legal compliance are met. Oversee inventory control, ordering, food sanitation and quality control of food products. Maintain excellent customer service by stressing "the customer comes first" in day to day operations. Control cost by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
GEORGE VARGAS
1044 N. Fries Ave.
Wilmington, CA 90744
******.***.**@*****.***
GENERAL MANAGER, DENNY’S (B&L GROUP LCC)
(March 2009 – February 2013)
Responsible for inventory costs and achieved a reduction of 33% through evaluating and streamlining vendor selection process. Held weekly meetings with all management staff to coordinate schedules, discuss operations, and set goals. Maintained the OJT management program and oversaw the training of new management teams for all three Denny’s including customer service, monthly P&L analysis labor and food cost analysis, and employee evaluations. RESTAURANT MANAGER, DENNY’S (B&L GROUP)
(March 2006 – February 2009)
Led store staff by example for all daily operations. Professionally accountable to employee and customer concerns and compliments. Created in-store merchandise and monthly promotional displays. Responsible for General Manager in employee trainings regarding, customer service, highlight product promotions and daily operations. Served as acting General Manager during high volume shifts, including lunch and dinner. Responsible for managing opening register receipt counts and made bank deposits.
EDUCATION BANNING HIGH SCHOOL, WILLMINGTON, CA (1997) HABOR COLLEGE, WILLMINGTON, CA (1998)
Accounting Coursework
COMMUNICATION Built strong communication skills through professional customer interaction. Maintained a positive and productive workforce with regular crew briefings and meetings on a wide variety of work- related topics. Kept supervisors and store owners current with all restaurant activities.
LEADERSHIP Strong transparent management style built on leading by example. REFERENCES JOSE TREJO
Restaurant manager at Chili’s Restaurant
Nabil Arcache
General Manager at Denny’s Corporation
Leonard Warren
General manager at Denny’s Corporation
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