General Manager Customer Service
Resume:
Restaurant Manager Resume
After many delays and disappointments the difficult decision was made not to reopen Pompei's Grotto after the pandemic.
Hello, my name is Michael Carden. I am a seasoned restaurant manager and I am seeking a full-time position with your establishment. Attached is my resume for your consideration.
My most recent employment has been as General Manager and Manager at two of San Francisco’s oldest family owned seafood restaurants on Fisherman’s Wharf. Previous experience includes Manager in a high-volume Fisherman’s Wharf restaurant on Pier 39 as well as General Manager/Operations Manager of another high-volume family owned restaurant on Fisherman’s Wharf. I was General Manager of the Buena Vista Café for 9 years and have had extensive experience in the restaurant business. This experience includes but is not limited to: driving and increasing food sales through operations & marketing, all aspects of ordering and purchasing, payroll, business analysis, controlling profit & loss, training and development of management team personnel, personnel issues, employee coaching and mentoring, conducting performance evaluations, recruiting and consulting for a variety of establishments. I have also been working on independent Restaurant Consulting/Advisory projects. Manager Serve-Safe Certified.
I am seeking a full-time position where I can utilize and challenge my abilities so that I may contribute to the success of your establishment. I would appreciate the opportunity to meet with you so that you may assess firsthand my experience, skills and abilities in the restaurant environment.
I thank you for your consideration and I look forward to hearing from you.
Best Regards,
Michael W. Carden
Michael Carden
C 415-***-**** *************@***.***
1/2022-4/2022
Franciscan Crab Restaurant Pier 43 San Francisco, CA 94133
General Manager
11/2017-3/2020
Pompei's Grotto 340 Jefferson Strteet San Francisco, CA 94133
General Manager. Responsible for all aspects of operations including: Cost Management, Ordering & Purchasing, Hiring, Scheduling, Payroll, Inventory/Labor Control, Sales Projection, Group Dining Sales.
3/2015-9/2017
Aliotos #8 Fisherman’s Wharf San Francisco, CA 94133
Manager. General management duties including Floor Management, Opening and Closing duties, Daily Cash Reconciliation, PR Duties, Concierge Liaison, Staff/Labor control.
5/2014-Present
Independent Consulting Projects/Interim Management
Interim Management Services, Market Research/Analysis, Staff Training, Start-ups, Turn-Around, Rebranding and Menu Planning.
3/2013-4/2014
Ala Romana Trattoria & Enoteca 1098 Jackson Street San Francisco, CA 94133
General Manager. Responsible for recruiting, hiring and training of staff, overseeing remodeling and reconstruction of building through opening of restaurant and establishing operational procedures including labor/scheduling, inventory, payroll, POS system and Open Table.
9/2011-1/2013
Neptune’s Palace Pier 39 San Francisco, CA 94119
Manager. General management duties including Floor Management, Opening and Closing duties, Daily Cash Reconciliation, Overseeing Group Dining events, Staff/Labor control.
11/2009-8/2011
Castagnola’s Seafood & Chophouse 286 Jefferson Street San Francisco, CA 94133
Originally hired as a consultant. Hired full-time as General Manager/Operations Manager. Responsible for all aspects of operations including: Rebranding of concept, Cost Management, Menu Concept and Design for Bistro, Banquet Sales, Advertising/Publicity, Inventory/Labor controls, Sales projections, Hiring, Ordering and Purchasing, Scheduling & Server Training.
5/2000-8/2009
Buena Vista Cafe 2765 Hyde Street San Francisco, CA 94109
General Manager/Manager. Responsible for all aspects of operations including: Cost Management, Ordering & Purchasing, Hiring, Scheduling, Payroll, Opening & Closing duties, Inventory Control, Labor/Sales Projections, Publicity/Advertising, POS & Avero Systems. Sales increased from $3.5 million in 2000 to $5.1 million in 2008. Also assisted in opening SFO location.
11/1996-4/2000
Sinbad’s Restaurant Pier 2 San Francisco, CA
General Manager. Duties included: Maitre ‘D, Banquet Coordinator, Inventory Control, Opening & Closing duties, Public Relations, Publicity, Scheduling, Hiring. Reference: Charles Stinson
4/1994-10/1996
Crepe N’ Coffee 1787 Union Street San Francisco, CA
General Manager. Duties included: Opening & Closing duties, Inventory Control, Scheduling, Payroll, Accounting, Daily Reconciliation, Public Relations, Publicity.
2/1990-3/1994
Horizons Restaurant 588 Bridgeway Sausalito, CA
Manager. Opening and Closing duties, Daily Schedules, On-Duty Floor Manager, Hosting.
10/1995-Present
Restaurant Consulting Now San Francisco, CA
Owner. Independent Restaurant Consulting/Advisory projects: From interim Management Services, Market Research/Analysis, Staff Training, Start-ups, Turn-Around, Rebranding and Menu Planning.
Other Management experience includes San Francisco Yacht Club-Belvedere, The Caprice-Tiburon, Orestes Golden Bear-Kenwood.
6/1992-9/1992
Wait Training-Professional Service Training-Sausalito, CA
Conducted classes in Server Training, including up-sales and technical skills.
References upon request.
One Minute Interview With Michael Carden
ON MANAGEMENT The restaurant business, like any business, is designed to make a profit and it is my duty as manager to do everything I can to insure and increase those profits. I consider myself a hands-on, bottom line, profit oriented manager with an emphasis on customer service.
ON SERVICE I believe a Service Person is a sales person.
From cocktails to wine to starters to desserts it is the
Server’s job to sell the products of the restaurant. The Server should be knowledgeable of the products and preparation techniques of the restaurant and be able to communicate with management and kitchen personnel to insure consistency and quality. A Server should be attentive, not intrusive. While table maintenance is the ultimate responsibility of the Server, I believe it is everyone’s responsibility to aid in the guest’s experience and to maintain a high level of guest satisfaction.
I believe I will be an asset to your establishment as I have been Operations
Manager, General Manager, Manager, Waiter, Bartender, Host, Group Dining/Banquet Coordinator, Floor Manager and Maitre ‘D. In this business you have to be all of these as well as Busboy and Dishwasher and sometimes all at once.
Michael Carden
C 415-***-**** *************@***.***
P.O. Box 470572 San Francisco, CA 94147
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