General Manager Customer Service

DAVE ALLGOOD

SUMMARY

Talented and dedicated professional with the ability to motivate, inspire,

train and lead teams to success. Strong administrative, operations and management experience in high volume, fast-paced facilities with proven success producing low costs, less turnover and more profit. Restaurant General Manager/Director with multi-year career at successful 4-star rated establishments. Skilled provider of expanded attendance figures and increased diner satisfaction. Brings deep knowledge of various cuisine and keen business acumen.

EXPERIENCE

General Manager, 02/2023 - Current

Georgia James Steak

CONTACT

Address: Houston, TX 77019

Phone: 215-***-****

Email: adyek2@r.postjobfree.com

• Trained employees on duties, policies and procedures. SKILLS

• Recruited, interviewed and hired qualified staff for open positions.

• Created schedules and monitored payroll to remain within budget.

• Supervised employees through planning, assignments and direction. Recruited, trained and empowered employees to achieve key performance indicators.

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Tracked monthly sales to generate reports for business development planning.

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• Administered employee discipline through verbal and written warnings. Managed inventory levels and conducted corrective action planning to minimize long-term costs.

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Guided management and supervisory staff to promote smooth operations.

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Conducted employee evaluations to provide adequate feedback and recognize quality performance.

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Built and maintained loyal, long-term customer relationships through effective account management.

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Delivered exceptional client experiences through hands-on leadership of associates and managers.

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• Designed sales and service strategies to improve revenue and retention. Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.

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Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.

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Directed or coordinated financial or budget activities to fund operations and maximize investments.

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• Staff Leadership

Labor and Overhead Cost

Estimation

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• Money Handling

• Training and Onboarding

• Menu Pricing and Writing

• Performance Improvement

• Building Maintenance

• Health Code Compliance

• Relationship Building

• Anticipating Problems

• Service Delivery Management

• Problem Solving

• Documentation and Recordkeeping

• Problem-Solving

• Delegating Assignments and Tasks

• Employee Performance Evaluations

• Staffing and Sales Reporting

• Quality Assurance

• Profit Optimization

• Back of House Management

• Recruitment and Hiring

• Supply Ordering and Management

Director of Food and Beverage, 07/2021 - 01/2023

Hotel West & Main, Tapestry Collection

Operating Partner/GM, 05/2018 - 08/2021

Sullivan's Steakhouse

General Manager, 02/2016 - 05/2018

Harvest Seasonal Grill and Wine Bar

General Manager, 04/2014 - 12/2016

Sabrina's Café

• Salary plus Bonus

Managed an average 95 staff members for 3 F&B outlets within the hotel property

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• Opening leadership team for new property

• Responsible for P&L standards, payroll, hiring, training Achieve marketing, sales, profitability, and quality service goals for the property by executing strategies, providing quality service to the guests and employing leadership and managerial skills effectively

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• Accountability and standards for leadership team within all F&B outlets Managed food service sales, costs and budget administration to keep operations in line with financial targets.

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Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.

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Completed thorough opening, closing and shift change functions to maintain operational standards each day.

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Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.

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Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.

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• Acting Regional Director for 1 Year

• Managed an average 70 staff members

• Average 90-100k weekly sales

• Full Financial responsibility

• Responsible for P&L standards, payroll, hiring, training

• Responsible for maintaining Food cost, labor cost, and Ops budget

• New POS changeover

• New back-office coordination

• Training store for the region

• Salary plus Bonus

• Managed an average 70 staff members

• Average 75-85k weekly sales

• Responsible for P&L standards, payroll, hiring, training

• Responsible for maintaining labor cost, and Ops budget

• Took store from -250k to profitable store

• Developed catering standards and marketing

• Training store for new Managers and Chefs

• Inventory Management

• Investigating Complaints

• Front of House Management

• Scheduling Staff

• Monitoring Food Preparation

• Managing Deliveries

• Menu Development

• Customer Retention

• Microsoft Office

• Sales and Marketing

• Time Management

• Liquor Law Compliance

• Coaching and Mentoring

• Catering Services

• Event Coordination

• Calm and Pleasant Demeanor

• Reliable and Responsible

• Critical Thinking

• Work Planning and Prioritizing

• Collaboration and Teamwork

• Conflict Resolution

• Budget Administration

Managing Reservations and Large

Parties

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• Written and Verbal Communication

• POS Terminal Operation

• Inventory Management Software

• Payroll Administration

• Team Leadership

General Manager, 11/2010 - 04/2014

McKenzie Brew House

EDUCATION AND TRAINING

Bachelor of Science, Education, 04/2005

Temple University - Philadelphia, PA

ADDITIONAL INFORMATION

CERTIFICATIONS

• Salary plus Bonus

• Managed an average 70 staff members

• Average 50-60k sales a week

• Responsible for P&L standards, payroll, hiring, training

• Responsible for schedules

• Responsible for maintaining labor cost, and Ops budget

• Salary plus Bonus

• Managed an average 55 staff members

• Average 65-70k sales a week

• Payroll

• Responsible for P&L standards

• Responsible for hiring, training

• Implemented new service standards

UNITED STATES MARINE CORP, Parris Island, SC, 1988 – 1992 Stationed at Camp Lejeune, NC MOS 3534 – Motor Transport First Battalion, Second Marines, Second transportation battalion

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• Operational Excellence Award Winner

• 2018 Wine Spectator Award

• ServSafe

• RAMP Owner/Seller Training - 2023

Contact this candidate