General Manager Customer Service
Resume:
Walter F. Lowe
Fort Worth TX *6135
Email: ************@*****.***
Date Available: Immediately
Objective: My primary focus is to obtain a position that will allow me to utilize my skills and knowledge in the field of hospitality. My hard work and dedication will allow me to effectively be instrumental in the growth of a progressive company.
Skill highlights:
Self-motivated
Leadership skills with the ability to motivate others
Ability to instill in employee’s confidence in systems, policy and procedures
Strong technical literacy including Microsoft Word and Excel, payroll management and point of sale systems such as Lotus, Micros and Posi touch
Quick learner and ability to multi task, with proven judgment and decision making skills
Professional Experience
●20+ years in the hospitality field
●10 years at management level
●Recent full-service casual/family dining management experience
●Member of National Restaurant Association since 1990
●Over 1000 hours of restaurant and hospitality classes
Started with On The Border Mexican Restaurant as an Assistant. Wanted to get back into full-service operations.
April 2017 – Present (General Manager)
I am responsible for hiring, training, and evaluating team progress. I work hand in hand with AD/Regional Manager on labor control, food inventory and P&L. I personally use my Leadership qualities to lead the team in accomplishing and adhering to company goals and standards. I am also responsible FOH scheduling and labor control in that department. My team under my leadership has the highest overall guest satisfaction rating in my district! ( OSAT) and PPA% and have maintained a 4.2 rating on Google for a lengthy period of time.
**Training and Development is a strong quality I possess! I honestly believe in empowering my team, giving them the tools to execute at a high level.
March 2014 – April 2017
General Manager Taco Cabana
*Day to day operations to include schedules, labor control and cost control, inventory and P&L to include COL, COS, COGS
*Evaluate team members and mangers performance.
*Set and enforce company standards.
*Team Building and retention
*Coaching and developing a strong Management team to accomplish goals set by
The company.
Implement and adhere to safety and food safety regulations. Create a harmonious work place for the staff and our guests, while providing a quality product. Set standard and enforce company policies without compromise. *Responsible providing quality food and exemplary service levels to each guest!
2010-2014
Mojos Best Fresh Mex GM/Dir of Operations
Day to day operations to include sales building, labor and food cost analysis, and weekly inventory. Strong ability to identify operational opportunities to build sales and control costs.
●Manage operations during scheduled shifts that include daily decision making, staff support, guest interaction, scheduling, planning, while upholding standards, product quality and cleanliness.
●Hire, train, develop and coach new team members providing them with skills that will prepare them to meet and uphold company expectations.
●Ensures the integrity of manager training programs and supports new manager’s growth.
2009 2010
Yucatan Taco Stand General Manager
●Responsible for all aspects of restaurant operations.
●Builds a cooperative relationship with KM, AGM to ensure aces in the places and conditions are conducive to create a workable plan to increase operational execution.
●Review and educate staff on cost control opportunities taking corrective action as needed and providing leadership with alternative courses of action.
●Continuously improves operational execution through training and weekly meetings focused on the adherence of P&L, food cost analysis, and labor cost.
●Recognizes employee strengths and opportunities by developing a strong teamwork environment and create synergy.
2004 2009
RJ Gators Seafood General Manager
●Day to day operations which consists of building sales through the development of the hospitality staff and proactive table visits.
●Committed to delivering a memorable guest experience through quality customer service and a combination of food and drinks to every guest, every time.
●Collaborated with owner to create marketing opportunities, generate revenue, by monitoring surrounding sales habits, trends and economic viability.
●Created sales, labor, and P&L reports by using previous year to date numbers to project sales and labor.
●Provided a well maintained, safe, secure, and sanitary environment for all guests and staff. Ensured restaurant food quality by completing thorough line checks and tasting/testing food on a consistent basis.
1998 2003
Smokey Bones (Darden) Training Coordinator
Grill cook – Cooked to order executing ticket flow, ticket times and plate presentation and performed periodic line checks.
Trainer – Performed in store training in various positions to equip employees with the ability to work as a team and in compliance with health and OSHA guidelines. Training Coordinator – Conducted and facilitated orientation and training for all new hourly employees throughout the region to include Alabama, Florida, Illinois, Wisconsin and Kentucky. Trained new team members on how to properly use equipment, become team players, apply customer service skills, cash handling procedures, behavior practices, and safety awareness. Demonstrated the ability to create and communicate the vision for Darden’s.
1994 1998
Longhorn Steakhouse (Rare Hospitality Kitchen Manager
●Cook to order daily, performed weekly inventory, made sure waste and labor was minimized, used FIFO systems in all areas of food storage.
●Adhere to all standards for food safety and sanitation and make sure kitchen is maintained in clean and attractive manner.
●Responsible for food and supply orders, trained new employees, turned in weekly reports to GM, ie: labor, waste.
●Ensured that products are prepared as specified in both quality and quantity.
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