Christian Beana

***** ********* *****, *** **, Studio City, CA 91604

310-***-**** adysoe@r.postjobfree.com

SUMMARY:

Exceptional Leadership > Strong Financial Acumen

Outstanding Communication Style > Marketing & Sales Capabilities

High-Profile Client Relationship Management > Business Development & Revenue Growth

Client & Customer Service Excellence > Strategic Planning & Forecasting

06/2022 – 05/2023 The Smoke House Burbank, CA

General Manager

Annual Sales Volume: $10.5 MM

Established in 1946 beside the world-famous Warner Brothers lot in Burbank, The Smoke House is a favorite venue for actors, producers, and anyone else in the industry. The restaurant serves American and Continental Cuisine including prime rib, aged steaks, rack of lamb, BBQ ribs, fresh seafood, and daily chef specials. The venue seats over 500 people and has grown to be a venerable eatery frequented by locals, entertainers and dignitaries. The Restaurant was featured in the movie, La La Land.

Leads and oversees daily operations for Front of House and Back of House covering 7 dining areas with a team of 100 employees; accustomed to high volume and a busy restaurant operation; has multiple private dining rooms for banquet/special event fine dining

Responsible for hiring, onboarding training, coaching, staff development; oversees Front of House and Back of House scheduling based on forecasting of sales and events; oversees team assignments

Handles forecasting, P&L and payroll

Forges close collaborative relationships with vendors to maintain quality and cost effectiveness across the entire inventory

Exceptional leader with hands-on management style that is highly respected by the team; easy to talk to; supportive to staff; provides constructive feedback in a soft manner; always out on the floor and modeling the behavior he expects from the staff

Delivers a differentiated guest service experience - interacts with guests and monitors guest satisfaction on all levels; ensures all issues and complaints are managed in a timely manner and to the satisfaction of all guests

Food Cost managed to 30% - higher end meat products are used; managed through proper planning and ordering, product/inventory control, focus on product freshness, food quality, proper portioning, recipe adherence and waste management

Beverage Cost managed to 25% - have adjusted prices on alcohol; deep dish martinis are a customer favorite; continued staff training; follow product mixes and recipes; use of jiggers; minimize spillage and waste; manage product inventory and expiration

Labor Cost managed to 28%; manages a full staff due to proximity to Universal Studios and forecasting of events and expected customer volume

Strong relationship-building skills; accustomed to dealing with high-profile clientele, including Hollywood notables, celebrities and dignitaries on a regular basis.

(Reason for looking: Looking for a growth opportunity with a reputable, fine dining restaurant group)

11/2019 – 03/2022 The Milky Way Los Angeles, CA

General Manager

Annual Sales Volume: $5 MM

The Milky Way is the Spielberg family’s classic boutique Kosher Restaurant in Los Angeles serving fine American kosher foods including seafood and creative selections of Cajun, Mexican, and Thai dishes

Managed Front of House operations and assisted with Back of House operations

Through strong leadership and exceptional coaching and people development skills, built a high functioning team around hospitality and culinary execution, and developed top talent to drive the business forward

Built and strengthened area /community partnerships to reap benefits such as new revenue channels and enhanced public awareness

(Reason for leaving: Restaurant closed due to COVID; moved to Smokehouse.

Continued/Page Two

07/2016 – 11/2019 Black Angus Steakhouse Burbank, CA

Assistant General Manager

Annual Sales Volume $6 MM

Hired as Assistant General Manager, provided professional, advisory and executive support service to the General Manager to assist in meeting strategic goals

Responsible for new hire orientations and team member evaluations, restaurant maintenance and upkeep, detailed weekly FOH and HOH inventory and bar and beverage ordering and management

As a customer service advocate and leader, actively supervised the floor during service hours, checking with guests and servers about any potential issues and personally addressing any that surfaced; increased customer satisfaction from 30% to 70%

Created team up-selling incentives resulting in increased sales and team morale

As an exceptional and hands-on leader, recognized and formally acknowledged outstanding staff performance to boost company morale and productivity

Drove restaurants sales through local store marketing including setting up a tour and dining program resulting

in an increase of 60k per year for the restaurant

Achieved the highest gift card sales within the company

Adaptable to new stores; covered as a floating manager in 3 different locations

Executed wine and beer education classes for the team to enhance their knowledge and sales

(Reason for leaving: promotion opportunity)

10/2008 – 04/2016 Daily Grill & Grill on the Alley / Grill Concepts Brentwood, CA

Restaurant Manager

Annual Sales Volume $6 MM

Daily Grill offers fresh, flavorful American fare including seasonal menus with locally sourced ingredients prepared in a scratch kitchen; Grill on the Alley offers exceptional food and an elegant experience in a sophisticated atmosphere

Hired as Host; promoted to Server in 2010; promoted to Bartender in 2012; promoted to Hourly Manager 2013; promoted to salaried Restaurant Manager 2014; developed a strong understanding of restaurant operations through the progression of positions held within the restaurant

Oversaw bar operations including bartender development, alcohol cost, and ordering

Drove day to day operations by planning and setting goals for the area and each retail location

Managed weekly MDR set up, invoicing, vendor maintenance, and other managerial duties

Led and inspired the team with a people-first mentality to build on best in class culture; promoted positivity and teamwork in the restaurant through motivational coaching and support

Interviewed and hired new team members, delivered orientation and scheduled training sessions; planned and executed staff food and beverage knowledge training, as well as safety meetings

Evaluated daily, weekly and yearly sales and labor numbers to understand and improve overall profitability of restaurant

(Reason for leaving: Opportunity for growth with larger company)

EDUCATION:

BA, General Art Studies Santa Monica College Santa Monica, CA

ServSafe Food Handlers Certificate

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