General Manager Customer Service
Resume:
Robert Crawford Arp
San Francisco, CA 94122
Cellular 415-***-****
adzzio@r.postjobfree.com
Hotel and Restaurant Management (A.A.) American River College
QUALIFICATIONS
Accomplished, multi-faceted professional with solid experience in the Food Service industry, including General Management of Corporate Food and Beverage Operations. I work side by side every day, with the staff, continuously coaching, training, and encouraging the Team to be better. I have strong paperwork/administrative skills and an eye for detail. I learned the operations inside and out, I will be thorough, a stickler for professionalism, and consistency, so the employees want to provide the Guest with the best experience possible. I have a sense of humor, a drive to work hard, a desire to improve, a get-it-done work ethic, no nonsense attitude, community oriented and desire to be part of the Team. I want to continue to learn the industry, work in a fast paced environment.
I have 20 years in a management role with a focus on service and leadership. Excellent Food and Wine knowledge. Strong financial acumen; ability to read and interpret financial statements. Excellent communication and organizational skills. Ability to understand direction, find solutions to issues as they arise, and follow through on projects to completion. I have an interest in contributing and collaborating in the growth and success of the organization.
I work well under pressure, understand the critical components necessary to provide excellent service consistently, and who has the right temperament to fit with the unique culture of any restaurant. I have had accountability to scheduling for proper staffing of all employees, insure yearly profit margins as well as food and labor cost to maintain profitability, and weekly ordering/monthly inventory to monitor profit/waste/no theft/no over portioning. Hiring and firing of staff, overseeing all procedures according to company standards.
I have excellent problem solving abilities, strong work ethic and lead by example. Strong leadership skills and ability to work well with others. I have well-polished floor presence and strong customer service skills. I understand the necessary functions of operating a restaurant such as opening and closing procedure, quality assurance of all products, maintain of equipment and cleaning procedures. Ability to communicate clearly and professionally with customers and co-workers. Customer serviced focused and solution oriented. Strong math and written communication skills.
I demonstrate dedication to Service, Hospitality and Excellence toward the Staff as well as the Guest. I motivate and mentor the Staff, inspire and delight the Guest and commit to excellence in Food, Wine and Service.
PROFESSIONAL EXPERIENCE
Buena Vista Cafe
San Francisco, Ca
Restaurant Manager
10/2022 to 6/2023
British Airways Lounge/FLIK
San Francisco International Airport
Assistant General Manager
07/2022 to 10/2022
Palette Tea Garden
San Mateo, Ca
Service Manager/Wine Buyer
01/2020 to 3/2020
War Memorial Opera House
San Francisco, Ca
Food and Beverage Supervisor 415-***-****
10/2014 to 01/2020
Moscone Center, Savor Catering
San Francisco, Ca
Food and Beverage Supervisor 415-***-****
06/2012 to 10/2014
Castagnola’s Seafood and Chophouse
San Francisco, Ca
General Manager/Operational Manager 415-***-****
05/2011 to 05/2012
Accountability for the re-organization of the restaurant. Getting back guest satisfaction with the creation of a new menu the first couple of months and another menu going into May 2012. Creating food and service quality with consistency. Increasing the staffs moral by all of us working as a team. Creating a new wine menu and having liquor that the guest were looking to buy.
Cucina di Amici Catering and Fat City Restaurant
08/2009 to 05/2011
Sacramento, Ca
Catering Manager
Supervisor: Cindi Chilelli 916-***-****
Florian's Fine Wine and Specialty Food
10/2003 to 08/2009
Truckee, Ca
Assistant Store Manager
Accountability for the Store operations. Responsibility included up selling. Trained staff how to maintain Guest relations. Signing up new wine club members (when I started there were 23 Wine Club Members, now 300). Trained individuals how to multi-task and how to listen to what the Customer needed. Guest satisfaction to get repeat customers. I helped increase sales by 40 percent by up-selling; we had 250 different beers and 350 different wines with gourmet food items.
Panda Express Restaurant
10/2002 - 10/2003
Truckee, Ca
General Manager
The Ritz-Carlton Resort of Half Moon Bay
03/2001 to the 10/2002
Conference Concierge
Supervisor: Pat Shean
Accountability of Hotel Staff to perform at top levels. Working with all individuals to oversee the operational efficiencies of their meetings, with food/menu quality utilizing Fine Dining Standards. I provided strong analysis, planning and management to drive and sustain quality with efficiency.
Adobe Lodge of Santa Clara University
03/1999 - 03/2001
Assistant General Manager
Supervisor: Paul Salazar
Responsibilities: Acted as primary back-up for the Club General Manager, assumes responsibility for daily event management and smooth operation of daily lunch services; acts as student services manager. Performed additional duties as needed to ensure quality service in all departmental areas. Provide accurate, timely, courteous service in the course of fulfilling the above responsibilities. Communicate efficiently with staff, students, managers and customers with an understanding of each team member’s role. Identify problems and proposed adequate solutions before they become concerns. Catering every day, with two to three weddings a week utilizing Fine Dining Standards. Accountable for all Food venues.
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