General Manager Assistant

Karl Eric Schumann

** ************* **.

Clinton CT 06413

203-***-****- **************@*****.***

Highly Qualified Management Professional with background reflecting extensive experience building and managing strong teams. I bring quality of service and attitude of staff members to a higher level through clearly defined standards & continuing education. Exceptional problem-solving skills

Shanks Waterfront Dining, Clinton, CT

General Manager –April 2024 – October Annual Sales of $700,000 - $800,000 in 16 weeks

Managed Staff of 30 people (all under the age of 21)

Operated at a 24% food and 23% labor.

Reduced costs by $27,000 in first season

Food and Beverage ordering

Professionally settled Customers issues by listening and finding correct solution for both Customers and Shanks

Harborside Marina-Warranty Manager September 23-April 24

Registered all warranty paperwork with Yamaha-Mercury- Chris Craft Boats- Did all quotes for painting-canvas and upholstery. Directed the delivery off all trailers for customers. The position was seasonal and then I transfer over to Shanks Restaurant

The Clinton Country Club

Food & Beverage Director August 2013-October 2022 (Assistant Manager 1990-1998)

COMMUNICATION between departments was the most important role of mine

Legal responsibility- Strict compliance of all state, federal liquor, safety, COVID and sanitation regulation.

Managed- daily operations for a million-dollar clubhouse budget.

Managed- multiple dining spaces and snack bar on golf course.

Planned year-round special events- including fine dining, wine-tasting dinners, theme menu parties, private parties, and cocktail functions up to 200 guests.

Devised and orchestrated- year-long calendar for the celebration of both 100th and 125th anniversary, highlighted by a successful 400-guest gala celebration.

Human resource- responsibility for staff of 30- 40, including Assistant Manager, Maintenance, Wait Staff, Executive Chef, Sous Chef, and Kitchen Staff

Review of purveyors; regularly assessed performance and value of all vendors to ensure superior quality at optimal costs. Resulting in a cost reduction

Orchestrated complete re-staffing plan, retraining underperforming staff and assembling strong team through new hires/promotions.

Annual budget (1 million), setting and achieving all food, labor, and liquor costs.

Hiring of all club events entertainment; bands, movie nights, comedians, dueling pianos, jazz brunches, charity golf tournaments.

Works closely with all Committee members and Board of Governors; in matters of policy formulations, decision-making, long-range planning, and direction for the future growth of membership

Revamped menu, focus on new menu trends as well as traditional American cuisine.

Facilities Maintenance-worked on all vendor contracts and agreements for Electrical, HVAC, Plumbing, Restaurant equipment. Vendor bids sheets.

Renovations-Participated heavily in million-dollar improvements to patio, kitchen, grill room/bar and sound system projects as part of comprehensive clubhouse renovation.

Additional Experience…

Café Allegre, Madison Ct. 13 years-Expeditor 200+ meals

Southern Connecticut State University- ARA Foodservice- 2 years over 3500 meals served daily-

Fresh Air Fund- Fishkill N.Y- Chef manager for 300 kids camp 3 meals a day

University New Haven -Sodexo Foodservice- 1 year

Education:

Associate degree- Johnson and Wales University 1987

References upon Request

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