Inventory Control Customer Service
Resume:
GIORGIO BELL
Miami, FL *****
**********@*****.***
Willing to relocate: Anywhere
Authorized to work in the US for any employer
Work Experience
Director of Operations
Ruth's Chris Steak House-Miami, FL
December 2024 to Present
• Overseeing the overall day-to-day operations of multiple restaurant locations, ensuring consistent quality of food and service, meeting financial targets, and maintaining compliance with company standards by managing staff, budgets, and operational efficiency across all assigned restaurants, while focusing on maximizing profitability and guest satisfaction.
• Operational Leadership:
Leading and managing all aspects of restaurant operations including staff scheduling, inventory control, food quality, and guest service across multiple locations.
• Financial Management:
Monitoring and analyzing financial performance of each restaurant, including sales, costs, and profit margins, to identify areas for improvement and implement cost-saving measures.
• Quality Control:
Ensuring adherence to Ruth's Chris brand standards for food preparation, presentation, and service quality across all locations.
• Staff Development:
Recruiting, hiring, training, and developing restaurant management teams to ensure efficient operations and excellent customer service.
• Performance Monitoring:
Regularly reviewing operational metrics and performance data to identify trends, address issues, and implement improvements.
• Guest Satisfaction:
Prioritizing guest experience by addressing complaints, managing feedback, and ensuring a positive dining environment.
• Compliance:
Maintaining adherence to all local, state, and federal regulations regarding food safety, labor laws, and health and safety standards.
• Strategic Planning:
Collaborating with senior management to develop and implement long-term operational strategies for the company.
Required Skills and Qualifications:
• Extensive experience in restaurant management, preferably in a fine dining environment
• Proven track record of successful restaurant operations and financial management
• Strong leadership and team building skills
• Excellent communication and interpersonal skills
• Ability to analyze data and make informed decisions
• Knowledge of food safety and sanitation procedures
• Proficiency in restaurant management systems and reporting tools District Manager
Ruth Chris-Miami, FL
February 2015 to Present
Liaising with superior to make decisions for operational activities and set strategic goals, SOP'S,KPI For ROI
Run 10 Multi-Unit restaurants connecting with DM ensuring maximum efficiency and Sales,Coaching and Traning.
100 Million a year Operations Sales
Planning and monitoring the day-to-day running of business to ensure smooth progress Opening new and Existing locations
Supervising staff from different departments and provide constructive feedback. Managing the productions schedule, working with vendors, and implementing new company policies. Help to ensure that the quality of products is consistent. Help the growth and profitability of a company or organization of 100 million yearly. Expense control, staff management, goods production and department supervision. Managing activities that are part of the production of goods and services. Managing both the operations process, embracing design, planning, control, performance improvement, and operations strategy.
• Oversee manufacturing, purchasing and sales departments
• Identifying and targeting areas in which a business can improve operation
• Monitoring revenue margins
• Overseeing employee productivity
• Researching and implementing new directives for business growth and prosperity
• Developing and implementing guidelines for employee evaluations, recruitment and promotion
• Analyze data to look at trends and find problems.
• Ensure that company policies are followed.
• Optimize business workflows.
• Create new company policies and processes.
• Create a sustainable supply chain.
• Reduce costs in manufacturing.
• Monitor employee production and satisfaction
• Set team and individual goals
• Marketing
• E - Commerce
• Sales
• Promoting
• Advertising
• Training
• Sop's
• KPI
• ROI
• Human Resources
• Opening New and Existing locations
Executive Chef/Manager
The Umstead
2010 to 2015
Run day to day operations overseeing 25 Million in F & B revenue 80 Million yearly for the entire operation: Lead a FOH & BOH 202 team in exceeding expectations daily. Responsible for Financial Reporting, Menu Research & Development, Staffing, Talent Acquisition and Retention. Driven sales up by 26% percent during tenure. Reduced turnover by 50%.
Maintains the highest of levels of quality execution for a 5 - Star Tripple A 5 Diamond Restaurant & Spa. Sous Chef
Ruth Chris
2007 to 2010
The engine of the back of house. Responsible for all daily production and meal-time execution of 8 Million location in NC with a BOH staff of 26+ team members. Handled upwards of 300 covers a night. Actively involved in talent development & retention as the front - line manager. Achieved significant reduction in turnover while maintaining a 29.1% food cost during tenure. Education
Master's degree in Bio Pharmaceuticals
UNC Chapel Hill
2013 to 2015
Bachelor's degree in Bio Pharmaceuticals
UNC Chapel Hill
2011 to 2013
Associate in Bio Pharmaceuticals
UNC Chapel Hill - Chapel Hill, NC
January 2009 to September 2011
High school diploma in Pharmacy
GREEN HOPE HIGH SCHOOL - North Carolina
January 2004 to September 2008
Languages
• Bilingual
Certifications and Licenses
Active State Board of Pharmacy Registered Technician Food Handler Certification
Senior Professional in Human Resources
PTCB Certification
Pharmacy Technician Certification
Contact this candidate