General Manager Customer Service

Restaurant management professional skilled in streamlining

operations and elevating dining experiences. Known for driving team collaboration and fostering results-driven environment. Reliable and adaptable, consistently meeting evolving business needs. Expertise in staff training, customer service, and operational efficiency.

PROFESSIONAL SUMMARY

Firebirds Wood Fired Grill - Restaurant Manager

Midlothian, US • 02/2024 - Current

NAPA Kitchen & Wine - General Manager

Midlothian, US • 01/2022 - 01/2024

HOUSEpitality Fam (The Boathouse + Casa Del Barco) - General Manager

Richmond, US • 03/2017 - 01/2022

WORK HISTORY

Manages daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.

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Carefully interviews, selects, train and supports a team of +70 Team Members.

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Financial accountability; Reconciles daily cash and sales reporting; maintains accurate records.

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Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross- training strategies.

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• Oversee every day operations of the restaurant

Responsible for 5 other salary managers including BOH and FOH and 90 hourly employees.

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We brought in $5.5 million dollars last year in our first year being open.

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I write the schedule and adjust labor, ordering, inventory depending on P and L numbers.

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I ensure guests satisfaction while training and coaching my team on ways to get better and execute service efficiently.

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Manage the every day operations of the restaurant and staff while ensuring the guests are enjoying their experience.

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Responsible for $4+ M restaurant, leading a five person leadership team and more than 40 team members.

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Write the schedule and meet labor projections and manage/ generate P&L numbers on a weekly basis.

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SKILLS

• Team management

• Inventory control and record keeping

• Customer engagement

• Staff management

• Operations management

• Inventory management

• Food safety

• Cost control

Virginia Commonwealth University

Richmond, VA • 05/2015

Bachelor of Arts: Mass Communications,

Broadcast Journalism

EDUCATION

EVAN RATNER E: ********@*****.***

P: 804-***-****

A: Midlothian, VA 23112

Dave and Buster's - Bartender/Manager

Midlothian, US • 01/2013 - 06/2017

U.S. Army - Tanker

United States Of America • 09/2008 - 11/2012

Ruby Tuesday - Manager

Midlothian, VA • 01/2005 - 09/2008

Understands local markets and importance of making operational adjustments to account for seasonality.

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Fully cross-trained at Casa Del Barco to assist that operation as well.

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• Ensures the satisfaction of +1000 guests per day. Fostered strong relationships with regular patrons through personalized service that encouraged repeat business.

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Maintained high standards of cleanliness and safety, ensuring compliance with local health regulations.

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Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.

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Oversaw and monitored cash drawers and reconciled drawers against cash register reports at close of business.

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Provided exceptional customer service, anticipating guests'' needs and exceeding their expectations consistently.

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Unit Supply Specialist: Supervised and maintained army supplies, including receiving, inspecting, inventorying, and issuing equipment.

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Deployment (2011): Managed all battalion supplies and equipment, valued at over $110 million.

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Tank Crew Member: Operated armored vehicles and maintained assigned tank (>$4 million).

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Training: Completed driver's training, combat lifesaver courses, language training (Persian-Afghan), combatives, and marksmanship.

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Core Values: Adhered to the Army's core values throughout my military career.

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Managed all aspects of restaurant operations as Assistant Manager at Ruby Tuesday.

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Ensured employee punctuality and motivated staff for successful shifts.

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Actively assisted staff during peak periods by assisting at the bar, cooking on the grill, or bussing tables.

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• Received, counted, and transported nightly deposits to the bank.

• Conducted regular food and alcohol inventories.

Prioritized smooth shift operations and a positive guest dining experience.

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