General Manager Fine Dining
Resume:
Chad Kelly
Food and Beverage Manager/ Hospitality Management/GSC Manager
Tea, SD 57064
***********@*****.***
Professional Summary
I am an experienced, hands-on, results orientated Restaurant Professional who is equally proficient with Restaurant operations in FOH to BOH, delivery, carry out, fast-casual to fine dining. In addition to prior hospitality management, I have also developed, created, and implemented various training programs, checklists, and processes that were adopted on a national level by a corporate chain of over 1200 locations, communication logs for management follow-up and accountability, to ensure the most consistent guest experience.
I am currently employed as a Restaraunt, FOH /Bar Manager in a Casual/ Fine dining Restaurant that generates 10 million dollars in annual revenue. I am currently looking for a opportunity in Sioux falls, S.D. I have managed, and been directly overseen operations exceeding 13 million dollars in annual sales, and over 100 employees. My management style is diverse in coaching, directing, and delegating staff to situations that play to their strengths through motivating, inspiring, and developing teams, and the follow-up coaching necessary that will provide consistent guest experiences. I feel these qualities have given me the ability to lead, and inspire teams and established me as an ideal Leader for all Hospitality Operations.
Willing to relocate to: Omaha, NE - Rapid City, SD - Des Moines, IA Authorized to work in the US for any employer
Work Experience
FOH Manager/Bar Manager
Crave Kitchen and Bar-Sioux Falls, SD
April 2022 to Present
Responsibilities include managing the FOH staff, inventory, interviewing, hiring, scheduling, coaching, inspiring, motivating and leading staff through pre-shift and post-shift one on ones, so we celebrate our wins and identify our opportunities . I have a hands-on management style to touch every table, and talk with guests, and be accessible to all staff, help where and whenever needed, to provide the best experience, so every guest leaves happy.
General Manager
Wild West Management Restaurant Group-Sioux Falls, SD April 2021 to April 2022
Oversee the day-to-day operations of the entire Restaurant. Interviewing, hiring, training, leading shifts, coaching and follow up.
P&L Management
COGS Management
COS Management
Guest Experience Management
Kitchen Management
Quality control Management
Weekly/ Monthly inventory Management
FOH Manager
Overtime Sports Bar and Grill-Sioux Falls, SD
October 2019 to April 2021
Directing and leading FOH staff. Training and development of new staff members. Delegating tasks and ensuring checklist compliance for FOH and BOH team members. Mixologist/ Bar Manager
Bois de Sioux Grille Room/Terrace lanes-Wahpeton, ND July 2014 to May 2019
Responsibilities
Created beverage menus, implementation of pricing for standard pour costs for LBW, training for new and current employees to view operations through the guests eyes. I created a fun work environment and atmosphere teaching different mixology techniques in beer, wine and mixology. I consulted on new products, pricing, recipes. Socialize with guests and bring new guests into establishment. Creative marketing through social media, door to door flyers, business to business advertising through partnerships with local restaurants for pizza box advertising, grocery bag drops. Accomplishments
Both businesses did record bar sales prior to last 12 years. Created a fun work environment and trained employees on different techniques of alcohol, beer, and wine mixology. Skills Used
Urgency, interaction, teamwork, knowledge, speed, cleanliness, professionalism. General Manager of Operations
Eagles Club-Wahpeton, ND
September 2016 to March 2018
Responsible for all club events, day to day operations of the lounge, booking and catering of events and coordinating the processes for groups through their event and beyond by building relationships. Responsibilities included monthly inventory, weekly budgetary goals and weekly meetings with a Board of Directors on our goals. Created and implemented Food and Beverage menus for all events and contracts for groups booking our facility.
Food and Beverage Manager
Ramada Suites and Convention Center-Sioux Falls, SD October 2012 to April 2014
Hospitality and Catering management
• Team building
• Communication management
• Guest satisfaction management
General Manager
Pizza Hut/Wingstreet-Aberdeen, SD
November 2007 to February 2012
Budget Implementation
• Cost of Sales and labor management
• Vendor/ inventory management
• P&L management
• Follow-up management
Assistant General Manager/ Kitchen Manager
Ruby Tuesday-West Fargo, ND
July 2005 to November 2007
Mitchell, SD; Fargo South; West Fargo
• Front of House Management
• Back of House Management
• Turnaround Management
• High energy hands-on leadership
General Manager
Pizza Hut-Breckenridge, MN
June 2002 to July 2005
Pierre, SD; Fargo, ND
• Skillfully promoted items on beverage lists and restaurant specials.
• Displayed enthusiasm and knowledge about the restaurant's menu and products.
• Routinely supported other areas of the restaurant as requested, including answering telephones and completing financial transactions for other staff.
• Developed and maintained positive working relationships with others to reach business goals. Education
Bachelor’s in Political Science
North Dakota State University - Fargo, ND
August 1995 to 1999
Associate of Arts in Business Administration
North Dakota State College of Science - Wahpeton, ND 1993
Skills
• Outside Sales
• Bartending
• Labor Cost Analysis
• Business Development
• Hospitality
• Events Management
• Analysis skills
• Leadership
• Product Development
• Operations management
• Culinary Experience
• Restaurant Experience
• Door-to-Door Experience
• Strategic Planning
• Management
• Profit & loss
• Banquet Experience
• Kitchen Management Experience
• Recruiting
• Pricing
• Sales Management
• P&L Management
• Craft beer experience
• Training & Development
• B2B Sales
• Restaurant experience
• Food Service
• Negotiation
• Forecasting
• Hospitality Management
• Supervising experience
• Guest relations
• P&L; Team building; Training (10+ years)
• Guest Relations Experience
• Payroll
• Event Planning
• Merchandising
• Budgeting
• Training & development
• Catering
• Restaurant Management
• Interviewing
• Operations Management
Certifications and Licenses
Non-CDL Class C
Additional Information
Skills
• Quick, creative, and efficient problem solver
• Highly energetic and self motivated
• Top-tier, full-service Food and Beverage background
• Guest relations professional
• Systems/processes professional
• Managed and supervised over 100 staff members
• Directly supervised up to 40 people on varying shifts
• Proficient in COGS,COL,COS,CP, TPLH, Budget initiatives
• Developed and implemented Beverage and Culinary items based on The Business PC and FC structures
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