General Manager Customer Service
Resume:
STEPHEN MORSE
************@*********.**
An energetic professional with extensive experience as an owner/manager in the high- end restaurant trade.
Fluent in English and French
Dual Canadian/U.S. Citizenship
Willing to Relocate
GOAL:
To occupy a position in a successful hotel and/or high-end, high-volume restaurant operation or one with the potential to become one. Very experienced in any Front of House capacity.
ACHIEVEMENTS:
Owned and operated a successful mid-size bistro-bar and terrace for over two decades, despite a volatile economic environment.
Made a smooth and successful transition from the original restaurant-bar location to a new one.
Changed the working environment at a leading private club to be consistent with the expectations of the members and raised food and beverage revenues by nearly 20%.
Opened a new restaurant in an Ocean Drive boutique hotel in South Beach, Miami
SKILLS
Increasing sales
Cost controls, purchasing, and quality control
Hiring, managing, training, and directing staff
Customer service and customer relationship management
General management and operations
EXPERIENCE
2019 – 2024
Restaurant Bar George
Server
2017-2019
40 West Steakhouse
Server
2017
Queue de Cheval
Server
2016-2017
The French Brasserie Rustique
Naples, Florida
Server for award winning Chef Vincenzo Betulia
2013-2016
Restaurant Vago
Server in upscale Italian restaurant in Westmount, Quebec 2011 – 2012
Upstairs Bar & Grill Grace Bay Village, Providenciales, Turks and Caicos Co-owner, General Manager
Assumed management of an old popular restaurant bankrupted by the previous owner. Worked with young chef and came up with new concept French Caribbean restaurant with a grill-based menu using fresh local ingredients prepared on an open grill on the deck.
Duties included hiring all front and back of house staff, training front of house staff, purchasing and inventory of all beverages, menu planning with chef, promotion and creating affinity with hotel concierges, supervision of all front and back of house staff, all staff scheduling, working with staff on floor daily. Current Trip Advisor reviews attest to results and client satisfaction.
2010 - 2011
The Gansevoort Hotel Turks and Caicos 5-Star Hotel Food and Beverage Manager Bagatelle Bistro
Ran the main dining room nightly for dinner shift as well as the occasional breakfast shift. Improved overall service in the dining room and at the beach and pool by working hands-on with the service staff. Took over inventory and purchasing for all beverages for all the restaurants in the hotel. Brought down beverage costs by implementing tighter controls and mandatory use of jiggers.
2007- 2009
Pepsi Forum – Groupe Diversio Inc.
General Manager
Operated a 40-thousand-square-foot facility including sports bar, state of the art games room and banquet facilities within a large urban entertainment center. The Pepsi Forum is Montreal’s most famous sports shrine and was the home of the Montreal Canadiens. 2007
Restaurant 444
Manager and consultant
One of a group of three brought in from Montreal to help set up and open a restaurant on Ocean Drive in South Beach, Miami. Responsibilities were to include developing the menu and wine list, hiring, supervision and training of staff, and developing customer relations.
2006 – 2007
Lloydie’s Café - Owner
Established and owned a small-scale café, serving healthy and nutritious food, in North America’s largest indoor flea market. Responsibilities included initial set-up, equipment purchase, hiring, food and beverage purchase, inventory control, accounting, and establishing relationships with new suppliers.
2005
Kanawaki Golf Club - Dining Room Manager
Duties included supervision and re-training of dining room staff, hiring, upgrading of wine list, and establishing relationships with new suppliers. 2004 – 2005
Kaizen Sushi Bar & Restaurant - Manager
Duties included supervision of 40 floor staff, selection and purchase of wine, sake, beer and liquor, customer relations, management of take-out and delivery orders. 2002 – 2003
Pepsi Forum Center - Restaurant Management Consultant Employed by Canderel as on-site consultant and trouble-shooter for the Pepsi Forum Entertainment Centre. Responsibilities included representing the ownership interests of Canderel, liaison with partners, planning, scheduling, hiring, budgeting, events planning and general management.
Involved with the start-up of The Comedy Nest in the complex. Responsibilities included equipment purchase, supplier negotiations, logistics, hiring of management and staff, scheduling, and budgeting.
1980 – 2000
Restaurant Au Cépage - Owner
Created, owned, and managed a successful 175 seat restaurant, bar, and terrace in Old Montreal. Responsibilities included initial planning, general management, accounting, bartending, food service, hiring, inventory control, décor, and cash reports. Supervised and trained 26 full- and part-time kitchen and service staff. EDUCATION:
Bishop’s University, Lennoxville, Quebec.
Member of the varsity football team
SPECIAL INTERESTS/SKILLS:
Model in print, film and television
Squash, hockey, snowboarding, water-skiing, martial arts, weight training REFERENCES:
Will be supplied upon request.
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