Team Member General Manager
Resume:
Thomas A. Ellis
*********@*****.***
PROFESSIONAL SUMMARY
An accomplished and energetic manager with a solid history of achievement in management with over 30 years Restaurant Management experience. A motivated leader with strong organizational and prioritization abilities. Areas of expertise in Training, Inventories/Ordering and Diversity. SKILLS
• Time Management
• Active Learning
• Administration and Management
• Education and Training
• Coordination
• Judgement and Decision Making
• Troubleshooting
• Operations and Controls
• Service Oriented
• Active Listening
CERTIFICATIONS
• FMP Certified (Foodservice Management Professional)
• CPI Certified #NC45C893
• ServSafe Certified #13814442
• OSHA Certified #20-70204533
• ServSafe Proctor
• ServSafe Alcohol Certified #1710801
EXPERIENCE
Eddie Merlot’s – Montgomery, Ohio 05/2024 – Present Assistant General Manager
Key responsibilities: Overseeing all restaurant operations. Weekly inventory and product ordering for entire restaurant. Team member screening, hiring, training, team building and scheduling. Re-build 90% of FOH Team. Restaurant organization and cleanliness. Budgeting, invoicing and cash handling. P&L understanding and adherence. Guest satisfaction and interaction. Re-build guest base increase and retain guest base. Local restaurant marketing. Event room/Banquet room marketing, booking, planning, organizing and execution of Events.
Napa Kitchen and Bar – Montgomery, Oh 10/2023 – 05/2024 General Manager
Key responsibilities: Overseeing all restaurant operations. Weekly inventory and product ordering for entire restaurant. Team member screening, hiring, training, team building and scheduling. Re-build 90% of FOH Team. Restaurant organization and cleanliness. Budgeting, invoicing and cash handling. P&L understanding and adherence. Guest satisfaction and interaction. Re-build guest base increase and retain guest base. Local restaurant marketing. Event room/Banquet room marketing, booking, planning, organizing and execution of Events.
Brio Tuscan Grille – Newport, Ky. 02/2023 – 10/2023 Executive Chef
Key Responsibilities: Kitchen configuration and organization. Selected and trained entire kitchen staff. Established food and alcohol ordering pars. Weekly inventory and ordering of said pars. Team member scheduling, development, hiring and discipline. Troubleshoot maintenance issues, fixed when possible. Cash handling, guest satisfaction and relations. Contributed to restaurant marketing. Constant communication with fellow management team members. Catering, both at the restaurant and remote sites. Taste of Belgium Restaurant 10/2020 - 02/2023
Kitchen Manager
- NRO: kitchen configuration and organization, Staffing, Training, Coaching and Development, Inventory, Ordering/Receiving, Invoice management and Credits Scheduling and Labor control Building and Equipment repair/maintenance, Cash handling, Invoicing, Banking, Cash Drawers, Safe Counts PNL maintenance, COGs and Waste control Catering and Events ( on and off site) Guest relationship and satisfaction.
USPS:
CCA - Cincinnati branch – Lockland Station 04/2020-10/2020 Key Responsibilities: Deliver mail and parcels to the public, organization, public relations, and problem solving.
FOH & KITCHEN MANAGER:
Chuy’s Tex-Mex Restaurant – West Chester, Ohio 11/2016-02/2020 Key Responsibilities: Opened new restaurant for Chuy’s; kitchen configuration and organization. Selected and trained entire kitchen staff. Established food and alcohol ordering pars. Weekly inventory and ordering of said pars. Team member scheduling, development, hiring and discipline. Troubleshoot maintenance issues, fixed when possible. Cash handling, guest satisfaction and relations. Contributed to restaurant marketing. Constant communication with fellow management team members. Catering, both at the restaurant and remote sites. Unit organization, inventories, ordering, costs and controls. Team member development, screening, hiring, scheduling and discipline. Troubleshooting maintenance issues. Guest relations and satisfaction. Constant communication with fellow management team members. FOH & KITCHEN MANAGER:
Lonestar Steakhouse - Mason, Ohio 09/2015-11/2016
Key Responsibilities: Unit organization, inventories, ordering, costs and controls. Team member development, screening, hiring, scheduling and discipline. Cash handling. Troubleshooting maintenance issues. Guest relations and satisfaction. Constant communication with fellow management team members. CULINARY MANAGER:
Ruby Tuesday/Marlin and Ray’s Seafood - Washington Township, Oh. 03/2010 - 09/2015 Key Responsibilities: Corporate Trainer. Opened new restaurant concept for Ruby Tuesday; kitchen configuration and organization. Selected and trained entire kitchen staff. Established food and alcohol ordering pars. Weekly inventory and ordering of said pars. Team member scheduling, development, hiring and discipline. Troubleshooted maintenance issues, fixed when possible. Cash handling. Guest satisfaction and relations. Contributed to restaurant marketing. Constant communication with fellow management team members. Catering, both at the restaurant and remote sites.
CULINARY MANAGER:
Red Lobster - Dayton, Oh. 06/2002 - 03/2010
Key Responsibilities: Corporate Trainer. Unit organization, inventories, ordering, costs and controls. Team member development, screening, hiring, scheduling and discipline. Troubleshooting maintenance issues. Guest relations and satisfaction. Constant communication with fellow management team members.
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