General Manager Inventory Control
Resume:
Joel Schipani
General Manager
Indianapolis, IN *6201
****.**********@*****.***
Authorized to work in the US for any employer
Work Experience
General Manager
Upland Brewing Company-Indianapolis, IN
October 2024 to Present
Experienced General Manager and Chef with a proven track record in driving restaurant performance through effective leadership, cost control, and strategic sales growth. Skilled in managing all aspects of restaurant operations, including staff training and development, inventory control, and achieving both financial and operational goals. Passionate about creating an engaging work environment while ensuring high levels of guest satisfaction. Strong collaborator with an area manager to continually improve processes and exceed evolving business objectives. Core Competencies
Labor Management & Scheduling
Food & Liquor Cost Control
Sales Growth & Profitability
Staff Training & Development
Menu Planning & Development
Budgeting & Forecasting
Customer Satisfaction & Engagement
Leadership & Team Development
Executive Chef
Rabbit Food-Port Angeles, WA
July 2022 to Present
Co-owner/operator.
Responsible for all aspects of the restaurant.
Scratch kitchen with almost no waste
Built kitchen/dish/FOH from empty space
Responsible for all legal documentation
Responsible for food orders and inventory control
2 person restaurant where we are responsible for everything that takes place in the restaurant. Assistant Store Manager/Kitchen Manager
Homegrown-Seattle, WA
April 2019 to July 2022
• Created standard operating procedures for all equipment in a brand new kitchen and ensure that all policies were followed.
• Ordering and inventory
• Recruited, interviewed, hired and trained all staff
• During our rush I am the anchor on the line, working on the flattop grill with consistent $1,500-$2,000 sales hours.
• Broke company sales records numerous times since opening.
• Trained several partners from new hire to lead, then so ASM of a different store. Food and Beverage General Manager
HMSHOST
April 2018 to April 2019
As the assistant manager of Wolfgang Puck, King
David Dogs, and 96th Street Steakburgers, I assisted with maintaining accurate inventory and ordering products, staff recruitment and training, and overall operations. In my first 2 months, I guided 96th Street Steakburgers and King David Dogs through two
audits, by the Marion County Health Department and NSF. After successfully passing all audits, I was promoted to Food and Beverage Manager by SR.
Director of Operations Tony
Heinrick
As the Food and Beverage Manager for 96th Street
Steakburgers and King David Dogs, I am responsible for recruitment and interviewing candidates, proper staffing according to projected business from flight schedules, ongoing staff training for all associates, developing current employees so that they are
prepared for promotion opportunities, and tracking sales of stores. Under my supervision, both units
have shown substantial growth in sales, significant decrease in product loss, and shown significant
Kitchen Manager
Triton Brewing company
November 2017 to April 2018
Upon the opening of a full service kitchen in the brewery, I was promoted from a part time server server to the full time Kitchen Manager position.
As the kitchen manager, I was responsible for food and equipment inventory and ordering, menu and recipe development, staff recruitment and management, staff training on food production and safety, tracking expenses, labor, profits per menu item.
Dog Trainer
Barkefellers
August 2017 to January 2018
As a Dog Trainer, I worked with 6-8 clients each day. I was a trained instructor for 3 different levels of training, each with different material and techniques. At the end of each day, I would meet with families and provide a training lesson for them so that skills could be reinforced at home, and answer any
questions from families.
Agent/Call Center Supervisor
Xerox-Caresource Insurance Campaign
October 2015 to July 2017
As an agent, I spoke on the phone with CareSource
customers about their insurance policies. I excelled at diffusing situations with difficult customers. I also informed new and potential customers of services
available on each plan offered by staying up to date on product knowledge. I was promoted to Call Center Supervisor after 4
months of employment.
As a supervisor, I oversaw daily functions and ensured quality customer care was provided by my team of agents. I also upheld all employee policies and delivered corrective action when necessary. As a supervisor, I participated in regular conference calls with both Xerox and CareSource management, and acted as a liaison between the two companies, ensuring that all expectations for both were met by agents. I was responsible for training new Call Center Supervisors, oversaw the data reporting of my fellow supervisors, attended various professional
development opportunities, assisted the Operations Server
Darden Restaurants
June 2013 to August 2015
Server Assistant/Server
As a server assistant, I facilitated guest needs throughout their dining experience, coordinated seating and all front of house processes, and
assisted with carry out orders.
I was promoted to a server after 3 months of employment. As a server, I demonstrated caring and hospitality for my guests by ensuring order accuracy through extensive menu knowledge, anticipating the needs of my guests, and creating an overall exceptional dining
experience.
Sous Chef/Kitchen Manager
Chasing
January 2013 to August 2014
As Sous Chef for this local, independently owned
restaurant in Orlando, Florida, I was responsible for staff recruitment and training, recipe development, food production, inventory and ordering, and maintaining all food and staff safety guidelines. Line Leader/Trainer
House of Blues
April 2010 to December 2013
I was the lead line cook, expo, and trainer at House of Blues. I was responsible for ensuring that items went out to guests properly prepared, on time, and to the correct guests. I was also responsible for training staff to prepare all menu items properly and ensure that all food safety guidelines were met.
Education
Associate in Culinary Arts
The Art Institute Of Indianapolis
May 2007 to July 2009
Diploma
Pine Forest High School
August 2000 to May 2004
Skills
• Scheduling (6 years)
• CUSTOMER SERVICE (7 years)
• Inventory Control
• COACHING (10+ years)
• Cash Handling (8 years)
• time management
• LEADERSHIP SKILLS (7 years)
• Point of Sale
• Hand tools
• Banquet experience
• Restaurant Experience
• Food Safety
• Supervising experience
• Labor Cost Analysis
• Dog Training
• Restaurant Management
• Guest services
• Catering
• POS (10+ years)
• Sales
• Kitchen Management Experience (6 years)
• Inventory
• Quality Control (9 years)
• Organizational Skills
• Data Entry
• Store Management Experience
• Operations
• TRAINING (7 years)
• Culinary (10+ years)
• MS Office
• Profit & Loss
• Cashier (8 years)
• Inventory Management (5 years)
• Upselling
• Food Preparation
• Cooking (10+ years)
• Food Service (10+ years)
• Food Production
Certifications and Licenses
ServSafe Manager
2019 to 2024
ServSafe Food Handler
2019 to 2024
ServSafe Alcohol
2019 to 2022
Food Handler
2019 to 2020
Food Handler Certification
Additional Information
Skills Customer Service and prioritizing that guests always leave the restaurant happy with their experience
Reliable
Eager to apply knowledge and experience while always learning and improving
Dedicated and Hard Working
Knowledge of all aspects of a restaurant
Leadership
I have participated in numerous professional development workshops to improve my leadership skills through proper training, communication, and coaching.
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