Restaurant Assistant Manager/General Manager

Randall P Figuly

**** **** **** ****** • Richmond Virginia United States 23223 • 216-***-**** • *************@*****.***

Objective

Seeking the opportunity to join an established and growing organization that has need for an experienced food

service manager.

Work Experience

09/2019 - 04/2025 Home Team Grill, Richmond, VA

Assistant Manager

• Daily opening and closing duties

• End of shift summary report and cash balancing

• Daily roster and TV programming assignment

• Beverage inventory and ordering

• Resolve guest concerns and/or complaints

• Food and beverage quality assurance

• FOH scheduling and resolve staffing issues

• Hire FOH employee and FOH/BOH on-boarding

• General store upkeep and repair

• Staff food/beverage training

• Helped instill team mentality and work ethic amongst FOH/BOH staff

06/2018 - 03/2019 Calexico Restaurant, Brooklyn, NY

Assistant General Manager

• Daily opening and closing duties

• End of shift summary report

• Daily roster and sales report

• Beverage inventory and ordering

• Resolve guest concerns and/or complaints

• Food and beverage quality assurance

• Resolve staffing issues

• New employee on-boarding

• General store upkeep and repair

• Staff food/beverage training

• Helped increase store revenue each quarter over previous year

06/2017 - 02/2018 Vella Wine Bar + Kitchen, New York, NY

General Manager

• Created an overall team environment which resulted in a “good vibe” amongst regular and new customers

• Responsible for beverage program including wine menu development and beverage inventory

• Oversight of catering menu, special event pricing and client requests

• Developed and implemented plan to reduce food cost

• Responsible for hiring, firing and disciplinary actions for entire staff

• NYC-DOH Food Protection License

06/2015 - 04/2017 Cow & Clover Restaurant, Brooklyn, NY

General Manager

• Created an overall team environment which resulted in a “good vibe” amongst regular and new customers

• In charge of processing weekly payroll tips and wages

• Responsible for beverage program including speciality drink development and all beverage ordering

• Oversight of catering menu, special event pricing and client requests

• Developed and implemented plan increasing brunch sales by 50%

• Responsible for hiring, firing and disciplinary actions for entire staff

• NYC-DOH Food Protection License

09/2014 - 06/2015 The General Greene, Brooklyn, NY

General Manager

• Increased the level of customer service through constant communication with FOH staff

• Created an overall team environment which resulted in a "good vibe" perception by regular and new customers

• In charge of processing weekly payroll wages, emailing numbers to accountant, printing checks and distribution to staff

• Processed Food and Beverage invoices and prepared P&L weekly for critical evaluation

• Raised Beverage to Food percentage of Sales from 30% to 40%, while maintaining a 16% monthly total beverage cost

• Maintained 12% monthly average FOH wage to sales percentage

• Developed wine list and ordered wine, while overseeing liquor, beer and beverage ordering of Beverage Manager

• Mentored Head Bartender into the Beverage/Assistant Manager position

• Developed cocktail and speciality cocktail menu with Beverage/Assistant Manager

• Adjusted and printed Beverage and Food Menus, including Daily Specials for Brunch and Dinner, utilizing Adobe Illustrator

• Implemented, and trained staff to use, new POS system (Habortouch)

• Increased total monthly sales from previous year

• NYC-DOH Food Protection License

06/2014 - 09/2014 Station, Brooklyn, NY

FOH Manager

• In charged of hiring and scheduling FOH staff

• Work with staff to create a positive experience for customers

• Opened and close restaurant

• NYC-DOH Food Protection License

08/2013 - 05/2014 The JakeWalk, Brooklyn, New York

Kitchen Manager

• Responsible for weekly food and supply ordering, inventory and food cost calculation; maintaining a 25%monthly food cost

• Directed kitchen staff in food preparation and menu quality assurance

• Developed new menu creations through world fare fusion concept; focusing on vegan and vegetarian dishes

• Scheduled kitchen staff

• NYC-DOH Food Protection License

02/2006 - 06/2013 Luchita's Mexican Restaurant/Agave/Taqueria Junction, Multiple Locations, OH

Operating Manager

• Participated in build-out of restaurant from demo to opening in multiple locations

• Responsible for weekly ordering and daily food preparation

• Weekly and monthly P&L Statement

• Management of FOH and BOH staff

• Developed team-oriented mentality amongst staff though direct communication about importance of personalized customer service

06/2004 - 10/2005 Panera Bread, Westlake, OH

Assistant Manager

• Managed staff and inventory

• Aided GM to achieve monthly performance bonuses

• Opening and Closing restaurant, including daily books/cash deposit

04/2001 - 08/2003 Heck's Catering, University Heights, OH

GM-Food Service-The Cleveland Museum of Art

• In charge of hiring and scheduling staff

• Reduced patron complaints to zero in the final few months from 40+ monthly through communicating customer service expectations

• Increased in-house catering sales from $30,000 to $125,000 in eight months

• Increased Sunday brunch sales by 50%

09/1998 - 02/2000 Club Corp of America, Cleveland, OH

Captain

• Managed staff during lunch, dinner and catering events

• Increased quality of service through direct personal training

Education 1989 - 2004 Baldwin-Wallace College, Berea, OH

Bachelor of Arts in Art History GPA: 2.6 I have five credit hours remaining to receive my diploma.

References

• Mark Overby 804-***-**** HTG Owner

• Frank Lamb 804-***-**** HTG General Manager

• Erik Hopkins 804-***-**** HTG Kitchen Manager

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