General Manager Customer Service

Professional

summary

A combined ** years of expertise in food, beverage, and hospitality

management, excelling in enhancing guest satisfaction and streamlining operations. Demonstrates a visionary approach to leadership, fostering team collaboration and innovative resource management to elevate the dining experience. Passionate about creating a welcoming atmosphere and building strong supplier relationships to ensure exceptional service quality. John Le

General Manager

6717 Grey Fox Drive, Springfield, US, 22152 / 703-***-**** / ****.***@*****.*** Employment history

OCT 2023 - PRESENT

DC-WHARF

Lounge General Manager, Whiskey Charlie, Canopy Hilton Hotel APR 2022 - SEP 2023

CENTREVILLE

General Manager, Chasin Tails

MAY 2020 - MAR 2022

VA/DC

Regional Manager, 54 Restaurant Group

SPRINGFIELD TOWN CENTER, VA General Manager, 54 Restaurant Oversee bar service protocols, ensuring guest satisfaction and repeat visits. Resolve guest complaints, enhancing return rates and maintaining satisfaction. Prioritize guest service, improving overall customer experience. Train servers and bartenders, boosting team efficiency and service quality. Support payroll processes, ensuring accurate and timely compensation. Coordinated staff training sessions, ensuring all team members delivered exceptional service and upheld brand standards.

Fostered a collaborative team environment, empowering staff to deliver exceptional guest experiences and enhancing overall morale.

Streamlined bar service protocols, resulting in improved guest satisfaction and an increase in repeat visits.

Led onboarding for compliance, enhancing team efficiency and readiness. Managed cash deposits accurately, securing financial records. Improved beverage offerings, boosting customer satisfaction. Implemented digital deposit tracking, increasing cash reporting accuracy. Promoted team collaboration, optimizing resource utilization. Served as primary contact for GMs, optimizing daily operations and decision-making. Prioritize guest satisfaction through exemplary service, fostering a welcoming atmosphere.

Manage expenses effectively to maintain operational efficiency without compromising quality.

Ensure timely and accurate completion of all restaurant paperwork, enhancing organizational flow.

Implemented cost control measures, achieving substantial reductions in direct operating expenses while maintaining high service quality. JAN 2018 - MAR 2020

TYSONS, VA

Bartender, Earls Kitchen + Bar

JUL 2010 - JUL 2014

WASHINGTON, D.C.

Lead Bartender, W Hotel, Jean-George Steakhouse

AUG 2007 - JUL 2010 Bartender, Willard Hotel

Greeted and served guests, ensuring memorable experiences and repeat visits. Explained menu items, enhancing guest satisfaction and boosting sales. Maintained extensive knowledge of cocktails, wine, and beer selections. Resolved guest issues promptly, improving overall customer satisfaction. Collaborated with team to optimize service efficiency and guest enjoyment. Led guest interactions ensuring memorable experiences, enhancing satisfaction by over 30%

Explained menu items with enthusiasm, boosting guest engagement and repeat visits Mixed and served drinks efficiently, supporting both bar and restaurant operations Maintained comprehensive menu knowledge, contributing to a dynamic dining atmosphere

Mixed cocktails and served drinks, boosting customer satisfaction and repeat visits. Managed inventory efficiently, reducing waste and optimizing stock levels. Trained new staff, fostering a collaborative team environment and enhancing service quality.

Education

ARLINGTON, VA Certified TAM, Professional Bartending School Techniques of Alcohol Management

Skills Active listener Flexible

Adaptable Organized

Detail-oriented Bar management

Front-of-house management Bartending

Contact this candidate