General Manager On-Site
Resume:
RIC L. ORIOL
*********@*****.***
Experienced Hospitality Manager for various independent restaurant entrepreneurs/groups/hotels
Manages hourly employees, including conducting performance evaluations, coaching, and discipline
Hires and trains FOH staff for new openings, and ensures optimum staff performance at all places of employment through tailored training and morale-boosting programs
Conducts formal line taste and Temps
Drives sales, steps of service and guest satisfaction.
Micros, Aloha, OpenTable, Resy, Aldelo, Avero, Compeat, Toast, LightSpeed, Breadcrumbs, 7-shifts, Hot Schedules, Microsoft Office, Microsoft Teams,
Certificates- NYC Food Protection Certificate, BarSmarts, TIPS
Able to oversee in excess of ten to fifteen million dollar annual operations
Versed in attaining and maintaining a letter grade (A) for D.O.H for all establishments PROFESSIONAL EXPERIENCE
Catering Manager 01/22-08/24
Salsa Catering-New York, NY
Oversaw on-site events within the tri-state area
Maintained impeccable service from start to finish for client satisfaction
Created an all “Guest Experience” environment
Occasionally captained affairs with a hands-on approach
Set up and broke down venues for expedience and accuracy
Created food settings and presentation
Recruited, trained, and mentored new staff members London Lennies Seafood Restaurant 02/21-01/2022
Rego Park, Queens, N.Y
General Manager
Oversaw six million dollar gross store revenue through the pandemic
Wrote weekly FOH staff schedules
Hired, inspired, and when required, disciplined and/or terminated staff
Spearheaded specials via guest interaction as well as F.O.H staff
Ordered and inventoried beer, wine, and alcohol, as well as suggestive sold cocktails and wine pairings during service
Troubleshot POS issues with NCR Aloha
Maintained relationship with second-party valet for weekday and weekend service
Lived our core values every day: Passion, Partnership, Integrity, and Fun with Purpose Restaurant Consultant 12/2018-02/2021
Independent consultant to several start-ups, developing successful concepts with heavy inclusion from establishing, fostering purveyor relations, creating policy, procedure, and developing training programs tailored explicitly for each individual concept’s ether. IKEA (F&B)09/2017-12/2018
Brooklyn, N.Y
Retail Food and Beverage Lead
Oversaw outlets' revenue in excess of $8 million annually
Wrote scheduling, planned private functions in retail environment
Supervise and oversee the production and preparation of food in a manner consistent with established recipes and procedures
Charged with Inspection of all consumable condition and quality with Sure Tech systems
Trained in F&B retail sales on large scale forecasting and execution.
Oversaw four public outlets as well as 24/HR perpetual staff dining outlets Mecha Noodle Bar 01/16-09/2017
Fairfield, CT
General Manager
Managed an upscale $2.9 million southeast Asian varietal restaurant
Increased sales with ongoing staff development and morale boosting contest; consistently addressed team concerns and provided outstanding training and supervision.
Oversaw opening of two more stores in South Norwalk and New Haven, CT
Engaged guests and maintained visible floor presence
Manage food, supplies and liquor costs by conducting weekly inventory Hoodoo Brown BBQ (Contract Position)05/15-12/2015
Ridgefield, CT
Front of House Manager
Established and maintained rapid growth of startup, earning $1.6 million within first seven months of business, and contributing to brand’s reputation as best BBQ venue in CT
Trained F.O.H. staff personally
Assisted in fare presentation, groomed staff for guest interaction
Established pars for all paper goods and maintenance products
Created and modified service standards to adapt to concept and clientele Juniors Restaurant 06/12-4/2015
Times Square, NYC, NY
Restaurant Manager
Managed and maintained an iconic,15 million-dollar NYC staple
Interviewed, hired, trained and motivated FOH staff
Ensured great customer service through monitoring and supervising service, bakery, and take-out departments
Charged with evening inventory and daily financial reconciliation
Oversaw staff of sixty daily
Rare Bar & Grill, Affinia-Shelbourne Hotel 04/11-06/2012 New York City, NY
Assistant General Manager
Responsible for the daily financial recordings of three hotel outlets
Effectively managed a FOH staff of forty, including managers, hosts, room service, bartenders, servers, bussers, and runners
Executed the hiring, mentoring, counseling, and scheduling of all F.O.H. staff
Forecasted analytics to identify trends for annual projections
Direct, hands-on floor management during high peak volume
Maintained daily liquor, wine, and beer inventory
Liaison to Food and Beverage Director and Proprietor Umami Burger 02/09-04/2011
Los Feliz, Hollywood, Santa Monica, and Studio City, CA Opening Store General Manager
Charged with the opening and successful startup of several highly profitable, Japanese inspired, full-service hamburger restaurants.
Supervised multiple management teams, including F.O.H. and B.O.H. staff members
Skilled in staff hiring, training, encouragement and fostering of proactive salesmanship
Served as staff support and liaison to ALOHA P.O.S. systems to staff and management Four Seasons Hotel 05/05-04/2009
Beverly Hills, CA
Restaurant and Pool Manager
Department head in charge of staff hiring, training, and overseeing managers, assistant managers, supervisors, and all FOH staff
Created a communication-friendly work environment
Oversaw a 150-seat restaurant
Managed weekly payroll
Charged with privacy and discretion of all guests
Attended weekly caucus with other department heads on hospitality delivery of excellence.
Contact this candidate