Restaurant Manager - P&L & Team Leadership Expert

TRACEY BURTNER

Richmond, VARL

804-***-**** ********@*****.***

Restaurant Manager

Profit-driven restaurant manager with proven success leading startup, turnaround and high-growth operations; and strengths in building cohesive, top-performing and customer-centric teams. High-energy F&B professional with a history of achieving P&L gains.

Experience

Mellow Mushroom Pizza Bakers

FOH/Service Manager

May 2021-August 2023

Ensured quality food and service, engaged with guests to build a regular base. I handled all guests inquiries on reservations, catering events. I hired, trained, and evaluated all staff for promotions, cross training, etc. Ensured RSOA, food safety, inventory control

Grimaldi's Coal Brick Oven

Pizzeria

Restaurant General Manager, 1/18 to 2/19

Assistant Restaurant Manager, 2/17 to 12/17

Lead Bartender and key, 8/16 to 2/17

Restaurant Bartender, 4/16 to 8/16

Earned repeated promotions, managing F&B outlets, functions and teams within restaurant . Manage P&L and front- and back-of-house operations for the overall location . Oversee quality controls; budget management; safety compliance; and the recruitment and performance of 50 restaurant team members.

Key Accomplishments:

Rebranded image of restaurant to reverse a 2 year sales downturn. Worked with front of house staff to increase guest retention, revamped marketing strategy, triggering 40% sales growth, rave media reviews and a 200% increase in repeat business by local guests as well as out of town visitors familiar with our concept.

Established mandatory customer service training program for all customer-facing employees. Boosted guest satisfaction scores from 89% to 95% within 6 months of program launch.

Improved efficiency, sequence of service, order expediting and table-turn times in all dining outlets to achieve a 19% gain in daily covers served with zero additional labor or overhead costs.

Increased employee satisfaction by 23% while cutting staff turnover in half by developing staff recognition and accountability programs.

Turned around wine sales and knowledge. Streamlined lunch and dinner options while adding “car side pickup" express lunch and dinner fare to increase margins by 7%.

Partnered with schools to create a football and pizza night weekly.

Reduced food costs 8% after identifying and eliminating inventory issues such as excess ordering, poor storage and inefficient waste management.

Collaborated with Area Manager to create marketing strategies to embrace the culture of the local community .

Education

University of Phoenix

Psychology focus

Professional Development: Dining Room Management Sanitation and Safety ServSafe Food Protection Manager Certification Quantity Food Purchasing Responsible service of Alcohol

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