Restaurant Manager with 25 Years Experience

JOSEPH DUCKWORTH

RESTAURANT MANAGER

*** ****** *** ******** ** 19446 215-***-**** *****.***@*******.***

Seasoned and quality-driven Restaurant Manager with 25 years of experience overseeing daily operations, coordinating front and back of the house restaurant functions, piloting new restaurant openings, and optimizing workflow. Adept at hiring, training, and supervising top-performing staff to maintain a positive work environment and superior service standards. Skilled in evaluating product quality, researching vendors, and implementing cost-control measures to minimize operational expenses. Demonstrated ability to leverage impeccable leadership acumen and extensive industry expertise to drive operational excellence and enhance customer satisfaction.

CORE SKILLS AND COMPETENCIES

Exceptional leadership skills for coordinating staff activities and organizational operations while driving regulatory compliance.

Outstanding written and verbal communication skills for cross-functional collaborations, conveying ideas, training staff members, and creating detailed weekly, monthly, and annual reports.

Strong analytical skills for monitoring service delivery to customers and evaluating staff performance and restaurant operational procedures to drive efficient operation and profitability.

Possesses problem-solving skills for efficiently and accurately resolving customer complaints and preventing escalation while maintaining a positive business perception.

Excellent organizational skills in piloting streamlined operational processes, recruiting staff members, designing training programs, and managing operating costs.

Well-versed in financial administration, efficiently creating and managing budgets while implementing cost-effective procedures to streamline restaurant operations.

CAREER HIGHLIGHTS

Established and directed an open restaurant and movie theatre concept in Philadelphia, achieving a growth of over 9 million in a year.

Led a dynamic management team at Ruby Tuesday, driving a 10% increase in sales and elevating service standards.

Managed cost centers, achieving a 30% surge in net sales and strategically transitioning the establishment into a prominent food-focused venueas General Manager at Mad Mex.

Excelled as Bar Captain-Bartender at Callahan Catering, ensuring guest satisfaction at upscale events, orchestrating multiple bars' seamless setup and operation, and managing inventory precisely for the catering company.

EXPERTISE

Restaurant Operations Management

New Restaurant Openings

Pre-Opening

Customer Service

Food and Beverage Catering

Hospitality Management

Menu Development

Banquet Operations

Event Management

Wine and Fine Dining

Hotel Management

Staff Hiring and Training

Financial Management

Vendor/Client Management

Food Safety and Sanitation Compliance

Strategic Planning

Community Engagement

Marketing

PROFESSIONAL EXPERIENCE

CONSULTANT NOVEMBER 2023 – PRESENT

Yardley Distillery

Spearhead diverse functions to prepare and set up the restaurant for a smooth and successful grand opening, including designing and implementing kitchen workflow systems to streamline operations and increase productivity.

Conduct comprehensive staff training to ensure team members are well-equipped and knowledgeable in their roles, enhancing the staff cohesiveness and efficiency in delivering duties.

Orchestrate and execute cost control measures for the kitchen and beverage departments to reduce expenses and increase profitability for the restaurant.

Administer hands-on cash handling training for the management team, instilling best practices and management philosophies to facilitate accurate and efficient business/financial operations.

Develop a welcoming and enjoyable atmosphere for guests and implement strategies to enhance the overall dining experience, resulting in positive customer feedback and a high rate of returning clientele.

Oversee the ordering of supplies and inventory, negotiating with vendors to keep costs down and maintain a healthy profit margin for the restaurant.

BEER LINE SPECIALIST (PART-TIME) JANUARY 2017 – PRESENT

Joe Duckworth Draft Services Lansdale, PA

Create a weekly log of work completed to monitor productivity and track employee performance to foster a healthy work environment.

Maintain hygiene conditions of restaurants, bars, and club draft systems to prevent the growth of bacteria and yeast and avoid food poisoning.

Evaluate draft lines/systems to identify pouring or dispensing issues and troubleshoot machinery-related issues.

Perform inventory control, organizing and maintaining accurate stock records while keeping 100% records of accounts and daily activities.

Leverage mechanical abilities to drive operational efficiency by servicing and repairing machinery to maintain functionality and reduce breakdown.

BAR MANAGER APRIL 2015 – DECEMBER 2019

Studio Movie Grill Upper Darby, PA

Spearheaded daily restaurant, movie theater, and bar operations, steering bar success by consistently running the best bar cost in the company.

Provided support in staff training at the bar, emphasizing the importance of quality customer service delivery and consistent product sales to foster a positive guest experience.

Analyzed product pricing and inventory procedures while assisting the Kitchen Manager in setting food costs.

Documented operational procedures and created detailed reports of expenditure of revenues while devising creative solutions to reduce bar waste.

MANAGER OCTOBER 2013 – APRIL 2015

Jackmont Hospitality TGIFridays Franchise Group

Elevated the guest dining experience at Center City Philadelphia's Fridays through strategic improvements, ensuring high service standards, customer satisfaction, and a positive atmosphere.

Engineered a system to facilitate timely guest service by coordinating communication and collaboration between service and kitchen staff, particularly during high-demand restaurant dining periods.

Revitalized the host department through strategic hiring, comprehensive training, ongoing coaching, and counseling initiatives while consistently fostering a positive management philosophy within the team.

ASSISTANT GENERAL MANAGER FEBRUARY 2012 – APRIL 2013

Joe’s Crab Shack Bala Cynwood, PA

Orchestrated the restaurant's opening and assumed responsibility for scheduling a workforce exceeding 70 servers.

Collaborated actively in facilitating the training sessions for the entire staff, contributing to developing and enhancing their skills.

Optimized the kitchen schedule for over 50 staff members, improving overall productivity and operational efficiency.

BEVERAGE MANAGER JULY 2005 – DECEMBER 2010

99 Restaurant Philadelphia, PA

Initiated and executed strategic initiatives to establish and cultivate the 99-brand presence in the Philadelphia region.

Managed liquor inventory and the procurement and control of controllable supplies, ensuring comprehensive oversight and optimization of related resources.

Oversaw training programs and service standards for front-end employees, ensuring adherence to protocols and fostering high-service excellence.

PRIOR EXPERIENCE

BEVERAGE MANAGER JULY 2005 – DECEMBER 2010

99 Restaurant Philadelphia, PA

MANAGER JUNE 2004 – JUNE 2005

Ruby Tuesday Philadelphia, PA

GENERAL MANAGER NOVEMBER 2001 – JUNE 2004

Mad Mex Philadelphia, PA

BAR MANAGER/ KITCHEN MANAGER DECEMBER 1999 – NOVEMBER 2001

Mad Mex Philadelphia, PA

BAR CAPTAIN-BARTENDER JULY 2000 – DECEMBER 2007

Callahan Catering Philadelphia, PA

EDUCATIONAL EXPERIENCE

SOCIOLOGY

Temple University Philadelphia, PA

1995

TECHNICAL SKILLS

LPC Software

Aloha

Toast

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