Restaurant General Manager - Food & Beverage

ANTHONY TRAUM

RESTAURANT GENERAL MANAGER FOOD & BEVERAGE OPERATIONS

Saint Cloud, FL • *******@*****.*** • 863-***-****

PROFESSIONAL SUMMARY

Restaurant and hospitality leader with 15+ years of progressive management experience across high-volume restaurants, entertainment venues, and premium dining operations. Proven record of driving sales, improving guest satisfaction, developing management teams, controlling labor and inventory costs, and executing large-scale events. Experienced with P&L analysis, budgeting, training, beverage programs, menu development, recruiting, and operational standards.

CORE COMPETENCIES

Restaurant Operations • P&L & Budget Management • Sales Growth • Labor Management • Team Leadership • Training & Development • Guest Experience • Inventory & Purchasing • Food & Beverage Programs • Menu & Beverage Development • Event Planning • Recruiting & Performance Management • Cost Control • Health & Safety Compliance • Large-Party & Private Dining

PROFESSIONAL EXPERIENCE

STARBUCKS — Orlando, FL Coffeehouse Leader 2026 – Present

• Lead daily coffeehouse operations, coaching, scheduling, hiring, performance management, inventory, cash handling, and health-code compliance.

• Supervise 18+ baristas and shift supervisors while maintaining quality, safety, service, and operational standards.

• Increased annual store revenue 32% through regional promotions and improved guest connection initiatives.

• Developed a peer-to-peer training program that reduced staff turnover.

• Improved product forecasting and reduced product waste to 2.4% through weekly supply-order audits.

PALMAS RESTAURANTS — Orlando, FL General Manager, Frontera Cocina Mexicana — Disney Springs Jan 2025 – Mar 2026

• Led a high-volume restaurant operation generating $11.5M in annual sales, overseeing team development, training, inventory, purchasing, logistics, budgets, and P&L performance.

• Increased sales 13.8% versus prior year and improved guest satisfaction scores 20%.

• Established management and team accountability standards to strengthen execution and operational consistency.

• Built a large-party dining program and developed seasonal and specialty cocktails.

• Implemented a happy-hour program to drive sales during slower business periods.

• Planned and executed major restaurant events and entertainment, including Cinco de Mayo, Day of the Dead, and Summer Nights.

PALMAS RESTAURANTS — Orlando, FL General Manager, La Hacienda de San Angel — Epcot Mexican Pavilion Aug 2022 – Jan 2025

• Directed daily operations while aligning restaurant execution with company and Disney service standards.

• Developed a people-first management culture focused on trust, respect, team development, and accountability.

• Managed training, inventory control, supply orders, operational logistics, and financial performance.

• Revamped beverage offerings, removed underperforming cocktails, and introduced seasonal and featured menu items.

• Introduced a smoked Old Fashioned variation that became a best-selling cocktail.

• Improved sales, guest count, and profitability within the first five weeks and sustained the trend into the new fiscal year.

DARDEN RESTAURANTS — Eddie V’s Prime Seafood, Orlando, FL Assistant Managing Partner 2013 – 2022

• Supervised daily restaurant operations while maintaining company and brand service standards.

• Managed wine and liquor programs and streamlined inventory and purchasing processes.

• Developed training guidelines and pre-shift materials covering menu knowledge, food and wine, promotions, service standards, and holiday rollouts.

• Analyzed restaurant finances, P&L results, COGS, and sales performance and contributed to quarterly business reviews.

• Supported associate development, staff meetings, events, menu rollouts, and private-dining and wine-dinner programs.

• Coordinated new-store openings across Orlando, Tampa, Troy, Burlington, and Tysons Corner.

ELEPHANT BAR GLOBAL GRILL — Altamonte Springs, FL General Manager 2011 – 2013

• Directed front- and back-of-house operations including cash handling, sales reporting, inventory, purchasing, invoicing, payroll, training, P&L, and budget planning.

• Supervised 90+ employees, including five salaried managers.

• Coordinated and tested a new happy-hour program that increased beverage sales 5%.

• Exceeded sales goals and grew sales to more than $2M by mid-year.

• Developed managers through open communication and individual development plans.

UNIVERSAL STUDIOS — Bob Marley – A Tribute to Freedom, Orlando, FL Assistant General Manager 2010 – 2011

• Managed front- and back-of-house operations for a restaurant and nightclub, including staffing, training, inventory, purchasing, payroll, P&L, and budgeting.

• Supervised 75+ employees and coordinated promotional events with beverage suppliers.

• Led menu redesign, new-item development, and price increases.

• Planned major events including Bob Marley’s Birthday, Reggae Celebration, Jamaican Independence Day, and Island Christmas.

• Increased merchandise sales 235% during events and grew sales to more than $7M by mid-year.

EDUCATION & CERTIFICATIONS

Bachelor of Science, Business Information Systems with Accounting — Ashford University

ServSafe Certified • TIPS Certified • Certified Mixologist • Level II Sommelier

TECHNOLOGY

Microsoft Office (Word, Excel, PowerPoint) • Outlook • QuickBooks • iCIMS • Citrix

Contact this candidate