Matthew R. Fadness
To start growing with a company, and using the skills I have obtained, to become an asset to a company.
Rockford Christian High School
Ozark Technical College (Undergraduate)
McGuffey’s Restaurants, - Assistant General Manager, Bar Manager (Branson, MO) 6years
Bar Louie, RDG, - Assistant General Manager, Bar Manager (Branson, MO) 1 year
White River Fish House, Bass Pro Shops - Lead Bartender (Branson, MO) 3years
Scheduling, for front and back of house
Inventory for front and back of house
Managing day to day operations
Business to Business Sales
Opening a Major Corporate Restaurant
Full Kitchen Training
Full General Manager Training
John Holcombe General Manager White River Fish House, Daytime Phone 417-***-****
Ronnie Lowry Assistant General Manager McGuffey's Restaurant Daytime Phone 832-***-****
I have been trained on all POS operating systems in use today. From Aloha to Micros, I have been working with both systems for at least 10 years. I have been trained on how to find and maintain cost for a high volume restaurant in both front and back of house. I was instrumental in opening a restaurant from scratch and learned all the aspects necessary for such an endeavor. I have been directly in charge of 30 or more employees at any given time. I have the rare and unique ability to assess restaurants day to day operations and find the problems that may be holding them back as well as ideas to solve them.
I am well versed in Microsoft Word, Access, Excel as well as PowerPoint.
I am 30 years old and have a family as well as go to school.
I moved to Branson, MO, in 2000. I had never worked in the restaurant industry before but didn’t have a lot of other options; this being a tourist town the job market is pretty small. I started as a server, and then a year later I was a bartender/Hourly manager for McGuffey's Restaurants Inc. Shortly after that I was on salary and a year later I was assistant general manager. After McGuffey's, I was looking for a more in-depth management job and a company I could grow with.
I was hired as the assistant general manager for Bar Louie when they opened their store in Branson
I trained in St. Louis over five weeks learning how to do everything from bar cost to labor analysis, as well as Understanding profits and losses. The training was very in depth and gave me a good structure for solid leadership. I was taught a new form of management, where you coach and try to entitle your employees to ensure healthy growth. After Bar Louie, I decided to go to school for business, and it's interesting that I was in the field for the last ten years in high volume corporations, but through the business courses I have taken I am always learning new Ideas. I have a very unique ability to walk through a restaurant and see its weakness’s as well as strengths. I know that with all my training and experience, I would be an asset to any company.
Thank you for taking the time to read my resume, I hope to hear from you soon.