Manager Sales

Scott W. Black

404-***-**** | **.*******@*****.***

As a respected General Manager and Sommelier, I have had the privilege of managing two of Atlanta’s most notable restaurants. My commitment to dining excellence is unwavering and is apparent through positive customer and media reviews.

Front & Back-of-House Operations Safety and Sanitation / Serv Save

Profit & Growth Strategies Payroll, P&L Management

Budgeting & Cost Controls Guest Service Excellence

2008 – 2011 Dogwood, Partner & General Manager

Conceptualized, built, co-owned and managed a new restaurant concept that received a Zagat rating of 26 in all categories. Our restaurant maintained a 94 on our health inspection throughout our tenure.

• Developed a 100 bottle wine list and beverage program to showcase American and New World Wines.

• Monitored cost of sales with weekly inventory of liquor, beer, wine and dry goods.

• Set up private parties, wine dinners and buyouts; personally maintained relationships with hotel concierges.

• Managed FOH staff including hiring, training, scheduling, and termination.

• Financial Reporting and monthly reconciliations via QuickBooks; Processed payroll through ADP and PayChex.

• Maintained and managed more than 3000 customer email addresses and implemented a monthly marketing newsletter via Constant Contact.

Certification: Sommelier by Court of Master Sommeliers, Serv-Safe

2002 – 2007 Bone’s Restaurant, General Manager (Liberty House Corporation)

Proven track record for the successful operation of the highest rated steakhouse in the United States, honored by Zagat in 2006. Oversaw the entire day-to-day operations of a full service, 4-star establishment with a staff of 85 employees and 5 managers, sparking renewed growth of sales by more than $1.5 million dollars.

• Managed yearly budget to include labor costs, direct expenses, food & beverage costs and projected sales.

• Establish and monitor sales goals through measured cover counts.

• Teamed with ownership to create and implement all formalized operational systems and procedures to include: a comprehensive training program, contracts (private party agreements), cleaning check-lists, server/bartender/kitchen associate job descriptions and performance evaluations.

• Personnel management to include scheduling, training, supervising, evaluating and hire/termination.

• Implementation of management systems, administrative policies and operation procedures to yield profitable check averages and reduce waste.

• Earned consumer choice awards through non advertising dollars.

• Consistently earned high rankings via secret shoppers.

Training: Dale Carnegie Corporate Training Course, Windows to the World Wine Course,

Serv-Safe Alcohol

1997 – 2002 Blue Ridge Grill, Assistant Manager (Liberty House Corporation)

• Managed 18 FOH staff including wait and bar staff

• Developed a new 300 bottle wine list, with tasting notes which led to an increase of wine sales by 10%

• Inventory: Liquor, beer, wine and dry goods

1996 – 1998 Liberty House Corporation (Blue Ridge Grill), Trainer and Server

Contact this candidate