General Manager / Operations Manager

Dedicated and seasoned food and beverage professional with a proven background in providing solution-based results. Possess strong work ethic and a self-directed approach to handling tasks, effectively utilizing exceptional interpersonal and communication skills. Strong talent to work in a fast-paced environment, possessing an ability to collaborate with others to efficiently deliver deadlines and positive results.

PERSONAL STRENGTHS

Customer Service Skills Strong Communication Team Player

Works Well Individually Detail Oriented Administrative Skills

Interpersonal Skills Strong Organizational Skills Time Management

Strategic Analytical Results Driven

COMPUTER SKILLS

• Great knowledge of Microsoft Office Suite (Word, Excel, PowerPoint, Publisher Outlook)

• Typing – 50+ wpm

• Understanding of both Windows based and Mac Based operating systems

• Strong Knowledge of food inventory programs including Food Trac and Blue Cube

• Competent with both HSI based back office system and MICROS based back office system.

WORK EXPERIENCE

ARAMARK Refreshment Services April 2011 - Current

(Edmonton, Alberta)

General Manager

• Report directly to the Vice President of Operations Canada

• Lead a team of 16 employee’s in a unionized environment

• Manage daily operations, including service department, warehouse operations and route sales operations.

• Responsible for ordering and maintaining asset levels for all new and existing client installations.

• Forecast purchasing needs and maintain stock levels to service clients effectively.

• Responsible for building client relationships through client visits ensuring service and standards are meet on an ongoing basis to client’s satisfaction.

• Knowledge of working in a unionized environment and managing through collective bargaining

• Oversee employee relations encompassing recruitment, training, daily coaching and execution of talent reviews.

• Implementation and execution of business strategies as they relate to business growth, route development and overall operations

• Hold full P&L accountability; manage sales, forecasting and all reporting activities.

• Attract and retain new business by directly working with the zone sales manager and sales consultants.

• Implement and maintain all standards as they relate to overall business operations.

• Managing Heath and Safety standards and execution of company wide objectives as they relate to provincial, national and company guidelines.

• Work closely with other lines of ARAMARK business to build and strengthen client relationships and solicit and maintain current shared business.

Montana’s Cookhouse October 2009 – April 2011

(Moncton, New Brunswick)

General Manager / Area Lead

• Report directly to Area Manager of Guest Experience

• Successfully lead a team of 4 managers and 60+ associates

• On going development of mangers through one on one mentoring and daily follow up.

• Strong daily focus on Food Safety and execution of daily systems

• Manage stage and heart of house restaurant operations for this high volume restaurant

• Oversee employee relations encompassing associate recruitment, training, daily coaching sessions and performance evaluations.

• Count weekly inventory, preparing action plans to focus on areas of opportunity.

• Effectively lead and motivate associates through implementation of in-house training and incentive plans, resulting in increased productivity levels and associate engagement.

• Prepare and track sales budgets.

• Hold P&L accountability; manage sales analysis, labor forecasting, and reporting activities.

• Ensure the integrity of restaurant operations through providing a great guest experience.

• Lead weekly management meetings, highlighting areas of success and areas of opportunity and focus.

• Attract, retain, and promote new business through proactive community service efforts and LSM techniques.

• Support Area Associate with implementation of systems, restaurant visits and day to day follow up within the east coast region.

• Execution of all new menu roll outs with effective associate training and follow up.

• Support Area Associate with hiring process for assistant managers and executing on boarding plan when successful candidates are on boarded.

Montana’s Cookhouse July 2007 – October 2009

(Toronto, Ontario)

National Food and Beverage Manager

• Reported to Senior Manager of Operations Planning

• Daily support of Area Managers as it related to all food and beverage initiatives

• Participating on the Food Leadership Team, providing operational perspective on all food and beverage projects

• Liaison from operations to home office providing feedback on food and beverage concerns and assisting with providing timely ands long lasting solutions

• Support Director of Guest Experience and Area Associates in food safety, food cost, and systems implementation to effectively drive positive results

• Provide store level support for Training and Development

• Responsible for communicating of weekly food and beverage updates

• Provide feedback to Director of Guest Experience, Area Associates and Restaurant Managers based on scheduled visits and observations

• Ongoing solicitation of feedback from all operators, associates and franchise partners

• Implemented regional test store system to ensure that all Food and Beverage initiatives could be executed nationally upon roll out.

• Enhancement of restaurant systems, leveraging technology

• Work along side the Corporate Chef to simplify food specifications to ensure speed of service targets can be met.

• Wrote all specifications for implementation to field operations.

• Work with IT Manager for continuous review of back office systems and implementation of operational standards

• Liaison from operations to purchasing department regarding stock outs, product shorts and product quality concerns

• Lead a team responsible for standards development, leveraged to ensure corporate and franchise operations were consistent

• Development and implementation of Heart of House auditing system as it related to food safety standards and adherence to recipe specifications

• Supporting new Store Opening Team during training to ensure standards were being met, providing hands on support when required.

Montana’s Cookhouse January 2005 – July 2007

(Toronto, Ontario)

Regional Operational Excellence Technician

• Reported directly to the Montana’s Corporate Chef

• Appointed to provide operational feedback to 30+ restaurants in the Ontario Region and 3 locations in the Northern US.

• Completed Restaurant visits on an ongoing basis focusing strongly on the bottom 20% performing restaurants.

• Worked with Area Associates, General Managers and Assistant Managers providing feedback on overall operations.

• Developed operational audit tools to assist restaurants achieve excellence

• Development of Actions Plan to ensure measurable success, brining focus to opportunities as it pertained to Food Safety, Food cost and overall HOH execution

• Assisted the Corporate Chef with all ongoing menu development, testing

• Responsible for timely roll out of seasonal, lunch and main menu materials

• Provided feedback and input on operational complexities and worked with the Corporate Chef to resolve and increases heart of house efficiencies

• Restaurant visits focused specifically on 4 Main categories; cleanliness, food safety, food quality and speed of execution

• Provided communication of visits and audits directly to Managers, Area Associates and Corporate Chef

• Follow up visits were completed every 10 days to ensure measurable progress was being observed.

• Supporting new Store Opening Team during training to ensure standards were being met, providing hands on support when required.

Montana’s Cookhouse September 2002– January 2005

(Halifax, Nova Scotia)

Kitchen Manager

• Opening store Kitchen Manager,

• Responsible for hiring and training of hourly associates.

• Responsible for placing all food orders and maintaining inventory

• Responsible for all kitchen associate scheduling.

• Development of Assistant Kitchen Manager ensuring all required systems and daily tasks could be complete.

• Overseeing all daily production, providing direct feedback, coaching and support when required.

• Maintaining food quality and speed of service through effectively training and supporting the kitchen team

• Promoting food safety practices at all times through completion of systems and on going coaching.

• Provided Coach and Council sessions to hourly associates as required, both to provide feedback on opportunities and highlight accomplishments

• Ongoing training of hourly associates to promote personal growth and development

• Implemented weekly / quarterly strategies to maximize food cost and revenues

• Responsible for inventory on a continuous basis

• Efforts were recognized as part of the Brands yearly awards. Named Franchise of the year for 2003

Outback Steakhouse January 2001 – June 2002

(Toronto Airport)

Assistant Kitchen Manager

• Worked within Corporate systems and guidelines with respect to food production

• Responsible for placing all food orders and maintaining reasonable inventory levels

• Responsible for scheduling of kitchen employees

• Oversee daily preparation and execution of dinner revenue period ensuring on going excellence.

• Was responsible for properly training new associates as per Outback standards

• Worked with the kitchen manager on cost controls and implemented weekly / quarterly strategies to maximize revenues

• Responsible for inventory on a bi-weekly basis

• Butchered Ribeye steaks on a daily basis, ensuring fresh and consistent portions.

EDUCATION

Chef Preparation Course July 2007- August 2007

Liaison College, Etobicoke, Ontario

Area of Study: Food Theory, Terminology, French Cuisine and Culinary history

Culinary Management Diploma September 2000 – April 2002

George Brown College, Toronto, Ontario

Areas of study: Accounting, Management Principles, Computer Applications, Food Safety, Menu Development, Strategic Management, Culinary Studies

Ontario Secondary School Diploma (OAC Level) June 2000

Runnymede Collegiate Institute, Toronto, Ontario

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