Dedicated Restaurant Manager

ELIZABETH KRAFT *** Heather Ln.

Conroe, Texas ***85

713-***-****, 281-***-**** *********@*****.***

RESTAURANT ASSISTANT GENERAL MANAGER/GENERAL MANAGER SUMMARY OF QUALIFICATIONS

Dedicated Restaurant Manager with full knowledge of all aspects of the food industry to oversee employee

relations, including staff recruitment, training, and performance evaluations. Manages inventory and vendors to

ensure the timely and cost-effective purchase of food, beverages, liquor, and beer. Holds P&L accountability

and manages sales and reporting activities. Ensures the integrity of restaurant operations through excellence in

customer relations. Attracts, retains, and promotes new business through proactive community service efforts.

• Gifted Team Leader

• Operational Efficiency Catering Events

• Bonds with all Levels of Clientele

• Minimizes Costs

• P&L Statements

• Food Safety Guidelines

• Creates Menus/Wine Lists

• Problem Solving

• Accounting

December2004 to Present Hydens Restaurant Conroe, TX

General Manager

Directed all operations for a 350 – seat casual dining restaurant in Conroe with annual sales exceeding

$1.5M. This included: human resources, inventory, accounting, budgeting, invoicing, purchasing, government

compliance, food safety, scheduling, sales, logistics, and quality control.

• Ensured restaurant was at peak profitability by controlling purchases and managing spending

to stay within budget guidelines.

• Conducted performance evaluations and termination in accordance with labor laws.

• Ensured restaurant stayed within operating budgets by building relationships and negotiating with venders

to secure the highest quality products at the best possible price.

• Worked with clients and vendors to resolve discrepancies in a timely/diplomatic manner.

• Directed the hiring, consulting, and scheduling of full and par time restaurant/kitchen staff. Completed,

filed, and managed all new hire paperwork (I9’s, W4’s, applications, policies, and procedures in

compliance with government guidelines and regulations.

• Created an energetic and fun atmosphere to gain repeat customers.

• Secured corporate catering events (both on and off site) and grew restaurant visibility in the

community by networking, attending chamber events, and building strong ties with decision makers.

• Managed accounts payables/receivables

• Accurate processed payroll utilizing ADP.

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November 1995-2004 Hydens Restaurants

General Manager &Partner

Led the design, build and startup of Hyden’s Restaurants in Galveston, Tomball, Houston, and Conroe, Texas to include

Management and staff recruitment and training, policy and procedure development, purchasing, inventory control, marketing and promotional strategy, food service and food quality, operational standards and controls. Built each restaurant from startup to

approximately $1.8 to $2M in annual sales volume, and negotiated their profitable sale.

Acquired an existing restaurant in Matagorda, Texas and led its redesign and transformation to Hyden’s Sea Breeze,

a seaside restaurant. Secured financing, designed layout, developed and introduced a new men, recruited and trained staff,

Implemented new systems and controls, and launched aggressive marketing strategy to drive restaurant volume.

Positioned Sea Breeze as a popular destination restaurant, and negotiated its profitable sale within three years.

Led the transition of a barbeque restaurant in Conroe to Hyden’s Steak & Seafood, an upscale fine dinning

establishment with an elaborate banquet room and extensive wine menu. Full P&L and management responsibility

for construction remodeling, layout and design, equipment procurement, purchasing, inventory control, staffing and training,

advertising and promotion, entertainment, event planning, and banquet management. Drove restaurant from startup

to $2.5M and banquet functions exceeding $200,000 annually.

Education

University of Houston, Houston, Texas

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