Nadia Bucholtz

*** ****** *** ******

Mount Pleasant, SC 29464

269-***-**** 

py3gwh@r.postjobfree.com

General Manager Dec 2009-July 2010

Joes’ Crab Shack, Merrillville Indiana

 Managed weekly unit sales of 77K.

 Responsible for training and development of 100 employees.

 Manage the recruitment and selection process for all employees

 Create recruiting tools including guides for maximum results

 Implement continuing training and education for all employees

 Evaluate compensation for new positions and existing ones

 Exceeded expectations on P&L and loss prevention

 Reduced controllable expenses (food cost, labor cost, liquor, beer and wine).

 Received high praise and acknowledgement from VP for improving SMG scores, sales, sanitation, employee relations and leadership within 3 months

Director of Catering and Banquets 1983-2009

General Manager/District Manager

Villa Santaniello Restaurant and Banquet Facility, Stevensville, Michigan

 Managed every level of Food Service Management, including staffing, training, marketing, sales, and day to day administration; purchasing and inventory

 Increased Bar sales by over 20% and decreased theft by 10% with systems

 Initiated start up of Banquet Facility seating over 400 guests, utilizing pre opening expertise; bridal consulting

 Increased sales by over 40% in 2 years and decreased cost of labor by 10%

 Decreased employee turnover rate by 25% in 2 years

 Created partnerships with schools, community leaders, and corporations

 Organized the successful completion of hundreds of events from start up to completion, using organizational expertise and multi tasking ability

 Recognized for exceeding customers expectations; voted “best restaurant” in SW MI; Featured in “Everybody loves pizza” for best pizza in SW MI

 Lead team building, communication, professionalism and customer service skills and cultural competency

 Provide ongoing direction to staff to ensure customer service exceeds expectations

 Responsible for maintaining overall Hospitality budget; labor tracker

 Develop strong relationships with vendors and community and through constant communication and feed back

Manager, Dining on Call/Room Service

Morrison, the Compass Group, Northwestern Memorial Hospital; New Prentice Women’s Hospital Chicago, Illinois July 2007-May 2008

 Managed food service in new hospital with over 300 beds; managed staff of 60 employees

Director of Food Service Operations/District Manager

American Food and Vending, UPS Plant Hodgkin’s, Illinois May 2005-July 2007

 Built strong and lasting relationships with customers, clients and vendors

Education

Western Michigan University, Kalamazoo, Michigan

Business Administration

Patricia Stevens Career College Certificate Public Relations

Serv Safe Certified CPR Certified

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