Driven Manager

BRYCE J. SCHIERENBECK

SUMMARY:

Progressive management experience in high-volume restaurant and nightclub environments. ● Extensive knowledge of system operations, P&L statements, budgeting, payroll management, L&I claims, staff training and development, management procedures, hiring, termination, unemployment claims, organizational development, purchasing, inventory controls, Aloha, Micros, multiple Microsoft programs (to include Word and Excel) and Adobe Photoshop.

EXPERIENCE:

Napa Valley Grille San Diego, Ca

Aug. 20, 2008 - Dec. 21, 2008

Assistant General Manager/Wine Director

 Responsible for overall Wine program which consisted of over 150 different types of wine.

 Reduced wine/ liquer and beer cost from an over budgeted %38 to an under budgeted %24.

 Specialize in California Cuisine and serving lunch/dinner offerings 7 days a week; accommodates up to 260 guests and manages 40 employees.

 Orchestrate wine and cocktail recipe/menu development based on guest trends/preferences and seasonal considerations; sources vendors and negotiates inventory costs.

 Extensive profit/loss experience in standardization of portions and implementation of labor cost controls, documents end-of-month, daily and weekly transactions; prepares bi-weekly payroll.

 Create, develop and implement all formalized operational systems and procedures including employee handbook, flow charts, forms, check-lists, server and bartender job descriptions and incentive programs.

 Configure server station charts to assure high degree of cost-efficient customer service; focus on customer problem-identification and resolution through effective communication and method of result measurements.

 Reprogram P.O.S. system to incorporate new menu changes, price increases customer incentive programs and more streamlined look for more efficient service.

 Position was eliminated due to economic considerations.

21 Commerce Restaurant and Martini Bar Tacoma, Wa

and The Loft Nightclub Apr. 1, 2005-Apr. 12, 2008

General Manager

 Direct sales and profitability of high-image full service restaurant and nightclub generating up to $3.5 million in annual sales.

 Specialize in American fusion (blend of French, Italian and Mediterranean) cuisine and serving lunch/dinner offerings 6 days a week; accommodates up to 260 guests and manages 40 employees.

 Orchestrate recipe/menu development based on guest trends/preferences and seasonal considerations; sources vendors and negotiates inventory costs.

 Develop advertising strategies, layout, and design for print in The Tacoma News Tribune, The Weekly Volcano, and Tacoma Weekly; and for radio on KUBE 93.3, KBCS 91.3, KLSY 92.5 and KFNK 104.9

 Extensive profit/loss experience in standardization of portions and implementation of labor cost controls, documents end-of-month, daily and weekly transactions; prepares bi-weekly payroll.

 Create, develop and implement all formalized operational systems and procedures including employee handbook, flow charts, forms, check-lists, server/bartender/kitchen and security job descriptions and incentive programs.

 Configure server station charts to assure high degree of cost-efficient customer service; focus on customer problem-identification and resolution.

 Reprogram Aloha P.O.S. system to incorporate new menu changes, price increases customer incentive programs and specials.

 Co-partnered promotions with Tacoma Museum of Art (Art walk), Pierce County AIDS Foundation (Dining out for life), Pierce County United Way (Project U), Point Defiance Zoo and Aquarium (Zoobilee).

 Recognized for cultivating long term, stable staff with team-player philosophies; credited with increasing revenues 65% over three years by increasing customer base and average check.

Maggie O’ Toole’s Irish Pub and Nightclub Lakewood Wa.

Mar. 1, 2004- Apr. 1, 2005

Marketing Manager/Security Chief

 Created and monitored production of all print media, radio commercials, flyers and posters.

 Assisted in the creation of company website which collected user feedback and info used to send out text messages and emails announcing events creating a larger customer base.

 Booked local and national talent for venue.

 Established new security procedures and training which led to a “no incident” record.

Maggie O’ Toole’s Irish Pub and Nightclub Lakewood, Wa.

Mar. 1, 2003-Mar. 1, 2004

Lead Bartender

 Oversaw all bar operations.

 Processed bar transactions and mixed drinks for patrons.

 Inventoried Beer, Liquor and Wine, and placed orders for products as needed.

U.S. Army United States

Aug. 1, 1998- Jan. 1, 2003

Military Police Corps.

 Platoon Sergeant responsible for 30 soldiers.

 Granted Top Secret Sensitive Compartmented Information clearance.

 Planned and executed over 20 missions overseas with complete success and was awarded 2 Army Commendation Medals.

EDUCATION

American International University Online program

 33 Credits: Business Management Major.

U.S. Army

Basic Non-Commissioned Officers Course. Ft. Bliss, Tx/Ft. Leonard Wood, Mo 2002 Primary Leadership Development Course. Ft. Bliss, Tx. 2000 Basic Training and Advanced Individual Training. Ft. McClellan, Al 1998

Clover Park High School (Graduate) Lakewood, Wa. 1998

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*References available upon request

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3735 SWIFT AVE., SAN DIEGO, CA, 92104

HOME: 619-***-****

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