Amy Nicholson
________________________________________________________________________________
**** ****** ***** ***********, ** 37043
Phone: 931-***-**** Email: t08t4o@r.postjobfree.com
PROFILE
A dynamic, result-oriented restaurant operator, manager, administrator and consultant offering focused leadership to drive sales and profitability in highly competitive markets. Consistently achieving performance goals through enthusiasm, tenacity and initiative, which compliment knowledge and expertise in:
Team Building / Staff Training
Purchasing / Inventory Management
Quality / Assurance / Control
Facilities / Safety Management
Customer Service / Guest Relations
Cost Containment / Control
Policies / Procedures
Continuous Performance Improvement
Payroll Preparation / Control
Noted for outstanding communication skills, both with guests and staff; resolve problems quickly and equitably to ensure satisfied customers and happy employees.
COMPUTER SKILLS
MS Word, Excel, Outlook
QuickBooks, Quicken
Facebook and low to no cost marketing
Photoshop
Hot Sauce POS systems, Aloha POS systems
Intermediate knowledge of MS networking
PROFESSIONAL EXPERIENCE
November 2011 – Present
Aspire Restaurant Concepts
Aspirerestaurantconsulting.com
Owner
Aspire is a newly developed consulting firm servicing new and existing restaurateurs with all of their hospitality needs. Below is a list of some of the services that we provide are.
Project Management
Concept Development
Menu Development & Design
Restaurant Layout & Design
Staffing
Training
Purchasing (furnishing, small wares, products, etc.)
Inventory Controls
Product Guides
Profit and Loss Projections
Branding
Website Development
Audio/Visual Elements
POS Placement & Training
Developing Distributor and Purveyor Relationships
Licensing
May 2010 – Present
Baize Traditional & Mixed Martial Arts
Clarksville, Tennessee
Program Director
Maintained database and financial agreements for up to 300 students
Developed, implemented and maintained marketing program as well as developed contacts and relationships with a number of local and regional advertisers
Introduced and maintained an internet based Student Relations Program in order to allow students and parents to track their attendance, testing requirements, results and dates, access our library and communicate with one another and directly to our school
Responsible for all Human Resources activities
Developed and maintained an incentive program for employees
Planned, organized and executed multiple seminars and tournaments, both local and destination events
Handled all administrative and financial aspects of the business
Lead regular staff meetings to ensure top performance was being reached within our school
April 2011 – November 2011
Sixes Tavern
Atlanta, Georgia
Project Manager and Consultant
Worked with owners to develop a concept for their new venture to satisfy the demographics and demands of their environment
Delivered profit and loss projections based on their demographic environment and current trends of the market
Designed restaurant and kitchen layout for maximum efficiency
Designed interior and selected all textiles, finishes and lighting
Selected, priced and purchased all indoor and outdoor furnishings
Worked with the general contractor on the project daily to ensure that our goal was reached in a timely manner and that the budget was managed and maintained properly
Selected, priced and purchased all small wares for both FOH and BOH
Developed menu with cost appropriate products and designed menu layout and design for both food and beverage
Set up inventory controls and product guides for both food and beverage for the owners’ and future managements’ convenience
Developed initial relationships with vendors and purveyors as well as selected inventory items and placed initial orders for both food and beverage
Selected, priced and purchased audio and visual elements
Developed interactive website for the coming venue
Developed and designed a branding package for the restaurant for initial and future use
Designed, priced and purchased exterior signs
Logo Design
Interviewed and hired all opening staff members
Composed training manuals for each group of staff members and trained them prior to opening as well as for the first two weeks of business
Scouted and booked live entertainment for the venue
Coordinated opening parties for the venue
May 2008 – August 2009
Atlanta Ribs
Smyrna, GA
Consultant / Stock Holder
Reconfigured menu with cost appropriate products
Designed and Implemented marketing program
Assisted in consolidation of all procedures and recipes for replication and licensing options
January 2005 – October 2007
Lotus Lounge
Atlanta, GA
Owner / Operations Director
Created concept of upscale, internationally inspired ultra lounge in Atlanta
Designed facility layout and all attributes for the two level, 10,000 square foot venue
The venue was featured in several national publications including Traveler’s Conde Nast as a “Must See” destination in Atlanta, GA
Personally featured in the October 2007 issue of Atlantan Magazine with a full interview about the development of the concept and facility
Developed menu specializing in Asian Fusion cuisine and serving a variety of tapas and light fare including Latin, Indian and Middle eastern inspired dishes
Directed sales and profitability of high image nightclub and lounge generating over $ 4.4 million in annual sales
Developed and coordinated liquor sponsorship agreements to produce an efficient strategy to increase exposure and decrease cost
Sold venue in October 2007
May 1997 – August 2004
Dixie Tavern
Atlanta, GA
Owner / Operations Director
Gained employment as a server in 1997 and was promoted to management by 1998
Gained knowledge & understanding of procedures in the restaurant industry
Promoted to General manager in 2001
Configured server station charts to assure a high degree of cost-efficient customer service; focused on customer problem, identification, and resolution
Helped develop company training program
Designed and implemented marketing program
Managed all bookings and cost of live music at 6 days a week
Purchased the venue & company in April 2002
Consolidated all procedures and recipes for replication and licensing options
Established catering sales resulting in an increase of 25% in overall sales
Oversee recipe / menu development based on guest trends/ preferences and seasonal considerations; source vendors and negotiate inventory costs.
Sold venue in August 2004
REFERENCES AVAILABLE UPON REQUEST