8/6/2019 Restaurant Manager or Food Service Manager
1/2
EXECUTIVE PROFILEOver 30 years of experience in a fast-paced,
high volume restaurant industry. Consistently increase sales and
guest counts. Experienced in conducting end-of-dayprocedures
including counting petty cash, gift certificates, preparing and
making bank deposits, and POS accounting. Proficient in overseeing
daily operationsincluding sales, labor and staffing, and targeted
dollars, thereby increasing profitability.
PROFESSIONAL EXPERIENCE* Fostered a team atmosphere through
coaching, training, communication, and motivation.* Introduced cost
control initiatives, which significantly reduced operating
expenses.* Trained assistant to maintain high standards of
cleanliness, safety, and quality.* Practiced careful management and
handling of stock to minimized waste and increase profits.* Oversaw
all aspects of business operations including budgeting, cost
control,payroll, accounting functions, sales forecasting, and
growth objectives.
PROFESSIONAL BACKGROUNDRestaurant Co-Manager - 2010 to
PresentPilot Travel Centers/Wendys, Ocala,FloridaResposibilites
include scheduling, ordering, hiring and training of employees
* Directed daily operation in areas of customer relations, food
and labor costs,safety, sanitation, product preparation, and
recruitment and training of staff* Managed back-of-the-house
operations (e.g., employee shifts, scheduling, laborcosts, food
costs, portioning, and inventory)
General Manager - 2007 to 2010Taco Bell, Ewing, New
JerseyDirected daily operation in areas of customer relations, food
and labor costs, safety, sanitation, product preparation, and
recruitment and training of staff.* Interviewed, hired, and trained
personnel* Monitored day-to-day operations to ensure compliance
with established standards of product quality, service and
clientele* Initiated staff incentives that excite and reward staff
for sales, cost saving
s, efficiency and customer satisfaction
General Manager - 2006 to 2007Subways Sandwiches, Bloomfield,New
JerseyInterviewed, hired, and trained personnel. . Managed the
overall operation of 4restaurants with sales of more than $3.2M
annually.* Instituted a catering and delivery service for all
4stores which accounted fora sales increase of an average 12% .*
managed all 4 stores which averaged100 seats in an area of about
1800 square feet per store.* responsible for all
training,hiring,ordering,inventoriy control and scheduling
General Manager - 2004 to 2006
Wendys International, Orange,New JerseyResponsible for all daily
operations of a $34000.00/week unit of about 1600square feet with
the seating capacity of about 60 guests.* Reviewed daily and weekly
inventories to ensure accuracy* Evaluated individual restaurant
operations and provided recommendations for improvements in
procedures, products or equipment to Director of Operations* Set
weekly business objectives, reviewed management schedules prior to
postingand submited weekly management schedules and objectives to
corporate
General Manager - 2000 to 2004
8/6/2019 Restaurant Manager or Food Service Manager
2/2
Nationwide Foods, Bronx,New YorkResponsible for operating 3
units(Carvel,Pizza Hut,Taco Bell) with an combined weekly sales of
$50,000.00 in about 1200 square feet with the seating capacity
ofabout 35 guests.* Designed and directed marketing campaigns for
the restaurant* Developed solutions to high costs in food, beverage
and supplies specific to each location* Monitored day-to-day
operations to ensure compliance with established standards of
product quality, service and clientele* Directed daily operation in
areas of customer relations, food and labor costs,safety,
sanitation, product preparation, and recruitment and training of
staff
EDUCATIONH.S. Diploma, [ Major ] - 1973Cardinal Hayes H.S.,
Bronx,New York
Bachelor of Arts, Business - 1986National University, SanDiego
CaliforniaGPA: 3.0
