OBJECTIVE

To obtain general manager position with active full service restaurant.

SUMMARY

Experienced facility manager with quick and full service restaurant experience. Knowledgeable in all aspects of food service business, including staffing, food preparation, banquet operations, purchasing, budgeting / accounting and health code inspection standards. I have excelled in my chosen career due to an intense desire to succeed, coupled with an outgoing and open-minded nature. I believe in management practice through example, not intimidation.

EXPERIENCE

Café Bolger, Bound Brook, NJ January 2000 to Present

General Manager – Manager of high energy 100+ seat, French restaurant. Average plate - $15.00 / lunch and $20.00 / dinner. Responsible for inventory management including all food and beverage orders. Handled general facility maintenance and vendor relationships. Opened and closed facility five days per week. Hired, trained and motivated staff. Maintained excellent standard of compliance with all state and local safety / health codes.

Ramada Inn, Edison, DE May 1998 to January 2000

Corporate Banquet Facilities Assistant Manager – Supervised corporate banquet events for 200 room full service hotel. Total facility banquet / meeting space estimated at 7,500 square feet, subdividable to four rooms. Serviced 200+ events annually with average head count of 30-100 people. Acted as liaison between corporate clients and sales division. Established referral sale leads from existing corporate client base. Developed specialized corporate package events based on client needs. Established “Corporate Capital One” Program, which consisted of leasing meeting space, including lunch or breakfast plate. Resulted in increased revenue of 35%+ in first year of implementation over prior method of apportioning space and meals. Client retention rate for dinner and bar revenue as a result of program undetermined, but was definitely a positive factor.

Pot Luck Diner, Piscataway, NJ April 1996 to May 1998

General Manager – Manager of local diner with seating capacity of 75. Responsible for health and safety inspections and inventory management. Maintained client, staff and vendor relationships. I was hired in conjunction with change in management and restaurant theme. Assigned task of increasing area exposure and good will. Purchased advertising from local media print and billboard outlets. Implemented special promotions with area charities and benevolent associations. Over 24 month period, increased volume from weekly sales of 1,000 plates to 2,500+.

EDUCATION

Rutgers University, New Brunswick, NJ May 1996

Bachelor of Science, Hotel & Restaurant Management

PROFESSIONAL AFFILIATIONS

American Restaurant Managers Association (ARMA)