Sentences with phrase «manage restaurant operations»

Manage restaurant operations to include scheduling employees, counting inventory, and interviewing / hiring / training of new employees.

Locust Restaurant — Waterbury, VT Restaurant Manager 2012 - Present • Manage restaurant operations regarding staffing, scheduling, sales and customer service • Greet guests and make arrangements to seat them • Ensure provision of service regarding order accuracy and time management • Interview, hire and train staff to work in a restaurant environment • Ensure smooth coordination between the back - end and front - end activities • Manage inventory and stocks and supplies • Handle customer complaints and queries

O'Charley's, Acworth / Canton • GA 2007 — 2010 Service Manager Managed all restaurant operations for 2 locations with annually revenues totaling more than $ 2.7 MM and personnel oversight of more than 80 team members.

Not exact matches

«They have 70 - some restaurants and their growth is aggressive,» says Craig Appleyard, who manages Pacific Seafood's salmon and steelhead operations.

Zomato Base enables restaurants to manage their operations from a single platform.

Other stops included executive chef of Michael Jordan's Steakhouse in the Mohegan Sun Casino in Connecticut, where he managed three eastern U.S. locations; director of culinary operations for Cornerstone Management and Consulting, overseeing eight restaurants in the U.S and Mexico; and partner and executive chef at The Capital Grille in Jacksonville, Fla..

«The KI Award recipients are innovators in back - of - house operations and work tirelessly to improve the challenges faced by restaurant operators,» says Dickie Brennan, Convention Chair for NRA Show 2018 and owner / managing partner of Dickie Brennan & Company, whose restaurant group includes Tableau, Palace Café, Dickie Brennan's Steakhouse, and Bourbon House.

For subscribing restaurants, it provides an electronic reservation book (ERB) that manages restaurant host stand operations.

In this position, Dicillo will be first - in - command in managing all executive operations and employees in the kitchen of the award - winning restaurant.

Winery Social Media Software VinTank Returns Under Avero Ownership: Five months since the shuttering of a Napa Valley - based VinTank software service that helped pioneer winery social media management, it's back under new ownership, a New York - based company that helps thousands of restaurants nationwide manage operations...

As co-owner of Hause Restaurant Group Chantal Hause oversees the day - to - day operations of Gertrude's and manages the restaurant's marketing to capitalize on the opportunities that being located within the Desert Botanical Garden presents.

Joining Meraiya is his managing partner, Harry Patel, who has successful restaurant operations industry knowledge for nearly 20 years with brands such as Subway and Dunkin Donuts.

Before arriving to TFG, Raffa enjoyed a 5 year tenure with Majestic Café as chef and later managing partner, where he oversaw the daily operations of the restaurants.

As Executive Chef of Evangeline, a new French bistro with a Creole soul in the heart of downtown Calistoga, Chef Gustavo Rios manages all culinary operations at the restaurant.

With more than 20 years of industry experience, Bour will manage culinary operations and direction at the hotel's newly launched Mexican - inspired restaurant Agaveros Cantina, as well as in - room dining, banquets, and special events for the 235 - room boutique lifestyle hotel.

«This will be the perfect time for guests to book private parties or even to cater meals for special family and business occasions,» said Co-Owner Ruffin Rodrigue, who manages the front of the house and operations for the upscale Italian - Creole fusion restaurants.

Dan Darbo has managed college foodservice operations for more than 20 years, owned restaurants and managed hotels.

Mr. Kravis has more than three decades of experience leading and managing the growth and expansion of retail restaurant operations in food service chains in Canada and across the globe.

Presently manage P&L and front - and back - of - house operations for hotel's fine dining steakhouse, family - style casual restaurant, poolside spa café and room service operations.

The Assistant Manager position provides assistance in managing the overall operation of the assigned restaurant on a daily basis...

Directed all hotel laundry operations for 255 - room hotel room and four restaurants, and managed team of 12 employees.

Managing the daily operations including vendor sourcing, entertainment booking, and profit and loss for restaurant operation with over $ 2m in projected sales.

Managed operations within a $ 3.6 million theme restaurant; directed a staff of 20 employees in sales, marketing efforts, customer service, and administration.

Experienced and savvy General Manager for a national chain of restaurants, Carrabbas Italian Grill, managing all facets of recruitment, hiring, training and management of personnel, operations and food and liquor cost controls.

Managed overall operations which included, monitoring multicultural staff, supported in organizing schedules and workload for co-workers, and generating drink recipes for different concepts / restaurants.

Managed daily operations of each of the Emerald Queen's 7 restaurants, located in either of the Puyallup Tribe's two casinos.

The assistant managers are tasked with managing finances, managing the hourly staff, including the shift managers, the operations of the restaurant, and retaining employees, while maintaining a profit for the company.

Bertucci's Italian Restaurant Corporation 5/2003 — 1/2010 Managing Partner Managed and oversaw daily operation of a high volume restaurant.

SRP / IHOP, Tampa • FL 7/2000 — 8/2012 Position Held Managed and oversaw operations of 15 restaurants in compliance with established company policies and procedures.

Denny's Restaurants, Tampa • FL 9/1984 — 6/2000 Position Held Managed and oversaw operation of the rRestaurants, Tampa • FL 9/1984 — 6/2000 Position Held Managed and oversaw operation of the restaurantsrestaurants.

Executive Pastry Chefs manage a restaurant's baking operations.

Pizzeti Restaurant 4/1999 — 8/1999 Store Manager Managed and oversaw daily operations of the restaurant.

Responsible for managing the overall operation of an 886,000 square foot, Class A campus style portfolio owned by GE Asset Management; comprised of an 18 - story and 10 - story Class A high rise, one 5 - story Class A low rise, a 100,000 square foot health club and a 13,000 square foot restaurant.

Managed front - end and back - of - the - house duties, facilitating smooth operations throughout the restaurant.

Proven capability to manage kitchen staff and oversee daily restaurant operations.

Chef 2011 - Present Frugen — North Platte, NE • Manage day - to - day operations of the kitchen • Develop menu and prepare a wide variety of foods • Oversee and participate in food preparation and production • Determine quantities to be cooked and servings to be served • Keep food expenditure within budget • Coach, teach and train kitchen staff • Ensure that the kitchen staff is attired correctly and following the restaurant's guidelines • Ensure proper sanitation standards

RELEVANT EXPERIENCE Brought in to open new location, managing all vendor relations, hiring and training of new restaurant staff, developed and oversaw all restaurant operations, shift schedules, and kitchen schedules.

Professional Experience General Manager — Le Bistro, Stockton, CA 2008 — Present Oversee all restaurant operations, food and beverage, food safety handling, kitchen operations, staff training, and directly manage large wine inventory of more than $ 60K.

A chef prepares a wide variety of food and manages food stock and kitchen operations at the employer's place including a hotel or restaurant.

Managed daily business operations grossing $ 5 million annually for the restaurant of an internationally recognized brewery

→ Able to effectively and efficiently manage all daily hotel and restaurant operations that will achieve planned goals for integrity, revenue, house profit, and maintain company standards for guest satisfaction, quality assurance, and asset protection.

Managed daily operations of a restaurant that seats 350 and respond to employee and customer concerns and compliments

Cobblestone Restaurant, Clifton, NJ 1990 — 2002 Owner / General Manager Oversaw all aspects of daily restaurant operations including menu development, staff hiring and supervision, and managing payroll and inventory.

responsible for managing all operations of this high - pressure Italian restaurant with annual food and beverage sales of over $ X

Demonstrated ability to manage human resources, oversee food delivery and quality, and oversee the operations of the restaurant.

Bringing expertise in managing guest areas with respect to cleanliness and neatness and coinciding experience in providing above par customer services is used to orchestrate smooth restaurant operations.

HIGHLIGHTS • Documented success in managing restaurant budgets in accordance to specified limitations • Highly experienced in coordinating restaurant operations, specifically between the front end and back end • Familiar with monitoring compliance with sanitation standards and safety rules and regulations particular to restaurant operations

Offering a demonstrated expertise in managing the leadership and performance excellence of restaurant teams, by training, modeling, developing, and motivating team members, and managing all front of the house, and back of house operations.

PROFESSIONAL HIGHLIGHTS • 11 + years» progressively responsible experience in managing kitchen operations and supervising staff • Demonstrated ability to prepare hygienic and delicious food following prescribed menu, recipes and techniques • Well versed in assigning responsibilities to the culinary team • Known for setting deadlines ensuring the timely completion of work • Able to create and maintain excellent rapport with the patrons and co-workers • Competent at preparing and organizing banquet as well as restaurant meals

Restaurant General Manager: manages all aspects of the daily operations of a restaurant to maximize sales, profits and a positive customer experience.