Sentences with phrase «general restaurant operations»

Directed general restaurant operations, monitored food quality and staffing requirements to ensure a positive dining experience to every guest.

Not exact matches

These risks and uncertainties include food safety and food - borne illness concerns; litigation; unfavorable publicity; federal, state and local regulation of our business including health care reform, labor and insurance costs; technology failures; failure to execute a business continuity plan following a disaster; health concerns including virus outbreaks; the intensely competitive nature of the restaurant industry; factors impacting our ability to drive sales growth; the impact of indebtedness we incurred in the RARE acquisition; our plans to expand our newer brands like Bahama Breeze and Seasons 52; our ability to successfully integrate Eddie V's restaurant operations; a lack of suitable new restaurant locations; higher - than - anticipated costs to open, close or remodel restaurants; increased advertising and marketing costs; a failure to develop and recruit effective leaders; the price and availability of key food products and utilities; shortages or interruptions in the delivery of food and other products; volatility in the market value of derivatives; general macroeconomic factors, including unemployment and interest rates; disruptions in the financial markets; risk of doing business with franchisees and vendors in foreign markets; failure to protect our service marks or other intellectual property; a possible impairment in the carrying value of our goodwill or other intangible assets; a failure of our internal controls over financial reporting or changes in accounting standards; and other factors and uncertainties discussed from time to time in reports filed by Darden with the Securities and Exchange Commission.

«Although those two operations are separate budget entities, there is profit - sharing in the sense that anything we make on the restaurant and pub side from the general public goes to support student programming on the club side,» Davy says.

Dishwasher, line cook, sous chef, chef de cuisine, executive chef, corporate chef, and general consultant in restaurant and hotel food and beverage operations.

Overseeing food and beverage and operations for both restaurants is General Manager David Martin.

General Managers are passionate about food and restaurant operations.

The Executive Chef, together with the restaurant General Manager, will be responsible for all Back of House operations including personnel management, food safety and customer satisfaction.

«National Accounts is a prime growth area for JTM, and Tim is a terrific addition to our team as we serve more restaurant operations and develop new, on - trend products for that market,» said Scott Bonta, Vice President and General Manager of Sales & Marketing for JTM Food Group.

Treyball has overseen restaurant operations since 1989 when he began his career as the General Manager of the acclaimed Inn at Pound Ridge in Westchester County, NY.

In «Operation Whitewash,» The Man has influenced black General Boutwell (Billy Dee Williams) to not run for President, but rather to open a chain of fast food chicken restaurants.

Demonstrating team building and organizational planning abilities, strong leadership talents, and exceptional interpersonal skills; mentoring new staff in general bar and restaurant operations.

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.

My experience includes overseeing general kitchen activities, staff supervision, and supply management to streamline kitchen operations and realize optimal dining experiences for restaurant patrons.

→ Highly - experienced and participative Restaurant General Management professional who demonstrates entrepreneurial expertise, results - focused, restaurant operations and practical food and cost reduction initiatives.

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.

→ Highly - experienced and participative International Hospitality and General Management professional who demonstrates entrepreneurial expertise, results - focused, international operations and practical restaurant GM food and cost reduction initiatives.

→ Highly - experienced and participative Hospitality and General Management professional who demonstrates restaurant management expertise, results - focused, operations and practical restaurant GM food and cost reduction initiatives.

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.

assisted General Manager in supervising the day - to - day operations of 250 seat hotel restaurant including floor management, staff management, guest experience and budget management

People from all backgrounds seeking part time or full time opportunities in the following areas are encouraged to inquire about our program: sales, customer service, part time, manager, accounting, clerical, management, computer, engineer, human resources, driver, security, administrative assistant, purchasing, medical, administrative, receptionist, retail, maintenance, warehouse, education, finance, director, telecommunications, real estate, engineering, insurance, data entry, project manager, information technology, part time, printing, technician, legal, automotive, teacher, winter, banking, analyst, nursing, restaurant, controller, network, environmental, nurse, design, quality, safety, secretary, office, assistant, hotel, accountant, vice president, medical assistant, transportation, supervisor, general, advertising, writer, social services, java, all, graphic, mba, holiday, office manager, communications, sales manager, admin, mortgage, social work, training, cms, attorney, research, payroll, oracle, executive assistant, paralegal, courier post, drivers, pharmaceutical, operations, president, web, Rn, law enforcement, autocad, health care, executive, food, production, chef, cad, project management, tax, auto, editor, hospitality, hvac, pharmaceutical sales, it, collections, Spanish, unix, are buyer, facilities, professional, mechanical, bartender, help desk, travel, logistics, call center, truck driver, inventory, financial analyst, computers, pharmacist, police, teaching, counselor, chemist, plant manager, photography, bookkeeper, medical sales, electrical engineer, health, trader, bilingual, business analyst, recruiter, cfo, accounts payable, sports, cashier, financial, music, social worker, publishing, project, support, business development, lpn, welder, clerk, technical, quality assurance, government, distribution, secretarial, sales management, mental health, nanny, child care, registered nurse, cna, Japanese, technical support, administration, property manager, cook, shipping, pharmacy, coordinator, entertainment.

In my present position as a restaurant general manager, I have accomplished much in terms of increasing customer base, streamlining operations, and decreasing costs of supplies, through excellent liaison with patrons, staff members, and vendors.

• Seeking a position as a Restaurant General Manager with Captain Cook's providing the benefit of extensive comprehension of overseeing restaurant operations, to ensure smooth runs and constant customer satisfaction.

• Highly experienced Restaurant General Manager, with extensive exposure to overseeing the operations of a busy restaurant business.

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

Leads Crew Members and directs all daily operations of the restaurant in the absence of the General Manager including supervising and training employee.

PROFESSIONAL SUMMARY 28 years» experience in the Restaurant and Hospitality industry with a special focus on the business, from the kitchen to the front of the house in restaurant and hotel management Versatile portfolio of experience from business owner for 10 years, multiple General Manager positions in diverse settings such as Catering operation, Four stars Restaurant, Hotel F&B department and Casino F&B department.

PROFESSIONAL SUMMARY Worked in two locations as a General Manager / Managing Partner Manage both FOH and BOH operations, up to 70 employees, for this high volume restaurant Oversee and involved in all hiring, training and development of hourly employees and promotions of trainers and Dining Room Shift Leaders and Kitchen Shift Leaders Handle weekly inventory and vendor relations to ensure the timely and cost - effective purchas...

• Reorganized Chicago restaurant operations to uplift an underperforming restaurant and solve $ 2M revenue decline with stabilization of P&L that exceeded corporate profit expectations (general profit goal is 20.5 % net margin).

Highly - experienced and participative Restaurant General Management professional who demonstrates under - performing turnaround expertise, results - focused, restaurant operations and practical food and cost reduction initiatives.

PROFESSIONAL EXPERIENCE The Crab Barn, Inc., Reading • PA 2001 — 2008 General Manager (2005 — 2008) Operations Manager / Assistant Manager (2002 — 2005) Server (2001 — 2002) Progressive leadership roles, promoted up to General Manager that oversaw all restaurant operations and provided staff recruitment, training and evaluation with oversight to superlative customer service and support that provided a «customer dining experience» and continued patron loyalty.

Creative and self - motivated Assistant General Manager / Food Service Director with excellent profit and loss performance history and demonstrated reputation for launching and directing multi-venue restaurant operations, and track record for optimizing profitability and return on investment.

Regional Restaurant Management — Duties & Responsibilities Lead through example with consistent work ethic, attitude, and professionalism, supervising the facilitation of food sales, overseeing restaurant operations and promoting a high - quality, memorable customer dining experience Participate in all phases of strategic store - level planning with other management professionals, including local staffing, service - related concerns, inventory control, merchandising, sales and revenue projections, and local competition Employ various strategies to manage and reduce food, beverage and labor expenses Supervise all store opening and closing functions, including the acquisition and sale of all equipment, state and county inspections, general contractor relations, hiring and terminations, and financial data transmission Perform continuous assessment of all operational aspects while furnishing oversight and guidance regarding the effective application and execution of critical internal policies and procedures to standardize restaurant offering across markets Meet and exceed customer satisfaction benchmarks while tracking progress versus established branch and corporate guidelines Identify and utilize talent among team members with focused training efforts, targeted professional hiring, job fair management and the promotion of a performance - based work environment that leverages individual talents for group benefit Provide relevant administration and oversight with respect to all HR - related functions, including payroll and compliance tasks Oversee the management of daily, weekly and monthly food and supply inventories, in addition to alcohol products, while holding responsibility for the development of weekly P&L statements and internal store audit execution Address local management and staff queries and resolve them in an expedited manner, promoting sustained revenue growth through relationship development and the leveraging of both talent and resources at all locations Collaborate and communicate effectively with all store personnel as well as with members of corporate management Execute all marketing and sales strategies while tracking progress versus established internal and external industry benchmarks, focusing on both revenue generation, customer acquisition and brand loyalty development Maintain a strong working knowledge of product and services as well as related industry considerations, including pricing and regulatory trends, service - related issues and local competitor operations

Performed general operational duties such as inventory stocking restaurant cleaning during customer hours supplier relations and other services as needed to ensure consistently smooth operations.