Sentences with phrase «overseeing restaurant operations»

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

Along with this, I performed several duties outside of my job description to help maintain a high - functioning workplace, including overseeing restaurant operations, restocking service stations, maintaining cleanliness, and serving food.

• 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.

Create Resume Marcia Arden 100 Broadway LaneNew Parkland, CA, 91010Cell: [phone] [email protected] Professional Summary Customer - oriented and service - minded Food and Beverage Manager with ten - plus years of experience overseeing restaurant operations.

Customer - oriented and service - minded Food and Beverage Manager with ten - plus years of experience overseeing restaurant operations.

Vice President of QSR Operations Isis Betancourt oversees restaurant operations for the 95 KFC and Taco Bell restaurants.

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.

Oversaw restaurant operations including development and growth of people, sales and profits.

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.

In this role, you will get to oversee all restaurant operations, from the kitchen to the dining floor.

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.

Not exact matches

Overseeing day - to - day kitchen operations at the two - level, 15,000 - square - foot steakhouse — one of the largest STK restaurants in the world — O'Donnell brings impressive credentials to his new role.

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..

Bringing a fresh approach and a decade of luxury hotel restaurant experience, Seykoski will oversee all culinary operations for the hotel.

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

Carl Ferland did that literally and now has a high - flying career overseeing the operation of his 48 Denny's restaurants throughout six southern states.

In his current role as COO & Beverage Director, Joseph oversees the wine and cocktail programs, service, and operations for all six Selland Family Restaurants.

In this role, she is responsible for overseeing all aspects of domestic restaurant operations, marketing, franchising and PeopleWorks for the brand.

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.

In addition to Devil's Thumb Ranch, Bettis will also oversee operations for Winter Park, Colo. sister restaurants, Volario's Family Ristorante and Caffé Giocondo.

He will oversee the financial and managerial operations as well as the execution of the hotel's newly launched food and beverage outlets including full - service restaurant, Letterpress; marketplace, Citrus28; lobby bar, Sunnies; poolside restaurant, Shades; in - room dining for 1,011 rooms, and catering for the property's extensive 92,000 square feet of meetings and events spaces.

With nearly 20 years of experience in the hospitality industry, Originario will oversee operations for W San Francisco's acclaimed beverage and food program, including the hotel's signature TRACE restaurant, dedicated to socially responsible food created from locally sourced and sustainable ingredients, Upstairs Bar & Lounge, a dynamic lounge fuses signature cocktails with vibrant design, and The Living Room Bar, a chic hangout that couples craft cocktails with dynamic décor and electric beats spun by a live DJ.

In his new role, Webb will oversee all of the JW Marriott Grand Rapids» culinary operations, food and beverage venues, catering services and restaurants.

Joe oversees the culinary operations across all José Andrés restaurants and leads the research and development in new concept openings and special projects.

David Medure has served as Executive Chef at the award - winning Restaurant Medure in Ponte Vedra for more than a decade, overseeing both the restaurant's day - to - day operations and creating and executing the nightly menu.

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.

Most recently, she has taken on the title of CAO to reflect her role overseeing the entirety of the senior global management workforce and the performance of the daily operations including finance, marketing, event sales, restaurant operations and human resources.

Tom O'Brien is Vice President of Operations for Tavistock Restaurant Collection, overseeing the day - to - day operations of all restaurants.

Ryan Fredstrom has been named Executive Chef to oversee two of Stock Island's upcoming restaurant openings as well as the food & beverage operations for Hotel Key West.

In this position, he will oversee the day - to - day operations of the resort's 70 - strong kitchen brigade, including The Strathearn restaurant, Deseo and The Dormy Clubhouse, as well as Gleneagles» private dining operation.

Prior to their partnership, Charlie oversaw operations of more than 20 Arby's restaurants.

In May 2016, Originario joined W San Francisco as Director of Beverage & Food overseeing operations for the hotel's signature TRACE restaurant, dedicated to socially responsible food created from locally sourced and sustainable ingredients, Upstairs Bar & Lounge, a dynamic lounge fuses signature cocktails with vibrant design, and The Living Room Bar, a chic hangout that couples craft cocktails with dynamic décor and electric beats spun by a live DJ.

In his new role, Chef Sala will oversee the daily operations of the resort's eight onsite restaurants, work closely with the culinary teams and coordinate catering for special events.

He brings his knowledge of steakhouse operations to one of Chicago's most established restaurants, overseeing the training program for Master Carvers and ensuring the restaurant maintains its consistency and surpasses its excellence.

An industry veteran with more than 25 years of senior - level leadership with the fast casual and quick service restaurant industry, Bower has extensive experience overseeing all aspects of operations for multimillion - dollar restaurant corporations.

Matt joined The Little Nell as the Executive Chef of The Sundeck in April 2015 before being promoted to oversee all culinary operations for the hotel's restaurants, banquets and in - room dining.

Beginning immediately, Chef Yuhi will be overseeing the day - to - day culinary operations at The Iron Chef's first - ever pan-Asian restaurant.

This is the Fairmont Scottsdale's second collaboration with Sandoval which began with La Hacienda where Chef de Cuisine Forest Hamrick oversees the daily operation of both restaurants.

Chef Chafe has recently taken the lead at the hotel's restaurants; ORSO Trattoria, The Nook Chophouse, Emerald Lounge and Patio, as well as overseeing banqueting, in - room dining and all food and beverage operations at the hotel.

Chea brings 40 years of culinary experience and education to his role where he will be responsible for overseeing the operations, menu development and food preparation at the resort's five restaurants.

All areas of a restaurant's operations are the responsibility of a Restaurant Manager, who must oversee the kitchen and wait staff operations and ensure customer satisfaction.

A Food Services Manager runs the operations of restaurants, grocery stores or other food establishments, overseeing such areas as inventory, staffing, quality control and customer satisfaction.

Beverage Managers oversee the operations of a bar at a restaurant or casino and are responsible for training staff, maintaining inventory and scheduling work shifts.

Seeking the position of an assistant restaurant manager and assist the manager in overseeing the operation and staff of the restaurant to maintain the highest level of standards and efficiency in a luxurious hotel.

Promoted to GM for multimillion - dollar restaurant, and oversaw all aspects of operations, hiring of management and kitchen and wait staff, and successfully supervised staff of 80 personnel that included 5 managers.

Chefs de Cuisine are employed by restaurant or hotels and are responsible for preparing food and overseeing kitchen operations.

Food Service Supervisors oversee operations, staff, compliance and inventory control in various establishments serving food, such as restaurants, healthcare facilities and government institutions.

Promoted to GM for numerous multimillion - dollar restaurants, and oversaw all aspects of operations, hiring of management and kitchen and wait staff, and successfully supervised staff of up to 165 personnel that included 5 managers and kitchen personnel.

A restaurant store manager is hired by a restaurant to oversee all the restaurant operations and assure that all the needs of the customers are given especially the services that are needed to be provided to them.