General Manager Resume Springfield Hilton, VA - Hire IT People

SUMMARY:

35 years diversified experience in Restaurant & Hotel Food Operations, S ales and Management.

TECHNICAL SKILLS:

Digital Dining & Micros POS Systems, Microsoft Office, Visual Studio, Access DatabaseWindows Applications, M3 Accounting System, and Open Table

PROFESSIONAL EXPERIENCE:

General Manager

Confidential, Springfield Hilton, VA

Responsibilities:

Provide superior customer service while operating below budgeted costs for food, beverage and controllables.
Direct daily operations so as to be in compliance with Hilton and Houlihans service standards, training, food preparation and presentation specifications and established corporate guidelines.
Perform accounts payable duties for Houlihans as well as Hilton banquet department.
Manage Facebook, Email and other social media advertising.
Oversee purchasing of all food, beverage and controllable products.
Train and develop FOH, BOH and Management staffs to increase productivity, augment sales, raise check average and promote repeat clientele.
Arrange menus and contract details for all private parties held in one of (3) private dining rooms.
Develop printed materials such as menus, table tents, and local and in house advertising.
Awarded Hiltons “Most Improved Food and Beverage Operation in the Americas for Hotels under 500 Rooms”
Served as Food & Beverage lead on transition team for newly acquired Holiday Inn, Warren PA
Served as Food & Beverage lead on transition team for newly acquired Hotel Sutter, Sutter Creek, CA

Interim General Manager

Confidential, Front Royal, VA

Responsibilities:

Maintained highest standards in service, while maintaining stringent cost controls during GM search
Adhered to all Holiday Inn and Houlihans guidelines for breakfast, lunch and dinner service
Developed & trained staff according to Holiday Inn and Houlihans standards of service.
Purchased all food and beverage products to be compliant with corporate specifications.
Reduced Labor and Operating Costs while consistently providing outstanding customer service.
Implemented Menu revisions to maximize sales while tailoring to local clientele.
Oversaw Banquet food preparation.
Performed weekly inventories and calculated, food, beverage and labor costs
Performed bi - weekly payroll duties.

Manager

Confidential, Centreville, VA

Responsibilities:

Managed daily breakfast, lunch, dinner and closing shifts.
Implemented new Happy Hour to increase repeat clientele while increasing sales
Developed FOH staff, increased secret shopper scores and increased check average.
Ordered all beverage products and performed weekly/monthly beverage inventories.
Assisted with staff training and opening of Grand Lodge restaurant at Brian’s Head, UT

Confidential, Manassas, VA

Beverage Manager, FOH Manager, Kitchen Manager

Responsibilities:

Effectively managed in a changing environment. Skills include leadership, planning, developing policies, delegation, and tracking performance against measurable goals.
Placed primary importance on delivering superior customer service.
Reduced food and beverage operating costs.
Utilized Micros computers for daily operations.
Rolled out monthly menu additions and deletions.
Performed four daily line checks to insure health code adherence and quality control
Trained and developed FOH and BOH staffs to increase sales and follow corporate guidelines.

Confidential, Washington, DC & Tysons Corner, VA

General Manager

Responsibilities:

Directed all areas of operations for two multimillion dollar units to ensure corporate goals were achieved:
Managed daily operations to ensure highest guest satisfaction,
Controlled P&L, A/R and A/P responsibilities through setting financial goals and managing budgets
Articulated ideas clearly and concisely and adjusted the message to reach the audience
Administered all computer hardware and software including integrations with Digital Dining software
Designed and produced promotional materials including corporate web site, advertising, sales brochures, radio and televised announcements, point-of-sale and direct-mail collateral
Directed purchasing for all food, beverage and supplies and negotiated contracts with national distributors.
In charge of all banquet/catering sales and menu planning