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General Manager Resume

Springfield Hilton, VA


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


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


General Manager

Confidential, Springfield Hilton, VA


  • 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


  • 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.


Confidential, Centreville, VA


  • 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


  • 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


  • 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

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