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Click here or scroll down to respond to this candidateCandidate's Name
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Home PHONE NUMBER AVAILABLE / Cell PHONE NUMBER AVAILABLE Email: EMAIL AVAILABLE Experience 06/2014-Present 40 Carrots @ Bloomingdales Manhattan, NYAssistant Restaurant Manager > Responsible for supervising front-of-house service and back-of-house production as needed, supervise all in-building catering: booking, executing and billing, guest relations, taking orders for catered events, creating invoices for events and set up for events. Communicate with internal and external clients > Ensure proper food and supply ordering, logging of daily invoices and commissary requisitions. > Ensure proper food quality and presentation at all times > Provide motivational leadership for staff to constantly improve and exceed customer expectations____________________________________________________________________________________ 05/2010-10/2013 HMS HOST JFK Airport Queens, NYAssistant F&B Manager > Hired as an Assistant Manager for a Chili's operation in Terminal 3, moved in the eighth month to Terminal 7 as an AM for two locations, Soho Bistro and Starbucks. > Opening and closing shifts set up safe for daily business, administer cash for banks and collect cash from bank drop > Food, produce and dry goods ordering for Soho as well as pastry and milk order for Starbucks, inventory for food and alcohol > Worked with store manager to develop pars to better control food cost > Conduct daily shift meetings focusing on customer service, and motivate by developing team-work, train, coach and discipline. > Work with corporate trainers when initiating and rolling out new menu items______________________________________________________________________________________ 04/2007-12/2009 T.G.I.Friday's / Riese Organization Manhattan, NYAssistant Restaurant Manager > Responsibilities included quality customer service and the highest product quality, Supervise front-of-house service and back-of-house production as needed > Enforce company and operational policies and procedures. Ensure developmental and training opportunities are provided for all staff as well as mentoring and motivating as well as disciplining. > Participated in weekly inventory taking of food and alcohol. > Open and close restaurant as required as well end of day paper work processed and submitted and all monies dropped at the end of night______________________________________________________________________________________ . 03/2005-02/2007 CEC Entertainment Manhattan, NYRestaurant Manager > Responsible for guest relations, ordering and fulfillment of supplies, quality of food and beverage, housekeeping safety and pace. > Responsible for all kitchen functions, food quality management, supervision of all kitchen staff, housekeeping, kitchen set-up, sanitation, safety and pace. > Has financial responsibility for food costs, labor costs and kitchen supplies, and development of kitchen staff. 06/1997-09/2004 AMF Chelsea Piers Lanes Manhattan, NYGeneral Manager of Food & Beverage > Accountable for all functions of food & beverage including, driving f&b sales; food and labor cost; purchasing of all food, alcohol, and kitchen supplies for daily service and catered events, and conducted a weekly inventory. Responsible for supervision of all staff and staffing levels, train, coach, counsel and discipline team members, preformed annual performance reviews > Planned and priced new menu items for service menu and catering menu. Coordinated with sales office and guests on events and equipment and linen rentals. EDUCATION & Certifications > Park West High School Major: Culinary Arts, Graduated: June 1984 > Food Protection Certification, N.Y.C. Dept. of Health |
