____________________PROFILE____________________

Seasoned manager with over 23 years experience in the restaurant, hospitality an

d food and beverage industry. Contribute methods to increase revenue, customer
service and reduce costs. Background includes budgeting, forecasting and invento
ry control, as well as hiring, training, scheduling, supervising personnel and p
rocessing payroll. Strong leadership skills with the ability to manage and motiv
ate team. Demonstrated success in organizing tasks, increasing efficiency and ob
taining maximum results from limited material and manpower resources. Able to as
sess problems and initiate corrective action in a timely manner. Adapt easily to
fast-paced high-stress situations requiring attention to detail and follow-thro
ugh. Serve-Safe Certified.
____________________AREAS OF EFFECTIVENESS____________________
Operational Management-Team Building and Leadership-Special Events-Problem Re
solution P&L Responsibility-Process Improvement-Organization and
Multi-Tasking-Written/Verbal Communication
Selected Accomplishments
* Contributed to the development of Catering and Concession Division resulting i
n new business.
* Coordinated and directed large outdoor events.
* Ability to manage catering events up to 3500 guests on or off property.
Supervised chain of five restaurants.
____________________EXPERIENCE____________________
1997 to 2010 - Restaurant G.M.
BETO Junction Lebo, Ks.
Managed daily operation of 200 seat 24/7 full service restaurant. Oversaw all as
pects of business operations including cost control, payroll and daily sales and
labor reports. Scheduled work shifts for 40 to 50 employees. Monitored and purc
hased inventory ensuring sufficient levels to accommodate demands. Developed all
menus for restaurant, buffet, catering and concessions to assure variety, quali
ty and cost effectiveness.
* Directed catering and concessions 2005 to 2008 in addition to supervising the
restaurant.
Engineered $500k weekends for NHRA Drag Racing events.
* Cut costs by standardizing processes and products to improve efficiency.
1994 to 1997 - Banquet Chef
Service America, Topeka, Ks.
Prepared menus and presentations for a variety of events at the Kansas Expo Conv
ention Center. Catered 20 simultaneous functions for up to 2500 guests as well a
s one event for 3500.
1989 to 1994 - Food and Beverage Manager
Georgio's Italian Restaurants, Topeka,Ks.
Started as night Kitchen Manager and ended directing food and beverage operation
s for the chain of five restaurants.