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0000 xxxxxx xxxx , xxxx , xxxxx 00000 xxx-xxx-xxxx ● abc@xyz.com

Relocating to Albuquerque

Operations Leadership ~ Staffing / Hiring ~ Training & Development

Inventory Control ~ Supplier Relations ~ Marketing ~ Regulatory Compliance

         Seasoned hospitality background with proven success in P&L accountability, multi-site operations management, financial administration, human resources, business development, and cost control.

         Advanced F&B expertise spans banquets, fine & casual dining, and special events.

         Considerable strengths in team-building and leadership; excel in training and coaching highly productive staff and supervisors dedicated to delivering supreme guest satisfaction.

         Excel throughout inventory management, health and safety compliance, guest service, policy & procedure development, employee relations, payroll management, sales, marketing, and forecasting.

         Able to leverage keen analytical abilities to assess and optimize restaurant and/or resort s profitability, cost control, and revenue opportunities.

         Consistently nurture customer relations to optimize satisfaction, repeat and referral business, company reputation, and competitive positioning.

         Reliably meet customer service expectations by exhibiting genuine attention to detail and efficiency.

Morrisons Rogue Wilderness Adventures & Lodge, Grants Pass, OR, 2016 to Present

CEO and President

         Spearhead full-scope business operations for rafting and lodge company including marketing, financial administration, event coordination, safety, customer relations, and business development.

         Championed efforts to double revenues from $1.5M to $3M annually within one year.

Motel 6 / Studio 6, Klamath Falls, OR, 2015 to Present

General Manager

         Govern complete spectrum of daily operations encompassing guest services and bookings, housekeeping, facility maintenance, financial management, security, marketing, and sales.

Coyote Moon Golf Course, Truckee, CA, 2015

Food and Beverage Director

         Directed all facets of F&B operations with an emphasis on menu development (for bar and food), inventory management, staffing/hiring, training, scheduling, special events, and cost control.

         Substantially enhanced quality of food to achieve highest sales in 15-year history.

Catalina Restaurant Group, Reno, NV, 2014 to 2015

Area Manager

         Brought on board to manage one location and quickly entrusted to oversee total of six restaurants.

         Hired, recruited, trained, scheduled, mentored, and motivated high-performing and service-driven staff.

         Leveraged sharp attention to detail to create business forecasts, conduct comprehensive inspections, and perform upselling where applicable to meet or exceed revenue targets.

         Analyzed and rapidly evolved underperforming restaurants to achieve excellent profitability.

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Sbarros, Reno, NV, 2013 to 2014

Multi-Unit Manager

         Successfully met par levels daily and exceeded daily forecasts of sales for five locations.

         Hired and trained qualified staff, formulated employee work schedules, and efficiently coordinated facility maintenance tasks.

Atlantis Resort and Casino, Reno, NV, 2012 to 2013

Assistant Manager

         Played an integral role in steering daily floor operations including payroll management, end-of-month inventory reports, daily line checks and temperature checks, and creation of daily specials.

Stone House Caf , Reno, NV, 2010 to 2012

Senior Restaurant Manager

         Shepherded full range of daily restaurant operations including customer relations, staffing, food quality and safety, forecasting, purchasing, sales tracking, compliance, marketing, and advertising.

         Methodically trained, instructed, and supervised FOH staff in proper service methods, sanitation, and service-related protocols.

         Administered human resource functions spanning recruitment, training, employee performance management, personnel records maintenance, and payroll administration.

         Evaluated and selected suppliers based on price, quality, and responsiveness.

         Supervised preparation of meals and beverages, created new menus, and scheduled regular deliveries of fresh food and supplies.

         Structured routine maintenance functions for restaurant, equipment, and associated facilities.

PepperMill Resort and Casino, Reno, NV, 2006 to 2010

Restaurant Manager

         Helmed operations for several restaurants and a nightclub inclusive of recruiting, hiring, training, scheduling, payroll administration, customer service, regulatory compliance, and inventory/ordering.

         Conducted in-depth performance evaluations for 30 employees, and counseled, coached, and empowered personnel to markedly elevate productivity and morale.

         Orchestrated cohesive efforts and transparent communication among kitchen, dining room, and banquet departments to deliver exceptional guest experiences.

         Proactively created new menus and opened new fine dining restaurant to increase revenues.

         As acting chef, supervised and participated in food preparation efforts.

         Collaboratively devised best practices and training manuals to standardize staff development and business operations.

ServSafe Food Protection Manager

Food Safety Manager

Food Handler

Alcohol Awareness

QuickBooks, Arctic Reservations, ResNexus, Clover, Microsoft Office, Aloha, social media