Restaurant Manager or Food Service Manager | Anchorage, AK
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| OBJECTIVE
Seasoned Food Service Director skilled at delivering excellent customer service and bottom line profit. Successful turnaround expert. Results-oriented and profit-driven. Proficient in all aspects of business management, budget preparation, financial analysis and management, P & L responsibility, sales and sales forecasting, strategic planning, employee supervision and development, marketing, merchandising, vendor relations, menu creation, inventory control, scheduling, food sanitation, and related administrative duties. | | | RELOCATE
AK FL HI |
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*****Partial listing of resume.*******
******Please sign up for full access.****** skilled at delivering excellent customer service and bottom line profit. Successful turnaround expert. Results-oriented and profit-driven. Proficient in all aspects of business management, budget preparation, financial analysis and management, P & L responsibility, sales and sales forecasting, strategic planning, employee supervision and development, marketing, merchandising, vendor relations, menu creation, inventory control, scheduling, food sanitation, and related administrative duties.
MANAGEMENT EXPERIENCE
Food Service Director - 2006 to Present
Food Management Group at St. Elias Specialty Hospital, Anchorage, Alaska
Participated in the planning and opening of the food service department of a $20,000,000 long-term acute care hospital. sellected and ordered equipment, small wares, and supplies to operate the dining facility inside this 65,000 square foot hospital. Hired, trained, and supervised the food service staff. Surpassed all criteria to obtain both state and Joint Council on Accreditation of Healthcare Organizations certifications.
* Received scores of 100% on all Municipality of Anchorage health inspections in 2008.
* Established catering inside the hospital to maximize revenue. "I wanted to express my appreciation to Gary and our Food Service Staff for the incredible food presentation at the community Interagency Network Breakfast that we hosted today. We all heard wonderful accolades about the food ."
* Opened a food service department inside a new hospital in less than 30 days."Difficult logistics, and equally difficult time frames, yet the FMG team rose to the occasion, and has provided once again, stellar services and dependability I have not experienced with anyone else."
* Reduced recruitment cost by over $153,000 per year while increasing recruitment results 100%.
General Manager - 2003 to 2006
Fly By Night Club, Anchorage, Alaska
Managed high volume dinner show club.Trained staff in service that sells techniques. Implemented portion control. creatted food and beverage order guides to improve profit and curtail waste. Standardized all food and beverage recipes.
* "Gary is an all-time genius at purchasing. He single-handedly reduced our food cost by at least 25%, the lowest in the 25 year history of the club." Mr. Whitekeys, Owner, Fly By Night Club
* Lowered bar cost from 29% to 19%.
Area Manager - 2002 to 2003
Uncle Joe´s Pizzerias, Anchorage, Alaska
Managed five unit pizza company. Recruited, hired, trained, and supervised employees. creatted, and implemented recipes, portion control, training checklists, job descriptions, menus and advertising.
* Reduced food cost by $309,000 the first year by implementing proper portioning and shopping multiple vendors.
* Instituted offsite catering grossing over $30,000 per year.
* "Gary was instrumental in reducing food costs by formulating new portioning guides, enforcing proper portioning and shopping multiple vendors. He was able to put together a very capable management team." Joe White, President, Uncle Joe´s Incorporated
Saved more than $156,564 in first year labor cost through effective store scheduling.
Food and Beverage Director - 1996 to 2002
SMG/Ogden Entertainment, Incorporated, Anchorage, Alaska
Successfully managed high volume food and beverage activities at the Egan Convention Center, the largest convention center in Alaska. Hired, trained, scheduled and directed staff of over 150 employees. Supervised banquets up to 3500 people, concerts, sporting events, trade shows, meetings, conferences, craft shows and private functions. Purchased, inventoried, and controlled all liquor. Supervised multiple events at the Egan Center, Sullivan Arena, and catered functions.
* Produced the highest concession and bar caps of all SMG locations in the country, at $15 per guest.
* Received award from Anchorage Convention Bureau for "outstanding customer service."
* "Gary, I want to personally thank and compliment you for your exemplary performance. You are to be commended for your professionalism and willingness to go the extra mile." Richard Wegscheider, Egan Center Manager
* "Your work is exemplary all year long but for this particular event your professionalism and customer service standards really shone through." Greg Spears, Assistant Center Manager
Saved over $50,000 in the first year by reducing bar cost from 35% to 18%.
Maintained 99% satisfaction rating on client comment cards for high standards of customer service.
Owner/Operator - 1992 to 1996
Hungry Heron Restaurant, Bodega Bay, California
creatted and opened 175 seat restaurant featuring cedar plank cooked steak and local seafood. Authored all menus, recipes, policies, procedures, marketing, advertising, budgeting, and forecasting. Recruited, interviewed, hired, and trained all staff.
* Opened restaurant on time and under budget.
* Increased sales over 20% per year through off-site catering.
* Received rave reviews from community.
Managing Partner - 1990 to 1992
Northern Entertainment, Incorporated, Anchorage, Alaska
Managing Partner of high volume comedy club, restaurant, and nightclub, Pierce Street Annex. Responsible for all advertising, marketing, hiring, training, budgeting, booking of entertainment, and daily operations.
* Lowered bar cost from 29% to 20%.
* creatted restaurant menu, recipes, and portion control standards to reduce food cost from 45% to 30%.
* Brought national celebrities to Alaska including the Smothers Brothers, and Pat Paulson.
General Manager - 1985 to 1990
Northern Entertainment, Incorporated, Anchorage, Alaska
Operated and turned around high volume entertainment and restaurant complex. Responsible for all purchasing, hiring, promotions, marketing, advertising, budgets, payroll, and daily operations of Chuck E. Cheese.
* Led restaurant from verge of bankruptcy to number 3 in the nation among 256 other restaurants.
* Responsible for double-digit sales growth every year under my management.
* Awarded BEST SALES INCREASE in 1986 among all 256 locations.
* Planned and supervised complete remodel in 1987.
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