theresa b

Restaurant Manager - 8 Years of Experience - Near 34761


Restaurant Manager

Education Level:


Will Relocate:



Qualifications Profile Award-winning, goal-driven, and dedicated professional, with extensive leadership and management experience in the field of restaurant and food and beverage services. Adept at creating and implementing procedures and initiatives to improve operational efficiency, customer service delivery, and profitability. Proven strong competency in driving business development and organizational growth. Collaborated with Executive Leaders, developed and implemented strategic plans, and continuously worked within the operational budget. Areas of Expertise Career Highlights: * Successfully opened a second floor extension in 2014, including kitchen renovation and 145-seating capacity space * Established strong reputation for numerous internal awards for excellent customer service and exceeding revenue goals * Recognized by "Theme Park Insider Magazine" for Reader's Choice Award best Theme Park Restaurant 2013 in Orlando Mythos Restaurant Career Highlights: * Universal Orlando recognized by "Theme Park Insider Magazine" was voted #1 in Reader's Choice Award for Theme Park Restaurant in the world for five consecutive years in a row 2001 - 2005 * Awarded the "Excellence in Leadership Award " for the third quarter in 2004 * Consistently achieved 92% positive comment score, "Outstanding" employee satisfaction rating in 2004 * Celebrity Cruises ( Juneau, AK Senior Assistant Food Manager 2010 Served as second in-charge of food and beverage on the Celebrity Millennium with approximately 2,400 guests and F&B crew members of 463, three food managers, two supervisors, along with additional four managers during the absence of the F&B manager * Guaranteed adherence to the United States Public Health standards on daily sanitation, temperature logs, HACCP, food preparation and handling, and cleanliness to pass on quarterly inspections * Exemplified exceptional leadership in overseeing various restaurant concepts on a daily basis, full service, quick service, and employee meals for 930 crew Administered the weekly loading and unloading of food and equipment as well as organizing the vendors who arrived in the port Career Highlights: Gained distinction for obtaining a score of 98 from Canadian Board of Health as well as a score of 96 from the United States Public Health Levy Restaurants Raymond James Stadium ( Tampa, FL 2008 - 2009 * Levy Restaurants Orange County Convention Center ( Orlando, FL 2007 - 2008 Director of Suites Oversaw the daily operations with 196 and VIP suites, which included developing specialty food and beverages packages for the season, Super Bowl, and VIP suites * Led nine managers and eight supervisors, along with 265 employees, while also managing the budget and rental equipment orders, including event plans and vendor negotiations for the Super Bowl Created job assignments and training materials for all visiting staff for the Super Bowl including managers, and arranged for equipment to be brought in from other locations to support the event Career Highlights: * Brought $1.4M in revenue within one day through expert management of Super Bowl Suites, surpassing projection by $400K * Drove efforts in improving the alcohol profits by 17% in 2008 * Earned four 100% scores from health inspector in one visit Attained 93% of internal score from all areas of the department, such as sales, marketing, menu development, plan execution, employee performance, cross-training, team leadership, and business growth * General Manager of Banquets Provided direction to the entire banquets' operation within the third largest US convention center with over 2M sq. ft. space, which included strategic plans, inventory controls, purchases, and budgets * Administered the union staff of 45 direct reports and approximately 900 part-time employees, including three managers and nine full-time captains * Proficiently trained employees on various programs, such as food safety, alcohol awareness Career Highlights: Played a vital role in surpassing the projected $35M food and beverage revenues by $3M in 2008 * Wyndham Orland Resort ( Orlando, FL Assistant Food and Beverage Director 2005 - 2007 Efficiently maximized the performance of a $12M Food and Beverage Department, with two full-service restaurants, quick-service delicacies such as Starbucks, lobby bar, room service, and ice cream parlor * Supervised events and rendered catering for both indoor and outdoor activities in a 77,000 sq. ft. banquet facility Career Highlights: * Increased the volume of employee certifications for food handling and alcohol awareness, from 67% to 97% * Innovatively redesigned menus for food, wines, spirits, and non-alcoholic items, thereby increasing customer satisfaction levels * Minimized the costs of food and beverages by 8% * Implemented and organized hotel's special events program that targeted the local community, which increased revenue Achieved the "Energizer Award" in 2006 for demonstrating effective management