Bruce Torbit Email & Phone Number

Tampa/St. Petersburg, Florida Area

Front of House Manager- Assist with staffing level and determining which staff are assigned to each shift Manages all employees to maintain high employment quality standards consistent with the Outback brand including, but not limited to, hiring, development, counseling, promotion, discipline and termination as appropriate. Enforce safety and sanitary practices and maintenance for front-of-the-house. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances; all health inspections meet required state standards. The operational basics and standards are adhered to with total commitment and passion through providing direction and guidance to employees. Actively participates as a member of the management team. Assists in the hiring and training and development of front-of-the-house employees. Responds to guest comments and seeking opportunity to build guest count while educating and empowering other Outbackers to act in similar capacity Sets excellent customer service and work examples. Demonstrate knowledge of entire menu and preparation. Maintain current and accurate collateral in areas in front-of-the-house Engage in community and market related opportunities at the restaurant.

Senior Associate Manager- Manage all aspects of food service and retail operations by employing an efficient, high-energy and professional approach. Balance serves with costs to ensure profitability. Promote guest satisfaction for steady repeat business. Coach/schedule servers to maximum levels of performance. Monitor BOH for consistent sanitation, food quality and plate presentation. Purchase/control inventory with attention to budget guidelines. Oversee implementing new products and training, and performed maintenance on the building and restaurant equipment.

Associate Manager- Accountable for shiftily restaurant operations, cash control, writing daily production charts, effective floor plans, controlling shiftily sanitation thru teaching and coaching employee’s while maintaining shiftily labor costs. Directly responsible for purchasing of all restaurant food products, rotation of products and maintaining inventory control. Assisted with the daily marketing, implementing new products and training, and performed maintenance on the building and restaurant equipment.

General Manager/Unit Manager- Accountable for overall restaurant operations, cash control, and training of the new employee’s and training labor cost fewer than 20%. Directly responsible for making all employee schedules and manager schedules, weekly forecasting, the purchasing of all restaurant food products and supplies while keeping a food cost fewer than 25% and a non-ingredient cost of fewer than 2.5%. Assisted in the daily marketing, implementing new products/training, and performed maintenance on the building the restaurant equipment.

Kitchen Manager- Accountable for managing all kitchen operations, training new kitchen employees and opening and closing procedures. Directly responsible for purchasing restaurant supplies, implementing new menu items, maintaining inventory control and stock of products. Assisted in making kitchen schedules, maintaining labor percentages under 20% and food percentages under 25%.

Macdill Afb, Tampa, Fl.

Dining Room Supervisor- Accountable for managing 2nd shift restaurant operations, eight support personnel and opening and closing procedures. Directly responsible for menu development and preparation of a breakfast/lunch/dinner combination menu.Storeroom Manager- Lead in-flight kitchen operations and restaurant storeroom operations. Accountable for supervising and training support personnel. Direct involvement in purchasing restaurant supplies, interacting closely with outside vendors, implementing new product lines and menu items, maintaining inventory control and stock rotation of over 800 products.Food Service Specialist/Shift Supervisor- Experienced in supervising and training support personnel on issues pertaining to food preparation, equipment usage, portion control, and progressive cooking. Successful in creating an attractive and palatable meal from point of menu planning, food preparation, presentation, and delivery.

Culinary Arts/Chef Training

Hotel, Motel, And Restaurant Management

Architecture