Cory Leclair Email & Phone Number

United States

Responsible for day to day operations of a $2.1 Mil. Revenue location including but not limited to staffing, training, inventory management and P&L. Responsible for new store set up, as well as recruiting and training of new employees.

Oklahoma City, Oklahoma Area

Schedule and direct staff in daily work assignments to maximize productivityConduct daily pre-shift meetings to ensure employees are prepared for each shiftOptimize profits by controlling food, beverage and labor cost on a daily basisContinually monitor restaurant and take action to ensure food quality and service standards are met Performs daily.

Tulsa, Oklahoma

Department Operations Manager assists the General Manager with delivering revenue and profits while establishing and achieving financial objectives and Main Event’s business plans. ResponsibilitiesEffectively operates a revenue generating department within Main EventLeads and Coaches a team of 30-40 hourly employees to achieve revenue and guest.

 Understand and demonstrate restaurant policies and procedures as described in the restaurant’s service manual. Understand the general rules of table settings and service. Discuss service methods such as banquets, buffets and catering, and ala carte. Describe all of the items on the beverage, wine, and beer menu and implement suggestive sales.

 Maintain a section of 16-30 guests Adapt to meeting corporate standards and achieving team goals Consistently work under high pressure in high-volume situations Familiarize myself with complete range of products and merchandise them to guests Always provide the best possible customer service Taught new servers the corporate policies and procedures.

 Conducted training classes for all new server hires in accordance to corporate policy Administered preliminary testing to new hires prior to releasing them to the floor Taught new servers the corporate policies and procedures to adhere to while on the floor Oversaw trainees while maintaining my position as a server General server duties Maintained a.

12 E California

 Conducts hiring new staff and overseeing the Orientation and testing process Specialize in Italian cuisine and serving lunch/dinner offerings seven days a week; accommodates up to 250 guests and manages up to 40 associates Overseeing reservations and call ahead seating inquiries and bookings with emphasis on making sure all calls are handled properly.

 Managed 16 shift associates including wait staff, bussers and kitchen staff; selected to train all new employees via formal training program Cross-trained in every aspect of restaurant operations including: Front of house, kitchen management and food preparation, inventory and ordering back of house as well as front of house supplies Experience in.

 Directed 12 associates in all operations for full service restaurant seating 100 guests Emphasis on inventory control and business development including advertising on local radio stations and print ads to build new business base Learned operating requirements for building and opening a new restaurant from the ground up: including permits and state.