Daniel Sikora Email & Phone Number

Palm Coast, FL, US

Palm Coast, Florida, United States

Central Florida

- Directed operations for multiple independent full-service restaurants and bars, achieving $5M in annual sales.- Negotiated national contracts for 16 locations, reducing operating costs by 5%.- Implemented cost-saving strategies, lowering cost of goods by 9% through menu redevelopment and strategic purchasing.- Developed and executed staff training.

Port Orange, Florida, United States

Port Orange, Florida

• Responsible for every aspect of the operations for this independent full-service restaurant and bar with annual sales of 3 million.
• Negotiated national contracts for 16 unique locations in our portfolio that helped save 5% of operating costs across all concepts.
• Implemented a strategic buying program using product mix information and menu development to offset the seasonal impact of fluctuating cost of goods.
• Developed and implemented a comprehensive staff training and retention program that built a guest 1st culture, lowered turnover by 45%, and improved operational efficiencies lowering labor cost by 5%
• Built a strong social media presence with on topic posts building a library of content increasing our page views by 48%
• Increased our star rating across all review sites from a 3.6 to a 4.5 and increased the amount of reviews by 249% with a 100% response rate to every review.

Port Orange, Florida, United States

• 
• Manage day-to-day operations for a full-service restaurant and bar with annual sales of $3.5 million including event coordination and planning.
• Provide strategic leadership and direction for current and future operational plans; maintain direct oversight of marketing, menu development and costing, scheduling and payroll, billing, monthly F&B inventories, P&L.
• Source, select, and negotiate with vendors/suppliers.
• Manage, control, and purchase inventory including all food, liquor, beer, wine, and small wares; conduct inventory counts and coordinated vendor delivery schedules to ensure appropriate levels of inventory.
• Direct a staff of up to 75 employees responsible for food preparation and service delivery; assess employee performance and provided ongoing direction, mentoring, and development.

• 
• Managed all components of food/beverage services including financial performance, planning and budgeting, staffing and scheduling, associate training and development, and food procurement, preparation, and safety in.
• Helped recruit, interview, and staff servers; spearheaded new employee training programs and orientations.
• Conducted pre-shift meetings with a staff of approximately 65 including servers, bartenders, cooks, banquet, and room service personnel.
• Created seating charts and determined sections for wait staff; coordinated employee training, performed uniform inspections, and designed/implemented incentives and other motivational programs to enhance customer.
• Managed, controlled, and purchased inventory including all food, liquor, beer, wine, and small wares; coordinated vendor delivery schedules to ensure appropriate levels of inventory and calculated costs on a weekly.

High School Diploma

Digital Communication And Media/Multimedia