David Bernard Email & Phone Number

Fraser, Troy, Macomb, Saint Clair Shores.

Responsibilities include:Inventory, cash management, P & L statements, tracking daily sales, food costs.Restaurant maintenance, menus changes.Tracking daily sales, proper costs of liquor, food, & labor. Staff hiring and training. Scheduling, guest relations, catering management.Cooking, sanitation, basic opening/closing duties, enhanced catering productivity & accuracy.Preparation & implementation of standard operating procedures.Training of new staff including… Show more Responsibilities include:Inventory, cash management, P & L statements, tracking daily sales, food costs.Restaurant maintenance, menus changes.Tracking daily sales, proper costs of liquor, food, & labor. Staff hiring and training. Scheduling, guest relations, catering management.Cooking, sanitation, basic opening/closing duties, enhanced catering productivity & accuracy.Preparation & implementation of standard operating procedures.Training of new staff including implementing SOP standards.Accomplishments: Designed detailed training manuals including extensive standards of service.Implemented, expanded and monitored social media presence, including enacting needed business policy practices to deal with strategic impact of social media.Streamlined brand identity, maintained brand identity and exposure within multiple business formats.Created and managed online ordering implementation within POS across multiple locations.Overhauled liquor inventory processes to lower costs, including staff training related to cost and proper service techniques.Lead hiring and training manager of new staff for multiple business models.Successfully implemented new POS systems for new business models, including mobile platforms.Successfully implemented digital guidelines for online reviews and social media reviews. Show less

Ferndale Mi

Manager Lead Bartender: High Volume sales $2500 -$5000 per shift.Staff hiring & training, Line cook experience, guest relations, basic opening/closing duties, cash management, ensure FOH standards of service, preparation & implementation of standard operating procedures, enforce guest alcohol consumption policy, ensure alcohol cost standards, social media/newsletter management, lead hiring and training manager for reformatted business model.

Staff hiring & training, Line cook experience, guest relations, basic opening/closing duties, cash management, ensure FOH standards of service, preparation & implementation of standard operating procedures, implemented updated seating and RSVP policy’s, including floor plans design for better flow of guest traffic, enforce guest alcohol consumption policy, ensure alcohol cost standards, social media/newsletter management, lead hiring and training manager for new locations.

Fraser

My first service industry job. Learned all aspects of restaurant industry, including cooking, bussing, serving, bartending, and management.