Frank Settle Email & Phone Number

Atlanta, Georgia, United States

Marietta, Georgia, United States

Marietta, Ga

Consulted potential clients on all aspects of their event Led in the planning and execution of all eventsEstablished positive client/vendor relationshipsBuilt a local reputation of excellence in service and qualityDeveloped cost effective marketing strategies based on local networks and word of mouthManaged all operations including but not limited to; staffing, training, scheduling, payroll, and inventory.Sponsored charitable fundraisers with partnerships including the Boca Raton Museum of Art and The Children's Playhouse.Was the preferred vendor of the Palm Beach International Film Festival, the Boca Raton Museum of Art and Barton G catering

Led the opening of a new outdoor bar and dining area from the first stages of construction.Developed new service systems and training programs.Assisted in redefining company policies and procedures, including tropical storm and hurricane preparations.Managed Oceanside controllable inventoryManaged and maintained POS operations Hired, trained and scheduled all front of the house, pool and beach employees.Performed general maintenance of the restaurant, bar, pool and beach to assure that all service standards are retained on a consistent basis.Established positive guest and employee relationships while effectively handling guest requests, comments and queries. Assisted in the planning and execution of banquets and private events with revenues up to $150,000 per event. Assisted Executive Chef by creating various contests to encourage the sales of food items by staff.

Chops Lobster Bar -2007Helped implement the successful opening of Chops Lobster Bar in Boca Raton, BLRG's first proponent in a national expansion effort outside Atlanta, GA; Developed all service systems and training programs, as well as new systems for tip allocation and distribution of funds.Hired, trained and scheduled all Front of House employees (50+) to maximize gains for the restaurant.Performed general maintenance of the restaurant to assure that all service standards are retained on a consistent basis.Established positive guests and employee relationships while effectively handling guest requests, comments and queries. Assisted Executive Chef by creating various contests to encourage the sales of food items by the service staff.

Veni Vedi Vici 2005-2007Improved and restructured various components of the restaurant, not limited to all existing service systems; training programs, tip allocation and distribution systems, to further the goals of the restaurant. Responsible for hiring, training and scheduling Front of House employees (30+). Actively controlled labor and beverage costs by setting par levels for staff and inventory. Maintained the impeccable service standards suggested by established positive reputation of the restaurant. Effectively demonstrated exemplary communication skills while forming positive guest and employee relationships as well as creating a conscientious response and image for guest comments and queries. Established contests and programs to encourage sales resulting in excessive food sales by staff.