The Goat by David Burke in Union Beach NJ

General Manager of upscale Mediterranean Themed restaurant within Resort.

Oversee operations of ten outlets with 100+ employees within food and beverage division of beachfront luxury resort, including fine dining, lounge, outdoor dining, and various bars. Maintain oversight of recruiting and hiring, staffing and scheduling, employee training, payroll, inventory, marketing, vendor relations, and customer service.● Implemented beverage controls for all operations within the hotel, including for high-volume banquets and events.● Orchestrated several volume-generating programs, including summer theme nights paired with live entertainment and partnerships with local vendors.● Utilized analytical ability to manage budgets, create forecasts and evaluate profit and loss statements, and developed data-driven operational strategies for improvement.● Drove engagement and accountability of staff to execute efficient operations, the highest levels of food quality, and top-notch customer experiences, leading to increased customer satisfaction, retention, and referrals.● Fostered an open-door culture and positive team-oriented work environment, resulting in achievement and maintenance of a low employee turnover rate.● Generated an increase in sales year over year while working within the same entertainment budget by decreasing spending, optimizing product placement, and driving social media advertising campaigns.● Revamped outlets through the creation of seasonal food and beverage menus, along with use of digital menus.

Executed day-to-day front- and back-of-house operations for fine dining Cuban restaurant encompassing management of finances, human resources, inventory and procurement, marketing and promotions, and customer service delivery.● Championed beverage management during restaurant grand opening, and maintained an average liquor cost of 15% throughout tenure.● Maximized profitability of menu items by conducting menu engineering analysis and incorporating items based on customer demand, including a seasonal beverage menu and nutritional gluten-free menu.● Drove business growth through various marketing strategies, promotional programs, and special beverage and dinner events, such as, wine tastings and specialty scotch venues.● Conducted cost analyses for all beverage products with impeccable timing and accuracy, and developed a streamlined beverage inventory counting system.● Cultivated relationships with vendors, employing superior negotiation skills to achieve optimal inventory costs.

Facilitated daily operations of two separate Glatt Kosher restaurants under one roof, a fine dining establishment and a sports-themed casual dining restaurant. ● Spearheaded the re-opening and overhaul of the two restaurants with targeted marketing initiatives for each dining concept.● Boosted revenues by $250K within first year of tenure by engaging in strategic planning and continuous improvement initiatives to drive business growth.

: Recruited to drive sales in an under-performing restaurant; developed and implemented in-house and external marketing programs; significantly increased sales volume within one year despite increased competition; instituted an Internet marketing campaign and created innovative promotional programs, which increased repeat business; strengthened community relations through involvement with Habitat for Humanity

Achieved a significant increase in sales volume while reducing liquor costs by developing a new beverage menu; increased efficiency and lowered costs by implementing an organized and comprehensive book keeping system using Excel spreadsheets; expanded customer base by creating a family-oriented atmosphere; Also played a key role in the grand opening of the restaurant.