Lawrence Gallagher Email & Phone Number

Manchester, New Hampshire, United States

Communities At Golden Pond Hopkinton

• Supervises a staff of 55+ employees which includes staff scheduling, payroll, employeerecruitment and selection, training and development, evaluating employee performance andimplementing corrective actions as needed
• Reduced expenses by 10% while improving client satisfaction and food quality.
• Budgetary responsibilities to maintain high food quality within budget constraints.
• Develop and Manage purchasing budgets of $225,000
• Negotiate purchase of food and supplies from approved suppliers
• Continually assess market pricing and forecasts for commodity market to maintain desired budget.

• Supervised a staff of 35+ employees which includes staff scheduling, payroll, employee recruitment and selection, training and development, evaluated employees performance and implementing corrective actions as needed
• Effectively interacted with 6 other departments within the company to obtain company objectives
• Oversees kitchen activities and instructs guidelines for maintaining high standards of sanitation, housekeeping, and safety
• Monitored stock and inventory levels
• Procured all food and supplies from various vendors by establishing new vendor relationships in order to maximize food cost percentages
• Proactively evaluated vendors and selected new vendors when warranted.

Manage/supervise back of the house asssociates (cooks, utility, etc)Oversees food inventoryMaintains desirable food cost percentage

Answer customer inquiries and resolving customer complaintsIdentify and analyzes problems and implements corrective actionsRecruit, supervises and trains personnelMaintain security of company property and assetsComprise and price menu and daily specialsPurchase food inventory and monitor cost controlsProcess all money and credit card.

Manage back of the house operations in a 5 million dollar/year restaurantEstablish product par levels to maintain desirable food cost percentagePurchase and control inventory in order to attain desired budget resultsFormulate personnel schedules/forecasted payrollRecruit, train, and supervise kitchen staff