Matt Lee Email & Phone Number

Richmond, Va, Us

Richmond, Virginia

Richmond, Virginia, United States

Richmond, Virginia, United States

United States

University Of Richmond, Virginia, United States

626 East Broad St Richmond, Va(7Th And Broad)

• Established and managed comprehensive recruiting process by creating job postings, establishing relationships with local schools, attending job fairs and establishing internship program. • Initiated full spectrum of innovative interview process with phone screening, personal interviews, utilizing techniques to assess motivation, skills, ethic and culture.• Implemented onboarding processes, training and development for each employee to achieve organizational synergy, optimal job satisfaction and low turnover rate• Manage applicants with comprehensive HRIS system (Cornerstone)• Project manager: organized and orchestrated third successful new restaurant startup with sustained growth • Bolstered excellence in customer service standards resulting in high return rate, recognition and positive public reviews and ratings. Effectively manage client relationships with conscientious communication and prompt correspondence. • Initiated and drove performance improvement standards and cost reduction strategies under budgetary requirements reducing labor cost by 14%, food cost by 12%, overhead and repair costs by 8%.

Richmond, Virginia Area

• Demonstrated strong retention of 20 plus part-time and full-time employees with onboarding, training, critical communication and coaching techniques.• Championed customer service with effective training, standards and follow through.• Proven leadership capabilities with promotion to Executive Chef from Sous Chef after five months of service.• Project management: organized, scheduled and orchestrated daily kitchen operations for the café, conference center, catering and the executive dining restaurant. • Analyzed and audited inventory data weekly in PRIMA software for process improvement, evaluation and cost reconciliation.• Administered effective low-cost strategies of food, labor and overhead costs to achieve consistent profitability.

Concord, New Hampshire

• Full cycle recruitment for managers and staff of 35: Created and posted job advertisements in local newspapers and publications, networking with local entrepreneurs. Assessed applications, performed phone screens.• Created standardized interview and onboarding process with open communication, periodic check-ins and opportunities for cross training and schedule flexibility, and Executive Chef selections at other properties• Responsible for all performance management, organizational development, coaching, mentoring and employee relations.• Project manager: organized and orchestrated effective opening of second new restaurant concept profitable after 6 months of operation, consecutive growth thereafter Analyzed data for menu development and cost management.• Strategic planning: proforma development for sales forecasting and budget development: created positions for restaurant, benchmarked salaries locally and nationally, created position descriptions

Bachelor Of Science In Professional Studies, Human Resources Management/Personnel Administration, General, 3.82 Gpa Magna Cum Laude

Activities and Societies: Secretary-Society for Human Resource Management

Associate Of Arts - Aa, Restaurant, Culinary, And Catering Management/Manager, 3.64 Gpa Dean'S List