Matthew "Matty" Burke Email & Phone Number

Greater St. Louis Area

• Supervises the activities of all associates assigned to the dining room, bar, and in seat service.
• Performs efficient operation procedures of the All Inclusive Venues during shifts/events of opening and closing.
• Enforces and adheres to all unit and company alcohol service policies and procedures.
• Ensures quality, accuracy, and timely delivery of food and beverage orders. Assists associates with service.
• Visits with guest to ensure satisfaction; promptly communicates any to management.
• Verifies all paperwork is complete and turned in at conclusion of shift/event.

St. Louis, MO.

• Property Manager
• Maintaining clerical documents of lease agreements, background checks and credit checks of tenants
• Maintaining order of tenants payments, any type of relinquishments per household, and individual personal files of each property concerning person or real estate
• Maintaining up to 15 properties: Contracting electrical, plumbing, painting, grass and outside maintenance work on a timely basis for each property as problems arise or routine maintenance
• Showing properties to new tenants as well as explaining all of the guidelines on a contractual basis per piece of real estate
• Collection of monthly lease payments per piece of real estate, according to their payment plans.

Greater St. Louis Area

• Managed all aspects of the restaurant’s operations including the front of the house and the back of the house operations including inventory control, ordering in products from food supplies, paper goods, liquor and.
• Developed personnel schedules to ensure maximum efficiency and productivity in front of the house as well as back of the house.
• Interviewed and hired new employees. Provided employee training on company policies and procedures.
• Ran all shifts from open, mid, to closing. Providing all staff members with detail cut work to be performed before the end of shift.
• Daily inventory of liquor, beer, and wings. Weekly inventory of the whole restaurant: food, paper goods janitorial, liquor and beer.
• Performed daily accounting task: from balancing the daily cash to bank deposit transactions.

Hazelwood, MO.

• Warehouse Manager/Lead
• Manages and controls storage and distribution activities of the company to ensure maximum utilization of facilities.
• Administers operational procedures for activities, such as verification of incoming and outgoing shipments, handling and disposition of materials, and keeping warehouse inventory current.
• Ensures products, parts, or supplies are shipped, distributed, or received in an efficient manner.
• Inspects physical condition of warehouse and equipment and prepares work order for repairs and requisitions for replacement of equipment.
• Takes precautions to secure warehouse contents against loss. Evaluates inventory on hand.

Oakville, MO.

Make and serve cocktails/beverages to customers as also helping wait staff w/drink and food orders, maintain the liquor, cocktail garnishes, ice, glassware and other supplies or inventory for the bar.

Greater St. Louis Area

• Managed all aspects of the restaurant’s operations including the front of the house and the back of the house operations.
• Increased revenues through implementation of effective promotional programs that differentiated from month to month and seasonal events.
• Interviewed and hired new employees. Provided employee training on company policies and procedures.
• Retrained staff to improve efficiency and customer relations.
• Restructured operations to improve efficiency and profitability. Created, developed and implemented all formalized operational systems and procedures including employee handbook, check-lists, server/bartender/kitchen.
• Configured server station charts to assure high degree of cost-efficient customer service; focused on customer problem-identification and resolution.

St. Louis, MO., Various Locations In Illinois & Michigan

• Manager
• Direct sales and profitability of high-image full service restaurant founded in 1983 and generating up to over a $2.5 million dollar per franchise restaurant in annual sales.
• Orchestrate recipe/menu development based on guest trends/preferences and seasonal considerations; sources vendors and negotiates inventory costs.
• Extensive profit/loss experience in standardization of portions and implementation of labor cost controls, documents end-of-month, daily and weekly transactions; prepares bi-weekly payroll.

St. Louis, MO.

• Receiving Manager
• Supervised, trained and scheduled employees. Managed all incoming and outgoing inventory.
• Coordinated inventory levels with 13 departments and reduced inventory shortage.
• Directed all materials/logistical functions related to shipping and receiving, warehousing, return goods, material handling, and all OSHA operations to the proper regulatory environment collection sites.

Greater St. Louis Area

• Managed all facets of the restaurant’s operations including inventory control and ordering in products from food supplies to paper goods to janitorial supplies.
• Prepared daily deposits, balanced daily sales.
• Supervised, trained and scheduled employees