Paul Williams Email & Phone Number

Chicago, Illinois, United States

Chicago, Illinois

Opened the Old Town Pour House in Naperville 7/16 and the City Works in Schaumburg 2/19Naperville and Schaumburg were the training restaurants for new managers for out of market management membersOversaw the training and development of 7 New Restaurant Opening Management TeamsManaged the restaurants with an Executive Chef, team of 7 salaried managers and hourly team members in excess of 100+ employees

Rosemont, Illinois

The Capital Grille Rosemont was the recipient of the 2012 and 2013 Darden Diamond Club award which is awarded to the top 3 performing restaurants of each brand that have achieved top results in year over year performance.Wine Director and Manager of Front of House hourly staffManaged main dining room and private event operationsFacilitate Daily Pre-Shift MeetingsResponsible for the Scheduling of Front of House staff and Labor controlManage Open Table reservations and forecasting guest countsManage Ordering, Inventory and Cost of Beverage Inventory5 Year recipient of Wine Spectators Award of ExcellencePrepare and deliver performance evaluationsManage the ordering and cost of Operational SuppliesInterview and oversee the training of new employeesManage the Wine Locker Program

Chicago, Illinois, United States

Beverage and Wine Director as well as manager of hourly staff membersPurchased and managed inventory and cost of liquor, beer and wine for 2 full functioning barsManaged a wine list of 100 wines by the glass as well as a reserve wine listOversaw day to day operations of the restaurant which included a 200+ seat restaurant and 4 private dining spaces with a total of 100 person capacity combinedResponsible for hiring, training, and the development of service, bartender and service assistants.Hosted wine dinners in collaboration with the chef to ensure proper wine and food pairings.Performed daily reservation management including: special requests, regular guests, VIP's and members of Fleming's Magnum Club and followed up on dining experiencesAchieved above company average scores on mystery shopper through proper training and communication of the programCommunicated feedback to the staff from either hand-written letters or website reviews such as Open Table, Trip Advisor, Gayot, Zagat and YelpPrepared and delivered annual employee performance reviews

Evansville, In And Cincinnati, Oh

Positions included Beverage/Front of House Manager and later as a Culinary ManagerResponsible for all hiring, training, and continuous development of hourly team membersPromoted 3 employees to key hourly management, 2 of which were promoted to Salaried ManagementResponsible for scheduling, and day to day operations including daily bar and kitchen line checks in accordance with company standardsClean and cut fish daily and prepared recipes to company standardsTraining leader of 3 New Restaurant Openings