Steven Verdoes Email & Phone Number

Minneapolis, Mn, Us

United States

Greater Minneapolis-St. Paul Area

Key Holding Company for Multiple Businesses and Consulting for Restaurant Development SUPPLYING~MANAGING~SOLUTIONS

Maple Grove, Minnesota, United States

Eagan

Created and executes all daily Procurement and Receiving operations for a brand new Four-Diamond 320 room Hotel affiliated with the Minnesota Vikings Organization. Works directly with all Vendor Project Managers and Sales People to set up and establish Vendor relations and supply lines. Works directly with the Construction Project Manager to improve Outlet functionality as well as organization and delivery of all construction property/items through receiving.

Plymouth, Mn

Execute daily operations as well as managing the procurement programs in Market Grille Express, Hickory House, Hy-Vee Catering and Grocery Area. I work closely with the Perishable Director to insure product quality and budget goals. I am building a reputation throughout the company with my high-level catering and willing to create recipes and menus which exceed the normality of the company standards.

Minneapolis, Minnesota

Perform daily operations as well as re-concept the beverage program, update all procurement programs and work closely with the Chef to create a new and fresh food program. Lead the development of new programs and concepts to update the currently outdated Food and Beverage Department. Renegotiate all beverage items along with pricing updates to exceed the corporate expectations.

Minneapolis, Minnesota

Direct, oversee and operate all the Outlets in Loews including Cosmos Restaurant, Releve Champagne Bar, Apothecary Craft Cocktail Lounge, The Patisserie, Room Service, Banquets and Director of Beverage Inventory.

Perform day-to-day operations while leading the flow of the restaurant and producing the qualifying numbers for this new Minneapolis concept. Leader in the creation of Primebar promotions and entertainment. Create a week-by-week scheduling program that ensures a "Quality of Life", yet aggressive schedule to not only produce the needed numbers goals for Primebar, while allowing the staff to make a gainful income. I have taken the supply department responsibilities as well, finding the items needed at a reduced price and building a par level which fluctuates with the seasonal needs. Instrumental role in reducing labor 22 percent overall to ensure proper balance of the P&L.Orchestrating the refinement of the current staff allowing a sense of confidence and worth with-in the company.

Arden Hills, Mn

Directed day-to-day operations, providing fundamental support to the ownership which included sales and marketing breakdowns and analysis for one of St. Paul’s longest established restaurants.Directed most administrative and project efforts. Conducted in-depth business-development research and compiled results for review by the Owner and Investors. Created a new Menu and which streamlines the Kitchen’s production. Created and oversee a very high-end Meat Program which I market to go head-to-head with all area Steakhouses. Developed Inventory Tracking programs that include Invoice Tracking, Sales vs. Expenditures, Liquor Cost and Food Cost Programs, and Menu Cost Breakdown Program. In charge of all entertainment bookings and negotiations.

Greater Minneapolis-St. Paul Area

Provide high-level support to The General Manager of one of the largest Irish Pubs in the nation with over $6 million in annual revenues.Perform a variety of key Management functions, addressing any guest relation problems, communicating with marketing department regarding Private Functions, and maintaining Property Upkeep. Collaborate with the Management Team to oversee quality of food, beverage and Guest relations. Develop spreadsheets to improve and inform quality and cost performance of all cost centers. Prepare meeting agendas and carefully monitor all action items. Coordinated and hosted successful Private Functions ranging from Target Corporation to the Chicago White Sox to Minneapolis Chamber of Commerce.

Greater Minneapolis-St. Paul Area

Served as General Manager at one of Lake Calhoun’s most prominent American Bistros.Directed all administrative and project efforts. Conducted in-depth business-development research and compiled results for review by the Owner and Investors. Developed Inventory Tracking programs that included Perpetual Meat Counts, Invoice Tracking, Sales vs. Expenditures, Liquor Cost and Food Cost Programs, and Menu Cost Breakdown Program. Successfully grew sales by 29% overall and reduced food cost by 9%, Liquor 8%, and reduced labor and average of $2500.00 per week. Negotiated new meat and wine programs to better the quality and reduce the cost.

Greater Minneapolis-St. Paul Area

Oversaw one of the top 5 Steakhouses in the Nation with gross revenues over $9 million annually.Managed a wide variety of administrative functions, supporting all Front of the House and Kitchen Staff. Compiled and analyzed data to prepare Daily Sales Reports. Participated in the development of the 2006 sales strategies. Played key role in daily opening and closing of the restaurant.Reorganized the Repair and Maintenance program.

General Studies

Accounting And Business/Management