William Kunce Email & Phone Number

Bakersfield

· Understand completely all policies, procedures, standards, specifications, guidelines and training programs· Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times · Make employment and termination decisions· Fill in where needed to ensure guest service standards and efficient operations· Continually develop staff in all areas of managerial and professional development· Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner· Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met· Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests

Bakersfield

· Responsible for Servers, Bartenders, Porters, Cooks, Prep Cooks, Expediters, Dishwashers, and the Chef · Worked with the Chef on daily breakfast, lunch, and dinner specials · Maintaining the kitchen to state health department codes (an A status)· Training, evaluating and testing of all employees in my departments· Coded invoices on a weekly basis to be sent to the main office· Maintaining and programing of the Micros System· Created recipe cards for the Chef to help train his staff and for cost analyst · Creating menus and menu engineering · Training ABC laws to the servers and bartenders · Maintained a productive and positive work environment throughout my departments· Built a great repor with vendors to receive the best prices and rebates possible

Chandler Az

· Responsible for planning yearly budgets and meeting those standards· Training and maintaining high standards with my management team· Responsible for making and pricing restaurant and banquet menus· Maintaining Holiday Inn standards· Training, evaluating and testing of all employees.· Responsible for hiring, dismissal and scheduling employees and managers· Coding invoices on a weekly basis· Responsible for marketing and advertising the restaurant· Overseeing all banquet responsibilities (planning, setup, food preparation, food ordering, liquor ordering, food and beverage costs) · Over all I was responsible for all aspects of the restaurant and banquet operations

(Poplar Bluff, Mo; Farmington, Mo; Springfield, Il & St. Louis, Mo)

· Responsible for all 50+ employees· Maintained an average of 2.2 million yearly income · Controlled a 32% food cost and 21% liquor cost· Set up and organized a safety committee · Planned and arranging catering, and banquets for the restaurant· Developed and maintained a well performed kitchen staff· Maintained a relaxed and friendly working atmosphere for workers and patrons· Responsible for giving the patrons an extra ordinary dinning experience