Executive Summary
Accomplished Restaurant Manager with extensive experience directing high-volume dining rooms and premier culinary establishments in the Chicago area. Proven track record of optimizing front-of-house workflow, enhancing beverage programs, and sustaining rigorous health and sanitation standards while mentoring cohesive service teams.
Adept at cost control, labor scheduling, vendor contract negotiation, and guest relations, consistently improving operating margins and guest satisfaction ratings across multi-course dining environments.
Professional Experience
L'Arbre Bistro & Lounge
Chicago, IL
General Restaurant Manager
Apr 2019 – Present
- Oversee daily operations of an upscale 180-seat dining establishment generating $4.2M in annual gross sales, supervising a team of 45 front-of-house staff.
- Reduced prime labor costs by 3.2% across two fiscal years through demand-based scheduling and table turnover forecasting.
- Collaborated with culinary leadership to revamp beverage pairings and prix-fixe service, increasing average guest check size by 14%.
- Maintained a 98% municipal health inspection rating through standardized bi-weekly sanitation audits and staff food-safety seminars.
- Instituted a guest preference tracking workflow within the reservation management platform, raising repeat reservation frequency by 22%.
Copper Kettle Tavern & Grill
Chicago, IL
Restaurant Manager
Jun 2014 – Mar 2019
- Directed floor operations, bar inventory, and front-of-house staffing for a high-volume 220-seat contemporary dining room.
- Supervised, scheduled, and mentored 35 servers, bartenders, and hosts, decreasing first-year staff turnover by 18%.
- Managed weekly beverage ordering and physical inventory audits, lowering pour-cost variance from 24% to 19.5%.
- Addressed guest feedback and dining floor concerns promptly, maintaining a 4.6-star rating across major dining platforms.
Meridian Social Dining
Chicago, IL
Assistant Restaurant Manager
Jan 2011 – May 2014
- Facilitated pre-shift meetings, server table assignments, and dining room pacing for dinner services averaging 300 covers.
- Monitored table linen, glassware, and smallwares inventory, managing vendor replenishment orders within monthly allowances.
- Trained more than 20 new service staff on table management systems, service steps, and menu allergen guidelines.
Education
University of Illinois Urbana-Champaign
Bachelor of Science · Hospitality Management · Urbana, Illinois · 3.7 GPA · Aug 1997 – May 2001
Coursework focused on hospitality operations, food service cost accounting, culinary systems management, and service organization behavior.
Key Projects
POS Platform Modernization & Training
Aug 2021 – Oct 2021
- Managed the deployment of a cloud-based point-of-sale and kitchen display system across 8 dining room terminals.
- Created streamlined operational reference guides and conducted hands-on training sessions for 40 service employees, minimizing order entry errors.
Core Competencies
Front-of-House Operations
Staff Training & Mentorship
Labor Scheduling & Payroll
Inventory & Food Cost Control
Guest Relations & VIP Service
Vendor Contract Negotiation
POS & Reservation Systems
Health & Sanitation Compliance
Wine & Beverage Program Management
P&L Oversight & Budgeting
Languages
English
C2
Spanish
B1
Certifications
ServSafe Food Protection Manager Certification
National Restaurant Association · Mar 2024
ServSafe Alcohol Advanced
National Restaurant Association · May 2023
Certified Sommelier
Court of Master Sommeliers, Americas · Sep 2018
Community Involvement
Chicago Community Kitchen Pantry
Chicago, IL · Jan 2022 – Present
- Meal Service Coordinator
- Coordinate monthly weekend prep shifts and distribution of nutritious hot meals to community members.
- Advise kitchen volunteers on food safety guidelines, cold-chain preservation, and workstation sanitation protocols.