Restaurant Management
Résumé of
Mark Alan Rector
2524 Poland Hill Road
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(765) 471-2756
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Lafayette, Indiana
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47909
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PROFILE SUMMARY:
Ambitious, dedicated, and competent management professional with a passion for the foodservice business and a strong background in improving every area of restaurant operations, including: !food quality and presentation, !efficiency and comfort of service, !guest relations, leadership and employee morale, !COS, P&L, and ROI optimization, !menu research,design and development, !cost analysis, training and staff development, !inventory and accounting systems design and maintenance, !overall pleasure and enjoyment of the dining experience.
Strengths:
Decision-making. Proper business values, priorities,
A Sense of Urgency .
Problem Solving. Quick and observant: analysis, conception, execution and
follow-through.
Consistent attention to detail. Appreciate established procedures and SOP, skilled in communicating goals and diligent in the pursuit of excellence.
Innovative and Creative. Challenge-motivated, focused, persevering,
not dogmatic or change-impaired.
Human Relation Skills. With both our guests and staff: we work together to achieve our customers’ satisfaction–they will make us successful.
Proven track record. Having improved both quality and profitability of
the busiest and the best in the field.
Vision. Able to see where we want to go, what needs to be done,
and how to get there from here.
PROFESSIONAL EXPERIENCE
Director of Purchasing
December 1984-September 1998
(a Division of Hunt Petroleum)
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An Exclusive Private Club with five dining facilites
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Colorado Springs, Colorado
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(719) 632-5541
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Supervised all purchasing, receiving, inventory, distribution, contracts, maintenance of source documentation, EOM inventories and P&L; also cost analysis, F&B projections, budget vs. actual tracking and adherence, etc.
Developed all departmental systems in use at time of departure
(computerized the department’s functions).
Specialized in Special Projects, analysis, and alternatives
(Upgraded snack bar t-top ware: 75% savings)
Stabilizing influence in a sometimes disorganized and shortsighted management team.
Initiated numerous cost-conscious procedures and systems
(e.g. waste management savings: $72k/year).
The first year after my departure was the first year they had ever lost money
(all other managers remained).
General Manager, Food & Beverage
May 1999-September1999
Riehle Bros. Tavern & Athletic Club
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A high-volume restaurant & tavern
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Lafayette, Indiana
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(765) 474-4499
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Developed Consistency in the F&B operation
by developing menus on time, keeping servers informed, etc...
Expanded food sales in the evening shifts,
by letting our guests know we offered fine dinners.
Initiated upgrade of food quality and service by developing
new and exciting entrées, ensuring quality, and communicating with the chefs.
Excelled at “handling curveballs” and “on-the-run” management
not my favorite management style, but one does what needs to be done.
General Manager, Manager, Operations
July 1976-October 1982
Red Lobster
Inns of America
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Contact Dave Urbanski, District Supervisor
at Central Office (800) 562-7837,
or Lafayette home (765) 296-3292
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Indianapolis and Terre Haute, Indiana
Tulsa, Oklahoma
and Bloomington, Illinois
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Central Office (800) 562-7837
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Improved quality.
Improved service.
Improved profitability.
Resigned with “Eligible for Rehire” status.
Met and exceeded all company standards.
Resuscitated two struggling store operations!
Total 28 years restaurant experience, starting as dishwasher and achieving night chef position at The Famous Flame Restaurant in Lafayette in 1973, the last place I know of that properly prepared a true Prime Rib.
Cooking since the age of 9, having excelled at every job, including:
cook
waiter
bartender
cashier
host
busser
dishdog
management
accounting
...and especially in helping our customers realize they were enjoying a memorable dining experience.
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