KENNETH L. BALDWIN
2252 N. Main Street, Phoenix, AZ 85000
Home: 480/555-0000, [email protected]
A dynamic, results-oriented Restaurant Manager offering focused leadership to drive sales and profitability in highly competitive markets.
Consistently achieve performance goals through enthusiasm, tenacity and initiative, which complement knowledge / expertise in
- Team Building / Staff Training
- Purchasing / Inventory Management
- Quality Assurance / Control
- Facilities / Safety Management
- Customer Service / Guest Relations
- Cost Containment / Control
- Policies and Procedures
- Continuous Performance Improvement
Noted for outstanding communications skills, both with guests and staff; resolve problems quickly and equitably to ensure happy customers and happy employees.
- MS Word, Excel and PowerPoint
- POS systems including Maitre 'd
THE FARM, INC., Phoenix, Arizona, 07/04 - Present
[Family dining / Complete meal concept / $11 average check; seating for 450; 60 staff]
Employ an efficient, high-energy and professional approach to store operations management in order to:
balance service with costs to ensure profitability
promote guest satisfaction to steady repeat business
coach / schedule servers to maximum levels of performance
monitor BOG for consistent sanitation, food quality and presentation
purchase / control inventory with attention to budget guidelines
Contributed to store's recognition as most profitable in 41-store chain, maintaining gross profit at 48%. Involved in special projects:
Initiated three-month in-house customer service contest for busers, servers and hosts to effect continuous improvements in service scores.
Introduced a wine seminar for servers, strengthening knowledge of offerings, which dramatically increased wine sales.
CHILI'S GRILLE, Forest Grove, Washington, 2003
[Casual dining bistro; seating for 60; 22 staff]
Directed general restaurant operations, monitoring food quality and staffing requirements to ensure a positive dining experience for every guest.
OREGON STATE UNIVERSITY, Harrisburg, Oregon
B.S. - Hospitality and Business Management; minor: Business Administration
Course work included:
- Food Science and Nutrition
- Strategic Analysis
- Cooking and Dining Room Service
- Food Service Systems and Controls