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KENNETH L. BALDWIN
2252 N. Main Street, Phoenix, AZ 85000
Home:
480/555-0000,
kenneithbaldwin@abc.com
PROFILE
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
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- Customer Service / Guest Relations
- Cost Containment / Control
- Policies and Procedures
- Continuous Performance Improvement
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Noted for outstanding communications skills, both with guests
and staff; resolve problems quickly and equitably to ensure
happy customers and happy employees.
Computer skills:
EXPERIENCE
THE FARM, INC., Phoenix, Arizona, 07/04 - Present
[Family
dining / Complete meal concept / $11 average check; seating for
450; 60 staff]
Manager
Employ an
efficient, high-energy and professional approach to store
operations management in order to:
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balance service with costs to ensure
profitability
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promote guest satisfaction to steady
repeat business
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coach / schedule servers to maximum levels
of performance
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monitor BOG for consistent sanitation,
food quality and presentation
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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:
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Initiated three-month in-house customer
service contest for busers, servers and hosts to effect
continuous improvements in service scores.
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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]
Assistant Manager
Directed general restaurant
operations, monitoring food quality and staffing requirements to
ensure a positive dining experience for every guest.
EDUCATION
OREGON STATE UNIVERSITY, Harrisburg, Oregon
B.S. - Hospitality and Business Management;
minor: Business Administration
Course work
included:
- Food Science and Nutrition
- Strategic Analysis
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- Cooking and Dining Room Service
- Food Service Systems and Controls
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