Resume

BILL GRIFFIN

50 Burley Rd • Rochester, New York 14612 • (585) 354-5210 • griffin92400@yahoo.com

 OBJECTIVE

A position in Event Planning, Sales and Marketing, so to offer awe-inspiring service with an entrepreneurial spirit and rock solid business foundation.

 SUMMARY

 Solid leadership history in event planning, hospitality profession with proven success in customer relations, retention and satisfaction in high-energy environments. Excel at building and training diverse teams by motivation inspiration and, example. Repeatedly recognized for calmly and efficiently executing multiple, competing tasks within a dynamic, service focused environment. Highly organized and conscientious with talent to adapt quickly to new and evolving  situations. Outstanding interpersonal communication skills to cultivate win-win rapport with clients, vendors and out-side contractors to maximize revenues.                                   

Core competencies include:

 

 

  • Polished Persuasive Communicator
  • Professional and Dazzling Presentation Skills
  • Flair for Creativity with a Unique Eye for Detail
  • Can Readily Identify the Market 
  • Produced Hundreds of Sales Proposals
  • Establish Budgets, Review Locations and Choose Venues
  • Exercise Diplomacy and Discretion at All Times
  • Goal Orientated and Very Organized
  • Logistics Management and Integrated Inventory Control
  • Concise, with Ability to Simplify Complex Details
  • Enjoys Challenges Amid Uncompromising Deadlines
  • 15 Years Experience in Food and Catering Management
  • Stage-Trained Public Speaking Ability
  • Prepare Documents, Billing, Letters, Memos
  • Plenty of Energy, Stress Tested     

 

 

 PROFESSIONAL EXPERIENCE

OLD COUNTRY BUFFET, Henrietta, New York                                   2002-2008 

Accountable for all back-of-the-house operations including bottom line factors, food quality and guest satisfaction as well as maintaining front-of-the-house operations / retention for high volume restaurant with 55 employees.

 KITCHEN MANAGER

Managed purchasing and inventory control to ensure sufficient levels of high-quality product while eliminating waste. Coordinated with General Manager to plan special menu items. Monitor compliance with safety, sanitation, and food preparation standards. Develop and revise kitchen procedures to optimize workflow. Compile, analyze, and interpret financial data to develop accurate projections and ensure profitability. Periodically transferred to other company restaurants to assist new Managers in their on-sight training.

 Key accomplishments:

      Completely reorganized the inventory and purchasing system while streamlining the BOH that saved the company thousands of dollars in lost or stolen products. 

      Brought the food cost down 3.15 to 2.65 in 6 months by overseeing and training proper cooking procedures, waste management, line calls and accurate guest forecasting.                  

      Trained and mentored 8 newly hired Managers from the “Buffet College” in company policies and procedures as well as practical problem solving in preparation for their home store readiness. 

      Improved Guest Satisfaction scores in all food related categories; Taste of Food up 15%, Quality of Food up 105, Variety of Food up 7%, Look of Food up 18% and Temperature of Food up 20%

      Forged exceptional relationships with local vendors, securing timely delivery of top-quality inventory while reducing food cost.

      Increased repeat business 15% by contacting tour bus companies to preempt any dinning possibilities with their group expeditions. 

 THE BAGGOT INN, Boston, MA                                                                 1998-2002

The sole director of this kitchen, creating the entire menu for an independently owned, authentic Irish pub-Restaurant, while generating sales through catering events and benefit functions.

LEAD COOK

Oversaw all aspects of food preparation and inventory management. Created unique culinary specialties and recommended menu pricing. Developed and implemented policies and procedures for smooth operations and safety. Initiated sales and marketing campaign for dinning events / functions in support of non-profit entities that increased sales by $4,000 a week. Conducted interview, hiring and training functions ensuring that individuals performance met the highest possible culinary standards.

 Key accomplishments:

      Introduced the weekend buffet brunch concept, incorporating traditional Irish fare with international cuisine that brought an additional 500 customers.

      Organized and serviced off-sight picnics / golf tournaments during warmer months that produced an extra $100,000 to the bottom line.

 REBECCAS CAFÉ,  Boston, MA                                                                  1991-1998

Attained and retained clients through creative marketing with unprecedented quality in services and commodities, helping establish the most successful catering provider in Boston.

 CATERING MANAGER

Responsible for daily sales calls and walk-in visits in a demanding financial business market. Prepared and expedited catering orders with a staff of 35. Coordinated off premise events for parties from 2-2,000 people. Developed itemized proposals for corporate clients. Negotiated and implemented third party contracts. Oversaw logistics of comprehensive catering affairs to the most minute detail. Accountable for budgeting, sales forecasting, labor costs, invoicing and inventory control.

 Key accomplishments:

Assisted in the growth of the catering department with sales increased 250% in two years and 500% in 5 years

      Contributed to the financial success of the company, achieving many awards and great reviews including The Best of Boston- Catering from Boston Magazine.

 EDUCATION, TRAINING & COMPUTER SKILLS

 Bunker Hill Community College

ServSafe Food Protection Manager Certificate

 COMPUTER KNOWLEDGE

Microsoft Word / Excel / PowerPoint / Access / PeopleSoft / QuickBooks / Adobe

 VOLUNTEER

American Red Cross–Greater Rochester Chapter

Special Events & Communication Departments

 IMPROVISATIONAL THEATER

Played and produced in over 100 Improvisational Theater shows in the US and Canada

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