Daniel Perez

This job was a promotion that I received while working at Hobo's that extended my duties to include the general management of the brewery next door, Off the Tracks Brewing. I had to effectively manage both restaurants during service hours, usually splitting my time between both locations every day. I was responsible for scheduling, ordering, and was challenged with the task bringing in more foot traffic and upping sales by coming up with new events, promotions, and coupons. I even went door-to-door advertising during my free time all with the goal of bringing the restaurant more revenue over time. I coordinated heavily with local businesses and organizations to promote and host buy-outs and events.

• Strengthened community connections by participating in local events, partnering with nearby businesses and school districts, and supporting charitable causes.
• Oversaw routine maintenance tasks for taps, kegs, coolers, glassware, and other equipment to guarantee consistent quality control standards were met.
• Improved customer satisfaction by providing exceptional service and maintaining a friendly, welcoming atmosphere.
• Promoted a positive work culture among employees through open communication channels and team-building initiatives.
• Assisted in budget development by tracking expenses, identifying cost-saving opportunities, and forecasting revenue trends.
• Organized successful special events such as brewery nights or tastings, driving sales growth and attracting new clientele.

Despite only being titled a FOH manager, I was able to oversee many aspects of the entire restaurant including the day to day runnings of the kitchen, bar, hosts, and servers. I am more than comfortable in any restaurant position and my main priority is smoothness of service and guest satisfaction. I could just as easily hop on the line to help push out catering or large parties for the kitchen as I could hop behind the bar to continue drink service. I am versed in pacing the flow of a restaurant starting at the host stand and effectively communicating with both guests and staff.

• Resolved guests complaints while maintaining positive customer environment.
• Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
• Developed strong relationships with guests, addressing complaints promptly and ensuring a positive dining experience.
• Acted as the main point of contact for guest inquiries, addressing concerns promptly and professionally while maintaining a positive rapport with clientele.
• Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
• Performed cash handling activities and secured nightly bank deposits.

I began this job as the AGM and bar manager before I eventually moved to the role of the kitchen manager when the company needed me to transition. I maintained the integrity of a casual-fine-dining atmosphere and effectively helped to design cocktail menus, placed large liquor, wine, and beer orders and kept costs efficient. I oversaw the day to day runnings of service no matter where that called me.

• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.

I started out as a bartender at Burgers & Barley before receiving a management promotion in 2019. Previous to this job I bartended and served at various restaurants for around 10 years. I performed normal management tasks such as service oversight, scheduling and ordering.