Sierra M. Loftin
Restaurant Manager, Independent chef driven restaurants
Austin, TX · (512) 555 0139 · name@example.com · linkedin.com/in/sierramloftin
Key Qualifications
EXPERIENCE
Eleven years in restaurants, five managing a full service dining room
INDUSTRIES
Independent chef driven restaurants, wine focused dining, private events
SPECIALTIES
Floor management, beverage programs, labor and food cost control, staff retention
SYSTEMS
Toast, Restaurant365, Resy, HotSchedules, Compeat inventory
CREDENTIALS
ServSafe Food Protection Manager and Texas alcoholic beverage seller server certification
EDUCATION
Bachelor of Science in hospitality management, Texas State University
Results at a Glance
58%
Eight straight periods
$62
Dollars by rebuilding
96%
Percent by publishing
99
On the last
Executive Summary
Restaurant manager for a 180 seat independent restaurant doing 4.6 million dollars a year and 1,100 covers a week. Eleven years in restaurants, five managing. Runs the floor, the schedule and the beverage program, and keeps prime cost under 60 percent without cutting service.
Signature Achievements
- Held prime cost at 58 percent for eight straight periods, with food cost at 30 percent and labor at 28 percent.
- Raised average check from 62 dollars to 78 dollars by rebuilding the wine list around 20 pours and training the floor on every one.
- Cut hourly turnover from 96 percent to 41 percent by publishing schedules three weeks out and adding a shift meal and a retirement match.
- Improved the Friday table turn from 118 minutes to 94 minutes by resetting the reservation grid and pacing.
- Scored 99 and 100 on the last two health department inspections after rewriting the daily temperature and cleaning logs.
- Grew private dining revenue from 190,000 dollars to 470,000 dollars a year by selling the upstairs room directly to corporate clients.
Professional Experience
Restaurant Manager
Barton Mill Kitchen, Austin, TX 2021 to present
180 seat independent restaurant with a bar, private dining room and 46 employees
- Run dinner service five nights a week, managing a floor team of 22 and a bar team of 6.
- Own scheduling, tip pooling and payroll review under the Fair Labor Standards Act tip credit rules.
- Order and manage a 900 bottle wine inventory, taking full count every period.
- Handle guest complaints on the floor and follow up personally on every review under four stars.
- Interview, hire and train all service staff, running a four shift training program before anyone works a section.
Assistant General Manager
South Congress Public House, Austin, TX 2018 to 2021
140 seat restaurant and bar serving 800 covers a week
- Managed lunch and brunch service and the entire bar program.
- Took weekly inventory and closed the period paperwork with the general manager.
- Trained the team on alcohol service compliance and stopped over service issues before they reached the sidewalk.
Server and Bartender
Rainey Street Icehouse, Austin, TX 2014 to 2018
High volume bar and grill with a large patio
- Worked sections and the service bar on nights that ran 600 guests.
- Promoted to shift lead and trained new servers on the point of sale system.
Licensure and Certification
ServSafe Food Protection Manager certification, 2018
Texas alcoholic beverage seller server certification, current
Education
Bachelor of Science in hospitality management, Texas State University, 2014
Core Skills
Floor management · Wine program · Labor scheduling · Food cost control · Toast · Inventory counts · Hiring and training · Private events · Guest recovery · Health code compliance