FRANKLIN D'SOUZA
Restaurant General Manager
Vancouver,BC
Summary
Seeking a challenging position as an General Manager where my skills, experience, and knowledge will be utilized to their full potential. Proactive manager with demonstrated leadership abilities, strategic planning expertise and problem-solving acumen. Assists senior managers with accomplishing demanding targets by encouraging staff and coordinating resources. Methodical and well-organized in optimizing coverage to meet operational demands.
Overview
24
24
years of professional experience
Work History
Senior Assistant General Manager
Coast Restaurant
2023.05 - Current
- Developed strong working relationships with internal departments and external partners, fostering seamless collaboration across teams.
- Optimized workflow processes by implementing automation tools, significantly reducing manual labor requirements and improving project turnaround times.
- Assisted in budgetary planning and financial forecasting for the department, ensuring accurate allocation of resources and monitoring expenses closely.
- Reduced operational costs by identifying areas of inefficiencies and recommending cost-effective solutions.
- Facilitated regular staff training sessions to keep employees up-to-date on industry best practices and company policies.
- Supported company growth by recruiting top talent and providing comprehensive onboarding programs for new hires.
- Enhanced team productivity by streamlining communication processes and implementing efficient project management software.
- Oversaw daily operations within the department, delegating tasks efficiently and maintaining a positive work environment for all team members.
Restaurant General Manager
Glowbal Restaurant
2018.07 - 2023.01
- Implemented new employee onboarding processes, providing comprehensive training that promoted retention and a strong understanding of company culture.
- Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
- Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
- Boosted restaurant revenue by implementing innovative marketing strategies and promotions.
- Ensured compliance with all health department regulations as well as company policies and procedures.
- Addressed customer concerns promptly and professionally, turning potentially negative experiences into positive outcomes.
- Reduced employee turnover by fostering a positive work environment and offering competitive compensation packages.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Assisted in budgetary planning and financial forecasting for the department, ensuring accurate allocation of resources and monitoring expenses closely.
Restaurant Manager-Coast Restaurant
GLOWBAL GROUP INC.
2010.02 - 2018.06
- Interviewing, training, and evaluating staff scheduling and controlling labor cost.
- Building relationship with guests, concierges, businesses and keeping them updated about ongoing promotions.
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Delegating duties & responsibilities to the junior management team.
- Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.
- Developed comprehensive marketing plans for special events, promotions, and community outreach efforts to boost brand visibility.
- Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
Director of Food and Beverage/Operation Manager
BELIZEAN DREAMS & HOPKINS BAY RESORT
2009.01 - 2010.01
- Coordinated seamless event execution for both small-scale gatherings and large-scale banquets or conferences.
- Fostered a culture of continuous improvement, conducting regular staff performance evaluations and providing targeted feedback.
- Revolutionized food presentation techniques resulting in visually appealing dishes that garnered positive reviews from patrons.
- Established accurate forecasting systems that enabled precise scheduling and inventory management, minimizing shortages and surplus.
- Managed budgets effectively, tracking expenses closely and adjusting allocations as needed throughout the fiscal year.
- Delivered exceptional guest experiences through personalized service offerings tailored to individual preferences and dietary requirements.
- Maximized profitability with cost control measures, optimizing purchasing processes and reducing waste.
- Collaborated with executive leadership to establish long-term goals and strategic plans for the food and beverage department.
Restaurant Manager
LIBERTY GROUP ENTERTAINMENT
2008.01 - 2009.01
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
- Streamlined front-of-house operations by introducing digital reservation systems and mobile payment options for enhanced convenience.
- Implemented cost-saving measures through streamlined processes, efficient scheduling, and strategic vendor negotiations.
- Fostered an inclusive atmosphere with open communication channels for all employees to voice concerns or suggestions freely.
- Coordinated catering services for private events, delivering memorable experiences while maximizing profits.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
Restaurant Manager
THE DISTILLERY RESTAURANT CORP.
2006.01 - 2008.01
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
- Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
- Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
Senior Manager
SASSAFRAZ RESTAURANT
2003.01 - 2006.01
- Championed process improvement initiatives that led to significant cost savings without compromising on quality standards.
- Collaborated closely with peers from other departments to drive organizational success jointly as one cohesive unit.
- Led cross-functional teams to achieve project milestones and deliver high-quality results.
- Managed budgets effectively, achieving financial objectives while maintaining strict control over expenditures.
- Increased customer satisfaction with timely project deliveries and seamless communication.
- Achieved operational excellence by streamlining processes and implementing best practices.
Senior Banquet Server
BURLINGTON CONVENTION CENTRE
2001.01 - 2003.01
- Ensured timely food delivery by effectively communicating with kitchen staff and coordinating efforts.
- Assisted in setting up the event space, ensuring proper table arrangements and placement of utensils for seamless guest experience.
- Demonstrated exceptional teamwork by collaborating with fellow servers to maintain a smooth flow of service during large-scale events.
- Maintained a clean and organized dining area for optimal guest comfort and enjoyment.
- Supported event coordinators by actively participating in pre-event meetings, discussing setup requirements, and establishing clear communication channels.
- Contributed to positive guest feedback by consistently delivering high-quality service in a professional manner.
Education
Police Foundation Diploma -
COMMERCIAL BUSINESS COLLEGE
Mississauga, CanadaIntermediate Sommelier Certificate - undefined
INTERNATIONAL SOMMELIER GUILD
Toronto, CanadaLabor Cost Management & Planning Certificate - undefined
Time Management & Organizational Skills Certificate - undefined
Skills
Attributes
- Extensive training and experience within the Hospitality Industry.
- Strong interpersonal skills and leadership qualities.
- Proven organizational/time-management abilities.
- Able to work unsupervised or in a team environment.
- Hardworking, reliable, team player and conscientious.
- Able to work well under pressure.
- Attention to details.
- Entrepreneurial minded.
- Strong financial skills.
References
References available upon request
Timeline
Senior Assistant General Manager
Coast Restaurant
2023.05 - Current
Restaurant General Manager
Glowbal Restaurant
2018.07 - 2023.01
Restaurant Manager-Coast Restaurant
GLOWBAL GROUP INC.
2010.02 - 2018.06
Director of Food and Beverage/Operation Manager
BELIZEAN DREAMS & HOPKINS BAY RESORT
2009.01 - 2010.01
Restaurant Manager
LIBERTY GROUP ENTERTAINMENT
2008.01 - 2009.01
Restaurant Manager
THE DISTILLERY RESTAURANT CORP.
2006.01 - 2008.01
Senior Manager
SASSAFRAZ RESTAURANT
2003.01 - 2006.01
Senior Banquet Server
BURLINGTON CONVENTION CENTRE
2001.01 - 2003.01
Police Foundation Diploma -
COMMERCIAL BUSINESS COLLEGE
Intermediate Sommelier Certificate - undefined
INTERNATIONAL SOMMELIER GUILD
Labor Cost Management & Planning Certificate - undefined
Time Management & Organizational Skills Certificate - undefined
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