RENE MORKE
NEW WESTMINSTER,BC
Summary
Committed and hardworking General Manager with 20 years of experience directing hospitality & food service. Well-rounded leader with talent for supervising employees and fiscal responsibility. Swift problem solver with quick and effective solutions to wide array of issues. Background includes inventory management, sales leadership and recordkeeping. Organized and forward-thinking food service professional with a flexible and motivational management style.
Overview
14
14
years of professional experience
Work History
General Manager of Food Service
Central City Brewers & Distillers
02.2022 - Current
- Oversaw training of more than [Number] team members.
- Oversaw food preparation and monitored safety protocols.
- Boosted employee morale with regular team-building activities, improving communication and collaboration.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Coordinated with catering staff to deliver food services for special events and functions.
- Collaborated with other departments to coordinate events and promotions.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Formulated and implemented marketing strategies to increase sales and customer loyalty.
- Ensured compliance with health and safety regulations through regular inspections, staff training, and process improvements.
- Optimized scheduling practices for efficient staffing levels during peak hours, reducing labor costs without sacrificing service quality.
General Manager
Sailor Hagars Pub
10.2019 - 12.2021
- Service driven General Manager with 10+ years of experience upholding excellent customer service standards in the food service industry
- Responsible for all operations of long standing neighborhood pub
- Ordering and inventory, staffing, scheduling, labor control and payroll maintenance
- Implementing new programming and events as the pandemic allowed
- Refresh entire bar and menu line up when new ownership took place.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
Co-Owner
The Lantern Public House
02.2020 - 09.2021
- Personal venture into restaurant ownership with a business partner
- Open for 15 months during pandemic with an average 4.3 star rating online
- Evaluated market trends to identify new revenue streams and diversify product offerings accordingly.
- Implemented business strategies, increasing revenue, and effectively targeting new markets.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
General Manager
The Yale Saloon
04.2016 - 08.2019
- Position of General Manager, duties included all day to day operations in venue
- Responsible for ordering and inventory of stock on hand
- Going over monthly targets and budgets, while keeping labor costs down
- Oversee all hiring, onboarding and training of staff and scheduling
- Handled guest inquiries and complaints
- Ensured compliance with local enforcement in regards to health and safety and liquor license guidelines
- Implementation of a new Oracle Micros system.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Implemented business strategies, increasing revenue, and effectively targeting new markets.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
Bartender/Supervisor
Koho Restaurant & Bar
10.2012 - 04.2016
- Awarded excellence in service award by YVR authority.
- Controlled food costs and managed inventory.
- Streamlined bar operations for increased efficiency by implementing new inventory management systems.
- Provided exceptional customer service, anticipating guests'' needs and exceeding their expectations consistently.
- Increased overall revenue with creative drink promotions and themed events.
Bartender/Server
Hix Oyster & Chophouse
01.2010 - 10.2011
- A position in London at an upscale restaurant working for British celebrity chef Mark Hix
- Tasked with working closely with the kitchen to provide wine and drink pairings for the menu
- Worked alongside the companies mixologist to create new cocktails
- Tracked bar stock levels and promptly replenished low materials to prevent shortages.
- Kept bar presentable and well-stocked to meet customer needs.
- Cultivated strong relationships with repeat customers, engaging in friendly conversation and memorizing drink orders to promote loyalty.
Education
High School Diploma -
Port Moody Senior Secondary School
Port Moody, BC06.1997
Skills
- Delegating Assignments and Tasks
- Reliable and Responsible
- Customer Retention
- Training and Onboarding
- Supply Ordering and Management
- Recipes and menu planning
- Critical Thinking
- Regulatory Compliance
- Special events planning
- Front of House Management
- Quality Assurance
- Recruitment and hiring
- Operations Management
- Purchasing
- Calm and Pleasant Demeanor
- Scheduling and Rostering
- Coaching and Mentoring
- Expense Tracking
- Inventory Management Software
- Performance Evaluations
Languages
English
Native or Bilingual
Timeline
General Manager of Food Service
Central City Brewers & Distillers
02.2022 - Current
Co-Owner
The Lantern Public House
02.2020 - 09.2021
General Manager
Sailor Hagars Pub
10.2019 - 12.2021
General Manager
The Yale Saloon
04.2016 - 08.2019
Bartender/Supervisor
Koho Restaurant & Bar
10.2012 - 04.2016
Bartender/Server
Hix Oyster & Chophouse
01.2010 - 10.2011
High School Diploma -
Port Moody Senior Secondary School
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