Jean-Pierre F. Ramel
2633
Stony Springs Trail ♦ Buford,
Georgia 30519 ♦ (770) 995-5293
Profile
Self-motivated
professional who communicates effectively with people on all levels. A result
driven individual with the ability to focus on customer service while managing and contributing to the objectives of the employer.
Language: Bilingual – French
Summary
Of Qualifications
|
·
Restaurant
and Club Operations
·
Inventory
and Purchasing
·
Staff Orientation,
Motivation and Training
·
Menu Development
·
Financial
Systems and Procedures
·
Exceptional
Customer Service and Relations
·
Sanitation
Standards
|
|
·
Cost Controls
Management
·
Fine Dining
Ambiance
·
Food Safety
and Quality (HACCP)
·
Wine Knowledge
and Tasting
·
Wine and Food
Promotions
·
Advertising
·
Knowledge
of P & L |
Employment History
Joel Restaurant, Atlanta, Georgia
March 2005 - Present
Corporate Party Server
Provide
efficient service to full bar and serving area; handle customer service and cash intake; assist with liquor inventory; organize
corporate banquets and special functions.
·
Oversee corporate group events, such as holiday
parties and fundraisers.
·
Through dependable service, built a network
of “repeat” customers.
·
Assisted customers with food and wine pairing.
·
Handled cash transactions – balanced
cash drawer.
The Waterhouse LLC, Atlanta, Georgia
December 2005 – March 2006
Assistant General
Manager
Report
to General Manager of this company that has another restaurant chain in Ohio. Successfully
managed the office and restaurant (under construction), including planning and managing the openings of the bar/restaurant
operations and wine list for this rapidly expanding restaurant chain.
· Managed promotional activities to achieve market recognition: pro-active in menu planning and design, food testing
and quality assurance.
· Negotiated reductions in vendor costs; obtained savings of 25%.
· Cultivated relationships with companies in the immediate neighborhood.
· Identified potential problem areas and implemented profitable
solutions.
Grace Restaurant / 17:20, Atlanta, Georgia
July 2004 – November 2004
Manager
Assumed
lead role in day-to-day management of restaurant -- focusing on staff performance, customer satisfaction and crisis management. Took on major projects and handle from initiation and planning through implementation
and follow-up. Wrote routine reports and correspondence.
·
Coordinated the schedule of assistant managers
and staff; ensuring consistent flow in service.
·
Counseled probationary employees on methods
to improve work performance.
·
Provided financial reporting – general
accounting (cash reconciliation and payroll).
·
Implemented procedural steps that boosted productivity
by 15%.
The Abbey Restaurant, Atlanta, Georgia
May 2001 – April 2003
Manager
Coordinated staff and resources to accommodate large “banquet”
events, attended by 100+ corporate executives. Maintained accounting, labor inventory
cost and administrative control through P & L.
· Increased sales and reduced turnover by 15%.
· Negotiated contracts with vendors.
· Conducted wine tasting seminars and oriented
staff on food/wine pairing.
· Ensured overall satisfaction by retaining
and promoting talented staff.
Olive Garden Restaurant, Atlanta, Georgia
August 1999 – March 2001
Service Manager
Performed volume of work normally handled by three individual managers
(house, bar and
kitchen manager(s)). Made
decisions in the following areas: cost accounting, inventory management,
strategic planning, and quality focus.
· Negotiated reductions in vendor costs; obtained savings of 25%.
· Cross-trained staff to guarantee uninterrupted flow in work output.
· Maintained office machines; ensuring that they consistently remained in proper working order.
· Performed bookkeeping functions, including accounts receivable, accounts payable, tax deposits
and general ledger reconciliations.
Grizzli, Roswell, Georgia
May 1999 – July 1999
Manager
Proactively communicated with all levels of the organization. Implemented and controlled expenditure
schedules; improved profit by 15%.
Identified, mediated and resolved staff issues. Initiated and
guided promotional activities to achieve district recognition.
· Involved staff and managers in identifying internal needs.
· Built a strong team through intensive and encouraged training.
·
Cultivated relationships with companies in
the immediate neighborhood.
· Developed excellent work relationships with staff and vendors.
Violette Restaurant, Atlanta, Georgia
May 1998 – March 1999
Manager
Managed 20 employees; maintained and monitored accounts receivable and payable; trained and supervised staff; played
key roles in wine and menu planning; organized catered events.
· Promoted patio dining which resulted in 25% customer visits.
· Improved inventory accuracy through use of structured processes and procedures.
· Reduceed costs to15% by negotiating reductions with vendors.
· Identified potential problem areas and implemented
profitable solutions.
Education
HACCP Program
Certified
- in the handling and preparation of food
College Technique de Montjoux
General
Mechanics and Electricity
Lycee Pergaud High School
Diploma and Graduate
♦ References available upon request ♦
