Mark Bailey

General Manager

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Work Experience
  • General Manager

    Hayes Valley BakeworksSan Francisco, CA, US
    Apr. 2012 to Present (5 years and 4 months)

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    Role & Tasks:

    • Manage day to day operations of high volume, quick serve restaurant
    • Implement and oversee training program for people with disabilities and those at risk of homelessness
    • Schedule, supervise and direct staff and trainees to maximize production.
    • Develop financial forecasts and inventory controls to increase profits.
    • Maintain food safety producers and quality control guidelines.
    • Advocate for Bakeworks mission through customer services and outreach.

  • Manager

    Aug. 2010 to Mar. 2012 (1 year and 7 months)

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    Role & Tasks:

    • Schedule, supervise and train over sixty employees and volunteers.
    • Created new daily and catering menus featuring organic and local ingredients to increase quality and sales.
    • Improved food safety standards and increased inspection rating to "A."
    • Manage front house/back house café operations.
    • Handle weekly inventory and vendor relations to ensure the timely and cost-effective purchase of food, beverages and alcohol.
    • Ensure the integrity of café operations through training and customer relations.
    • Help to organize and implement special events including the Live from Home concert series and A Taste from Home event hosted by Alex Guarnaschelli.

  • Daytime Manager / Barista / Server

    Bottega FalaiNew York, NY, US
    Jul. 2009 to Aug. 2010 (1 year and 1 month)

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    Role & Tasks:

    • Ensure restaurant and bar are clean and set up for morning service.
    • Maintain accuracy of payouts, petty cash and deposits.
    • Manage inventory and baked goods for restaurant and order as needed.
    • Prepare drink and dessert orders for walk in and seated patrons.
    • Wait on patrons in the restaurant and ensure customer satisfaction.
    • Order food for customers including telephone and walk in to-go orders on POS.

  • Barista-Bartender / Server / Overnight Manager

    Cafe OrlinNew York, NY, US
    Apr. 2008 to Jun. 2009 (1 year and 2 months)

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    Role & Tasks:

    • Prepare accurate drink and dessert orders in a fast-paced environment.
    • Wait on patrons seated at the bar.
    • Ensure bar and service area are stocked and ready for service.
    • Order food for customers including telephone and walk in to-go orders.
    • Responsible for deposits, payouts and accuracy of restaurant register.
    • Support wait staff as needed.

  • Daytime Manager / Barista / Bartender

    Rapture Café and Books
    Jun. 2006 to Apr. 2008 (1 year and 10 months)

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    Role & Tasks:

    • Collaborated with owner to design and build out café.
    • Responsible for set up and opening of the café.
    • Ensure register and deposits are accurate and posted each day.
    • Check inventory and place orders accordingly with vendors and suppliers.
    • Create drink specials and update menus.
    • Maintain cleanliness of work area.
    • Help organize, schedule and implement special events.

Skills

Off-site Event Management

On-site Special Events

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Dough Making / Portioning

Dressings

Enforcement Of Safety / Sanitation Standards

Equipment Maintenance

Portioning

Receiving/Organizing

Food / Beverage Pairing

Scheduling

Food Budgeting

Servesafe Certified

Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge

Food Styling

Staff education / motivation

General knife handling

Ticket Management

Up to 100 covers a night

Inventory

Kitchen Cleaning/Sanitation

Kitchen management

Vegetable Breakdown

Menu development

Accounting / Bookkeeping

Payroll

Budgeting

Profit And Loss

Business Management

Purchasing / ordering

Conflict Resolution

Recruiting / hiring

Customer Service

Social Media

Food Safety Knowledge

Staff Education / Motivation

Vendor Management

Web Maintenance

Microsoft Office

Menu development

Conflict Resolution

Customer service

POS Systems

Event Management / Organization

Experience in a Fine Dining Establishment

Staff Management of 20

Staff education / motivation

Food / Beverage Pairing

Staffing / scheduling

Food Safety Knowledge

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