Ralph Body

Assistant Restaurant Manager

Location 15h@2xNew York, NY

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Work Experience
  • Assistant Restaurant Manager

    Levy RestaurantsChicago, IL, US
    Apr. 2010 to Present (6 years and 8 months)

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    Role & Tasks:

    Supervised an assigned number of portables, concession stands, and premium suites in conjunction with public events at Barclays Center. Staff consisted of anywhere from 10 to 30 during events.

    Performed opening and closing counts of inventory at each location. Assisted the Suite Runners and stand staff in opening and closing each stand for every event.

    Communicated with warehouse personnel in product replenishment (food, beer kegs, paper products, etc.)

    Monitored all cashiers to verify proper identification for age was checked for alcohol purchases

    Frequently monitored all stands for cleanliness and sanitary procedures were maintained

    Escorted Stand Leaders to Accounting area for delivery of cash banks

  • Assistant Manager

    Mar. 2010 to Jul. 2016 (6 years and 4 months)

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    Role & Tasks:

    Supervised staff and operations during daily breakfast service and weekday happy hour serving beer, wine and appetizers

    Inspected kitchen, dining room area, lounge, and pantry during assigned shifts

    Maintained inventory logs and placed food/beverage orders with preferred vendors

    Manager on Duty during assigned shifts. Primary contact of guest complaint escalation when necessary. Provided follow up with all guests after resolution to ensure guest satisfaction

    Monitored Lobby traffic during peak times of check outs/check ins

  • Assistant Manager

    St Regis Atlanta
    Apr. 2006 to Feb. 2010 (3 years and 10 months)

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    Role & Tasks:

    Conducted pre shift meetings with staff before to discuss house count, menu updates and service standards

    Provided relief support to order takers and servers during shift

    Resolved guest concerns and issues over telephone

    Reviewed daily arrivals, VIPs, special requests, group needs, and room assignments.

    Coordinated with Sales department to ensure welcome gifts and amenities were delivered to rooms prior to check in.

  • Floor Manager

    Elephant Bar RestaurantCupertino, CA, US
    Jun. 2001 to Mar. 2006 (4 years and 9 months)

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    Role & Tasks:

    Managed full shift responsibilities including daily decision making, staff support (20 – 25 on staff) and product quality and cleanliness.

    Supervised Host department. Trained hosts on maintaining reservations, phone etiquette, and preparing take - out orders. Created weekly host coverage schedules.

    Performed table visits in an effort to provide the best possible experience to each guest.

    Initiated closing procedures of servers and bartenders ensuring that all tickets were accounted for, all comps have been signed, the proper amount of cash and all credit card vouchers are obtained from employees and that the minimum number of tips have been declared.

    Designed training program and schedule for all new hires. Coordinated orientation with General Manager, followed by proper training of food knowledge and restaurant procedures

Education
Skills

Off-site Event Management

On-site Special Events

Ordering / Purchasing

Ordering / Receiving

Over 300 covers a night

Equipment Maintenance

Expediting

Food / Beverage Pairing

Scheduling

Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge

Staff education / motivation

Ticket Management

Up to 200 covers a night

Up to 300 covers a night

Menu development

Ability To Lift 40+ Lbs

Basic Floor Service

Profit & Loss Management

Beer Knowledge

Budget/cost Analysis

Cellar Organization

Classic Wine Service Expertise

Classic Wine Service Knowledge

Coffee Knowledge

Spirits/Cocktails Knowledge

Staff Education

Tips Certified

Food & Wine Pairings

Inventory

Wine Knowledge

Wine Ordering

POS Maintenance

Classic Food / Wine Service

Hospitality / Management Degree

Classic Wine Service Knowledge

Conflict Resolution

OpenTable or other

Customer service

POS Systems

Event Management / Organization

Staff Management of 150+

Experience in a Fine Dining Establishment

Experience in a High Volume Environment

Staff education / motivation

Food / Beverage Pairing

Staffing / scheduling

TIPS Certified

Food Safety Knowledge

Payroll

Conflict Resolution

Customer Service

Food Safety Knowledge

Hospitality / Management Degree

Vendor Management

Writing

Microsoft Office

Certifications & Courses
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