Robert Gilbert

Experience

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  CDW

  Oct 2007 - Jul 2008

  Account Manager

  • Business to business IT solutions reseller• Organized a 250-account book of business by assessing potential customer needs while maintaining client IT budget within target range• Lead sales training for new employees on in house SQL program• Maintained strong client relationship to drive future sales

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  Showplace ICON

  Jan 2008 - Mar 2012

  Sous Chef

  • Created daily specials and new menu items• Managed menu items to maintain <25% food cost• Main kitchen expediter, managing nightly service for 500-800 covers• Executed quality control for all products coming in and out of the kitchen

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  Moto Restaurant

  Aug 2011 - Feb 2016

  General Manager, Wine director

  Ran moto as the owners proxy. Set daily food and service standards. Trained lower mangers to enforce SOP's. Wrote handbook describing SOP's, food, and wine notes. Set up and held standards to maintain a Michelin start four years in a row. Set and projected weekly budgets for food, wine and labor. Costed menus, for both wine parings and food menu. Organized and ran wine program. Created weekly trainings and educations for staff members. Managed 30+ staff and acted has HR to mediate staff situations, scheduling, hiring, and terminations Created programs to keep track of food quality and guest satisfaction. Contacted guests daily that we didn't seem to met their expectations. Over saw organization of larger private parties. Managed most PR and marketing solutions for the restaurant. Show less

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  Self-employed

  Jun 2016 - now

  Personal Consultant

  • Worked with chefs to create wine friendly dishes for the menu.• Showed management how to shape labor though scheduling, hiring and terminations• Worked with Binwise to keep wine and liquor inventory accurate, and prepare weekly orders.• Created wine education programs for staff members.• Educated staff on how to do daily Aloha/MICROS maintenance, and organize for ease of use for the staff.• Created a daily menu change document, that was sent out to every staff member so they always knew the menu• Setup management structures that held every staff member accountable for the whole restaurant. Also allowing each “team” to be independent and responsible for their objectives.• Nurtured budding leaders to grow and take ownership of their jobs Show less