Bronson Bach

Experience

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  Gibby's Steaks and Seafood

  Aug 1995 - Mar 1999

  Manager

  • Annual sales revenue in excess of 10 million• Hiring, training, testing, and motivation of service staff• Execution of banquets and private events• Resolution of guest issues ensuring guest satisfaction• Purchasing, receiving, food preparation and production • Weekly food inventory • Supervision of daily front and back of the house operations• Accountable for consistent food quality and execution of consistent service performance guidelines

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  Ireland's Inn Beach Resort

  Apr 2000 - Aug 2002

  Food and Beverage Director

  Formulated annual budget and accountable for P&L statement. Created and developed menus and wine lists for fine dining, casual theme, bar and lounge, outdoor venues, public and private special events in multiple venues and locations. Devised and implemented service procedures, kitchen preparation and production procedures, employee and training manuals, job descriptions, safety and sanitation manuals, and tests. Responsible for banquet sales, private event planning, off-premise catering; organized and executed food and beverage offerings of not-for-profit fund raising and community-based events. Developed and executed advertising and promotional strategies - design, production, placement, and scheduling of newspaper and magazine adds; organized multi-business cooperative advertising, in-house printing of menu inserts, table tents, flyers, posters. Responsible for interviewing, hiring, training and development, testing, motivating, team building, conflict resolution, and performance reviews of front and back of the house staff and management. Supervision of 75 employees, $6.5 million in annual revenue Show less

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  Fort Lauderdale Country Club

  Oct 2002 - Nov 2005

  Clubhouse Manager

  Administered all facets of day to day functions and special events (including food & beverage budget as well as P&L statement) throughout entire facility; reported directly to board of directors and collaborated exclusively with house committee and general manager on execution of member social events and social calendar.Supervised front-house and back-house operations including staff (40-55 diverse mix of associates) hiring, training, scheduling and oversight, event and banquet planning and booking (including music and entertainment), menu development and enhancement, service procedures and guidelines, safety and health department standards compliance, food/beverage and supplies inventory management ($300,000), and janitorial services.• Increased revenue from $800,000 to nearly $1 million annually through comprehensive improvements in clubhouse food and service quality/pricing; facilitated through expanded group bookings as well as use of clubhouse offered to non-member groups; overcame significant challenges brought on by 3 major hurricanes in just 1 season (effectively rendering courses unplayable and paralyzing operations).• Within 1 season, progressively reduced costs $86,000 and reversed major losses through reduction of dead inventory levels, menu enhancement, and minimization of overtime and payroll, non-food items, paper supplies and linens. Show less

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  1st Mobile Notaries

  Jan 2006 - Nov 2007

  Owner/Loan Signing Agent

  Administered all facets of daily operations including advertising and business development, project and assignment management, company finances and accounts receivables, contract and fee negotiations, and borrower communications; secured services, trained and oversaw outsourced notaries supporting busy periods. • While owning company, guided operations to sales exceeding $150,000 via execution of 8 closings daily; coordinated procurement of $1 million in Errors and Omissions coverage as well as full guarantee of all work.• Demonstrated excellent communications and time management skills assisting borrowers with significant, life changing purchase; frequently overcame hurdles associated with misunderstanding in borrowing terms and amounts as well as issue with borrowers speaking very little or no English.• Ensured continuity of operations (required primarily due to hurricanes) through purchase of mobile office complete with wireless broadband and 18,000 watt portable generator (capable of running on gasoline and propane); included ability to hook up and completely execute operations from office. Show less

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  Hyde Park Restaurant Group

  Feb 2008 - Jan 2009

  Manager

  Circulated and oversaw operations at 4 locations individually seating 250-350 guests and generating $1.5 million–6 million annually; role centered on operating cost reduction, productivity improvement & overall damage control (amidst extremely soft high end market).Responsibilities included restaurant opening/closing, kitchen preparation, dining room & event coordination, server/bussing assignments, site safety and security (including ServSafe compliance), inventory management (including $15K - $25K beverage inventory), menu and special updates, food and service quality, wine presentations, P.O.S. management, operating documentation, sales reconciliations and bank deposits; supervised and ensured performance of 20-35 staff per location.• Utilized significant F & B career to overcome various challenges per location; effectively executed leadership role while assuming potentially unknown scope of evening events, special directions and circumstances requiring direct attention.• Frequently overcame shift shortages in different locations; i.e. guided 7 back and front-house staff through shift serving over 90 dinners; also supervised 30-35 staff per shift serving up to 500 dinners.• Solidified guest loyalty through delivery of personalized attention and quality beyond expectations, recognition of regular guests by name as well as favored eating area and food/drink.• Consistent with mission of position (and corporate directive), reduced operating costs through strategic cuts (per shift) in server and bussing staffs; brought new perspective to shift workflow and delegated back-house staff to focus on breakdown during slow periods.• Increased referral traffic in Worthington, Ohio location 30% (and demonstrated measurable sales gains) through effective maintenance of hotel referral program; consistently visited area hotels with food presentations, built relationships with hotel management and support staff. Show less

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  The Galley/Adelphia Music Hall

  Feb 2010 - Oct 2011

  General Manager

  Responsibilities include finances, purchasing and inventory, menu planning, kitchen production, food service and quality, employee training, marketing and advertising, promotional meetings, entertainment booking, and events; oversee and evaluate contributions of management staff accountable for daily operations, labor scheduling, oversight and development, equipment and small wares inventories, catering and banquet setup, delivery and breakdown.•Increased overall revenue (18.6%) in year over year sales; increased year over year gross profit (55%); increased year over year net income (31%); decreased cost of goods sold (COGS) from 44.65% in 2009 to 40.46% in 2010; 2011 projected to outperform year over year totals.Dominated mid- Ohio valley restaurant and music scene showing annual trends exceeding 40% gross revenue increase.Introduced improved training to staff hired from throughout local area; included training focused on more sophisticated food preparation and service delivery.•Lowered food costs and maintained margins through development of Excel workbook tracking menu items sales with inventory prices.•Enhanced local presence to hub of social activities and major components of downtown historical district revitalization through restructure of The Galley kitchen and launch of Adephia Musical Hall; expanded reputation for food quality, local music scene and accommodation of regional and national acts.Significantly enhanced operations by designing kitchen area supplementing operating needs and addressing additional dining capacity (80 – 100 seats).•Amidst increased market competition, hired and trained entire new front and back-house staff, implemented service training manual and steps of service, and revised patio seating area with additional seating.•Increased banquets and event business through revision and implementation of banquet and special events menu as well as booking procedures and contracts. Show less