April 2012 – Present               

Parts Management Analyst Team Lead           

Ciber Inc., Ford Motor Company

 

Responsible to track and monitor projected deliverables for prototype builds and ensure timely delivery of parts in support of the build schedule.  Develop and maintain Vehicle and Part Pedigrees to be provided to the build teams, Program Management, and the Test Planning organization related to the pedigree of parts supporting the build.  Assist in monitoring and meeting all program milestones.  Required to escalate program risk and part delivery timing issues to Management. Assist in the development of containment actions with Product Development and Suppliers to ensure on-time delivery of parts to support the build.  Manage and develop the PMA teams assigned to various vehicle programs.  Provide daily direction/training to the PMA team relating to vehicle program support.  Assist in the development of the PMA group processes and documents and ongoing improvements actions. 

 

Key Achievements

• Train PMA resources (hard/soft skills, Ford proprietary systems, tools)

• Provide input to performance evaluation of individual PMA team members

• Provide daily direction for PMA team including assignments and prioritization of work

• Provide status updates of team metrics to Program Management and Senior Level Management within Ford

• Assist in development of improved tools and documents used to manage process and program

           

 

August 2011-January 2012      

Private Dining and Special Event Coordinator       

Joe Muer Seafood, Detroit

 

             A fine-dining prime seafood restaurant re-opened in September 2011.

            

Responsible for all large party and private dining experiences. Responsible for over $80,000 in sales and events for groups from twenty to 300.                                                                                                                

 

June 2010-August 2011                                  

General Manager                                    

Patrizio, Ft. Worth, TX

 

An upscale, casual Italian restaurant with a scratch kitchen and over $4 million in annual sales, 1500 weekly guests, and over 90 team members.

Responsible for all areas of a full-service restaurant. Manage all areas of team member recruitment, hiring, training and ongoing development.  Implemented weekly plans to improve service and increase top-line sales.  Exemplify company standards of local, award-winning restaurant operator in order to achieve those same awards in our first year.  Deliver consistent level of high-quality food and service for an ideal guest experience without sacrificing profitability. Use of knowledge in food service safety and sanitation to maintain health department standards.  Keep accurate records of sales, costs, and inventories.

 

 

Key Achievements

 

• Reduced staff turnover by 21% in 2011 through several development and service initiatives

• Consistently delivered below-budget controllable cost areas without sacrificing guest service

• BEST EATS award from Fort Worth Texas Magazine in our first year (2011)

 

January 2010-June 2010                           

Dining General Manager   

Eddie V’s Prime Seafood, Ft. Worth, TX

 

A fine dining prime seafood and steak house with over $7.5 million in annual sales and over 50 team members. 

 

Responsible for dining room management and operations.  Managed all levels of service teams and support staff.  Assisted Events Coordinator with private dinner parties, special events, and off-site catering.  Aided Bar Manager and Executive Chef with controllable cost areas and quality of those items. 

 

Key Achievements

 

• Achieved excellent guest response and reviews for service and interaction

• Took top honors in sales, a company record of over $100,000 in one weekend of service

• Maintained a top-notch service team of professionals

• Increased personal knowledge of purchasing prime products as well as managed extensive wine list

 

July 2008-August 2009                                           Manager                                          

Andiamo Italia, Detroit

   

Key Responsibilities

                                                          

• Managed dining room and service areas of fine dining Italian restaurant

• Handled all aspects of front of house scheduling and labor concerns

• Assisted Event Coordinator in planning and execution of special events

• Developed good rapport with new and regular guests as well as all team members

• Performed any additional functions necessary to assist in profitable restaurant

 

November 1992-May 2008                       General Manager                                               

Ruby Tuesday

 

 Key Responsibilities

                                                           

• Responsible for all aspects of running a full-service restaurant

• Managed components of corporate re-image including food and service quality from casual dining to high-quality casual dining

• In-depth knowledge of procedures involved in daily operations including sales and labor projections, inventory control, team member recruitment and development, cost/budget control, profit and loss statement reconciliation, and superior involvement in guest experiences.

• Achieved consistent positive performance reviews and store-focused, company-based inspections