Drive
Okemos, Michigan
48864 / Cellular 517.899.0583
Arthur Ehrlich C.F.B.E.
December 30, 2015
Dear Sir or Madam;
My credentials speak for themselves. Extensive management experience in the Hospitality Field; from a fast paced casual environment to upscale 4 star dining; from private clubs, hotels to destination facilities; all proven by a history of exceptional leadership. Superior marketing and sales abilities which have generated increased revenues and created a reduction of certain operating expenses. I have, without exception exceeded all goals as set.
Creative, but profit driven. Detailed oriented with excellent organizational and communication skills. Hands on management style using “Consultative and Persuasive” allowing me to manage; according to the situation. Proven past results of strong sales and promotional abilities. Most important of all; I have the knowledge and experience necessary to create effective strategies which lead to a successful outcome. The objective is to control all costs and to eliminate unnecessary expenses.
Strong people skills; not only for the guests who require direct and personalized contact but also the employees whose needs demand a sensible working relationship with management. Well versed in “openings and turn-around” situations. I also have the ability to familiarize myself, quickly, with current operational concepts, which allows me to fit in immediately. With this background I sincerely believe that I can make a significant impact and at the same time be an asset to your organization.
My current salary is in the upper five figure category, (plus); Annual Base with benefits, negotiable bonus and incentives to be based upon performance and results. My resume is enclosed for your consideration. Exceptional references are available. I will relocate at my expense; once suitable employment is secured. I would appreciate your keeping this matter confidential. May I suggest a telephone interview as the first step? Looking forward to a favorable reply, I am
Very truly yours,
ARTHUR EHRLICH C.F.B.E.
4450 CopperhillDrive
Okemos, Michigan
48864 / Cellular 517.899.0583
Arthur Ehrlich C.F.B.E.
GENERAL MANAGER
DIRECTOR OF FOOD & BEVERAGE
Results driven management executive; with a proven track record in marketing, management and strategic planning. Proficient in identifying areas of strength and ways to improve any areas of weakness. Monitor expenses through the effective use of manpower and available resources with systems & controls that will optimize the Bottom Line. Skilled in new business development and successful in identifying existing opportunities for additional revenues. A documented history of significant profit, effective cost control and extreme guest satisfaction. Planning and organizational skills necessary to implement of corporate policies and standards
SUMMARY of QUALIFICATIONS
Supervision of Managers andDepartment Heads / Staffing Guides based upon
Revenue Forecasts
All Front and Back of
House Procedures / Hired, Reviewed and
Discharged all Employees
Development of Menus, Wine
Lists & Pricing / Worked closely as liaison
with Sales Department
Developed each Job Description, Training
Programs and Operational Procedures / Responsible for Quality, Service, Value
and Consistency at all facilities
Supervised Restaurant, Lounge, Banquet, Conference, Kitchen and all On
Off Premise Catering. / Implementation of Corporate Standards,
Policies and aggressive strategies
to increase revenues
Created a realistic and attainable Budget based upon
Historicals, forecasting and Marketing Plan
Professional
Experience
Areas of Expertise
Educational
Background
Hospitality
Courses &
Seminars
Charitable
Organizations
Relocation / 2011 to Present
Private Country Club
Mid-Michigan Area
Director of Food & Beverage
18 hole Championship golf course. Newly renovated club house. L shaped swimming pool. Pro shop. five food & beverage revenue centers
v Monthly BOD Meetings with review of Financials and explanation of variences.in relation to budget
v Reduced departmental negative bottom line to lowest point in the last 10 years
v Reduced liquor and food costs; to acceptable standards.
v Headed Banquets Sales Department and increased sales
v Assured management visibility at all operational times.
v Implemented extremely successful seasonal social events which produced an increase of member dining by 30%
v Created wine locker program
v Upgraded FF&E and general cosmetic decor
v Seasonal menus with weekly specials
v Extensive e-mail program
2008 to 2009
Oliver House Complex
Downtown Historic Landmark, Toledo, Ohio
Director of Food & Beverage
Property consists of six revenue centers ranging from a upscale steak house to a on premise beer brewing facility, brew pub; French bakery; Lunch café and 6 private dining rooms
2006 to 2008
Walnut Hills Country Club, East Lansing, Michigan
Club House Manager / Food & Beverage Director
18 hole Championship golf course. 30,000 square foot club house. Olympic sized swimming pool. Professional Tennis Courts. Pro shop. Six food & beverage revenue centers.
.
2004 to 2006
Tides Restaurant & Oyster Bar, Lexington Park, Maryland
General Manager
New Restaurant Opening; 150 Seat 4- Star, Fine Dining, French and American Cuisine Guest Check Average Exceeding $50.00 per person. Flambé Tableside Presentations.
2003 to 2004
Copper Grill, Lobster & Steak House, Richmond, Virginia
General Manager
New Restaurant Opening; 325 Seat 4- Star, Fine Dining Lobster and Steak House; with Guest Check Average Exceeding $90.00 per person. Entrée Tableside Presentations and Flambé Desserts.
1996 to 2003
Parthenon House, West Bloomfield, Michigan
General Manager
400 seat, full service, white tablecloth restaurant with 2 Banquet facilities, seating 200 and 300 respectively.
1992 to 1996
Nikos Restaurant & Banquets, Bridgeview, Illinois
General Manager
125 seat full service, white cloth, tableside cooking, 4-Star Restaurant, High Energy Lounge and 20,000 square foot banquet facility.
Technical Skills
POS Systems; Tech, Digital Dining, Aloha, Micros, Open Table,
Restaurant Manager and Club Systems
Business Skills
Word, Outlook, Excel, Power Point, Publisher and Photoshop
Shimer College, Mount Carroll, Illinois
Business Administration
Holiday Inn University, Olive Branch, Mississippi
Food & Beverage Certification
American Hotel & Motel Association, Lansing Michigan
Certified Food & Beverage Director
Health Department Certifications
Wisconsin, Illinois, Michigan, Virginia, Maryland
Alcohol Control Certifications
Michigan, Virginia, Maryland
Business Operational Analysis Employee Feedback Labor Controls Manager as a Coach Menu Engineering and Analysis Maintaining Employee Performance Behavioral Interviewing Cornell University Restaurant Association C.R.A.S.E. Group Development & Situational Analysis Time Management Studies "Member of the prestigious Club Advisory Council Internationale, hosted by Search America”
“March of Dimes” “Special Olympics” “Big Brother Big Sisters of America” “Marine Toys for Tots Foundation” “Lions Club International”
Most areas acceptable.
Additional
Full profile available on;
“Linkedin.com”
With additional references, recommendations and endorsements