1. Blake A. Ekstam
13481 Red Maple Circle N. Fort Myers, FL 33903 (573) 280-8723 Blake082@live.missouristate.edu
Summary
Customer-centric, goal minded, team-oriented Restaurant Manager. Extensive work and educational
background including business operations, accounting, marketing, restaurant management, food
service, and customer service. Aspires to acquire a position that utilizes my skills and experience
while contributing to the service quality provided to the business while allowing for professional
growth through new and different experiences.
HIGHLIGHTS
 Customer service
 Staff development
 Team leadership
 Inventory and supply
 Key relationship management
 Budget administration
 Cost control
 Revenue generation
 Publicity
 Marketing
PROFESSIONAL EXPERIENCE
General Manager
The Roost Bar and Grill, Springfield, MO November 2012 - present
 Continually monitor restaurant and take appropriate action to ensure food quality and service
standards are consistently met
 Optimize profits by controlling food, beverage, and labor costs on a daily basis
 Schedule and direct staff in daily work assignments to maximize productivity
 Ensure a safe environment for guests and employees
 Efficiently resolve problems or concerns to the benefit of all involved parties
 Conduct staff meetings to ensure organizational efficiency
Assistant Manager and Bartender
Captain Ron’s Bar and Grill, Sunrise Beach, MO May 2007 – July 2013
 Worked with the management team to ensure that the restaurant/bar was profitable while
maintaining a high level of guest satisfaction
 Assigned tasks and oversaw the direction of employees to ensure compliance with food safety
procedures and quality control guidelines
 Ensured a safe environment for both guests and employees
 Performed restaurant walk-throughs to gauge timeliness and excellent service quality
Customer Service Manager
Dillon’s Food Stores, Overland Park, KS January 2002 – May 2007
 Worked with the store executives to maintain a high level of customer satisfaction
 Built sales forecasts and schedules to reflected desired productivity targets
 Interpreted weekly, monthly, quarterly, and annual financial reports
EDUCATIONAL BACKGROUND
Missouri State University, Springfield, MO Expected graduation: May 2015
Bachelor of Science in Hospitality and Restaurant Administration
Pursuing an option in Senior Living Management