1. Kent L Mori 9491 Island Rd. ● North Ridgeville, Ohio 44039 ● home: (440) 748-0316 ● cell:(567) 203-1180 klmori@msn.com Restaurant Manager Service-focused and cost-conscious with strong expertise in front and back of house operations to establish a welcoming, energetic dining atmosphere for our guests. ♦ Dynamic Guest Experience ♦Integrated Inventory Control ♦ Cost Reduction / Waste Control ♦Promotions and Up-selling ♦ Vendor Management & Negotiation ♦Budgeting / Profit & Loss Management ♦ Motivational Team Leadership ♦Safety and Sanitation Compliance ♦ Kitchen, Bar & Dining Room Operations ♦Proficient in Microsoft Word and Excel Professional Experience K & L Collectibles and More Developing a web-based retail business, selling through e-bay, and my own personal website. Owner/Operator 11/2008 – present Designed and operate a retail website, specializing in collectible items, and home accents. It is a project I work on in my spare time for extra income. AMF Riviera Lanes, Akron, Ohio Oversaw all food and beverage operations of the bowling center, with full accountability for food quality, and customer satisfaction, recruiting, hiring, and developing hourly staff members. Food and Beverage Manager 1/2007 – 1/2009 Recruit, hire, train, coach, and schedule all food and beverage staff, including service staff. Manage purchasing and inventory control to ensure sufficient levels of high quality product, while eliminating waste. Coordinate with District Sales Manager to plan special menu items for catering of large parties. Monitor compliance with safety, sanitation, and food preparation standards. Develop and implement kitchen organization and procedures to optimize workflow. Compile, analyze, and interpret financial data to develop accurate projections and ensure profitability. Key accomplishments: Implemented policies and procedures to reduce food cost from 50% to 24% Initiated security procedures to minimize product loss, through waste and theft. Certified by the National Restaurant Association ServSafe Program – certified until 2013 Ensured that all food and beverage staff was certified TIPS trained in responsible alcohol sales Catered many large corporate groups and bowling team banquets, wrote menu’s and supervised execution of events. Kent L Mori Page Two Professional Experience Continued Meijer Stores , Columbus, Ohio Advanced to oversee all prepared foods operations, including all bakery, deli and café operations for the Meijer Supercenter. Prepared Foods Team Leader 2/2006 – 12/2006 Produce Team Leader 1/2006 – 2/2006 Grocery Team Leader in Training 11/2005 – 1/2006 Had full accountability for all bakery, deli and café operations, to schedule staff of 25 people and ensure that all company, local and state regulations were upheld. Maintain consistent inventory with minimal waste, responsible for purchasing, to minimize product outages. Trained staff on new promotions on a weekly basis. Also had responsibility for recruiting, hiring, training, and coaching of all staff under my command. Key accomplishments: Received my forklift certification King Charley’s Tavern at the Inn at Roscoe Village Coshocton, Ohio Directed front of house operations, providing leadership and ongoing training to service and bar staff for independently owned restaurant in the Inn at Roscoe Village with 30+ employees. Manager 9/2004 – 10/2005 Held full accountability for all front of house operations of the tavern at the Inn at Roscoe Village. Coordinate with the Manager, Chef, and Banquet Supervisor on catering of large corporate groups at the Inn. Conducted evaluations, coached staff, and guided recruitment and training. Key accomplishments: Wrote and implemented service training program for the restaurant at the Inn. In collaboration with the Chef was able to upgrade menu offerings and implement special promotions to draw more local customers to the restaurant. Bob Evans Farms, Inc., Columbus, Ohio Advanced to oversee all dinner shift operations with full accountability for food quality, customer service, and restaurant cleanliness. Assistant General Manager 2/2002 – 8/2004 Manager in Training 12/2001 – 2/2002 Held full accountability for dinner shift operations of the restaurant, coordinating with junior managers to schedule staff and align operations with business and regulatory requirements. Conducted evaluations, coached staff, and guided recruitment and training. Maintained consistent inventory levels with minimal waste, overseeing purchasing to minimize product outages. Collaborated with General Manager to implement corporate business strategies and menu changes, trained staff on new menu items. Key accomplishments: Reduced food costs by 2% through eliminating inventory issues, including excessive ordering, organizing storage areas to improve workflow. Certified by the National Restaurant Association, ServSafe Program – certification until 2007 Was involved in two test stores, where we tested new equipment and procedures for the entire chain. Kent L Mori Page Three Education & Credentials Associate Degree Program in Human Resources Management (2009) Ashworth University, Norcross, Ga. High School Diploma, (1981) college prep Buckeye High School, Medina, Oh. Professional Development ServSafe Certification (2008) ● TIPS Certification (2008) Bob Evans Advanced Management Training (2001) Spartan Foods Systems General Manager Training School (1985)