Gary Bartz is a senior manager with extensive experience in full service restaurants. He has a track record of efficiently managing daily operations including staffing, inventory, and cost controls. Bartz is skilled at developing loyal customers through exceptional customer service and building food and beverage sales. He strives for high standards while maintaining a customer-oriented approach.

1. Gary Bartz
Summary
Senior Manager with a winning attitude to deliver a exceptional dining experience. Focused on high expectations while
setting standards. Well versed in planning daily operations, staffing and inventory management. Oversaw high volume
restaurants and am Serve-Safe certified.
Highlights
Customer-oriented
Full service restaurant background
Honed marketing skills
Hiring and training
Stable work history
Operations management
Accomplishments
Played a key role in building bar sales by 5% from previous year. Efficiently expanded community service increasing our
food and beverage sales. Developed loyal customer which brought in repeat business.
Experience
Senior Manager
October 2003
Applebee"s - Forked River, New Jersey
Communicated well and used strong interpersonal skills to establish positive relationships with guests and
employees.Worked closely with the chef and cooks to determine menu plans for special events or occasions.Developed
and maintained a staff that provided hospitable, professional service while adhering to policies and business
initiatives.Optimized profits by controlling food, beverage and labor costs on a daily basis.Efficiently resolved problems
or concerns to the satisfaction of all involved parties.Conducted daily pre-shift and weekly departmental meetings to
ensure organizational efficiency.Continually monitored restaurant and took appropriate action to ensure food quality and
service standards were consistently met.Counseled and disciplined staff when necessary.
General Manager
November 2000 to October 2003
Tiffany's - Toms River, NJ
Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.Scheduled and directed
staff in daily work assignments to maximize productivity.Efficiently resolved problems or concerns to the satisfaction of all
involved parties.Continually monitored restaurant and took appropriate action to ensure food quality and service
standards were consistently met.Minimized loss and misuse of equipment through proper restaurant supervision and
staff training.Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest
interactions.Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures
and quality control guidelines.Developed and maintained exceptional customer service standards.Optimized profits by
controlling food, beverage and labor costs on a daily basis.Performed checkouts of servers and bartenders to ensure that
all tickets were accounted for.Built sales forecasts and schedules to reflected desired productivity targets.Initiated
negotiations regarding vendor contracts and kept updated records of contracts.Developed and maintained a staff that
provided hospitable, professional service while adhering to policies and business initiatives.Counseled and disciplined
staff when necessary.
Education
Studies at Seton Hall University with a major in Psychology.
607 Burtis street, Brick NJ 08723
Home: 732-262-1524 - Cell: 732-948-1740 - ggb607@hotmail.com