Steven Signore has over 30 years of experience in restaurant and hospitality management. He is currently the General Manager of Chevys Fresh Mex Restaurants in Schaumburg, IL, where he oversees daily operations and ensures compliance with company standards. Prior to this role, Signore held management positions such as FOH Manager, Assistant General Manager, and General Manager at several restaurants. He also has experience as Director of Operations for an amusement company and Director of Food and Beverage at a hotel. Signore has a B.A. in Business Management from Western Illinois University and is ServSafe certified.

1. Steven Signore
445 Arbor Lane
Wood Dale , IL 60191
(630) 350-9627 (Home)
(630) 615-1112 (Cell)
stevesignore@aol.com
Professional Experience:
Chevys Fresh Mex Restaurants
Schaumburg, IL 2014 - Present
General Manager
• Responsible for directing the daily operations of the restaurant, ensuring compliance with
company standards in all areas of operation, including product preparation and delivery, customer
relations, restaurant maintenance and repair, inventory management, team management, hiring,
termination and retention of team members, staff education, and financial accountability.
• Ensure that the highest quality products and services are delivered to each customer.
On The Border
Mexican Grill & Cantina
Schaumburg, IL 2013 - 2014
FOH Manager
• Launched new location in Schaumburg.
• Hired, trained and developed staff for new location on micros systems.
• Adhere to company standards and service levels to increase sales and minimize costs, including
food, beverage, supply, utility and labor costs.
• Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and
purchasing of supplies.
• Supervise portion control and quantities of preparation to minimize waste.
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and
supplies.
• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate
actions to turn dissatisfied guests into return guests.
ERJ Dining
dba/ Chilies Bar & Grill
Bloomingdale, IL 2011 – 2013
Assistant General Manager
• Control food, beverage, and labor costs.
• Oversee daily operations, sales forecasting, P&L budgets, and labor scheduling.
• Calculate weekly build to levels to insure accuracy in ordering food, produce & liquor inventory
per company policy.
• Train, coach, and motivate restaurant team on new products and processes.
• Maintain high standard in restaurant cleanliness, sanitation, food quality, and guest satisfaction.

2. Steak n Shake
Downers Grove, IL 2009 – 2011
General Manger
• Manage all aspects of P&L statements.
• Train associates on the proper procedures and processes conducive to company standards.
• Make certain that all proper food handling procedures are followed, and maintain a clean,
attractive and safe environment by holding Manager and Associates accountable for sanitation and
safety standards.
• Conduct regular Manager meetings to align the focus of the restaurant and celebrate successes.
• Partner with maintenance technicians to ensure proper equipment and facility maintenance is
achieved.
McDermott Amusement
dba/Spectacular Midways
Chicago, IL 2002 -2009
Director of Operations
• Performed all aspects of event contractual negotiations with cites, fairs, and festivals.
• Responsible for all communication with city officials and personnel.
• Oversee daily operations which include: budgeting and forecasting revenues and expenses,
managing over 70 employees, ensuring quality service and satisfaction with customers/vendors.
• Coordinate all aspects of logistics for every event to ensure the optimal success and profitability
for both the client as well as the company.
• Monitored and purchased inventory, ensuring sufficient levels to accommodate demands.
Sbarro Pizza
Fox Valley Mall, Aurora, IL 2000 - 2002
General Manager
• General Manger responsible for daily operations that included production, sales, training, finance
and accounting, and administration.
• Developed marketing campaigns to increase sales and customer base.
• Scheduled work shifts for all employees.
Radisson Hotel
Glenview, IL 1989 - 1999
Director of Food and Beverage
• Coordinated all food and beverage service at the hotel’s full service location.
• Recruited, trained, and motivated staff of cooks, servers, and bartenders.
• Participated in inventory control, and ordering of food and supplies.
• Maintained outstanding food quality, and excellent customer/vendor relations.
• Consistently increased food and beverage sales by reorganizing evening restaurant operations and
the room service department resulting in higher quality customer service, and lower food and
beverage delivery time.
• Managed cost controls for food, labor, and overall budget.
• Worked to ensure compliance with all corporate policies and procedures, as well as federal
(OSHA), state, and local safety and health regulations.
Education:

3. Western Illinois University, Macomb, IL
B.A. Business Management, 1980
ServSafe Certified