Steve Nergord
steve@nergord.com • LinkedIn URL • stevenergord.com/ • Monterey, CA 93949 • 831-233-8146
General Manager
Accomplished and resourceful professional with extensive experience leading restaurant operations. Demonstrated success effectively mobilizing human, financial, and operational resources to streamline existing operations and improve P&L figures. Adept at enforcing end-to-end controls for quality guest service. Skilled at designing and conducting comprehensive training programs, equipping all employees with tools required for success. Articulate communicator; build long-term relationships with staff, management, guests, and vendors.
Career Experience
Manager, Fish Hopper Restaurant, Monterey, CA 2014 to Present
Provide strategic and operational direction to a team of 40 members for seamless restaurant operations. Oversee restaurant operations in a busy and challenging environment. Translate work requirements into executable plans for teams. Plan, coordinate, and manage detailed staff schedules for continuous functional excellence. Enhance multi-skilled staff competencies via inspirational leadership and training.
Trained staff members, boosting performance at both individual and group levels. Fostered an environment that delivers exceptional guest service and builds respect among team members.
Directed a highly-skilled team of 30 members for remarkable guest services. Established and sustained strong relationships with general managers and corporate staff. Supervised day-to-day operations of three other restaurants. Maximized performance of new staff through extensive training and coaching. Led all routine operations.
Education
Bachelor of Arts --- Whitworth College
steve@nergord.com • LinkedIn URL • stevenergord.com/ • Monterey, CA 93949 • 831-233-8146
General Manager
Accomplished and resourceful professional with extensive experience leading restaurant operations. Demonstrated success effectively mobilizing human, financial, and operational resources to streamline existing operations and improve P&L figures. Adept at enforcing end-to-end controls for quality guest service. Skilled at designing and conducting comprehensive training programs, equipping all employees with tools required for success. Articulate communicator; build long-term relationships with staff, management, guests, and vendors.
- Team Leadership & Coaching
- Strategic Planning & Analysis
- Recruitment & Selection
- Training & Development
- Operations Management
- Documentation & Reporting
- Customer Service
- Relationship Building
- Cost Reduction & Control
Career Experience
Manager, Fish Hopper Restaurant, Monterey, CA 2014 to Present
Provide strategic and operational direction to a team of 40 members for seamless restaurant operations. Oversee restaurant operations in a busy and challenging environment. Translate work requirements into executable plans for teams. Plan, coordinate, and manage detailed staff schedules for continuous functional excellence. Enhance multi-skilled staff competencies via inspirational leadership and training.
- Ensured delivery of quality services to guests daily using triangle of management.
- Successfully managed 750 guests daily during tourist season; May to September.
- Recognized for increasing average guest check from $30 to $44 per person.
- Elevated staff morale through daily shift talk and meeting.
Trained staff members, boosting performance at both individual and group levels. Fostered an environment that delivers exceptional guest service and builds respect among team members.
- Increased guest check from $42 to $58, serving cocktail, wine, desserts, and after-dinner drinks at each table.
- Reduced wine costs by 3% by alphabetically organizing a portfolio of 550+ wines.
- Augmented beverage sales by 21% through seven, new real fruit vodkas.
- Generated 3% weekly savings in COGS through effective restaurant management.
Directed a highly-skilled team of 30 members for remarkable guest services. Established and sustained strong relationships with general managers and corporate staff. Supervised day-to-day operations of three other restaurants. Maximized performance of new staff through extensive training and coaching. Led all routine operations.
- Introduced a management training program for the flagship restaurant to achieve set goals and objectives.
- Slashed recruitment costs through internal selection while providing equal opportunities.
- Minimized overall costs by 12% through staff training on inventory management and COGS control.
Education
Bachelor of Arts --- Whitworth College
