Steve Nergord
831-233-8146
steve@nergord.com


Professional Objective


Contribute to the bottom line proficiency with a team that insures guest service, cleanliness, cost controls, safety, productivity and a healthy need to please the guests.


Qualifications


Fish Hopper Restaurant
Manager
2016 to present


  • Responsible for managing the day staff of 40.
  • Organize the daily floor plan with labor goals and assign duty stations.
  • Help train all new staff including Managers.
  • I use the triangle of management to control our 750 guest average per day in season.
  • I walk an average of 6 to 7 miles a day to keep a grip on this giant of a restaurant.
  • Increased the guest check average from $30 to $44 per person with staff contests.


Kurt’s Carmel Chop House
General Manager
3-2003 to 7-2006


  • Increased guest check average from $42.00 to $58.00 per person with the goal of a cocktail for everyone, a bottle of wine on every table, desserts and after dinner drinks.
  • Lowered wine costs 3%. Reorganized the wine room by wine type in alphabetical order. With over 550 wines on the list and cases of each, missing bottles is inevitable.
  • Invented and produced seven real fruit vodkas and increased beverage sales 21%. My staff and I sold and average of 30 per night at $9.00 each. Cost per unit $.91
  • Saved 3% by a weekly charting of COGS costs.
  • Built an incredible team with the idea of treating my employees exactly like I would want them to treat our customers. Training is every minute of the day.


Pallino Pastaria
Executive General Manager
2-2000 to 11-2002


  • While managing the flagship restaurant I assumed the lead roll in the development of the management training program. Trained six managers and lowered hiring costs by recruiting from within my staff. The three I choose were women and all became GM’s.
  • Provided one on one training on the understanding of P&L’s, trouble shooting inventories and how to control CIGS. Lowered overall costs 12%.
  • Fashioned all line employee training programs and trained all management to present these ideas and improved productivity substantially.
  • Supervised a staff of 30 and liaison between seven general managers and the corporate staff.
  • Responsible for three other restaurants.




Education


           Bachelor of Arts - Whitworth College, Spokane Washington
           Selection Research Institute, Lincoln Nebraska           ​