Deputy, Google ecosystem, Seven Rooms, Fedelta POS, Cooking the Books, Drinking the Profits
David Potter
Hospitality Manager
Melbourne,VIC
Summary
Strong leader and problem-solver dedicated to streamlining operations to decrease costs and promote organizational efficiency. Uses independent decision-making skills and sound judgment to positively impact company success. Dynamic professional with demonstrated success in developing and executing innovative marketing strategies to boost sales, while maintaining operational efficiency. Skilled in budget management to reduce costs and maximize profits. Passion for food preparation, providing quality products to customers. Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development.
Overview
14
14
years of professional experience
41
41
years of post-secondary education
2
2
Languages
Work History
General Manager
Moonhouse - Commune Group
10.2023 - 02.2024
- Managed Team of 17 over saw weekly sales of 60k + whilst maintaining labour costs and beverage COGS of 21% as set by operations.
- Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Trained and guided team members to maintain high productivity and performance metrics.
- Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
- Analysed sales data to identify trends and adjust purchasing decisions accordingly.
Venue Manager
Moonhouse - Commune Group.
05.2022 - 09.2023
- Maximized cost-effectiveness by complying with budget, labor and revenue benchmarks.
- Streamlined venue operations for better efficiency and cost reduction by implementing new management systems.
- Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
- Trained and guided team members to maintain high productivity and performance metrics.
- Negotiated favorable contracts with suppliers to reduce costs while maintaining high-quality products and services for events.
- Managed staff scheduling, hiring, and training to ensure a high level of service quality at all times.
- Enhanced customer satisfaction with excellent communication, problem-solving skills, and timely resolution of issues.
Venue Manager
New Quarter - Commune Group
04.2021 - 04.2022
- Worked along side theHead Chef and helped manage team of 15. Overseeing weekly sales of 55k + whilst maintaining labour costs and beverage COGS of 21% as set by operations.
- Maximized cost-effectiveness by complying with budget, labor and revenue benchmarks.
- Streamlined venue operations for better efficiency and cost reduction by implementing new management systems.
- Trained and guided team members to maintain high productivity and performance metrics.
- Increased repeat business by consistently providing exceptional customer service to clients throughout the planning process, event execution, and post-event followup.
- Coordinated with cross-functional teams to ensure seamless event execution, leading to positive guest experiences and strong client relationships.
Venue Manager
Tokyo Tina - Commune Group
02.2015 - 04.2021
- Maximized cost-effectiveness by complying with budget, labor and revenue benchmarks.
- Streamlined venue operations for better efficiency and cost reduction by implementing new management systems.
- Maintained updated knowledge of industry trends, competitor offerings, and market demands to inform strategic decisions about future event offerings at the venue.
- Implemented innovative programs to increase employee loyalty and reduce turnover.
- Negotiated favorable contracts with suppliers to reduce costs while maintaining high-quality products and services for events.
- Managed staff scheduling, hiring, and training to ensure a high level of service quality at all times.
Head Waiter
Saigon Sally - Commune Group
10.2013 - 07.2015
- Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.
- Mentored new hires, providing comprehensive training on company policies, procedures, and service standards.
- Enhanced customer dining experience by providing exceptional service and anticipating guest needs.
- Assigned work tasks and coordinated activities of dining room personnel to provide prompt and successful service to patrons.
- Utilized knowledge of menu offerings to upsell specials and premium dishes, contributing positively to the restaurant''s overall revenue.
- Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
Co Founder - Partner
Boutique 12 Cafe
03.2012 - 08.2013
- Grew the customer base through targeted outreach and networking events.
- Drove implementation of new market expansion to propel business forward and adapt to market changes.
- Led a team of professionals to successfully launch new product lines, expanding the company''s market share.
- Implemented data-driven decision-making to optimize business performance and drive growth.
- Formed senior leadership team through rigorous interviews and extensive candidate research.
- Formulated and executed strategic initiatives to improve product offerings.
Restaurant Supervisor
Armani Hotel Milano
11.2011 - 02.2012
- Improved customer satisfaction by ensuring consistent quality of food and service.
- Hired, trained and mentored staff to meet and exceed high quality standards.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Supervised staff to confirm that all food and beverage orders were promptly and accurately prepared and served.
Junior Supervisor
Dolce & Gabbana - GOLD Restaurant
01.2011 - 11.2011
- Boosted team performance by developing customer service training materials and conducting service training.
- Managed senior-level personnel working in the bar and restaurant.
- Facilitated the resolution of internal conflicts, promoting better collaboration and teamwork among colleagues.
- Maintained clean and well-organized production areas to avoid violations or unnecessary work delays due to hazards or inefficient layouts.
- Helped execute and run VIP events and dinners.
- Achieved results by working with staff to meet established targets.
Food and Beverage Waiter
Bulgari Hotel
09.2009 - 12.2010
- Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
- Presented menus to patrons promptly after seating and answered questions about menu items, making recommendations upon request.
- Utilized communication practices with kitchen staff to deliver customer meals in timely manner.
- Manager the Dom Perignon Bar Exclusive to Guest of the Hotel.
- Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
Education
Certificate of Completion - Event Management
European School of Economics
Milan, Italy 04.2009 - 07.2024
Certificate of Completion - Hospitality And Tourism Management
BOXHILL TAFE
Box Hill, VIC 01.2004 - 06.2024
VCE -
Camberwell Grammar
Camberwell, VIC 01.2000 - 12.2004
Skills
Bilingual
Sales Strategies
Exceptional interpersonal communication
Staff Training
Cost Control
Reliability
Problem-solving aptitude
Operations Oversight
Bilingual
Human Resources Management
Bilingual
Accomplishments
- All restaurants I have managed have received 14.5 in The Age Good Food Guide
- Moonhouse achieved Top 50 restaurants in Australia on OpenTable
- Delivered continuous revenue growth for the Commune Group equal to an average of 6% year on year sales growth.
- 2019 - Executed and managed the choreography of “Sensory Underground” immersive dining experience. A sold out concept from Federation Square during White Night Re - Imagined
- Tokyo Tina Featured in 2015 season of Master Chef “I am on the pass”
Software
Timeline
General Manager
Moonhouse - Commune Group
10.2023 - 02.2024
Venue Manager
Moonhouse - Commune Group.
05.2022 - 09.2023
Venue Manager
New Quarter - Commune Group
04.2021 - 04.2022
Venue Manager
Tokyo Tina - Commune Group
02.2015 - 04.2021
Head Waiter
Saigon Sally - Commune Group
10.2013 - 07.2015
Co Founder - Partner
Boutique 12 Cafe
03.2012 - 08.2013
Restaurant Supervisor
Armani Hotel Milano
11.2011 - 02.2012
Junior Supervisor
Dolce & Gabbana - GOLD Restaurant
01.2011 - 11.2011
Food and Beverage Waiter
Bulgari Hotel
09.2009 - 12.2010
Certificate of Completion - Event Management
European School of Economics
04.2009 - 07.2024
Certificate of Completion - Hospitality And Tourism Management
BOXHILL TAFE
01.2004 - 06.2024
VCE -
Camberwell Grammar
01.2000 - 12.2004