Nathan Lacey
Peoria
Summary
Experienced with strategic planning, team leadership, and operational excellence. Utilizes forward-thinking approach to drive business growth and streamline processes. Track record of fostering collaborative environments and achieving measurable results.
Overview
17
17
years of professional experience
1
1
Certification
Work History
General Manager
Postino Wine Cafe
08.2024 - Current
- Achieved remarkable NRO results, redefining performance expectations and setting a new benchmark within the organization.
- Drove sales performance to rank third within the company in the inaugural year, contributing almost 6.4 million dollars to overall revenue.
- Created and executed strategic retention initiatives focused on fostering employee loyalty and reducing turnover in the first year.
- Directed local store marketing initiatives by cultivating community relationships and engaging with businesses to enhance catering opportunities.
- Led the implementation of various company initiatives, enhancing manager operation models and labor objectives. Oversaw the successful launch of diverse wine, cocktail, and non-alcoholic beverage offerings.
- Represented the company in multiple onsite, in-studio news segments about events, specials, and general company information
- Executed event coordination with Peoria Sports Complex, enhancing relationships within the Peoria community during spring training
General Manager
On the Border Mexican Grill and Cantina
01.2022 - 08.2024
- Building sales consistently through community outreach, online promotion, internal marketing, and accountability with staff
- Closed out positive sale
- Develop teams to work with integrity and guest focus
- Operate regional training store for new managers
- Consistent in maintaining quality PNL's YOY
- Writing and approving schedules for over 45 people, ensuring successful shifts
- Creating lasting relationships with guests, and creating accounts with businesses through caterings
- Ensuring a clean and safe work environment
- Consistently Top 25 performing stores in the company.
Culinary Manager
On the Border Mexican Grill and Cantina
02.2021 - 01.2022
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Streamlined kitchen operations by creating detailed cleaning lists and followed up daily.
- Placed all food, produce, and equipment orders.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Verified food specs and quality daily through line checks and chef tells.
Bar/Hospitality Manager
On The Border Mexican Grill And Cantina
03.2018 - 03.2021
- Successfully managed a high volume restaurant with over $3 million in sales a year
- Created a respectful, welcoming, and goal oriented work atmosphere
- Developed action plans for individuals who were performing below expectation
- Helped build catering sales by visiting businesses and delivering orders
- Consistently meeting and exceeding company goals on waste, labor, and costs
- Created step-by-step action plans to keep staff productive
- Exceeded company standard of -1% loss on alcohol, only losing -0.6% in the 2 years managing the bar
- Health Department and Eco Sure inspections passed
- Created weekly schedules for 35 employees
- Grew sales 4.3% each year
- Consistently met high labor goals set by corporate, on average 14% daily
- Managed a staff of about 50 employees
- Took care of all cash, deposits, change orders, etc.
Shift Lead/Key Team Member
On The Border Mexican Grill And Cantina
07.2017 - 03.2018
- Strive to lead others towards established food AVT goal
- Performs daily soft inventory and weekly inventory
- Trained new employees to OTB's high standards.
Head Chef/Co-Owner/Manager
Red River Bayou
03.2017 - 07.2017
- Managed day to day operations for both lunch and dinner
- Dealt with guests, complaints, and overall atmosphere of restaurant to ensure an unforgettable guest experience
- Took care of bank deposits, payments, and cashing employees out
- Opened and closed the restaurant daily
- Trained front and back of house employees
- Designed menu for both full service and buffet
- Handled inventory, stock and placed food orders with suppliers.
Lead Line Cook
Pinkertons Steak House
06.2009 - 03.2017
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Developed strong teamwork skills by collaborating with other line cooks to maintain smooth workflow during busy shifts.
- Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
Education
High school diploma -
Lakenheath High School
Suffolk, United Kingdom01.2010
Skills
- Restaurant Management
- Budgeting
- Culinary Experience
- Food Safety
- Banquet Experience
- Labor Cost Analysis
- Profit & loss
- Menu Planning
- Quality Assurance
- Team training and development
- Decision-Making
- Administrative Skills
- P&L Management
- Ability to move and work quickly and efficiently
- Leadership and team building
- Training and coaching
Certification
- ServSafe Manager Certified
- TABC and Food Handlers Certified
Timeline
General Manager
Postino Wine Cafe
08.2024 - Current
General Manager
On the Border Mexican Grill and Cantina
01.2022 - 08.2024
Culinary Manager
On the Border Mexican Grill and Cantina
02.2021 - 01.2022
Bar/Hospitality Manager
On The Border Mexican Grill And Cantina
03.2018 - 03.2021
Shift Lead/Key Team Member
On The Border Mexican Grill And Cantina
07.2017 - 03.2018
Head Chef/Co-Owner/Manager
Red River Bayou
03.2017 - 07.2017
Lead Line Cook
Pinkertons Steak House
06.2009 - 03.2017
High school diploma -
Lakenheath High School