Michael Paterson
Whangarei
Summary
Dynamic retail business owner with proven success at Whangarei Gourmet Meats, leveraging vendor negotiation and e-commerce strategies to boost sales. Expert in inventory management and team training, achieving increased customer satisfaction through innovative service approaches. Committed to optimizing cash flow and enhancing operational efficiency while fostering a motivated workforce.
Overview
26
26
years of professional experience
Work History
Retail Business Owner
Whangarei Gourmet Meats
09.2017 - Current
- Developed strong relationships with vendors, negotiating favorable terms for product purchases and deliveries.
- Organized successful in-store events to drive foot traffic and boost sales during key periods throughout the year.
- Launched an e-commerce platform to reach new customers and increase overall revenue.
- Maintained a visually appealing store layout that encouraged browsing and increased the average transaction value.
- Analyzed sales data to identify trends, adjust inventory levels, and plan future merchandising efforts accordingly.
- Conducted regular competitor analysis to stay informed of industry trends, allowing for agile adjustments in pricing strategies or product offerings when necessary.
- Increased customer satisfaction by implementing innovative sales strategies and providing exceptional service.
- Expanded retail business through effective marketing campaigns and ongoing promotions.
- Hired trained, and supervised a team of staff members to maintain a high standard of customer service and productivity.
- Managed inventory efficiently, ensuring optimal stock levels and minimizing waste.
- Enhanced employee morale by creating opportunities for growth through training programs focusing on skill development.
- Introduced a customer loyalty program that rewarded repeat shoppers with exclusive discounts, enticing them to return more frequently.
- Maximized profitability by setting and enforcing stringent budgetary guidelines for the efficient allocation of resources.
- Improved cash flow management by implementing better financial controls across all aspects of the business operation.
- Established employee performance metrics that fostered accountability and motivated staff to exceed targets consistently.
- Reduced overhead expenses by optimizing staffing schedules based on peak shopping hours and seasonal fluctuations.
- Trained and motivated employees to perform daily business functions.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Implemented business strategies, increasing revenue, and effectively targeting new markets.
- Trained and guided team members to maintain high productivity and performance metrics.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
Restaurant General Manager
Charlie's Cafe/Bar
03.2013 - 04.2016
- Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
- Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Carefully interviewed, selected, trained, and supervised staff.
- Addressed customer concerns promptly and professionally, turning potentially negative experiences into positive outcomes.
- Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.
- Maintained open lines of communication between front-and back-of-house teams to facilitate smooth day-to-day operations.
- Correctly calculated inventory and ordered appropriate supplies.
- Set clear expectations and created positive working environment for employees.
- Implemented efficient scheduling practices to ensure optimal staffing levels during peak business hours.
- Implemented new employee onboarding processes, providing comprehensive training that promoted retention and a strong understanding of company culture.
- Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Enhanced customer satisfaction through consistent delivery of high-quality food and service.
- Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.
- Ensured compliance with all health department regulations as well as company policies and procedures.
- Purchased adequate quantities of food, beverages, equipment, and supplies.
- Verified accurate records and sufficient supplies by conducting regular inventories of food, beverages, glassware and other materials.
- Oversaw facility maintenance, ensuring a clean, safe, and inviting atmosphere for patrons.
- Conducted regular financial analyses of sales data in order to identify trends that informed future marketing efforts.
- Launched new menu items to keep the offerings fresh and appealing, resulting in increased sales.
- Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Managed staff schedules and maintained adequate coverage for all shifts.
Restaurant General Manager
Ali Baba's Middle Eastern Cuisine
01.2011 - 08.2012
- Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
- Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Carefully interviewed, selected, trained, and supervised staff.
- Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.
- Correctly calculated inventory and ordered appropriate supplies.
- Set clear expectations and created positive working environment for employees.
Hotel Manager
Young & Mains Hotel
10.2008 - 05.2010
- Hired and trained new employees, demonstrating best methods for serving clients and guests.
- Regularly analyzed guest feedback data to identify and address areas where improvements could be made, resulting in consistently high customer satisfaction ratings.
- Handled guest complaints and offered complimentary services to maintain high guest satisfaction rates.
- Conducted regular staff performance evaluations, identifying areas for improvement and providing constructive feedback.
- Established a positive work culture that promoted teamwork, collaboration, and employee morale.
- Managed hotel operations for seamless functioning, ensuring high levels of efficiency and guest satisfaction.
- Organized staff training sessions on topics such as effective communication skills, conflict resolution techniques, time management tips.
- Improved the quality of food offerings in on-site restaurants by working closely with chefs on menu development and presentation techniques.
- Organized staff training programs to elevate service standards, directly impacting guest feedback scores.
- Negotiated contracts with suppliers, achieving cost savings while maintaining quality standards.
- Coordinated all hotel operations to ensure seamless service delivery, resulting in enhanced guest experience.
Butcher Manager
Food Works
11.2005 - 04.2008
- Complied with food safety, hygiene and sanitation regulations for safe food preparation.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
- Maintained high standards of hygiene and cleanliness, adhering to strict sanitation regulations within the butcher shop.
- Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
- Stocked, rotated and priced merchandise to meet store standards.
- Contributed to a positive work environment by maintaining a professional demeanor at all times.
- Identified cuts of meat, grading and pricing accordingly.
- Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
- Showcased exceptional knife skills, consistently producing precise cuts of meat according to customer preferences.
- Labeled meat items clearly and accurately with allergen information and expiration dates.
- Ensured quality control measures were consistently met throughout the butchering process.
- Managed inventory effectively, minimizing waste through proper rotation and storage practices.
- Demonstrated versatility by proficiently handling various types of meat including beef, poultry, pork, lamb, and fish.
- Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
- Performed regular equipment maintenance checks, keeping machinery functioning efficiently and safely.
- Enhanced customer satisfaction by providing expert advice on meat selection and preparation techniques.
- Assisted in training new staff members on cutting techniques, safety protocols, and product knowledge.
- Performed meat inspections and checked temperature environment to maximize food safety.
- Negotiated with vendors to ensure timely delivery of fresh products, keeping inventory fresh and varied.
- Mastered variety of butchering techniques for beef, pork, poultry, and game, offering wide range of products.
Hotel General Manager
Border Inn
12.2002 - 06.2005
- Increased hotel occupancy rates through effective marketing strategies, partnerships with local businesses, and revenue management techniques.
- Developed comprehensive budget plans, closely monitoring expenses and optimizing cost-saving opportunities.
- Managed daily operations for smooth functioning of the hotel, ensuring high-quality standards in all departments.
- Ensured compliance with industry regulations as well as health and safety guidelines within all aspects of hotel operations.
- Hired and trained new employees, demonstrating best methods for serving clients and guests.
- Fostered a positive work environment by promoting teamwork, open communication, and continuous employee development opportunities.
- Enhanced food and beverage offerings by collaborating with culinary teams on menu development, presentation standards, and pricing strategies.
- Analyzed and evaluated business data to identify opportunities for improvement.
Apprentice Butcher
FoodWorks Supermarkets
01.1999 - 03.2003
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Used boning knife, skewers and twine to shape, lace, and tie roasts.
- Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
- Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
- Cured, smoked, tenderized, and preserved meat by loading items into ovens or furnaces.
- Used [Software] to document quantity of meat received and sold to keep proper records of meat sales.
- Estimated requirements and ordered or requisitioned meat supplies to maintain inventory.
- Weighed, labeled, and priced variety of cuts of meat for on-demand selection.
- Observed and practiced butcher's role in audit and inspection process.
- Sharpened knife skills through consistent practice, resulting in precise cuts and reduced waste.
- Followed food safety compliance and traceability procedures in meat supply chain.
- Produced meat and poultry products to specifications of customers for sale.
Bartender
Border Inn
05.2002 - 12.2002
- Served high customer volumes during special events, nights, and weekends.
- Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
- Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
- Contributed to a positive work environment through effective teamwork and communication with colleagues.
- Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
- Developed loyal clientele by consistently delivering outstanding service and engaging in friendly conversation.
- Kept bar presentable and well-stocked to meet customer needs.
- Followed alcohol awareness procedures for preventing excessive guest intoxication.
- Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
- Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
- Adhered to state laws regarding alcoholic beverage services and customer regulations.
Education
Trade Certificate - Butchery
William Angliss Institute
Melbourne05-2002
Skills
- Vendor negotiation
- E-commerce strategies
- Sales data analysis
- Inventory management
- Team training
- Budget management
- Customer service
- Staff scheduling
- Cash flow management
- Employee training
- Business networking
- Attention to detail
Timeline
Retail Business Owner
Whangarei Gourmet Meats
09.2017 - Current
Restaurant General Manager
Charlie's Cafe/Bar
03.2013 - 04.2016
Restaurant General Manager
Ali Baba's Middle Eastern Cuisine
01.2011 - 08.2012
Hotel Manager
Young & Mains Hotel
10.2008 - 05.2010
Butcher Manager
Food Works
11.2005 - 04.2008
Hotel General Manager
Border Inn
12.2002 - 06.2005
Bartender
Border Inn
05.2002 - 12.2002
Apprentice Butcher
FoodWorks Supermarkets
01.1999 - 03.2003
Trade Certificate - Butchery
William Angliss Institute
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