resume 2015

THOMAS G. LUCAS1939 S Quebec Way #1101, Denver CO 80231 • 720-217-4219

lucas.tom1@gmail.com

Languages and Special Skills

• Fluent in Spanish and Portuguese

• T.I.P.S. Trainer Certified

• Familiar with and able to program P.O.S. systems: Aloha, Micros, Squirrel and others

• Extensive wine and spirits knowledge

• Able to calculate and regulate liquor costs, P&L

• Excellent team leader skills; motivate staff and manage scheduling

• Interview and hiring experience

• Always provides top notch customer service; can handle both positive and negative customer interaction with ease

• Experienced in fine dining and casual service

• 25+ years in the restaurant business

Organizations

Member - Colorado Restaurant Association Board of Directors, 2014 - Present

Education

University of Nebraska, Kearney -Business Management 1981-1984McCook Community College, McCook, NE 1980-1981Fatima High School, Dorados, Mata Grosso de Sul, Brazil 1979-1980McCook High School, McCook, NE 1977-1980

Contract Employment

GM - 3/14 - 12/14 The Fort Restaurant, Morrison, COWorked closely with kitchen staff to improve food quality and standards, improved efficiency of service and overall dining experience, worked to improve food/labor costs.

GM - 10/'13 - 1/14 Heather Gardens / Rendezvous Restauarant, Aurora CO Hire and train new staff and mgmt., set up inventory/computer system, work with chef to develop menu, facilitate private parties and banquets while negotiating restaurant start-up.

Manager - 1/'13 - 10/'13 - KM Concessions / Denver Zoo, Denver CO

GM - 8/'12-10/'12 -Woody's Wood Fired Tavern, Denver, COInterim GM position to hire and train new staff and mgmt., set up inventory/computer system, improve overall FOH function.

GM – 8/'11-4/'12 - Udi’s Pizza Café and Bar, Arvada, COHired to train and supervise an elite service and bar staff, coordinate scheduling, manage food and liquor costs. Created superior standard of customer service.

F&B MGR – 10/10-4/11 - Rolling Hills Country Club, Golden, COWorked in FOH and BOH to lower food costs and raise level of dining room service. Hired and trained host, service and bar staff to increase company standard and develop higher level of service for CC members.

GM - 2007-2008 -Wellshire Inn (Levy Restaurants) Denver, COAs interim GM, I was responsible for running the formal restaurant and golfer’s pub located on an 18-hole golf course and coordinating the staff at banquet facilities for over 300.

Previous Employment

OWNER / INSTRUCTOR 2009-2010Estrela Bartending School, Denver, CO

Opened business to teach bartending and job seeking skills to those in the restaurant industry. Taught students in all aspects of bartending and bar management, including drink recipes, liquor costs, P&L, and customer service skills, with a strong emphasis on job seeking skills and interview training.

FLOOR MANAGER 2008-2009Jos. A. Bank Clothier, Denver, CO

Lead customers through the sales process of selecting, coordinating and purchasing traditional business and casual clothing and accessory options designed for the upscale professional man. Acted as manager-on-duty when Store Manager was not on premises. Opened and closed the store. Coached associates on selling techniques, supervised staff and assist customers with issue resolution

MANAGER 2001-2007Cherry Creek Grill (Houston’s) Denver, CO

One of the most successful restaurants in the Houston’s company; best controllable income and P&L out of 54 restaurants, demonstrates the

management ability that I have. Trained in all FOH and BOH operations, I was responsible for hiring and training greeter, server and bartender staff to maintain the company standard and level of perfection required.

BARTENDER 1998-1999American Orient Express Denver, CO

Privately owned luxury passenger train which is a replica of the Orient Express in Europe, giving passengers an alternative to traditional vacation travel. The train operated much like a cruise ship with 3-10 day itineraries that cover the whole US and Canada, offering passengers first class service and fine dining. In addition to mixing drinks in one of the three club cars on board, I was responsible for serving high tea, light lunches and coordinating lectures held in the club car daily.

References available upon request