Close Close Preview

Your amazing online presence is right this way.

Create your profile
Capture who you are, what you do, and where you're going. All in one place.

Demetrios Skombis

Demetrios Skombis

Schaumburg, IL

Message
MENU ☰

JKs Restaurant

General Manager

Ran day to day operations. Supervised 15 employees. Turned around a poorly operated restaurant boosting sales up 20% by implementing a training program for employees, strict inventory control, purchasing, advertising, and payroll.

Career medium 03
Career
Career medium 02

OPA Restaurant

General Manager

Ran day to day operations. Oversaw 30 employees in all areas of the restaurant. In charge of hiring, purchasing, payroll. Collaborated with Executive Chef, dealing with recipes and cost control of food and beverage. Conducted small group meetings to enrich employee satisfaction and promote excellence of staff.

Career

Giannottis Italian Restaurant

General Manager

Ran day to day operations of 25 employees in food service industry. Ran budgets for food and beverage of restaurant. Delegated daily work for managers. Created training program for company. Set up new POS (Silverware) for restaurant as well as auditing daily payroll to ensure and avoid unnecessary expenses throughout all departments. Collaborated with Executive Chef for new menu items, and cost control.

Career medium 03
Career
Career medium 03

Rose Garden Restaurant

Owner

Ran day to day operations. Responsible for ordering for front/back of house. Hiring employees. Daily/Monthly financial records. Assisted in payroll, collaborated with partners in advertising.

Career

The Clubhouse Restaurant

Server Manager

Ran day to day operations for corporately run restaurant. Collaborated with Carnival, and Marche Restaurant owner Jerry Kleiner in decor of restaurant. Designed the corporate menu, rules and regulations for employees, staff handbooks, hiring of front of house employees. Led management team daily shifts. High volume, 2 story restaurant with 30 employees per shift. $185,000 per week in food and beverage sales. $10 million per year in business.

Career medium 03
Career
Career medium 04

The Cheesecake Factory

Floor Manager

I started as a server for a few years, then promoted to the management program. Was chosen to travel between 2 restaurant locations Old Orchard and John Hancock Building, to ensure strict guidelines for steps of service and quality control. High volume 2 story restaurant. Daily shifts included 21 servers, 10 busboys, 5 food runners, 3 bartenders, 11 chefs, 6 managers. $14.5 million in sales per year. $275,000 in sales per week. Was chosen by Chief Operating Officer, Doug Zeif, to further my career with a new restaurant concept.

Career

Loyola University

Chemistry/ Psychology

Finished 3 years.

Niles North High School

General Studies