MATTHEW L. DOUCETTE
Cell • 207-615-1118
19 wildwood ave #2, Arlington,Ma. 02476
|Oct 2003 – Oct 2009 Roy’s Hawaiian Fusion Restaurant Orlando, FL
Manager/Wine & Spirits Director
n Directed, planned and facilitated all aspects of liquor, beer and wine for 5 million dollar per year fine dining restaurant.
n Responsible for hiring, training and education of all staff including head bartenders and servers. Manage staff of 70 employees.
n Maintain strong relationship between wine and spirit representatives in order to select new items and coordinate beverage orders.
n Promote wine knowledge through seminars and training events and keep staff updated on current wines and spirit trends.
n Winner of the Best Wine and Food Pairing Restaurant in Orlando 2007 and 2008.
n Establish long standing customer relationships by using inter-personal skills developed nightly over years as the floor manager.
n Clear understanding and practice of daily, monthly, and yearly P & L statements.
n Consistently in #1 position out of 35 stores in cash flow and beverage cost percentage.
n Administration skills include programming and maintenance of Aloha POS, and Microsoft Office.
| Jan 2001 – Oct 2003 Hopps Restaurant & Brewery Orlando, FL
n Promoted within 6 months from Service Manager to Front of the House Manager
n Supervised and directed over 60 employees
n Developed service training skills and hiring procedures and techniques.
n Multi-dimensional restaurant allowed me to hone my management, bar, kitchen and service skills
|May 1994 – Mar 1999 Inn by the Sea Cape Elizabeth, ME
Dining Room & Banquet Captain
n Supervised banquet staff of 25 throughout all hotel functions.
n Acted as liaison between the hotel and client. Ensured optimal customer service.
Fly fishing, New England sports teams, gourmet cooking, and fine wines.
Provided upon request.