Gerard Josue

About Gerard Josue

Core Duties:• Training FOH Classifications • Ordering (Beverage, Dry, & General) • Staff Development & Evaluations • Curation of Wine Selection & Cocktail Menu• Staff scheduling / Covers Forecasting • POS Build Out & Systems Maintenance • Payroll & Tips Distribution • Upheld SLA Requirements• Recruitment, Onboarding, & Release • Maintained DOH Safety Standards Req’s• Budgeting (Prime & Operating Costs) • Events Management / BEO Execution• Financials: Revenue Assessment | P&L • Updating & Monitoring FDNY ComplianceOverviewService: • Individual development training & reinforcement of procedure / Conducted regular staff evaluations• Onboarding / Auditing side-work & Handbook / Manuals / Steps-of-Service Revisions• Maximized efforts towards productivity, identified problem areas and implemented solutions • Cultivated performance heightening initiatives through achievement incentives and appraisals • Addressed and rectified operational discrepancies = Line-Up / 1:1’s / memo-ed on “Teams” & scheduling appsBOH:• Maintained Open Communications with Culinary to apprise on item sales activity and general guest feedback• Laised on seasonal Menu direction / communicated dish reception / collaborated on comparative pricing and trend Ordering / Budgeting: Labor, Beverage (Spirits, Wine, Beer, NA) Dry, & General)• Established par levels for supplies, linens, furniture, glassware, liquor, beer, wine and equipment. • Performed physical inventory regularly utilizing Provi / cross-referenced Product Mix (PMIX)• Facilitated “approved” ordering to address shortages or additional items needed for the anticipated businessFinancials: P&L Analysis: • Optimized Sustainable Revenue & assisted w/ cost percentage mitigation• Tracked actuals against budget and labor forecasts for restaurants, banquets, and all other f&b outlets ie. IRD.• Ascertained profit margins are maintained & agreed costs are not exceeded through control systems & sales analysis POS Systems / Programs: • Reservations: OpenTable ∙ Guest Center ∙ Resy Yelp ∙ SevenRooms ∙ TripleSeat • POS: Micros ∙ Avero ∙ Aloha ∙ Toast ∙ Square InfoGenesis ∙ Agilisys ∙ LeeBro • Payroll: ADP ∙ UltiPro HCM ∙ Sling ∙ Schedulefly• MS Office Word ∙ Excel ∙ PowerPoint Publisher ∙ Outlook ∙ OneNote, Mac OS ∙ Google Suit ∙ Adobe Illustrator ∙ InDesign

Experience

1. General Manager

   Opus Hospitality Group

   Sep 2025 — Present

   Duties & Functions:• Lead all FOH classifications (bar, service, and floor maintenance) Reinforcement, development, & consistency• Maintained complete knowledge of and comply with all departmental policies, DOH & service procedures• Resolved patron complaints & operational discrepancies to ensure guest satisfaction.Service:(Steps Of Service)Maximized efforts towards productivity, identified problem areas and implemented solutionsElevated service standards through regular staff evaluations, individual development training & daily reinforcement of procedureCultivated performance heightening initiative through achievement incentives and appraisalsPOS Operations / Back Office - comps / voids / spills - Recorded sales / floor for \"end of night\" reports.Reservations Systems - floorplan configuration /optimized covers & turns.Ordering / Budgeting (Labor, Beverage, Dry, & General)Established par levels for supplies, towels, furniture, glassware, liquor, beer, wine and equipment. Completed requisitions to replenish shortages or additional items needed for the anticipated businessMaintained COSTS under 31%Financials: P&L,\'s/Revenue Analysis (Optimized Sustainable Revenue & assisted w/ cost % mitigation COGS)Tracked actuals against budget and labor forecasts for restaurant, banquets, and all other f&b outlets ie. IRD.Ascertained that profit margins are maintained & agreed costs are not exceeded through effective control systems & sales analysis• Maintaining DOH Safety Standards • Updating FDNY Safety StandardsEvents Management:(Triple Seat)Worked in collaboration with events directors in the execution of directives + Assessment of B E O formsMarketing / PR:(Concierge Outreach)Expanded & reinforced existing clientele base + Concierge Outreach - Drafted and distributed press kits and online promotions

Education

• Fordham University

  Bachelors of Science Degree, Business Administration

  1999 — 2003