Ambitious restaurant executive who creates strategic alliances with organization leaders to effectively align with and support key business initiatives. Builds and retains high performance teams by hiring, developing and motivating skilled professionals.
•Responsible for ensuring Gold Standard Level Of Operations in 8+ restaurants and 65 million in sales: financial execution, development of people; development of Regional Kitchen Operations Managers, General Managers, Executive Kitchen Managers and fifty managers and KM's.
•Responsible for Leadership Development Conferences to aid in the selection of future GM's.
•Executed key initiatives (sanitation standards, labor cost controls, Gold Standard Service Surveys, etc.), to move the concept from a casual concept to a leader in the premium casual dining environment.
•Tested and implemented new efficiency tools-Table Management, Kitchen Display System, Online Ordering Program, OTIS, Cashlink systems, Hotschedules, Metric/Data review (CTUIT)
•Responsible for 8 restaurants and 55 million in sales
•Supported and developed 3 Director of Operations promotions, 2 Regional Kitchen Operations Promotions and 10 GM promotions.
•Tested and developed new labor metric to drive efficiencies while staying focused on sales building.
•Mentor for newly promoted Directors.
•Opened 6 new restaurants
•Qualified for Top Performers Club every year as a Director.
•General Manager of many of the top sales restaurants
•Successfully opened two restaurants.
•Set company sales records for highest opening week, daily sales and weekly sales.
•Managed a growing company with sales ranging from $6-$8 million.
•Managed the company's largest and most sought after restaurant.
•Developed and trained 30+ newly hired managers.
•Responsible for the company's number one sales volume restaurant. (5 million in sales)
•Broke the company's highest weekly sales and hourly sales records.
•Responsibilities included maintaining budgeted P & L controls; developing new business and maintaining positive customer relations; selecting, training and motivating personnel; monitoring quality, controlling inventories; coordinating crisis management.
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