Dedicated and result-oriented Manager with a history of proven success in high volume, fast paced restaurants, hotels,
catering and retail operations. Skilled in turn-around management and restaurant openings. Well-respected leader; able
to train and develop responsive teams. Reputation for strong organizational skills, interpersonal skills and marketing
plans. Serve Safe certified.
Revenue Growth Time Management
Reversing Negative Operational Trends Process Improvements
Profit and Loss Accountability Regulatory Compliance
Strategic Planning and Implementation Management Training
Inventory & Cost Containment Morale Building & Employee Retention
Coaching & Mentoring Computer Applications and Multi Media
Team Building and Motivation Attention to Details
Sales increases in every venture using creativity, motivation and leadership have involved me in.
Developed a nine-restaurant franchise while enhancing our corporate image through community involvement.
Reinforced the development of a management team of profitable operators and as a result I was awarded Carrabba's Proprietor of the year for three consecutive years.
I introduced new training program profiles that were adapted corporate wide.
I developed my own successful business and was awarded the "community best" in the field of catering.
I have continually implemented processes to benefit labor costs and costs of sales revenues, as well as work production and shopper recognition awards.
Bar Manager/Service Manager, 02/2014 to CurrentBahama Breeze - Orlando, FL
Annual Sales Volume 6.5 Million / 24% Alcohol mix.
Assistant General Manager, 10/2010 to 06/2013PF Chang's China Bistro - Winter Park, FL
Annual Sales Volume: $6 Million /4.4 Million Accountable for development and scheduling of 65 hourly staff members.
Food and Beverage Cost always maintained below budget.
Labor Cost- top 10% in company 8.5% sales increase - top 5 in company.
Guest satisfaction surveys in top box for company units over 95% positive.
Responsible for implementation of 4 major food and beverage rollouts.
Responsible for all ordering, scheduled maintenance, facilities, motivation and standard daily improvements including leading the training team.
Reason for leaving: Limited growth opportunities for GM position in local market/family opportunities.
General Manager, 06/2007 to 09/2010Guy Harvey's - Key West, FL
Annual Sales Volume: $6.5 Million.
P&L accountable for all costs centers and monthly reconciliation.
Turned restaurant around from negative growth per month to profitability of over 20% bottom line of sales.
Responsible for overseeing the development of the Management Team and all employees.
Achieved Sales growth of 100% through expansion of the retail space and added catalog of merchandise while increasing profitability by inventory control and security improvements.
Reason for leaving: Ownership had financial issues that took away from improvement in the operation.
Owner/Chef/Operator, 04/2005 to 05/2007Sawgrass Catering - Ft Myers, TN
Created and implemented a gourmet menu as executive chef and owner of a family operated business.
Designed and developed recipes for over 100 items.
Implemented over 400 events ranging from hospital luncheons to intimate dinners and corporate events with over 500 guests.
Awarded "Knoxville's Best" for catering company.
Annual net profit of over $150k per year.
Relocated business to Florida to form a partnership LLC and open a Caf? storefront but had to terminate the agreement due to Capital funding.
Proprietor /Owner, 05/1999 to 03/2005Carrabba's Italian Grill - Knoxville, TN
Annual Sales Volume: $3.5 Million - $3.8 Million, Top Ten in sales growth corporate wide.
Received the highest honor for the company with "Proprietor of the Year" Awards in 2000, 2001 and 2002.
Regional Training Restaurant for managers / Finishing school for managing partners 2003 and 2004 Developed 5 partners, 11 managers, 9 kitchen managers over my tenure.
Drove car-side carryout sales to 8% of Net Sales.
Developed Proprietor Wine List and achieved wine sales increased to 9.8% of sales.
Sold more than 150 catering events.
Executed over 100 charity event fund-raisers.
Top 5 Lowest turnovers in company.
Personally responsible for marketing, execution, facilities, sales increases and development of staff.
Top 5 in seasonal gift certificate sales campaign every year.
Reason for leaving: End of Proprietor Contract).
Director of Operations, 05/1996 to 05/1999Regas Restaurant - Knoxville, TN
Responsible for the leadership of developing new concepts: Riverside Tavern and Harry's and oversaw a complete remodel at the original restaurant.
Reorganized the internal management structure to enhance profitability.
Developed new menus and wine list.
Wine list voted "Knoxville's Best " Streamlined cost of sales inventory program, renegotiated purveyor contracts, produced improved developmental employee manuals, weekly training courses to improve execution and salesmanship resulting in increased sales and lower costs in all areas.
Dirona Award 1996, 4 stars AAA rating.
Recognized by Southern Living Magazine as a must try location in the Southeast.
District Manager, 09/1988 to 05/1996Grady's Good Times - Knoxville, TN
Operated 4 units with gross volume of over 15 million per year.
Director of Room Service, 01/1986 to 09/1988Opryland Hotel - Nashville, TN
General Manager, 02/1983 to 01/1986Steak & Ale Corporation - Nashville, TN
Bachelor of Arts:Business Administration,1982Northwestern University - Evanston, ILBusiness Administration