Operating Partner/General Manager/Area Manager - Candidate JB 062317

 

  • BA, Dual Degree in Business Administration and Economics
  • 25 years of experience in the restaurant industry
  • 10+ years of multi-unit operations experience
  • Reached a plateau in current position, he thrives off of challenges and growth
  • Articulate, kind, and very knowledgeable
  • Open to relocation

Over 25 years of progressive experience as Operating Partner/General Manager/Area Manager in the restaurant industry. Duties included overseeing and coordinating the planning, organization, training and leadership necessary to achieve objectives in sales, costs, employee retention, guest services, food quality, cleanliness, property development, ownership and financial operations.

 

EXPERIENCE

AREA MANAGER - FLORIDA, ALABAMA SOUTH CAROLINA, VIRGINIA, TENNESSEE FEBRUARY 2011 – PRESENT

Earning $83K, plus 15-20K yearly bonus.

Hired as new store General Manager for Florida Location - opened June 2011. Store is ranked as one of the highest volume stores in sales and profitability in this 50 unit chain. In August 2012 promoted to Area Manager overseeing the operations and coordinating the successful opening in different locations. Currently supervising 8 locations in Florida, Alabama and Kentucky, with an annual sales volume of over $18 million.

  • Full P & L accountability and reconciliation for all locations
  • Prepare yearly budgets and monthly progress reports
  • Recruit, select, hire, and train all Store Managers and General Managers

Happy with current positon and company but has reached a plateau.

 

OPERATING PARTNER/ MARKET PARTNER/EQUITY POSITION FEBRUARY 2006 – AUGUST 2010

Earning $83K, plus quarterly 5% operating profit bonus. Position eliminated due to company buy-out.

Insured operating standards for producing outstanding guest experiences; on-going management development and certification; quality control on all restaurant products; maintained all operating standards to provide a safe and clean working environment for all market restaurants; held profit and loss responsibility for each restaurant; hired, developed and certified all restaurant Management; acted as a goodwill ambassador; and maintained all approved vendor relations and ensured compliance with all governmental laws and regulations.

Hired as fast track GM – promoted to operating partner within 6 months

  • Initially supervised 5 restaurants, then after 4 months, promoted to supervise all 10 South Florida restaurants
  • YOY sales increase of over 4% , 8.8% increase in 2010 annual sales volume of $16,500,000
  • Improved area performance in COS from 27.5% to current 26.3%, Improved hourly labor from 23.7% to current level of 21 %
  • Decreased Management overhead from 9.9% to 7.3%, Decreased Management turnover from 78% to 23%
  • Full P & L accountability and reconciliation for all locations
  • Orchestrated and conducted 4 new store openings, hired and trained management and hourly staff- Serv- safe certification
  • Member of Rapid Response Team

 

GENERAL MANAGER FEBRUARY 2005 – FEBRUARY  2006
  • Annual sales volume of over $3,800,000
  • Managed staff of over 65 employees working in two locations
  • Increased sales YOY 7.7 %, Improved beverage margin from 30.6% to 24.7%, FC from 26.5% to 24.4 %
  • Improved FOH labor from 6.5 % to 5.7%, BOH labor from 12.4% to 11.7%
  • Coordinated and directed Taste of Wellington which was a 4 day food & fun fest
  • Wellington location ranked as the most profitable restaurant in this 12 unit chain

 

GENERAL MANAGER/PARTNER/EQUITY POSITION 1988 – 2004
  • Developed and constructed 14,000 square foot restaurant/ lounge and a 6,000 square foot banquet/catering facility with annual revenues of $6,200,000
  • Managed staff of over 160 employees including interviewing, staffing, conducting performance reviews, and providing continuing education
  • Owned and operated first class banquet and catering facility; provided booking of entertainment and event planning
  • Promoted and developed 25 hourly employees into management, six of which became General Managers
  • Oversaw Financial and Administrative operations including accounting, budgeting, inventory, policies and procedures, and maintenance
  • Coordinated and developed marketing and advertising plans, entertainment, bookings and menu planning
  • Provided all aspects of food and beverage service for onsite partner Radisson Suite Hotels
  • Maintained top Zagat rating 1999 to 2004 with top scores in food, service and décor
  • Presented Mobil Fine Dining “4 Star Rating” from 1997 to 2004, “Best of the Best” (1991 to 2004), “Top 200 restaurants in Florida” in Florida Trend Magazine, “Golden Spoon “
  • Awarded “Wine Spectator Award of Excellence”2002, 2003, 2004, 2005 with over 175 varieties
  • Implemented cost saving gift card program in 2001 saving over $35,000, as well as reducing fraudulent activities

 

EDUCATION & CERTIFICATIONS

McDaniel College, Westminster Maryland.

BA, Dual Degree in Business Administration and Economics

CPR-AED certified & Serv-Safe certified

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