Peter C. Osborne

acv7y3@r.postjobfree.com 415-***-****

Operations Manager

Versatile, knowledgeable hospitality professional with over 15 years of industry experience. Passionate about food, drink, and building positive culture while operating a profitable business. Demonstrate hands on leadership and forge meaningful connections with staff, guests, and colleagues. I am in search of a management role within a dynamic, well respected company, and I am confident that I will make a positive impact on both quality and profitability of your operation.

Experience

Golden Bear Restaurant Company

GBRC is a $16M+/year restaurant company that currently operates four distinct concepts: MoMo’s (1998), Pete’s Tavern (2007), Pedro’s Cantina (2010), and Mission Rock Resort (2012). Director of Operations (Sept 2015 – current)

Oversee all aspects of operations. Increased profitability & minimized losses at three locations that see extreme seasonal fluctuation. Developed a strong brand that we were able to take to market for future ventures, most recently resulting in $3.1M capital investment for in a fifth location. Recruit, retain and supervise over 120 FOH employees and a 17- person management team. Maintain good morale among staff and management by holding everyone accountable to high standards, and rewarding sustained evolution and progress. Responsibilities include:

Financial forecasting - quarterly budgeting, strategic analysis of daily/weekly reports

HR compliance & administration

Supervisory & strategic control over all COGS & Labor cost categories o 2016 YTD Total Direct Labor Cost Average – 23.7% o 2016 YTD COGS Average

Food – 23.2%

Beverage – 20.3%

Daily quality control of all food, drink & service

Setting standards of sanitation and organization

Revenue generation through community outreach & business networking

Hiring, training & supervision of all management teams, both FOH & BOH References:

Cole Barrett, General Manager, Mission Rock Resort – 781-***-****

Scott Morton, Bar Manager, Pete’s Tavern & Pedro’s Cantina – 650-***-****

Lydia Warmsley, Chief Financial Officer, Golden Bear Restaurant Company – 415-***-**** Mission Rock Resort

Mission Rock Resort is a 9,000 sq./ft., two story, bayside restaurant in the rapidly expanding Mission Bay district with $5.5M in annual revenue.

Managing Partner/Executive Chef (April 2012 – September 2015) Planned and managed every aspect of the operation from conception including pre-launch analysis and on- time, under budget opening to positive financial returns within the first 10 months. Realized 35% sales growth with bi-annual principal and interest returns. Generated increased revenue of $250K annually from outreach to local businesses and the resulting repeat banquet bookings (UCSF, FibroGEN, Cisco/Meraki).

Supervised $3M remodel and upgrade of facilities

Developed new culinary and bar program centered around a upscale, casual seafood concept

Oversaw all staff hiring and training protocols

Financial forecasting – quarterly budgeting, PNL production/analysis, strategic analysis of daily/weekly reports

POS administration – implemented and programmed our ALOHA POS system, trained all management and staff on the system.

Maintained regular investor correspondence and updates References:

Michael McCaffery, General Manager (2013-2015) - 650.867. 8600

Jack Bloom, Assistant General Manager (2012 – 2013) - 858-***-****

Kristen Gianaras, Owner – NOVY – 415-***-****

Waterbar

Waterbar is a waterfront fine-dining, seafood restaurant at the foot of the Bay Bridge on San Francisco’s Embarcadero.

Front of House Manager (January 2011 – April 2012) Working in this high volume, fine dining environment was tremendously beneficial to my development, and opened my eyes to different styles of business management.

Ensuring guest satisfaction through hands on, interactive, anticipatory service.

Daily staff/labor management – daily shift scheduling, strategic staffing of the floor, hourly cuts

Assist sommelier with high end wine service

Expediting nightly dinner service

Reference: Pete Sittnick, Managing Partner - 415-***-****, acv7y3@r.postjobfree.com MoMo’s American Bar & Grill

MoMo’s is an iconic San Francisco restaurant and bar located on the corner of 2nd & King St., directly across from AT&T Park. A destination for Giants fans, MoMo’s is an extremely high volume environment before/after baseball games, and morphs into a neighborhood bar & grill during slower periods. General Manager/Bar Manager (August 2007 – November 2010)

Scheduling/labor management for 40 person FOH staff

Ordering/receiving/inventory for $3M/year bar program

Achieved 18% beverage cost

Hiring/training staff

Cash handling and daily sales reconciliation

Reference: Paul Cardinale, Director of Operations - 415-***-****, acv7y3@r.postjobfree.com Education

St. Ignatius College Preparatory (1998-2002)

o Graduated with honors; weighted 4.3 GPA

o AP Spanish, English, Statistics

o Team Captain, Varsity Lacrosse, two-time CIF State Champion (2001-2002) o Over 450 hours of community service performed for various charitable organizations.

UC Berkeley (2002 – 2005)

o Completed three years of coursework towards a major in American Studies, with an emphasis on American culinary traditions

Santa Barbara City College (2005)

o Completed one year of coursework with an emphasis in culinary arts o Worked at Santa Barbara Winery as a harvest assistant

City College Of San Francisco (2008 – 2010)

o Enrolled in Culinary Arts and Hospitality Services Program o 3.7 GPA as Culinary Arts major

Ongoing Wine Education through the Court of Master Sommeliers o Enrolling for entry level sommelier certification in early 2017 Skills/Certifications

Proficient in Microsoft Word, Excel, Google Sheets, Google Drive

Proficient in ALOHA POS Back office programming

Conversational Spanish skills, especially in a kitchen work environment

Food Safety Manager Certification (expires 2016); enrolled for re-certification (9/12/16)

ServSafe California Food Safety Handler’s Certification (expires 2020)

Skilled creative writer; finalist for 1999 National High School Essay Contest

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