Douglas W. Hisel
Education:
• Virginia Commonwealth University, Bachelor of Science degree in Psychology, 1987, Richmond, Virginia
Professional Experience
**** – Present
Reston, VA, and Naples FL
T.G.I. Fridays, Williamsburg, VA
Manager
Nov 2016 to Feb 2019
Manhattan's N. Y. Deli & Pub, Newport News, VA
Catering Director
Sept 2015 - Nov 2016
• Develop a unique menu according to clients' specific events and budgets.
• Create proposed items for each event.
• Present hot and fresh products to each client’s event.
• Personally ensure that all items ordered are delivered on time.
• Coordinate with any needed rental vendors to assure satisfaction to clients.
• Staff for all events as needed.
Hooters, Richmond, VA
Manager
August 2013 -September 2015
• Responsible for scheduling all FOH staff (30-member wait staff, seven-member bar staff, and four-member host staff).
• Identify trends with patrons in ordering and staying within budget.
• Coach all levels of staff to increase awareness, knowledge, sales, and Guest Survey responses.
• Constant guest interaction.
• Able to perform all opening and closing procedures. Longhorn Steakhouse Newport News, VA
Manager
March 2010 - August 2013
• Effectively managed a staff of 90+ employees, as well as overseeing a restaurant grossing 4. 2 million dollars.
• Led team for the new restaurant opening.
• Select staff from 300 applications.
• Effectively train all members on procedures and presentation standards.
• Prepare weekly cash, check, and invoice reconciliation for the corporations.
• Accurately project sales trends and guest counts to ensure proper coverage at staff levels.
• Analyze ongoing staff levels versus the corporate labor matrix.
• Daily batch A/P to corporate headquarters.
• Handle cash, prepare deposits, and balance cash to daily generated reports. Douglas W. Hisel
Village Grill, Ashburn, VA
Owner/Manager
February 2008 to February 2010
• Duties included all staffing and training.
• I created an off-site catering program by creating and delivering catering menus for local schools and businesses.
• Sales analysis performed daily.
• Inventory is taken twice weekly to ensure product integrity.
• Responsible for A/P and P/R.
• Performed every function within the restaurant as needed.
• Oversaw all levels of product orders.
• Made all decisions regarding promotions and advertising.
• Utilized multiple vendors to secure the best pricing on all products.
• Developed, implemented, and trained staff on new menus. Old Dominion Brew Pub, Ashburn, VA
General Manager
Junee 2005 to February 2008
• Promoted from Assistant Manager to General Manager in June 2007.
• Created daily sales analysis for the existing owner.
• Balanced daily sales to cash deposit.
• Filled in at every point and back of house position as needed.
• Balanced and reported P/R to inform at the ion to the accounting department on a bi- weekly basis.
• Hired/train front-of-house staff.
• Analyzed, developed, and implemented a new menu. Manhattan's NY Deli & Pub, Newport News, VA
Owner/Manager
August 1999 to May 2005
• Oversaw all day-to-day activities.
• Bi-weekly inventory to analyze costs and ensure no theft.
• Responsible for all hiring/firing/training of all levels of staff.
• Analyzed and reviewed sales reports, managers’ shift reports, and forecasts with a business partner daily.
• Brought in insurance and profit-sharing programs for all full-time employees.
• Received certification as a T. I. P. S. instructor and personally trained/certified all staff members.
• Worked five back-of-house shifts a week to minimize payroll. Douglas W. Hisel
Douglas W. Hisel