Executive Director, Financial competence,Strong leadership,Mentor

DAVID JOHN HARKNESS

**** ********** **** **********, ** 19952 302-***-**** **********@*****.***

OBJECTIVE

Join an industry leading team of professionals and contribute twenty plus years of experience in

maximizing profits, reducing expenses and providing the leadership to exceed guest expectations.

Inspire and mentor employees for personal growth, while fostering a productive and enthusiastic

work environment. Create an atmosphere centered on a team concept to maximize strengths while

continuing to coach in a learning environment while striving for excellence.

PROFESSIONAL EXPERIENCE

Executive Director of Food and Beverage

Harrington Raceway and Casino – Harrington, DE

(2008 2013)

• Budget and general ledger preparation and accountability.

• Direct 14 venues including fine dining to quick service revenue centers, bars and lounges

• Menu development, analysis, costing and execution for all establishments

• Market strategy and planning

• Forecasting and futures, bulk purchases

• New concept development and execution

• Policy creation and enforcement

• Purchasing and inventory reconciliation

• Direct, motivate, lead and inspire two assistant directors, one executive chef, executive sous

chefs, one manager, five supervisors, and 200 hourly employees

• Ensure quality culinary offerings for 70,000+ meals served monthly

• Special event planning and culinary preparation for national and international entertainers,

State Governors, politicians and State fund raisers.

• Negotiate contracts and obtain sponsorship funds

• Labor, alcohol and food cost analysis and expense reductions

• Safety training and seminars

• Employee incentive programs and morale

• Vendor business reviews

• Monthly newsletter preparation

• Guest relations

• Provide the direction to lead the industry and set new horizons for others to emulate

• Wrote job descriptions and training manuals for all positions including management

• Reduced food costs, labor costs and increased sales consecutively over a five year period

Operating General Partner, Project Manager, and Executive Chef

The Oak Arbor Inn Restaurant – Ocean View, DE

Conversion of a Historic Victorian Estate to a commercial upscale fine dining beach resort

restaurant

(2004 – 2008)

• Concept development

• Blue print design: kitchen layout and design, dining room floor plan and décor, wine cellar

fabrication, office, exterior parking, pedestrian areas

• Liaison to Board of Health and Division of Firearms Tobacco and Alcohol and local

township

• Menu and recipe development including nightly culinary preparations

• Responsible for performing accounts receivable and payable, inventory control, purchasing,

payroll, cost analysis, market demographics research and updates, preparation of month end

and year end financials

• Hired and trained staff comprising of both front and back of house

• Created a 150 bottle exclusive boutique wine list with an additional array of single malt

scotches, ports, and top shelf spirits and premiere champagnes

• Imported wines through state distributors from Napa Valley, California as well as wines

from around the world

• Banquet and event sales and implantation including menu, labor, decor and preparation of

all culinary offerings

• Advertising and marketing strategies

• Operated at increased sales for four years consecutive prior to sale of business

General Manager/Project Manager

North Beach Restaurant and Night Club – Dewey Beach, DE

200 seat restaurant, 1,000 person night club

(2000 2004)

(2000 2004)

(2000 2004)

Recruited for a four year contract to reconstruct, open and operate the newest property for

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the parent company

Developed sales of 1Million dollars in a four month summer season four consecutive years

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Trained all management in procurement and inventory control and cost controls

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Responsible for developing and tracking all accounts to create the profit and loss statement

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Designed the interior and exterior bars and aided in purchasing equipment, furnishings,

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entertainment systems, computers and supplies for five bars, multiple dining areas, cabana,

and kitchen

Wrote job descriptions and operating manuals and all menus

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Coordinated and implemented yearly job fairs at the University of Delaware resulting in the

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staffing of three different locations

Led annual training seminars for all of the beach resort venues

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Promotional project leader in national televisions coverage for parent company’s

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restaurants and clubs for the television series “Wild On” East Coast Beaches

Hosted both national and local surf and skim board awards banquets ceremony’s all four

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years

Director of Operations

Mulligan’s Restaurant and Sports Bar

Six locations including a Championship Golf Course designed by P.B. Dye and Pete Dye

(1997 2000)

• Standardize all recipes, purchasing, inventory systems, and menus

• Revised all training manuals, reinforced all company disciplinary measures

• Oversaw 250 employees, 5 general managers, 10 assistant managers

• Revitalized the food and beverage offerings at The Rum Point Golf Course location

including menu, point of sale, beverage carts, bar, tournaments enrollment, banquet sales

• Construction project manager for the newest restaurant as a group of six

• Responsible for all aspects of the development of a 200 seat dining room, 100 seat bar and

banquet center

• Hiring and training of all managers

• Responsible for six profit and loss statements from all locations

General Manager

Union 76 Travel Plaza

(1996 1997)

• Recruited for a one year contract to revitalize and increase profitability for the pending sale

of a 24 hour travel plaza

• Cost analysis of labor and purchasing

• Retention of personnel

• Updating of buffet and banquet department

• Created new budgets, inventory procedures and purchasing

• Schedule all staff and shift managers within budgets to eliminate overtime

• Customer service programs and incentives

• Composed new cost efficient menu

• Budgeting and cost projections

• Trained culinary staff in cooking techniques and recipe development and execution

New Restaurant Start Up Team

Flying J Travel Plazas

(1993 1996)

• Responsible for load in of all equipment, small wares, and product

• Set up and organization for each station as per company specifications

• Hiring for each position in front and back of house

• Operating for six months to ensure company policy and expectations

• Culinary preparation and training of all line personnel

Food and Beverage Manager

Magnolias Restaurant and Pub

(1990 1993)

• Procurement of all culinary and alcohol at cost effective prices while maintaining quality

• Inventory control

• Customer relations and reservations

• Profit and loss accountability

• Scheduling, training

• Ability to fill in on any line position as needed

General Manager

Atlantic Oceanside Motel

(1988 1990)

• Daily accountability for reservations and room rates

• Daily accounting/payables and receivables

• Property enhancements/maintenance

• Training/scheduling of seasonal staff

• Purchasing, supplies, furnishings, advertisements

• Pool maintenance/lifeguard

EDUCATION AND CERTIFICATIONS

• Delaware Technical and Community College,

Certificate Hospitality Sales and Food Services

• Serve Safe/HACCP Certified

• ABCC Licensed

• Private Culinary Tutoring Program Chef Christopher Bunting

• International Wine Importer and Sommelier classes (family owned business)

• Fork lift certified

• Carpenter

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