Multi-Unit Manager

James Martin

*** ****** ******, ***********, ******* 46176

Phone: 317-***-**** / Email: *****************@*****.***

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Profile

Chief Executive Officer with over 20 years of corporate leadership experience in the Food Industry. Rewarded for directing company and financial management, achieving desired levels of growth. Demonstrated ability to combine visionary, strategic and tactical financial expertise to produce bottom-line results and financial strength. Instrumental in achieving significant cost reductions and revenue/profit improvements through reengineering, team building, and leadership expertise. Skilled negotiator and analyst with acquisitions, mergers, and franchise experience.

KEY ACCOMPLISHMENTS

Financial analysis and planning Investment & acquisition manager

Capital budgeting and administration Human resources and corporate benefits

Restaurant territory manager Director of Franchising & development

Staffing and Management Marketing – Sales director

PROFESSIONAL EXPERIENCE

Meridian Development Corporation: Chicago, IL 2000 – Oct. 2012

Investment Corporation Firm.

President of operations / Corporate Franchise Division

Managed the restaurant operation sector of company.

Identified and resolved key issues, including personnel, real estate holdings, equipment, liabilities, intellectual properties, research/development functions, systems separation, and contract settlements.

Managed the acquisition or selling 317-business franchise operations under my management. Rebuilt and re-developed under my management the purchase of 136 companies, developed better training and restructuring the operations of each location thus generating over a 37.5% increase profit level of each company.

Facilitating and managing all relations and a general and functional support areas, including HR, Training, Marketing, Finance and Development for all franchise branches.

Held Profit & Loss responsibility for capital budget of $104M, while managing several program developments that increased an increase in company revenue by $212.00M.

Prioritization policies for organizational expenses based on Return on Investment projections for all franchise team members.

Human Resource Controller over restaurant division. Hired, trained and managed over 508 employees, including Regional Managers, District Managers to Store Managers.

Start Rate: $55,000.00

Current Rate: $87,000.00 + bonus, corporate vehicle

Skills and Experience

Hospitality & Culinary Management

Front- & Back-of-House Operations

Budgeting & Cost Controls

Five-Star Dining/Menu Development

Teambuilding/Training/Supervision

Safety/Sanitation/Quality Controls

Vendor/Inventory Management Guest Service Excellence

Multioutlet Operations

Turnaround Management

Strategic Marketing & Sales

Payroll/P&L Management

Profit & Growth Strategies

Restaurant & Kitchen Design

GOLD RESORTS / Indianapolis, Indiana

Co-Owner/operator of 15 five-star resorts in the US.

Regional Manager/Co-Owner, 1995-2000

F&B Manager, 1995

Restaurant Manager, 1991 Bar Manager, 1990

Assistant Manager, 1987

Manager Trainee, 1985

Advanced through promotions, culminating in present oversight of $6.8M F&B operations (fine dining restaurant, two cafés, wine bar and banquet/ catering/room service operations) and a 65-member team.

Outcomes:

Elevated gross sales of Gold Resorts' Indiana properties 27% in first year as food services manager and by 12% or more every year thereafter.

Achieved record profitability of restaurant and catering operations for the past three years. Cut food and labor costs by 16% while increasing sales, food/service quality and guest satisfaction.

Redesigned menus and dining room layout; renegotiated terms with vendors/suppliers; halted rampant waste; and unified front- and back-of-house staff to create a cohesive, cooperative team committed to premium guest service and optimum profitability.

Restored profitability to Nassau resort's fine dining restaurant as restaurant manager, propelling a 25% margin swing (from -6% to +18%) in one year. Efforts resulted in distinction as one of the "Top 500 Grossing Restaurants" by Restaurant Magazine for two years in a row.

Recognized for leadership excellence through "Manager of the Year" honors (out of 25 F&B managers).

Start: $32,000.00

End: $47,500.00 + bonus

Educational Background:

Attended Shelbyville High School. Graduate of 1984 with a B-average.

1989 graduate of Ivy Tech. MA Civil Science and Civil Litigation.

1992 Graduate of Restaurant Management, Associates Degree: IUPUI.

Management, SHRM Certified, PHR Certified.

2001 graduate with SCI, Certified Para-Legal, current member of Legal Secretary Accreditation of Indiana. Licensed Para-Legal.

References:

Dennis Birkemeyer 317-***-****

Aubrey Smith: 317-***-****

Patricia Henry: 317-***-****

The positions that compose my employment history and formal education have exposed me to many key facets of running and working in a healthy, prospering business environment. In return it has made me knowledgeable in areas, but not limited too, retention, hiring, performance management, operations, employee relations, quality customer service and management.

Thank you for you time and an opportunity to work with your company.

Greatly yours,

James Martin

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