Sales Manager
Resume:
Avenue (Home)
Broken Arrow, OK 918-***-****
***** (Cell)
**********@***.**
t
Clayton S. Watson
Objective Seeking a Management position with advancement
potential in a growing national restaurant chain
with high quality standards that seeks an
individual with formal culinary training, broad
hands-on experience, and significant supervisory
exposure.
Experience Rib Crib
2006 - 2010
General Manager
Responsible for sales forecasting, profit & loss
reporting, catering events, overall day to day
operations and the supervision of 60 employees.
Increased 2009 sales by 6.5% over the previous year
while operating within budgets and allowing a flow
through of 100 % of new dollars over two quarters.
Became the number one location in the company in
2008 as a result of increasing sales comp growth by
7.2% over the previous year.
Transferred to the Owasso location in 2007 and
increased the year's sales by $265.00 over the
previous year while contending with extensive road
construction within a 2 mile radius.
Transferred to the 81st & Yale location and
increased the store's sales comp growth by 10% over
the previous year.
Responsible for the opening of the Muskogee
location in 2006 with involvement in the overall
organization of the restaurant and the hiring of
100 employees.
Lonestar Steakhouse & Saloon
1996 - 2006
General Manager
Duties included development and supervision of
Managers, 80 employees.
Responsible for Sales Forecasting, P & L Statement,
Monthly Operation Meeting Reviews, Weekly Call-In
of numbers after inventory process and overseeing
general day-to-day operations for all departments.
Bar Manager
Responsible for Bar and Host departments including
Hiring, Training, Purchasing and In-Store
Promotions.
Responsible for scheduling to achieve labor target.
Performed weekly inventories to ensure bar cost are
achieved. Tracked In-Store promotions to increase
bar sales.
Kitchen Manger
Responsible for hiring, training and all purchases
in entire operations
Developed and trained Managers and District
Managers in all Back of the House and Front of the
House areas.
Responsible for facilitating the payment of bills
and tracking of spending in critical areas.
Learned meat cutting skills to company
specifications.
Control of Food and Labor Cost Targets within an
allotted budget.
Passed all Health inspections and maintained the
cleanliness standards of the company.
Service Manager
Responsible for scheduling and development of
service staff employees in salesmanship, menu &
liquor knowledge and 12 steps of service.
Duties also included one-on-ones, round-ups,
operations, product knowledge work stops.
Person In Charge / Troubleshooter
Worked at 13 different Lonestar locations including
Acting GM, support for understaffed locations, as
well as training and goal setting with existing
managers.
Chi-Chi's
1995 - 1996
Kitchen Manger
Responsible for all areas of Foodservice including
hiring, training, purchasing and forecasting needs.
Personally responsible to ensure that all sauces
and certain menu items were prepared fresh every 6
hours.
Duties included cleanliness and strong adherence to
QSC checklist.
Daryl's 1930 Restaurant
1992 - 1995
Line cook and Food Prep person.
United States Navy USS Mississippi CGN-40
Wide range in culinary skills including supervision
of 8 Food Service Attendants, serving 3 meals daily
to 50 Naval Officers.
Supervised 24 Food Service Attendants serving 3
meals daily to 600 service-persons.
Supervised daily cleaning and sanitizing of galley
and food preparation areas.
Significant military supervisory responsibility
that includes inventory, ordering, storeroom
management, menu planning, and sanitation
regulations.
Direct supervision of 8 Food Service Attendants
including scheduling, food waste management, and
performance assessment.
Hands on knowledge and experience in all areas of
food preparation, baking, saut , broiling,
sanitation as well as use and maintenance of
culinary equipment.
Education Johnson and Wales University, Norfolk, Virginia
A. A.S. in Culinary Arts.
GPA: 3.5 / 4.0 Graduated March 1995
United States Navy
Major: Mess Mgt. Specialist
Completed A and C schools in Mess Management.
Achievements Important Professional Accomplishments
Maintained and controlled liquor cost for 16
consecutive months.
Increased bar sales 1.5% by implementing happy hour
drink and food specials.
Achieved a 10% sales increase which resulted in a
sales record for the month
Achieved Food Cost targets for 8 consecutive
periods.
In charge of weekly conference call for 13 Kitchen
Managers in district.
Selected as EMPLOYEE OF THE MONTH by the General
Manager of Darryl's Restaurant.
Saved Darryl's Restaurant $1,500 through the
accident-free workplace program 'Safety Cop'.
Planned and supervised a major 'Family Day' event
for 600 service-persons and their families.
Included menu planning, staff assignments
scheduling, purchasing and servicing.
References Available Upon Request
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