**** *. ******** 918-***-****

Avenue (Home)

Broken Arrow, OK 918-***-****

***** (Cell)

abl5kl@r.postjobfree.com

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

Contact this candidate