Sales Manager

MICHAEL E. HOORMAN

*** ******* *****, ******** ******** 48875

517-***-**** ********@***.***

-SALES DRIVEN, GUEST FOCUSED SALES REPRESENTIVE -

- Efficiency & Productivity Gains - Sales Driven

- Cost Reduction - Communications -

Sales Associate, focused, passionate, and experienced, in taking a business

to the next level while exceeding revenue expectations for the operation. A

take charge leader who embraces challenges and brings a cohesive approach

to driving revenue, staff training and cost reduction; Ability to access

the overall operation and situations implementing the necessary strategies

and operational efficiencies to ensure a consistent, high quality approach

to increasing guest satisfaction and profits.

SIGNATURE REVENUE & OPERATIONAL IMRPOVEMENT

Improved a overall cost reduction of between 3% to 12% adding over 8% to

the top line sales through staffing, training, cost control systems,

menu/spec. adherence, and budgeting/forecasting; while re-directing a sales

decline of 10% year over prior year sales.

Prior year sales increase of over 25% with a strategic perspective. Area's

of focused were on Guest retention, core improvements, Guest revisits and

local marketing with regards to the In-house Sales and Marketing

Department.

Training Manager for all menu revisions; taking the lead roll with regards

to a complete menu up grade, for the operation, as well as district,

becoming a test and training store for the entire company.

Core Competencies and Strengths include:

Menu Planning and Pricing - Inventory Cost & Control -

P&L/Budgeting/Accountability - Profit maximization - Revenue Projection -

Scratch Cooking - Turnaround/Retention/Guest Relations Strategies - Service

Enhancements

PROFESSIONAL HISTORY

Uccello's of Grand Rapids, Grand Rapids, Michigan, Contract Position Oct

2009-Jan.2010

Training Executive Chef

Directed a complete turn around and menu revisions of all Corporate

Operations for the creation of the Training Department; directed all

recipe revision, standardizations of daily special and plate photo's for

future training. Designed and implemented a complete inventory control and

ordering system.

Key Contributions:

-System Integration/Staff Training programs

Introduced new work process, monitored the staff for production

standards and recipe knowledge, and implemented solutions to

address any issues, resulting in the creation of a standard

recipe book, weekly and ongoing training systems, plating

specification and garnish techniques.

Romano's Macaroni Grill Grand Rapids, Michigan, Mar. 2009-Oct 2009

Executive Kitchen Manager

Directed the overall operation of the entire Back of House operations with

a focus on the Front of House Duties, with huge success, generated a sales

increase of 3.5%, lowering food cost by 4% to within 1.5% under Ideal,

implemented a ordering/receiving system utilizing a declining budget

process to reduce inventory by 5K, success attributed to strong operational

management, building/using a hand on training staff for 65+ hourly

employees, two asst. Managers and 6 Key Holders with a 10% turnover rate,

exceptional face to face customer service, recipe adherence and continuous

process improvements.

Key Contributions:

-Cost Reduction/Staff Training:

Reduced food cost by 4% while increasing top line sales by 8.1%

minimizing overheads of the operation. Accomplished this

through; hands on training, implementing a ordering and

receiving system, declining budgets, training systems, coaching

and up-selling techniques. Identified Key Holder for the

operation resulting in a improved level of productivity and

reduced payroll cost, maximized performance and strengthened

weakness with inspiration and comprehensive on-the-job training

contributing to a lower than industry turnover rate for the

operation.

Hard Rock Caf , Detroit, Michigan Oct. 2007-Jan. 2009

Operations/Senior Kitchen Manager

Direct responsibility for the Back of House operations with a focus on

Front of House, Retail, including Sales and Marketing duties, taking on all

challenges as business directed with a focus on cost reduction, guest

revisits, top/bottom line sales and guest interaction.

Key Contributions:

-Cost Reduction/Sale and Marketing/Increases in Year over Year Sales

Strategies

Directed a decrease in food cost by 3% and supplies by 6%

through the creation of declining budgets, recipe adherence, par

level adjustments of inventory as business required;

accomplished this through hands on coaching, training, caf buy

outs and vendor relations;. Working with the Sales and Marketing

Department for a sales increase of 25% over prior year through

buffet design, menu costing, local marketing and ensuring repeat

visits with functions of 10 to 10,000 guests per event;

Implemented a weekly conference call, with other Kitchen

Mangers, to discuss "best practices" for the concept; showing a

sales increase of 10% in the overall operation. Worked with some

of the top industry rock stars being the corporate liaison for

all memo donated to the caf for preservation.

TGI Fridays, Lansing, Michigan Jun. 2005-Sept. 2007

AGM/Kitchen Manager

Promoted to AGM position from an initial hiring as a Kitchen Manager; main

responsibilities included helping transition the operation through a

complete remodel of the operation; including all displacement, menu up

grades, and sales increases. Focusing on daily guest interaction,

operational practices and overall total operations; Implementing systems

to address the skyrocketing cost of the establishment including systems for

tracking of in-house room service/catering operations for the attached

Hotel, one of 5 in the country, closing duties and general training.

Key Contribution:

-Cost Reduction/Catering Operations Strategies

Implemented systems to decrease food cost by 9% to within 1% of

ideal, a reduction in labor cost by 3% to 2% below budget

through following all corporate SOP's as well as systems created

by myself for the operation. Lead Managers role in the direction

and implementation of over 20 different menu rollouts for the

local operation, as well as entire district, progressing to a

training store operation. Maintained a top 10% score for secret

shoppers in the company through great guest service training,

hands on management style and staff buy in.

Abeulos Mexican Embassy, Cincinnati and Columbus Ohio, Jan.2004-May 2005

Training/Multi Unit Kitchen Manager

Directed the opening of the Columbus and Cincinnati operations from the

ground up, assisting with the initial hiring of all management staff.

Implemented all design and set-up; for all storage, cooler space, floor

charts, and inventory control systems for the location, as well as, the

company. Directed all Back of House operations for 5 different locations

splitting time as challenges and issues arose. Direct supervision of 35

Managers and support staff during a store opening producing a cost

reduction of 13% under planned budget.

Key Contributions:

-Directed the overall cost reduction for all 5 operations, to over 13%

through coaching, system inductions and hands on coaching. Created,

validated and tested all matrix systems for the hiring of all managers

and hourly staff to ensure the best staff was chosen for the operation

with an emphasis on staff grooming, great customer service and

communications. Directed the creation of a standardized catering menu

for the company by working with the corporate chef to ensure the

highest quality products were used adding value to the companies'

bottom line.

Hometown Buffet, Toledo, Ohio Jan. 2001-Jan. 2004

General Manager

Education and Certifications

City College of Chicago, Mannheim West Germany AA Sales and Marketing

Ottawa-Glandorf High School, High School Diploma

U.S. Army Food Service Specialist

Non Commissioned Officer Training, U.S. Army

Serve Safe Certification

Serve Safe Alcohol Certification

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