Sales Customer Service

John Toole

Email: *********@********.***

Address: ***** ******* ***** **.

City: Reston

State: VA

Zip: 20191

Country: USA

Phone: 954-***-****

Skill Level: Director

Salary Range: $100,000

Willing to Relocate

Primary Skills/Experience:

See Resume

Educational Background:

See Resume

Job History / Details:

JOHN (DAVID) TOOLE, III

11000 Raccoon Ridge Rd. Reston, Va. 20191

954-***-**** *********@********.***

TALENTED FOOD SERVICE & RESTAURANT INDUSTRY ENTREPRENEUR

M

otivational leader with diversified business building, general management, and training experience poised for key management role in fast-growing national restaurant chain. Excellent qualifications in leading all aspects of design, layout, and business operations. Dedicated and resourceful with history of innovation and top multi-tasking skills; adept in cultivating company culture and working well under pressure. Expertise in identifying business models and capitalizing on market opportunities to build maximum profitability, capture customer base, and outperform competition. Innate ability to conceptualize and create new ideas, analyze problems, and develop effective solutions. Seeking new challenge and available for relocation.

CORE COMPETENCIES

* Strategic Business Planning

* New Business Development

* Budgeting & Cost Controls

* Business Research & Analysis * Cross-Functional Team Leadership

* Marketing & Promotional Activities

* Multi-Site & Start-Up Operations

* Staff Supervision and Training * P&L Accountability

* Sales Projections

* Inventory Control

* Process Improvements

PROFESSIONAL EXPERIENCE

HUGH JASS BURGERS, LEXINGTON, KY 40515 2009 To Present

Managing Partner & Founder

Created new fast casual concept designed for Division I Colleges, specializing in gourmet burgers and full bar. Opened first prototype August 9th, 2010. Responsible for developing operational systems, staffing needs, marketing direction, purchasing, budgeting and cash management.

BIG CHILL RESTAURANT, Key Largo, FL 2006 to 2008

Owner & Operator

Launched start-up operations for company with $5 million in annual revenues offering appetizers, raw bar, steaks, seafood, alcoholic beverages, and retail store. Hired and trained employees. Supervised 85 staff.

Key Achievements:

* Developed and executed new concept involving design, theme, name, decor, menu, and recipe creation.

* Led ongoing initiatives for construction operations, marketing and promotions, finances, and purchasing.

LORELEI RESTAURANT & CABANA BAR, Islamorada, FL 2007 to 2008

Consultant

Oversee daily operations and marketing functions for $3.2 million restaurant encompassing advertising, cash flow, budgets, projections, purchasing, and quality assurance. P&L accountability. Supervise 60 employees.

Key Achievements:

* Streamlined systems to ensure smooth-running operations, improve customer service, and create profitability.

* Continually met and exceed goals through increased sales 15% over previous year, improved staff morale, reduced liquor costs by 7%, and decreased food costs by 5%.

ORIGINAL STEAK HOUSE & SPORTS THEATRE, Ft. Lauderdale, FL 2001 to 2006

President & CEO

Initiated new business concept and built company from ground up serving aged steaks, seafood, appetizers, sandwiches, and full-service bar. Managed infrastructure development during start-up and growth phases. Handled purchasing, budgeting, and training. Supervised 50 store managers and two head supervisors.

Key Achievements:

JOHN (DAVID) TOOLE * PAGE TWO

PROFESSIONAL EXPERIENCE (continued)

* Conceived, developed, and implemented new business concept, menu suggestions, and recipe development.

* Opened 10 restaurants over five-year period with two franchise operations in Maryland. Achieved $3.3 million in average annual sales during first four years and $4.5 million annually for two franchise locations.

ROADHOUSE GRILL, Ft. Lauderdale, FL 1992 to 1997

President / CEO / Founder

Led overall operations for $150 million restaurant offering aged steaks, restaurant butchers, homemade yeast rolls, salads, appetizers, sandwiches, and seafood. Managed all infrastructures during start-up and growth phases. Supervised 250 managers (including VP`s and CFO) and 35 support staff.

Key Achievements:

* Played key role in creating, developing, and implementing restaurant theme and marketing scheme.

* Successfully launched 50 stores in 3.5 years and catapulted firm`s public value to $80 million (1997).

* Nominated as finalist for -Entrepreneur of the Year- in State of Florida (1994).

BLUEGRASS STEAKS, INC., Lexington, KY 1989 to 1992

President

Recruited to position to guide company through Chapter 11 Reorganizational Plan with over $2 million in debt.

Key Achievements:

* Devised business plan and dining concept and subsequently gained approvals from secured creditors and bankruptcy courts to form new business, Logan`s Roadhouse (first Roadhouse Restaurant in the country).

* Instrumental in creating innovative concept that sparked competition among other national Roadhouse chains (including Texas Roadhouse, Logan`s, and Roadhouse Grill).

RYAN`S FAMILY STEAKHOUSE & BUFFET, Greenville, SC 1982 to 1988

General Manager / Regional Supervisor / Territory Manager

Fast-track promotion through series of increasingly accountable management, operations, and sales positions.

Key Achievements:

* Spearheaded development of new territories in Southeast, Northeast, and Midwest.

* Tasked with opening 30 restaurants involving staffing, training, sales, and cost controls.

* Voted #2 in company for manageable profitability within territory.

EDUCATION

UNIVERSITY OF ALASKA (50 credits)

Completed Studies in Aviation & Electronics

MILITARY

UNITED STATES ARMY (3 years)

Served as Aircraft Electrician

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