MONTE PYBURN 312-***-****, ac1viv@r.postjobfree.com

Qualifications for Operations Management in…Hospitality Entertainment Food and Beverage

Offers extensive experience directing multiple departments and units to deliver flawless and impeccable service. Strategic thinker and team player adept at defining and bringing a vision to operational reality. Skilled in balancing staff, sales, and profits. Exhibits strong communication and leadership skills as well as an unparalleled work ethic, ability to make sound decisions under pressure, and commitment to exceeding expectations. Core competencies span:

Profit and Loss Responsibility • Budgeting • Forecasting • Inventory Control • Negotiations • Expense Reduction

Strategic Planning • Startup Operations • Contracting • New-Site Openings • Policy and Procedure Development

Recruiting • Interviewing • Training, Coaching, and Mentoring • Team Building and Motivation • Customer Service

Event Management • Music Formatting • Movie and Sports Programming • Report Writing • Process Improvement

CAREER TRACK

IPIC GOLD CLASS ENTERTAINMENT

Regional Director of Operations, Central and West Coast 2008 to 2017

For each of the company’s four concepts (totaling ten sites and $100M in revenue): established training and shopper programs; created food and beverage menus; monitored staff turnover, marketing, and concept best practices; tracked weekly and monthly P&L performance of each unit; performed weekly audits of sales and profit forecasts, food and beverage inventory, and labor performance. Made FF&E purchasing decisions and negotiated equipment leases. Negotiated beverage pricing and revised menus as needed to help move discounted product. Designed and implemented receiving procedures used in the field to report inaccuracies or contract variances. Interviewed, onboarded, and trained salaried managers. Supervised 15 event sales managers.

Outlined the tenets of internal and external company culture ‘The Ultimate’ and ‘True North,’ respectively to optimize staff performance and the guest experience. Played a key role in implementing the ‘yourMAP’ Management Advancement Program.

Transformed company from negative EBITDA to breakeven in nine months and ultimately achieved 10% EBITDA.

Trimmed costs 2.8%/year through aggressive negotiations of contracts and drop discounts with vendors as well as development of a rebate program.

Piloted numerous technological projects prior to companywide rollout; developed and rolled out a purchase order system for unit levels to enable quick approvals of large purchases and to keep control of spending.

Led Sequel Sports Bar to deliver revenue of $500K/year. Rebranded from a martini bar to a sports bar. Empowered team to cut costs 8% by setting goals, rewarding positive behaviors, and optimizing purchasing, inventory control, and menu design.

Guided Ovation American Grill, a 140-seat lunch and dinner upscale casual restaurant, to generate revenue of $1.1M/year. Initiated rebranding. Worked with the kitchen team to decrease labor 6% via proper sales and labor forecasting. Enabled the executive chef to lessen cost of food 7%+ through purchasing, menu design, and inventory controls.

Directed the $1.4M, 11-lane Pinstrikes Bowling Center to execute $600K/year in private events. Developed the brand via promotions, corporate events, grassroots, and four-wall marketing. Increased positive comp sales 11%-22%.

Played a key role in developing the upscale concept for iPic Theaters, a $3.3M/year, 498-seat luxury theater. Defined the local brand through earned media, exceeding industry occupancy rates. Pioneered ‘The iPic Difference’ community outreach program.

FIRST HOSPITALITY GROUP, INC.

Director of Food and Beverage, Old Chicago/Holiday Inn 2007 to 2008

Held responsibility for multi-concept F&B operations, encompassing 12,500 square feet of meeting space, a 70-seat breakfast restaurant, and room service for a newly renovated 160-room Holiday Inn, in addition to performing general manager duties for the 300-seat, full-service, casual dining Old Chicago (OC) restaurant. Supervised nine salaried managers.

Spearheaded a turnaround, cutting food inventory by $18K+, beer-wine-liquor (BWL) inventory by $10K, COGS in food by 6%, COGS in BWL by 4.5%, and labor by 8%.

Retrained all staff according to the OC training program, implemented OC best practices not in place, and initiated training to improve the efficiency, effectiveness, and service/execution of event staff.

Propelled restaurant audit score from 72 overall to 92 overall and improved health department score from 76 to 90.

Boosted gross operating profit year-to-date by 5.6% in five months.

Restructured the hotel breakfast program and instituted F&B standards, improving ‘guest view’ scores from 90 to 95.

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MONTE PYBURN 312-***-****, ac1viv@r.postjobfree.com

CAREER TRACK, CONTINUED

LETTUCE ENTERTAIN YOU ENTERPRISES

General Manager, Shaw’s Crab House 2006 to 2007

Directed 11 salaried managers and 175 hourly employees operating a $7M/year restaurant.

Achieved $175K comp sales year to date through the first quarter.

Recognized for most improved consecutive profit for five months’ running since the conception of the location in 1999.

Increased cover counts 9% year to date.

Planned and executed an Easter brunch that fueled a 65% increase in cover counts over the previous year and organized a dinner event featuring a celebrity speaker.

Served as a keynote speaker at a Miller brands sales conference.

#2 Manager AGM, Seafood Buyer, Spirits and Beer Buyer, Shaw’s Crab House 2005 to 2006

Oversaw guest relations, liquor and beer COGS, service rates, and the feedback system for a $13.5M, 400-seat, fine and casual dining establishment. Led a staff of 200; developed and inspired junior managers. Purchased all fresh seafood, shellfish, and finfish daily. Purchased all spirits and wine weekly.

Decreased more than halved inventory from $38K to $16K in four months by deploying a new inventory system.

Served on a beverage team that implemented new practices, systems, and drinks. Introduced a new, streamlined beer program.

ROCK BOTTOM RESTAURANTS, INC.

Senior Managing Partner, Rock Bottom Brewery/Sing Dueling Pianos 2002 to 2005

Maintained sole accountability for P&L, general ledger, all weekly/monthly reconciliations, sales/labor/food purchase forecasting, private party sales, and local marketing and networking. Coached and directed 11 salaried managers, 4 salaried piano players, and 100 hourly employees; developed and promoted general managers, assistant managers, executive chefs, and sous chefs. Planned and coordinated all live music bookings and promotions.

Spearheaded the concurrent opening of a two-concept property a 450-seat restaurant and a 250-seat dueling piano bar that generated $5M/year.

Grew comp sales by $100K/year and profits by $250K in 2004.

Ranked among the top three in annual companywide charity promotion dollars raised for five consecutive years.

Received a General Manager of the Year Award, Frank Day Leadership Award, and Philosophy Award.

General Manager 2000 to 2002

Directed day-to-day operations and sales building activities for a $4M/year restaurant and brewery. Supervised and mentored 8 salaried managers and 75 hourly employees. Performed weekly/monthly P&L reconciliation. Forecasted sales, COGS, labor hours/ dollars, general operation dollars, and total controllable income.

Promoted to this role from Assistant General Manager, having effectively supported, troubleshot, and enforced company philosophies and policies at three locations in two states.

Boosted comp sales by 22% in 2000, with 14% in profit that year and 9% in 2002.

Earned a Rookie General Manager of the Year Award for outstanding restaurant operations.

Previously excelled in progressively responsible management positions at Rio Bravo Cantina and Applebee’s.

EDUCATION

Engineering Studies at Tennessee Tech University • Ken Blanchard and Stephen Covey Situational Leadership

Franklin Covey What Matters Most • Stephen Covey Seven Habits • Stephen Covey High-Performing Teams

Dale Carnegie Team Building and Leadership • Second City Works Team Building

COMPUTER SKILLS

Microsoft Office XP, Windows XP, Windows 7, TMX, HIS, Squirrel, Aloha, Micros, Open Table, Citrix,

Sales Pro, Titan, Qubica, Caterease, HotSchedules, AccuBar, Basic Networking

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