Rich Sowers

**** ****** ***. *********, ** ****4

Phone: 817-***-**** Email:ac6vj6@r.postjobfree.com

Summary

Qualified restaurant manager with 14 years of professional experience in restaurant management and proven success in increasing sales, reducing costs and building guest-focused teams to ensure optimum guest experience. Adept in all facets of operations to include food quality and presentation, safety and sanitation compliance, budget administration, and inventory management. Develop rapport with vendors, corporate management, and community organizations to improve brand image and maximize revenues.

Core competencies:

Professional Experience

OHM Concession Group - (Greenville-Spartanburg, SC)

Director of Operations, March 2017 -

Oversee the operations for, The Kitchen by Wolfgang Puck, Thomas Creek Brew Pub and Grill, RJ Rockers Brew Pub and Grill, Chick-fil-A and DC-3 restaurants. Duties to include but not limited to: Execute new restaurant opening hiring, coaching and training of management and staff for each restaurant. Implementing all facets of financial and operational procedures for day to day operations. Labor, Cost of Goods and Operational analysis and procedures to maximize profits. Negotiate vendor relations to create profitable partnerships. Key accomplishment:

Assume Management and Oversight of new restaurant openings for Chick-fil-A, The Kitchen by Wolfgang Puck and DC-3 restaurants with 2 restaurant openings in May 2017 and construction and opening in September 2017(Wolfgang Puck)

Facilitate communication between construction contractors, corporate execs and local and state inspectors to ensure successful openings.

Seville Quarter- Pensacola, Florida

Operations Manager, 2016- 2017

Oversee FOH and BOH operations in a $7+ million dollar operational complex that includes 7 themed bars, restaurant and a banquet hall. My duties include, hiring, coaching, consulting and counseling 100+ employees. Create, plan and execute promotions to include local vendors, talent and radio stations. Implement cost cutting and revenue generating practices through P&L and COG analysis that have increased sales by 26%. Key accomplishment:

Introduce online scheduling (Hot Schedules) to prevent extra labor costs and ACA expenses.

Identified guest flow and customer service issues in several rooms preventing maximal sales. Adjustments in personnel and room arrangement have contributed to overall sales increases.

Created live music promotions to introduce an untapped guest demographic. The success has led to 2017 planning addition to country music within the complex.

Created Bottle service/VIP program that has increased sales in that department by 300%

Consulted and executed a new food program to simply for guests and reduce food costs. Added venue to online mediums (YELP and GOOGLE PLACES) to increase guest traffic.

The Social House – Dallas / Fort Worth, TX

Assistant General Manager, 2014-2016

Hire, coach and motivate service staff to maximize the guest experience. Plan and analyze budgets to ensure profitability. Oversee safety and sanitation compliance standards. Coordinate with General Manager on product quality and service to optimize restaurant operations. Plan and develop promotional plans as well as coordinate with marketing director to build business and increase sales.

Key accomplishments:

Coordinated and developed inventory system with executive chef to reduce food costs by 5% for all locations.

Selected for opening management team for new store opening in Fort Worth, Tx

Liaison to the company marketing manager and the different business and community groups in Fort Worth.

The Wild Rooster (Sold), Fort Worth, TX

General Manager, 1/2014-10/2014

Recruited by the owner to implement systems that reduced waste, initiated cost controls and increased sales. Hire, coach and develop all new staff to provide a positive guest experience. Create promotions, live music events and partnerships with radio stations to generate sales weekly. Key Accomplishments:

Re-branded a failed concept from previous owner with bad public image. Created a positive guest experience and positive brand name making it desirable for resale.

Coordinated with consulting chef on a unique menu development for the concept and guests.

Developed P&L and Budget tools for owner to track progress and profitability

HOOTERS, Fort Worth, TX

Manager, 2011- 2013

Held fully accountable for food and beverage inventory, oversee purchasing to reducing cost/waste. Full P&L accountability, Train and coach new employees, perform evaluations, and create schedules to reduce labor costs. Key accomplishments:

Developed, planned and implemented a military promotion day for both Fort Worth and Arlington stores resulting in increased sales on lower volume days, created brand loyalty from our military and was adopted company wide.

Developed and implemented streamlined inventory and ordering procedures to increase efficiency and reduce errors.

Jellyfish Sushi Bar & Grill (Sold), Perdido Key, FL

General Manager, 2010-2011

Hire, coach and develop all new staff to provide a positive guest experience. Implement strict P&L accountability, reduce food and beverage waste by introducing inventory/purchasing controls. Create promotions, live music events and partnerships with local business owners and community organizations. Key Accomplishments:

Successfully implemented new menu items to provide additional options that produced an increase in food sales by 34%

Reduced labor costs by 20% by successfully implementing sales/labor cost controls.

Planned, organized and coordinated the 4 th Annual Martini Festival with over 2000 in attendance for a 2 day charity event that rose over $15,000 for local charities. Coordinated with 15 different sponsors and entertainers to fulfill their day of event requirements and personnel.

Sammy’s Management Group Ltd, Mobile, AL

General Manager, 2009-2010

Hire, coach, evaluate and schedule staff. Fully accountable for all P&L, budgets, inventory and labor costs. Develop and revise bar procedures to further optimize guest experience and increase sales. Key Accomplishments

Reduced labor costs by 13%, Reduced inventory costs by 4%, Increased net profitability by 10% overall to meet CEO’s strategic goals through strict P&L compliance and revising inventory and purchasing procedures.

Consulted, planned and assisted in implementing and training for a new ALOHA POS system.

Dukes Country Bar and Grill, Portland, OR

General Manager, 2004-2009

Recruit and coach staff to provide an excellent guest experience and reduce staff turnover. Fully accountable for all bar, kitchen and service staff. Develop, plan and implement all promotions and live entertainment. Key accomplishments:

Created successful promotional programs and live music events to become the premiere establishment in the Pacific Northwest

Maintained successful cost controls and sales goals to become the top producing unit for 3 straight quarters with annual sales of $3 million.

Through unit level success, I was advanced to Corporate Entertainment and Promotions Manager to continue creating promotional programs and live music events for two additional units. Working directly with the VP of Operations, successful implementation of these programs produced positive sales results in an economy that saw a 12% decline nationally in the industry.

Outlaws Bar & Grill Music Hall (Closed), Portland, OR

Owner/Operator, 2005-2007

Hire, coach and oversee managers and service staff. Plan and execute entertainment, marketing and promotions for a unique guest experience. Negotiate contracts for live music and promotional events. Oversee safety and sanitation compliance standards. Plan and analyze budgets to ensure profitability. Coordinate with restaurant and service staff on product quality and service to maximize the guest experience. Coordinate with state agencies on policy and procedures

for restaurant and alcohol service.

Additional Experience

Bushwhackers Bar & Grill, Tualatin, OR.: Entertainment and Promotions, 2000-2002

Rock’n’Rodeo (Closed), Portland, OR.: Bartender Security Manager Entertainment & Promotions Manager,1993-1998

Education

Western Oregon State College, Monmouth, OR Police Academy- Vocational Certification-1999

Portland Community College, Portland, OR Associates of Science, 1995

Lake Oswego High School, Lake Oswego, OR Graduate 1989

TABC CERTIFIED: 5/2015

Texas Food Manager Certified: 2011-2018

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