Matthew Lamar III
Address: **** ***** **** **** ***. 8B
Jackson, Ms. 39211-3664
Seeking an upper level management position utilizing my skills and 25 years of work experience for a progressive company within the Food Industry.
Skills and Abilities
•Proficient with software programs including: Microsoft Outlook, Power Point, Word, Excel
•Skilled negotiator; strong communicator with the ability to objectively solve issues, customer complaints and disgruntled employees.
•Highly organized, detail orientated and self- motivated.
•Effective team leader, able to train, manage, collaborate and mentor team efforts,
•Extensive knowledge of Food and Beverage Protocol.
•Strong interactive skills to assist customer’ needs.
Effectively deal with guest, employees and vendors with patience and diplomacy.
United States Air Force
May 1981-1985 (Honorable)
•Maintained constant communication with F-16 Aircraft that patrolled eastern seaboard.
•Responsible for all OSHA guidelines and updating all SOP’S.
•Responsible for destroying classified information.
•Maintained a Top-Secret Security Clearance.
•Instructed military and civilians on tactics, radio communications and security protocol.
•Provided radio communications to support critical operations.
General Manager Experience
Logan’s Roadhouse Inc. & Applebee’s QRC LLC
Flowood & Pearl, MS 2011 to 2017
•Scored 95 or higher on all health inspections, implemented strategic planning for increase in sales due Mississippi Outlet Mall opening 2013: sales increased by 28%; increased staffing on floor, and host stand to handle increase in volume. Rebuilt kitchen staff to handle the increase in volume.
•Strategically place managers in key positions and added 5th manager and put systems back in place; opening checklist to ensure everything was ready for daily operations.
•Maintained and strengthened relationships with existing accounts; implemented preshift rallies to make sure team members were informed on the daily-weekly-monthly operations.
•Conducted weekly managers meetings and implemented weekly one on one meetings with managers; covering their area of responsibility and conducted manager reviews.
•Responsible for forecasting weekly budget which also assisted managers with writing smart schedules. Responsible for closing and posting weekly and monthly numbers.
•Implemented local marketing plan with surrounding hotels, high schools, Mississippi Braves and with Pearl City Hall.
•Responsible for having 3 team members promoted to management, responsible for hiring, training and management of 85 employees.
•Implemented daily-weekly cleaning list to improve sanitation front and back of the house. Implemented new landscaping crew to improve on the landscape and the overall appearance of the restaurant.
•Implemented a guest appreciation program, implemented team member employee of the month program-front and back of the house; while handling all emailed guest compliments and complaints.
•Implemented 3 o’clock daily huddle with management team: highlighted notes from
a.m. shifts and p.m. shifts; this helped with shift transition; followed up with kitchen and food management roles for evening.
Assistant General Manager/Culinary Manager
Chili’s Restaurant/BONNAROO-Augusta, GA
•Responsible for managing a Full Service Casual Dining restaurant while providing leadership to service and developing a strong culinary culture to the kitchen.
•Responsible for improving on staffing, cleanliness and organization.
•Prepared and presented weekly and monthly Catering / Sales reports; improved on ordering, food cost and labor.
•Implemented a strong training program and conducted all team members reviews.
•Implemented (LSM) with the surrounding schools and hospitals.
•Conducted all rallies to inform team members on daily business.
•Responsible for writing kitchen schedules, conducted daily food line checks to ensure high quality of food and completed daily food prep sheets.
Cheesecake Factory, Bahama Breeze and Village Tavern
•Responsible for conducting daily prep sheets, conducted daily line checks to ensure quality of food, conducted window out food inspections to ensure high quality of food and responsible for all prep and line culinary functions.
•Responsible for conducting team member reviews, responsible for implementing daily cleaning projects and responsible for knowing how to identify a station that has become impacted and how to bail a station for collapsing.
•Developed client menus, wrote contract and letters, as well as organize all other arrangements as the related to social and corporate events.
•Responsible for inventory and constant zoning of kitchen, knowledge on teaching new menu items, and responsible for implementing new menu changes.
•Responsible for ordering inventory, writing kitchen schedules and attended culinary meetings every 3 months.
•Maintained a health score of 97 and as Ensure of 92.
•Responsible for all kitchen employees passing ServSafe.
University of South Carolina
Major Business Administration
Food Manager Certification
I have received several awards in this industry: Business of the month from the City of Pearl; up in sales 5 times from Applebees’ Madison; Bahama Breeze; Logans’ and Houston. I also received great reviews from Winston-Salem Journal and The Chronicle for having one of the best restaurants in Winston-Sale, NC.
Nicole Buysse: Training Mgr Sante Fe Cattle Co. C# 727-***-****
Derrick Barnes: Mgr Bonefish: C# 601-***-****