Restaurant Operations Leader
Resume:
Steve Seitz
**** ******** *****, ******** ** ****5
Home: 704-***-**** Cell: 704-***-****
**********@*****.***
October 02, 2014
Dear Hiring Manager,
I'd like to give you a brief overview of my skills and experience. I am confident that I could bring value to
your organization as a Director of Operations. Here's how my qualifications meet your requirements:
• Proven track record of multi unit foodservice leadership roles
• Superior business acumen
• Extensive experience in growing top line sales while reducing costs
• Detail oriented with a critical eye for all quality aspects of the business
• Highly effective mentor with unsurpassed interpersonal and developmental skills
Please review my attached resume for more details on the following qualifications:
My enclosed resume will give you a better understanding of my background and skills. Please feel free to call
at any time to discuss the requirements of this position.
Sincerely,
Steve Seitz
S teve J. Seitz
2701 Kirkholm Drive
Matthews, NC 28105
Cell 704-***-****
Email: **********@*****.***
CAREER SU M MARY
Decisive, detail oriented and highly driven food & beverage professional that utilizes excellent business skills and hands
on approach to create unsurpassed operations and profit execution. Strong entrepreneurial instincts with a natural ability
to operate efficiently and effectively within a dynamic, ever evolving environment. Ability to rapidly recognize key
organizational opportunities while introducing strategies that result in superior profitability and consistent brand execution.
Effects team results by applying a hands on, motivational leadership style that encourages participation at all levels.
Leveraged strong negotiating skills to maximize purchasing efficiencies with positive impact on material cost expenses.
Creative problem solver and innovative leader with documented ability to drive revenue growth, resolve conflicts, improve
morale and consistently exceed profit goals, while enhancing quality at all levels. Thrives in a high energy environment
through exceptional ability to multi task, recognize key business indicators and create properly prioritized actions and
strategies.
Specialties:Competencies:
Operations Team Leadership • Financial Systems Management
Strategic Planning & Execution • Business Development
Marketing & Public Relations Management • Brand Development & Revitalization
Organizational Systems Integration • Procurement & Purchasing Management
Human Resources & Team Development • Legal Issues & Risk Management
Highly Effective Negotiator
E MP LOYME N T H ISTORY
2005-2014 Ha rper’s Restaurant Group C harlotte, NC
D i rector of Operations
Responsible for all operational aspects of businesses including operations team leadership, financial
engineering and execution, brand enhancement and cross promotion, organizational systems
development, purchasing systems, human resources, training and development for Harper’s Restaurant
Group, comprised of 12 multi branded restaurants with total gross sales of $34 M.
• Direct Reports: Regional Supervisors/General Managers, Catering Sales/Operations Team, Corporate
Executive Chef, Marketing Director, Beverage Director, Maintenance Engineer
• Opened: M5 Modern Mediterranean July 2007, Harper’s Restaurant-Carolina Place July 2007, Harper’s
Grill July 2008, Zink American Kitchen Sept 2010
• Major Accomplishments: Developed full service catering operation-private dining/offsite resulting in
increased sales of 300%, management/chef development program, improved budgeting process and
financial measurement metrics, performance based incentive compensation program, manpower staffing
matrix and daily labor forecasting module resulting in labor reduction of 5%, guest surveys, social media
standards and procedures, contract negotiations for food, beverage and non food items resulting in
material cost reduction of 2.5%.
1993-2005 Levy Restaurant Group C harlotte, NC
Regional Di rector of Operations and Managing Partner
Responsible for food and beverage operations for 8 businesses at six locations throughout
t he count ry, including Charlotte (Bistro 100, Spratt’s K i tchen & Market, Founders Hall,
C rown Athletic Club), Chicago (Bistro 110) and Bloomingdale, I L (Indian Lakes Resort-
Masters Clubhouse, Sedona Grille, Banquet operations) with total gross sales of $20 M.
• Direct Reports: General Managers, Catering Directors, Corporate Executive Chef,
M ajor Accomplishments:
2005 annual sales increase over $500,000
2005 EBITDAR increase of $351,000 or +18.1%
85% below budget in workers compensation claims
H ighest number of t ransactions and total dollars spent on guest affinity program
Development and implementation of following programs:
Chef and Manager Personal Developmental Programs
Mentor Program for location management
Hourly wage and compensation program
Sales forecasting template and staffing guidelines
Alcohol Beverage Pricing Model
Theoretical food costing program
Group Sales commission programs
Hotel concierge program
Weekly market meetings with Chefs/GMs focusing on the utilization of food cost
market
analysis review to drive food costs
Competitive business analysis process and template
H ighly effective menu engineering process which resulted in dramatically increased
g ross margins
Strong four walls marketing programs
Annual employee satisfaction survey results that ranked higher than Restaurant
G roup median scores at all locations
1983-1993 Bayport Restaurant Group M iami, FL and Atlanta, GA
General Manager and Di rector of Operations
General Manager for company’s f lagship restaurant in M iami which generated annual sales
of over $4 million. Responsible for overseeing CrabHouse Seafood Restaurant operations in
A tlanta (2 locations) and Orlando with combined gross sales of $16 M
1982-1983 Snowshoe Ski Resort Snowshoe, WV
D i rector of Purchasing and Multi Unit Restaurant Manager
Responsible for overseeing operations in two resort businesses while directly facili tating all
food, non-food and beverage purchases for a group of four restaurants.
1980-1982 Bitter End Yacht Club V irgin Gorda, British
V i rgin Islands
Food and Beverage Manager
Responsible for overseeing restaurant operations of the Club Restaurant considered one of
t he finest dining establishments in the Bri tish Virgin Islands. Served as maitre d’ in the
d ining room during evening service while working in multiple management functions
d uring the day.
PROFESSIONAL ASSOC IAT IONS
Organizing Commit tee for Share Our Strength’s Taste of the Nation/Charlotte - 1994-
present
Hospitality Education Advisory Commit tee-Central Piedmont Community College
Board Member, Charlotte Regional Visitors Authority Education Foundation
Hospitality and Tourism Alliance
N C Restaurant and Lodging Association
E D UCAT ION
Bachelor of Science in Hotel and Restaurant Hospitality
F lorida State University, Tallahassee, Florida - 1980
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