Manager Sales

SPENCER SMITH

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Profile:

PROFESSIONAL EXPERIENCE

Ralph and Kacoo's, Spanish Fort / Mobile, AL 36527 to December, 2014 to

May, 2015

Creole and Cajun seafood restaurant, a Louisiana concept specializing in

scratch cooking with the freshest ingredients.

General Manager

Trained in Louisiana and Texas at three different locations. Completed all

hands on certifications as well as exceeded expectations in all qualitative

assessments.

Transitioned an existing restaurant concept called Lap's Grocery and Grill

into a Ralph and Kacoo's concept.

Assisted in remodeling the kitchen and dining rooms to maximize guest flow

and efficiency.

Created support departments to handle anticipated increase of volume and

sales

Redesigned and executed all training programs, staff level leadership

initiatives, and management training.

Developed training manuals and tested 110 employees on menu specifications,

salesmanship, and cooking execution

Hired 50 new employees

Wintzell's Oyster House, Historic Downtown, Mobile, AL 36602 / Wintzell's

Oyster House, West Mobile June, 2011 to December, 2014

Historic casual dining full service seafood restaurant, operating for

nearly 76 years. Famous for their variety of oysters, "fried, stewed, and

nude," and local seafood (Collective annual sales $5.7 million).

General Manager

As the General Manager of a restaurant with a 75 year history, I am

responsible for supervising the daily operations, marketing this

institution for tourism for the city, and anchoring an entertainment

district of a varied demographic. I have achieved success as a training

General Manager for a 13 unit company. I operated a company training store

delivering improved quality managers, thus increasing company profit. I

also implemented a variety of proven systems in training, purchasing,

hiring, communications, and cultural innovations. My goal is to always

serve as an example.

Reduced food cost by over 4%.

Developed a four member management team on training, shift execution,

hiring and firing, marketing, and building sales.

Increased man hour efficiency and server check average by over $3 on a

consistent basis

Was able to increase sales and reduce cost on a consistent basis.

Introduced marketing programs to increase sales and profitability.

Recognized and rewarded as top producing General Manager in the company for

multiple periods.

Developed, implemented, and managed a company training team that trained

all front line employees for multiple units to increase the quality of new

employees; thus, improving performance and retention cutting training

costs. This also insured consistency of knowledgeability of specifications

and systems company wide.

Created and managed a promotion program for trainers and hourly managers.

This gave the company a broad range of candidates to recruit as management

positions became available. This also created a culture of mid line

leadership in every unit - increasing performance in shift execution and

driving sales / profitability with every unit.

Developed sales programs, short term and long term that ultimately

contributed to top line sales.

Parasole Restaurant Holdings, Minneapolis, MN 55408 January,

2009 to June 2011

Uptown Cafeteria and Support Group -Food you love to eat. Chef driven diner

style food, club style to beachside bar scene, large roof top annex, and

entertainment. (Annual sales $8 million)

General Manager

The Uptown Cafeteria provided a very big challenge. Having worked for this

company before, I was aware of the reputation of Parasole. I played an

integral part in successfully creating a popular, hip, and identifiable

concept for the arts/entertainment district of a major metropolitan area. I

was responsible for hiring a chef team and front of the house management

team to create a menu and service culture for a very alternative dining

experience. I was responsible for all daily operations of brunch, lunch,

dinner, after hours, and special occasion shifts. Answered to a corporate

office on profitability and managing controllable expenses.

Developed all systems, training programs / materials for hourly staff FOH

and BOH

Responsible for hiring 250 member team

Responsible and excelling in creating marketable culture of concept,

resulting in increased sales.

Working with "James Beard Award winning" chef, Tim McKee, and Parasole team

on menu redesign to increase sales by 22%

Wintzell's Oyster House, Mobile, AL, 36602 October 2005 to

January 2009

Historic casual dining full service seafood restaurant operating for nearly

75 years. Famous for their variety of oysters "fried, stewed, and nude"

(Annual sales $3 million).

General Manager

As the General Manager of a restaurant with a 75 year history, I am

responsible for supervising the daily operations, marketing this

institution for tourism for the city, and anchoring an entertainment

district of a varied demographic. I have achieved success as a training

General Manager for a 13 unit company. I was able to change the culture in

a restaurant that was losing money and dealing very high turnover.

Improved food quality, presentation, bottom line profitability, restaurant

cleanliness and health score. I was successful in the creation and the

implementation of new and effective training programs and service culture.

Broke records in sales and was able to build a successful and cohesive FOH

and BOH team

Was promoted from Associate manager to General Manager

Managed controllable expenses on a budget set forth by corporate

Handling of daily operations of a 225 capacity restaurant

EDUCATION

Attended University of South Alabama ( 3 years completion )

References available upon request

Extremely driven, motivated, and experienced. Successful in bringing

profitability to a variety of culinary concepts. Over 15 years management

experience in high volume, full service restaurants. Has been involved as the

key leader in the development of concepts and opening of two multi-million

dollar restaurants. Successful in working with legislators on key issues

concerning restaurants/bars and community cohesion. Has a passion for systems,

culture, growth, and profitability. Has managed a variety of groups of teams

and has a proven record of team building and sales growth in multiple concepts.

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