Sales Manager

Matthew Blank

*** * ***** ******

Kissimmee, Florida 37417

Phone: 925-***-****

Email: ********@****.***.

Innovative, results-proven sales and brand strategist with a history of capturing revenue, driving market share, and positioning restaurants for explosive growth, Respected new business developer and solutions provider, delivering consistent optimized results to achieve bottom line profitability. Successful director of channel marketing campaigns and partnership development, committed to conducting comprehensive research to facilitate the creation of high-quality, cutting-edge food and service plans. Adept at harnessing creativity in alignment with strategic, long-term vision, ensuring brand integrity. Impressive portfolio of positive return on investment (ROI) results, propelled by the development of compelling initiatives.

Experience

Managing Partner / Owner 11/2012 - Present

Mi Pi Pizza, Concord, CA

(Chicago Themed full service Restaurant and Full Bar, 65 tables)

Developed all operational standards, guest relations protocols, profit engineering, training and operational manuals, including local marketing and facilities upkeep.

Researched and selected all food and beverage items to complement the branding concept strategy for all aspects of the project.

Participated, researched and developed all recipes for the creation of menu and cooking procedures, designed to attract new and repeat guests

Achieve $1.6M+ annual sales.

Designed and implemented all labor controls to ensure adherence to the established business model guidelines to maximize bottom line profit targets.

Oversaw and set-up back office procedures and accounts payable. Hired and trained in-house bookkeeper to perform daily review of paperwork along with reconciliation of cash and credit cards.

Designed, implemented and performed daily line checks, actively involved in daily and weekly Manager Meetings, and manager performance reviews.

Created a positive work environment to foster a flexible, optimistic and guest first mentality from entire staff. Strong management proficiency in delivery/banquet and catering.

Posses a full working knowledge of local liquor laws and regulations, health department regulations, and Alcohol Awareness certification.

Extremely I.T. Savvy Experienced with Excel, Word, Micros, programming along with installation of hardware. Set-up and made recommendations for all social media i.e Yelp/Facebook/twitter/Instagram and restaurants web page.

Demonstrated excellent problem resolution at every level, while providing open communication and recommend discipline and/or termination when appropriate.

Clearly described, assigned and delegated responsibility and authority for the operation of the various food and beverage departments, i.e., restaurant, banquets, kitchens, delivery, etc.

Assist owners and staff in establishing and achieving predetermined standards of quality food, service, cleanliness and promotions.

Reviewed and evaluated the degree of guest satisfaction of the restaurant and service to make effective changes for improvement, continuously evaluated the performance to encourage improvement of all FOH and BOH associates.

Operating Partner 9/2007 - 7/2012

P.F. Chang's China Bistro, Walnut Creek, CA

(Asian-Themed American Casual Dining Restaurant Chain, 60 Tables w. Bar/Counter Dining)

Responsible for all operational areas, including guest relations, profits, top line sales, local marketing and facilities upkeep.

Accountable for food/beverage costs and recipe adherence.

Recruited, interviewed, hired, trained and managed 6 Managers and 120 employees.

Maintain low staff turnover through effective motivational management.

Achieve $9M+ annual sales.

Manage all profit lines, labor cost, and monthly inventories.

Review all schedules to insure adherence to corporate guidelines to achieve labor targets.

Perform daily review of paperwork and reconciliation of cash and credit cards.

Supervise in-house training program to company standards.

Knowledge of Federal, State and local labor laws.

Perform daily line checks, conduct weekly Manager meetings, and weekly/yearly performance reviews with Managers.

Purchase all supplies, including dishes and utensils, liquor, beer, wine, uniforms, office supplies, and first aid supplies.

During previous 9 years, this restaurant was losing sales. This year (2012) was the first time we increased sales over prior year by 6%.

Re-staffed entire front of house staff.

Improved bar cost by 5% and food cost by 3%.

Ranked best labor costs in the area (7 other chains).

Ranked highest non- alcoholic beverage sales in the company.

Ranked 3rd highest chain sales in company.

Ranked 2nd highest guest surveys in the area.

Ranked highest score in market for Everclean (a company-wide safety and sanitation code that reviews and grades restaurant sanitation practices) - avg score over 93%.

Decreased misc costs by 3% through implementation of systems and office procedures.

Raised $13,000 for ARF through popular charity ball.

Participated in Walnut Creek Wine Walks, A Taste of Walnut Creek, and Contra Costa Gourmet Food and Wine Festivals.

Excellent performance evaluations.

General Manager 2/2003 - 9/2007

California Pizza Kitchen, Walnut Creek, CA

(Casual Dining Restaurant Chain Specializing in California-Style Pizza, 50 Tables Plus

Bar/Counter Dinning & Patio)

General Manager 9/2001 - 1/2003

Maxes Grill, Ft. Lauderdale, FL

(3 Star Restaurants, American Cuisine, 50 Tables w. Outdoor Patio)

District Manager 8/1999 - 8/2001

Starbucks, San Francisco, CA

(International Coffee Company & Coffeehouse Chain)

Accountable for building sales, driving results, strengthening customer service expectations, and supporting company mission statement.

Responsible for management staffing for my district of 7 stores.

Responsible for controlling expenses, writing and meeting budgets and sales projections.

Fostered trust and respect with my Store Managers and helped support them to achieve individual store goals.

Performed weekly visits to each store to work with Store Manager.

Conducted daily, weekly and monthly store audits to provide direction.

Oversaw training, coaching and development of Store Managers

Monitored food and beverage quality on store visits.

Ensured compliance with Federal, State and local laws.

Participated in long-term planning and budgeting for my district.

General Manager / Multi Unit 4/1997 - 7/1999

Bubba Gumps Shrimp Co., San Francisco, CA

(Restaurant & Merchandise Market Seafood Restaurant Chain Inspired by 1994 Film "Forrest Gump", 120 Seats 11.8 Mil annual Sales)

Operated a high-volume entertainment eatery and merchandise store restaurant on Pier 39 at San Francisco Fisherman Warf.

Clothing store exceeded $7.5 million annual sales.

Coordinated staff of 175 to smoothly execute up to 2,500 meals per day.

Developed, coached and appraised performance of 18 management team members.

Responsible for effective guest relations, profit and sales through "Forrest Gump" movie conceptual promotions.

Direct accountability for direct operating accounts, food, beverage, labor costs and inventories.

Drove top line sales 15% above prior year sales.

Improved profits by 3% above budget.

Trained Managers to coordinate staffing levels with projected sales and guest counts.

Supervised Training Manager and Trainers to ensure legendary service to all guests.

Increased Shoppers Scores to above 90% and per check average by $3.00.

Implemented local and national sales to maximize sales and profits through convention and tour group catering business, generating an additional 1.8 Mil in top line sales in the first year.

Awarded Management Training Store status.

Owner & Operator / Multi Unit 3/1987 - 1/1997

The Village Bayou, West lake village, CA

(2 Star Restaurant/ full Bar, Cajun Creole, Live Jazz, 45 Tables w. Bar & Outdoor Patio)

Responsible for all operational areas, including site location, leasing, staffing, purchasing, inventory control, P/L, customer service.

Travelled to Louisiana for 6 months’ training with local restaurant to learn Cajun cooking.

Paid off all investor loans of $300,000 plus 15% interest in less than 18 months.

Featured on cover of Ventura County Magazine.

Opened 2nd restaurant in Las vegas, NV (“The Vegas Bayou”).

Invented internal local promotions including an annual Crawfish Boil and race.

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