Manager Service

ROBERT SCOTT BROWN

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

Richmond, Virginia 23235

804-***-**** Cell

*************************@*******.***

QUALIFICATIONS

I am particularly strong in managerial and motivational skills with both non-union and union employees, and have been involved in training for the opening and supervision of 11 full service food operations in the eastern US, along with being a member of a trouble-shooting team sent to correct problems with the opening of the State of Kansas penal contract in 1996.

WORK HISTORY

2016-present: Burger King [Carrols}

Restaurant General Manager

2009-2016: Aramark, various locations Richmond, Va.

Executive chef in training Altria MC, Chef Manager Altria West Mark One, FLM Dominion Power OJRP, FLM Park 500, FLM Atria Manufacturing Center.

2006-2009: Arby’s (The Restaurant Company), Richmond, VA

General Manager of a $2+ million location

Responsibilities including the supervision and scheduling of 3 assistant managers and 25 hourly employees. All financial processing (P/L, payroll), hiring and continual training of hourly employees.

1999-2006 Sodexho, Inc., Various Locations at Capital One Richmond, VA

- Unit Manager: Knolls Campus – Responsible for 4 locations including a C-Store, Sub shop, a kiosk serving both breakfast and lunch hot and cold selections, and a full service dining center. Implementation of 2 Sodexho branded concepts while maintaining 4 sets of financials in one office. Responsible for the catering of the bi-annual all associate cook-outs with minimum attendance of 1,000 Capital One associates. My staff of 14 employees and I were instrumental in answering my clients need for both the Tsunami Relief telethon and emergency switch over of operations from Capital One’s Tampa location to Richmond during the 2004 hurricane season.

- Unit Manager: Liberty Plaza - Full service dining center, emphasis on quality, safety, and continuous employee training. Playing an instrumental in the supplying of all Innsbrook location with services in the aftermath of Hurricane Isabel.

- Unit Manager: James River Center I & II, Westmoreland - Multiple full service dining centers across Richmond VA, emphasis on quality, safety, and continuous employee training. Responsible for the catering of multiple all-associate outings, minimum attendance of 600. 20 employees under my direct supervision. While at the Westmoreland location I was responsible for the planning, purchasing, staffing and execution of supporting my clients needs for 1,200 Capital One associates manning the phones for the 9/11 telethon with 48 hour notice.

- Unit Manager: Highwoods III - Full service dining center, emphasis on quality, safety, and continuous employee training. 25 employees under my direct supervision.

1998-1999 Burns International Security (Borg-Warner), Richmond, VA

Client Services Manager

Responsible for client visits, site start-ups, installation of To-Co system to both site and client computer systems, interviewing, hiring, and orientation of new officers, conducting Officer In Charge meetings, ongoing in-field training for 37 sites and 350 officers in the greater Richmond region. Administrative duties of small equipment, pager, and weapons inventory. Also responsible for the staffing and supervision of special events such as NASCAR races.

1990-1998 Eurest Dining Service (Compass U.S.A.), Various Locations

- Unit Manager, Circuit City, Richmond, VA

Supervision of 14 hourly employees, full responsibility for daily operation of dining center. Opening of both a full service sundry shop including photo developing and dry cleaning and satellite unit off campus, along with production and delivery of food going to outside locations.

- Operations Manager, Freddie Mac, McLean, VA

Oversaw daily operation in all venues of the unit: catering, sundry operations, offsite and on-premise pantries totaling 56. Supervision and conduct training of 30 employees.

- General Manager, Montgomery College, Rockville MD

Responsible for all daily operations at main campus facility and two satellite campuses. Installed new “branding” concepts of local restaurants. Supervised 18 hourly employees and 3 assistant managers.

- Unit Manager, Union Labor Life Insurance Company, Washington, DC

Supervision of 9 union employees, while responsible for all daily unit operations.

- Production Manager, Claims Administration Corporation, Rockville, MD

Responsible for daily production, inventory and cost controls, supervision of 12 employees.

1987-1990 Guest Services Inc. Rockville, MD

Assistant Food Service Director, National Institutes of Health

Supervision of 46 union employees, assist in both front and back of house activities. Responsible for daily production, scheduling, and development of a product/yield analysis format to control monthly food cost.

EDUCATION

2009 – pres Bachelor of Science, Business Administration, Strayer University – expected graduation date

1985-1986Occupational Certificate, Culinary Arts, Indiana Vocational Technical College, Fort Wayne, IN

1985-1987Hotel Management, one year course work, Indiana University - Purdue University, Fort Wayne, IN

CERTIFICATIONS

ServSafe - HACCP Food Safety (current)

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