Service Management
Resume:
Dominic C. Hernandez- Shipp
Contact: (940)367- 1142
Denton, TX 76209
************@***.***
Fax: (940) 380- 8234
Summary: Resource Optimizing Management Professional with 15+ Years of Profit Generating Business Experience
Outstanding problem solving abilities in large scale and fast paced environments
Strong record of profit-generating accomplishments in high volume business management
Strength in management development and employee training principles
Expert understanding of integrated corporate operations and control strategies
Executive and General Management Experience
Cheesecake Factory Inc., Frisco, Arlington, and Southlake, Texas
Executive Management- May 2007 to Present
• Sharp understanding of P&L, KPI’s, flow-thru, efficiencies, cost analysis, and inventory.
• Design weekly, monthly, and quarterly action plans for stores that range 10 to 15 million annually.
• Experience with high-volume quality production, acute understanding of integrated business operations, executive reports, and composite numbers management.
• Managed company Regional Test Stores which implement changes for the company by compiling data and implementing new procedures.
• Responsible for the education, training, and accountability of management and staff in all systems and standards for a Fortune 100 concept.
• Develop management through mentoring and validating benchmarks, providing reasonable challenges according to their personal development profiles, to facilitate the advancement of their “Career Road Map”.
• Accountable for the education and motivation a team of over 200 staff members and 11 managers.
• Analyze and utilize staff members strengths in their proper capacity to increase the company’s performance and attain goals.
*Awards
• Nominated for the “Restaurant of the Year Award”- Frisco, TX store 2015.
• Received the “Big Hitter Award”- Arlington, TX store for highest profit margin in the region, 4th quarter 2014.
• Received the “Finesse Award” - Arlington, TX store for best menu roll-out, Summer 2014.
• Nominated Best Restaurant in the Company 2012, placed 3rd.
• Received “The Big Hitter Award” - Arlington, TX store for highest profit margin company wide, 3rd & 4th
quarter 2012.
• Highest CTS score company wide. Received “Commitment to Excellence Award” for 1st Quarter 2010, Frisco, TX.
• Received “The Big Hitter Award” - Southlake store for highest profit margin company wide, 3rd quarter 2009.
• “Service and Hospitality” award winner, Southlake TX, 2nd Quarter 2009.
• Voted “Best Manager” in the region July 2008, by staff and management.
Restaurant Acquisitions, LLC/ Black-eyed Pea, Denton, Texas
General Management / AGM- September 2002 – May 2007
• Implemented a clean-up strategy plan for the inventory and food costs, resulting in a reduction of cost by 3.7%.
• Substantially reduced day-to-day issue costs by enhancing employee understanding of company policy and procedure; increasing labor retention.
• Worked closely with Regional VP and other representatives to develop and implement new profit enhancing strategies.
• Directly reduced labor costs from 21.8% to 19.1% making a savings of 14% overall.
• Enhanced HR function by strengthening background review process, adding structure to the interview process, and instilling more comprehensive staff and employee training programs. The result was increased attrition.
• Participated in many in and out of store promotions as well as many new menu roll-outs.
• Organized employee incentive programs and team oriented activities to improve labor relations.
• Controlled overall costs, enabling the store to bonus consecutively for the first time in many years.
• Oversaw Front of the house as well as back of the house operations for a mid-scale casual restaurant.
• Handled inventory, cost control, scheduling, purchasing, and marketing/promotions for the location.
• Substantially reduced day-to-day “blooper expenses” by enhancing employee understanding of company policy and procedure.
Business Enterprise and Freelance Consulting
Red Onion Bistro, Denton, Texas
Owner/Executive Chef- March 2000 – September 2002
• Received exceptional recognition and acclaim for restaurant concepts and culinary abilities from several news papers and magazines including, Dallas Observer, The Met, Fort Worth Weekly, and voted best of Northern Exposure by D Magazine, January 2001.
• Directed all restaurant and catering operations, while managing the payroll, purchasing and accounting related to the business.
• Personally handled all business strategies, licensing, permits, marketing and menu development for 2 restaurants.
• Planned and General Contracted the remodel of 2 commercial locations; working closely with building inspectors and city officials.
• Handled all licensing and permits for the businesses.
• Sought-out and contracted with various product purveyors during menu development to seek-out the best quality product with bottom-line food costs.
• Skillfully devised successful labor control strategies, making the jobs for employees smoother and by in large improved the restaurant operations.
• Developed an employee training program, working closely with beer & wine purveyors to improve on alcohol sales and to train for special events.
• Designed a monthly Wine Tasting event that was successful enough to generate a full day sales in a matter of 2 to 3 hours.
• Designed events such as: Sunday Brunch, Live music, and monthly Wine Tastings that were successful at generating new business.
My Café Inc.
Freelance Consulting- September 2001-January-2002
• Contracted for the reopening a cafeteria and catering style food service, in the Cingular Building, Farmers
Branch, TX.
• Opened a second cafeteria and catering service, for My Café, in the Verizon Building, Los Colinas, TX.
• Re-evaluated the menus for both locations, to streamline their operations and reduce food costs.
• Looked closely into labor costs; structuring a schedule that was efficient, reducing labor costs.
• Worked closely with training of staff and management.
• Reprogrammed all P.O.S. systems and equipment.
• Organized the structure and operations of the catering service as well as the cafeteria.
Monica Maries
Freelance Consulting- February, 2001- June, 2001
• Assisted in the opening of their first store in Roanoke, TX.
• Food preparation and creation of special menus.
• Collaborated on concepts for an outside catering service.
• Implemented past strategies that gave it the foundation to thrive.
• Organized marketing strategies for the restaurant and catering service that significantly improved sales.
Galloping Gourmets
Owner/Catering Service- November, 1997- March, 2000
• Marketed and launched a successful personal chef service for individual and corporate clients.
• Developed and planned specialized menus for clients with dietary restrictions.
• Organized the supply lists and purchasing for best price to reduce direct costs.
• Oversaw the preparation of a gourmet meal in the provided kitchens.
Education
El Centro Community College, Dallas TX
Food and Hospitality, 1997-1999
• Certification for knowledge of the many diverse areas of culinary arts including storage, preparation, cooking of foods, practical baking & pastries, knife skills, food service production, and food service management.
• Hand selected by Classic Café for Chef Apprenticeship program internship
University of North Texas, Denton TX
Music Composition, 1992-1993
• Principle instrument guitar with cello as secondary instrument
• U.N.T. Orchestra - violin
• Theory
• Composition
Lewisville High School, Lewisville, TX
Basic knowledge and skills with opportunity for experimentation with life goals and plans.
• U.I.L. – Solo & Ensemble
• Symphonic Orchestra
• 3 years All Region Symphony Orchestra
Technical Proficiency
• Adept understanding of MS Office (Excel, Word, PowerPoint, Outlook Express)
• Skilled in most POS systems
• Knowledgeable in Net Chef
• Understanding of platforms Mac OS & Windows
• Accelerated understanding in most technical applications
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