Robert Evans

Virginia Beach, Virginia *****

acyosx@r.postjobfree.com 757-***-****

Senior Restaurant Management Professional

A highly qualified, respected, dedicated, and innovative Restaurant Management professional, recognized for a strong focus on goals and results, and the ability to provide oversight and detailed management over multiple operations simultaneously. Able to effectively control and continually monitor all related costs and expenses. A superior communicator and team leader, adept at assembling and developing strong, customer-focused teams dedicated to providing optimal levels of customer service and care.

Core Competencies

Restaurant Operations

Oversight & Management

Cost, Labor, and Food Controls

Full P&L Accountability

Team Development & Training

Sales & Profit Generation

Health & Safety Compliance

Recruiting, Interviewing, & Hiring

Career Experience

Harris Teeter, Virginia Beach, Virginia Co-Manager, 5/2007 – Present

Tasked with providing oversight and daily guidance in all operations. Hold full P&L accountability, and charged with maintaining labor costs, and providing monitoring and management of inventory and overall cost controls. In the absence of the store manager, and in conjunction with other co-managers, provide store leadership. Monitor all cash handling procedures and customer service issues.

Key Contributions:

Contribute to assembling and developing a highly qualified team of store associates.

Recruit, interview, hire, on-board, train, and provide development opportunities to employees.

BBQ & Ribs Company, Chesapeake, Virginia General Manager, 9/2004 – 5/2007

Managed and provided operational expertise over all daily duties involved in managing this establishment. Participated in the opening of a new unit. Held accountable for P&L management; created and maintained schedules. Controlled all costs, including those for inventory, labor, and food. Verified and tracked daily cash handling procedures. Ensure optimum levels of customer service and mitigate any service issues.

Key Contributions:

Developed an environment of continuous learning and skills development as a Certified General Training Manager.

Recruited, interviewed, hired, trained, and developed employees.

Sbarro, Inc., Norfolk, Virginia Co-Manager, 6/2001 – 9/2004

As part of the unit’s management team, oversaw and managed all daily restaurant operations. Wrote and updated schedules, and monitored labor control, and all inventory/food costs. Supervised all cash handling procedures. Completed sales forecasting and assembled/tracked store budgets

Additional experience gained as a Culinary Manager with Olive Garden, and as a Restaurant Manager with Joe’s Crab Shack

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