Doug Prather

Louisville Kentucky ~ ad09p4@r.postjobfree.com ~ 614-***-****

• Dedicated entrepreneur with a strong work ethic and ability to build long lasting client relationships

• Experienced in operations management, sales, budget development, staffing, and cost controls

• Adept at communicating effectively with guests, team members, vendors, and community leaders

• Able to motivate a team to perform to their maximum potential and create a guest-oriented environment.

• Exceptional organizational, team building, and training skills

• Creative thinker with excellent problem-solving skills

Work Experience

General Manager

Matt Winn’s Steakhouse – Louisville Kentucky

May 2023 to August 2023

Manage all aspects of the fine dining steakhouse at Churchill Downs

General Manager

Carlisle Restaurant Group; Fancy’s Fish House - Memphis, TN

November 2021 to November 2022

• Instrumental in creating all menus for a new upscale seafood restaurant on the Mississippi River

• Hired and trained all staff including management and worked to develop and training program

• Managed multiple tastings for the owner and implemented changes in food, wine, and cocktails

• Worked with vendors to create relationships for a successful opening

• Held Charity events prior to opening to increase awareness of the Brand

• Took guest relations to a new level in Memphis

Assistant General Manager

Barcelona Wine Bar - Washington, DC

July 2021 to November 2021

• Manager the day-to-day operations of a $12 Million Spanish Tapas restaurant

• Hiring and training as the Covid restrictions were reduced

• Scheduling, Expo, Host stand management, and Special Events

General Manager

Capital Grille - Washington, DC

March 2020 to July 2021

• Managed all aspects of a fine dining Steak House

• Responsible for the day-to-day Covid preparation and adherence to the Laws

• Drove sales Drove sales by being the face in the face in the dining room

• Always assured excellent customer experience

Proprietor

ITB HOSPITALITY - Louisville, KY

September 2016 to June 2019

• DBA Bistro 1860 and Bistro 301

• Created an investment group to give me the means to purchase two existing restaurants within a six-month time frame.

• Manage all aspects of the restaurants day-to-day operations including but not limited to hiring, training, social media, investor relations, public relations, financial planning and budgeting, repair and maintenance, menu development, managing all aspects of cost of goods

General Manager

Eddie Merlot's Prime Aged Beef & Seafood

August 2014 - September 2016

• Manage all aspects of the restaurants day-to-day operations.

• Increase sales by $912,000 during my time as GM

• Achieved 24% EBITDA in my second year as GM

Fast Track GM

S3 (Sun ~ Surf ~ Sand)

February 2014 - August 2014

• Manage all aspects of the restaurant's day-to-day operations.

• Created a cross concept rewards program to help grow brand awareness.

• Increase cover counts on Friday and Saturday by 20%.

• Identify and address areas of opportunity through keen analysis of Profit & Loss Statements, monitoring guest service in the dining room, and oversee expo and kitchen line production.

• Work the floor daily to maintain service standards and guest relationships.

General Manager/Director of Operations

360 Bistro Wine Bar – Nashville, TN

December 2012 to January 2014

• Manage all aspects of the restaurants day-to-day operations.

• Implement new policies to help create a more consistent work environment.

• Manage Nashville's largest wine list.

• Identify and address areas of opportunity through keen analysis of Profit & Loss Statements, monitoring guest service in the dining room, and oversee expo and kitchen line production.

General Manager

McCormick & Schmick's Seafood Restaurant

December 2007 - November 2012

• Manage all aspects of the restaurant generating annual sales of $7.5 million.

• Work the floor daily to maintain and train our principles of Highly Satisfied Guests, The Five-Foot Rule, and Four Wall Marketing as well as teach our company's philosophy of "Guest Satisfaction Above All Else".

• Achieve top scores on mystery shopper due to effective training and attention to guest hospitality.

• Drive top line sales through a dynamic banquet program and by developing strong contacts.

• Coach, mentor, and develop other managers and employees with a conduct of mutual respect and the drive to constantly evaluate and improve.

• Identify and address areas of opportunity through keen analysis of Profit & Loss Statements, monitoring guest service in the dining room, and overseeing expo and kitchen line production.

Managing Partner

Bonefish Grill

2005 to 2007

• Oversaw complete operation and management of the restaurant including front house relations, kitchen and bar management, human resources, marketing, associate development, product control, and all food and beverage procurement.

• Appropriately managed all controllable restaurant costs including food, liquor, labor, and utility costs to maximize profitability.

• Achieved profitability and maintained consistent sales growth.

• Provided ongoing management, training, and supervision of 50 employees, with 3 assistant managers.

• Utilized interpersonal skills to help build sales through grassroots marketing with local businesses.

Education

A.S. in Culinary Arts

Sullivan University A.S.

2002

Certifications and Licenses

ServSafe Manager

September 2021 to September 2026

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