James W. Boroughs

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

Cypress, TX 77433

(P) 713-***-****

E-mail: ad0al0@r.postjobfree.com

Objective:

To obtain a senior management level or operating partner position where I can utilize my education, leadership, manager development experience and culinary skills in a company that has room for growth, challenge and advancement.

Professional Experience:

July 2020 - Present Another Broken Egg Café Sugarland, TX

Operating Partner

Responsible of all aspects of operations including payroll, hiring, financials management, training, management development.

Currently executing a regional development plan to open 3 locations over the next 2 years.

August 2017- May 2020 Another Broken Egg of America, LLC Houston, TX

Regional Franchise Consultant

Partner with 15 franchisees and 40 locations to diagnose barriers which affect performance and assist with developing business plans to maximize improvement (operations, marketing, training, etc)

Collect and maintain an active working knowledge of the key business metrics for their assigned franchisees portfolio of restaurants and use these metrics to analyze issues and opportunities for each restaurant and the franchisee’s business as a whole.

Ensure franchisee compliance with all Standard Operating Procedures, Operations Assessment Report and Guest Experience standards and develop corrective action plans, milestones and timetables where appropriate.

Actively involved with restaurants to ensure the Another Broken Egg Customer Service Vision is met by creating a monitoring work plan to improve and/or ensure compliance

Assist franchisee with assessing talent and bench strength at all levels to achieve short and long term business needs

Assist franchisees with developing and maintaining a capital plan sufficient to meet all development and remodel obligations

Serve as franchisee representative and advocate with Another Broken Egg home office and Another Broken Egg senior management

Employ effective interpersonal and negotiation skills to effectively drive business objectives and manage change

Fully understand the purpose and benefits of new programs and decisions in order to effectively influence franchisees and obtain requisite buy-in; provide feedback when programs or communication are inadequate

Actively share and assist franchisees in adopting best practices.

August 2013- August 2017 Another Broken Egg Café Houston, TX

Director of Operations

Honored as 2016 Restaurant of the Year out of 58 locations and 2014 Rookie of the Year out of 12 locations

Opened two restaurants, including overseeing and assisting all construction, recruitment and hiring of 90 employees, setting up accounts with vendors, purchasing of all equipment, and training.

Built management teams and oversaw hiring, training, disciplinary action, and labor budgets.

Develop and promote managers.

Implemented inventory system for all food, alcohol, and retail.

Managed all purchasing (food, alcohol, uniforms, and small wares)

Created and implemented cleaning schedule for the entire restaurant.

Maintained food cost at 23% and hourly labor cost at 15%

Built, maintained, and grew guest relationships

Motivated staff by creating a great work atmosphere, challenging them and utilizing their strengths and talents

Oct 2007- August 2013 Russo’s Coal Fired Italian Kitchen Houston, TX

Corporate Operations Manager and Field Consultant

GM and Chef at the corporate headquarters/training store of a franchise that has 32 locations.

Worked directly with CEO on development of recipes, training, and company standards.

Trained new franchisees, managers, and staff.

Supported, trained, and inspected existing locations.

Implemented and organized inventory system and manage all inventories, purchasing, and receiving.

Lowered food cost by 6% and maintained it at 20% by analyzing pricing and bids from different vendors, minimizing waste, and maintaining food quality.

Responsible for maintaining staff; including interviewing, hiring, training, scheduling, promoting, and transferring.

Coordinated all catering events and promoted catering sales by personally contacting and visiting local businesses and hotels.

Maintained restaurants including cleaning, repairs, and maintenance.

Exhibited in 2012 and 2013 international expos in NYC.

Competed at international expo in 2012 and 2013 in Las Vegas (placed 2nd and 3rd)

Opened 2 restaurants in the middle east (Dubai and Abu Dhabi)

Feb. 2007- Oct 2007 MD Anderson Cancer Center Houston, TX

Sous Chef

Managed 75 employees and 5 supervisors.

Oversaw Room Service that does 500 covers a day, Cafeteria that serves 6,000 customers a day, Catering that has 50 receptions daily, Bakery, Prep Kitchen, Dish Room, and Overnight Building Attendants.

Managed scheduling and developed and trained all employees to adhere to recipes, proper cooking procedures, food storage and rotation.

Responsible for ordering and inventory in Room Service.

Created cooking procedures, and assisted Executive Chef in the development of the Room Service menu.

Nov. 2004- Jan. 2007 Cheesecake Factory-Grand Lux Café Houston, TX

Supervisor

Supervised over 30 line cooks in an 8 million dollar a year upscale restaurant that served up to 3,000 guests a day.

Certified Designated Trainer for all line cooks.

Developed employees by upholding company standards, and maintaining a consistent work ethic.

Responsible for checking all line cooks stations to ensure proper closing of kitchen.

5-star station certified; including Sauté, Broiler, Pasta, Grill and Fry.

Opening Kitchen Trainer-first team for Boca Raton, FL location, making over $210,000 a week in sales.

Supported other Grand Lux Cafes in the country when needed.

Aug. 2003-Nov. 2004 Minerals Resort and Spa Vernon, NJ

Kitchen Supervisor

Responsible for opening/closing restaurant and breakfast/lunch banquets for a 4 million dollar resort property as well as kitchen requisitions and preparation of all breakfast, lunch, and dinner items for al-a-cart menu.

Delegated prep for line set-up and banquets.

Checked food orders in, and maintained proper rotation of food.

Department trainer.

Assisted in inventory.

Worked all stations including sauté, grill, pizza station, and garde manger.

Aug.1999-Aug.2003 IHOP Fairlawn, NJ

Shift leader/Line Cook

Shift leader/Line Cook for 2.1 million dollar high volume restaurant, preparing meals for 1000 to 1200 guests per day.

Responsible for opening, line setup, daily specials, shift change-over, and training.

Education:

May 1999 Teterboro Vocational Technical High School Teterboro, NJ

Major Culinary Arts

Special Skills

Bilingual – (English, Spanish)

Microsoft Excel – 10+ years experience

Microsoft Word – 10+ years experience

Microsoft PowerPoint – 10+ years experience

Microsoft Power BI – 5 years experience

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