James T Martin

* ************ ***, ***. *-*

Attleboro, MA, 02703

617-***-****

ad0x7x@r.postjobfree.com

Professional Summary

Dedicated, hardworking restaurant management professional with vast experience in daily planning and overall operations, and team leadership in the restaurant and hospitality industry.

Offering over 30 years of experience with proven success at improving guest satisfaction. Strong management and communication skills, experienced in visualizing and implementing improved systems and procedures, resulting in cost savings and greater revenue. Skilled in educating, training, and motivating employees, leading to effective team effort and greater productivity.

Background includes sales, management, leadership, and front and back-of-the-house operations.

Work History

Comella’s Italian Restaurant Jan 2023 - Present

Director of Operations

Responsible for the management of all hospitality functions for 11 restaurants North of Boston.

Oversee day-to-day activities ensuring restaurants are managed and performing efficiently and effectively

Participate in the hiring and training of department managers Organize and oversee the work and schedules of managers Conduct performance evaluations that are timely and constructive Handle discipline and termination of employees as needed and in accordance with company policy

Responsible for facilities and finding winning/potential locations Franklin Restaurant Group, Boston Ma June 2021 – Jan 2023 Director of Operations

Responsible for all areas of food and beverage

Responsible for all Human Resources activities (hiring, performance evaluations, disciplinary actions and termination of employees, overseeing of managers schedules), Procurement, Facilities, and daily operations of all restaurants. Responsible for finding potential restaurant locations Franklin Restaurant Group, Boston Ma Oct 2016 - Jun 2021 Director of Food and Beverage

Boston Based Restaurant Group with the following Concepts: Tasty Burger, Citizen’s Public House, Franklin Café, and Our Father’s Deli. Responsible for all areas of food and beverage including but not limited to Purchasing, Research and Development, training, labor, new site development, front and back management hiring, All P & L’s, Institution of Bonus Programs and New Vendor Procurement.

Tremezzo Ristorante, Wilmington Mass Sep 2014 – Oct 2016 Partner/Owner

An All-Scratch Concept utilizing the highest quality ingredients always with the guest in mind. Featuring an Ala Carte Menu as well as banquet facilities. Carrying on the Tradition of Great Food, Friends, Wine, and Times. Border Cafe Jose Tejas Feb 2013 - Sept 2014

Director of Food and Beverage

Responsible for all areas of food and beverage including but not limited to Purchasing, Research and Development, Training, Labor, New Site Development, Front and Back Management hiring, Development and Retention of all Chefs and Managers, All P and L’s, Institution of Bonus Programs and New Vendor Procurement Papa Razzi Trattoria, Newport Restaurant Group, Back Bay Restaurant Group 9/1994-2/2013

Concept Chef /Vice President of Operations

Newport Restaurant Group, Newport, RI Aug 2012 - Feb 2013 Back Bay Restaurant Group Sep 1994 - Aug 2012

Responsible for all culinary operations of thirty-five restaurants including 12 Papa Razzi, Atlantic Fish Company, Joe’s, Abe and Louie’s, Bouche, Coach Grill and Charlie’s Responsible for culinary development, including menu and recipe development, monthly menu changes, pricing, food and labor cost, food and wine paring, promotions, sanitation Responsible for hiring and retention, back of the house training and development, including teaching seminars, coaching, and educating all BBRG “RGP’s” (Really Good People = employees)

Involved in all new restaurant openings which include all seven concepts Kirkbrae Country Club, Lincoln, RI 1988 -1994

Executive Chef

Responsible for all Operations of 4 Kitchens which included a Grill Room, Fine Dining, Banquet Facility and Fully Functional Pool/Tennis CLUB Useppa Island Club, Captiva, FL 1986 -1988

Sous Chef

Metacomet Country Club, East Providence, RI

Roundsman

1982-1986

Education

Rhode Island School of Design: Associate Degree

East Providence High School: Graduate National/Rhode Island Honors Society