MICHAEL AMINE BELKHADIR

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

Lakeland, FL 33805

863-***-**** Cell

ad0yz3@r.postjobfree.com

Strategic Multi-Unit leader with more than 20 years of progressive experience in Food and Beverage industry

SKILLS

New Restaurant Openings

Sanitation Management

Cost Savings Initiatives

Team/Moral Building

Reporting/Metrics

Multi-Unit Leadership

Budget/Sales Forecasting

Quality Improvement Strategies

Human Resources/ Compliance

Succession Planning

Financial Management/P&L

Facilities

Project Management

Training and Development

Vendor Management

PROFESSIONAL EXPERIENCE

Cheddar’s Scratch Kitchen, Darden - October 2016-May 2022

Director of Operations

Provided Multi-Unit leadership from 8 to 10 restaurants in Florida, Alabama, North Carolina, and Louisiana markets with a yearly Top line exceeding $35 million in sales

Opened 3 new restaurants in Florida as a Director and 2 as a Support Director

Top 5 out of 22 directors on Brand’s Key Performance indicators scorecard for the last 5 years

Supported and tested a labor efficiency program based on Productivity later adopted by brand saving an average of 100 to 200 basis points per unit

Successfully tested and implemented service, culinary and beverage programs for the brand

Lead the Brand in Total Quality/Ecosure audits with a 90% score or above

Lead the Brand in Dine-In and To Go guest satisfaction in multiple quarters

Member of the Culinary and beverage task force in charge of Menu innovation led by President, Senior Vice President of Culinary and 2 directors

Promoted, trained and mentored numerous Managers, Managing Partners, Directors of Operations and Restaurant Support Center in their respective role

Led and maintained a low Manager and Team Member turnover in the Brand

Smokey Bones Bar and Fire Grill, October 2014-October 2016

Director of Operations Control

Selected to perform created position reporting to the Executive Vice President of Operations and CEO.

Served as liaison between 10 Directors of Operations and all corporate departments, including Marketing, Training, Purchasing, Finance, Payroll, Media Relations and Guest Recovery.

Provided daily leadership to 10 Directors of Operations by providing support, partnership and team strategy to ensure restaurant adherence to key financial standards, practices and metrics

Partnered with Directors to assist in SWOT analysis, loss prevention, auditing, budgeting, training and guest satisfaction with a focus on identifying and correcting existing issues.

Managed the P&L/budgetary process for all Directors, including labor, food cost, liquor cost, and operating expenses.

Director of Operations

Multi-Unit leader responsible for eight to ten restaurant operations in North Carolina, Virginia, Tennessee, and Florida

Opened 2 new restaurants as a director

Developed multiple sales initiatives for the brand that expanded system wide

Managed, coached, and developed management teams consisting of four to six managers per restaurant.

Accountable for P&L performance for region restaurants averaging 20 million in annual sales.

Interviewed and hired potential management candidates.

Partnered with other Directors to provide support for challenged restaurants and turnaround situations.

Led company initiative to decrease labor, resulting in a 2% decrease in overall labor cost.

Managed company initiative to decrease food cost by partnering with multiple teams, including culinary and training that results in a .5% reduction in AvT.

Chili’s Grill and Bar, April 2001- October 2014

Managing Partner

Assist Regional Directors with multiple unit ops (interim Director) in LA and FL

Assist Regional Directors with Culinary and beverage rollouts for the brand

Assist Area Directors to meet operational and financial goals

Involved in Five successful openings as a Managing Partner

Responsible for a positive turn around of multiple Restaurants in Florida and Louisiana Markets

Responsible for developing and successfully training over 50 MIT’s, GMIT’s & AD’s

2009, 2010 & 2014 Winner of Brinker International Five Star Challenge.

Top 5% GM of the year (Winner of three Trips to Maui, Hawaii)

Top Performing restaurant of Brand 2009 #13 2010 #11 & 2014 #8

#1 Restaurant in Brand first half of fiscal 2014 & #8 by end of year

Durango’s Steakhouse, May 2000- April 2001

General Manager

Direct restaurant financial and budget administration, unit profitability, sales, customer service as well as public relations

Accountable for unit staffing, supervision, and development of more than 60 employees

Fox and Hound Pub & Grill, November 1999- May 2000

Manager

Responsible for all operations of the facility including but not limited schedules, orders, inventories, budgets, P&L, training programs

Shells Seafood Restaurant, January 1995- November 1999

Manager/ GM

Assisted in directing restaurant operation, financials, sales, customer service and employee development.

Position required extensive travel, four locations in Florida and Ohio

LANGUAGES/SKILLS

English, French, Arabic.

Proficient in Microsoft Office Suite (Word, Excel, Power Point and Outlook), Aloha, Menulink, POS systems

EDUCATION

December 1997 University of South Florida Tampa, FL

Bachelor of Arts in Criminology and International Studies with a Business Minor

Dean's List of Scholars, Top 10% of class ‘96

Member of Golden Key National Honor Society

Member of the Honor Society for the Social Sciences- Florida Eta Chapter

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