Evan Crocket

**** ******* **. ******, ** *****

734-***-****

ad1r3o@r.postjobfree.com

Dedicated and result-oriented manager with a history of proven success in high-volume fast-paced restaurants with over 21 years of management experience.

Profile

Excellent verbal and written communication skills

Strong problem-solving skills and equipment repair abilities

Outstanding interpersonal communication skills

Ability to write efficient and productive schedules.

Calm and productive under pressure

Inventory management

Food cost management

Labor management

Menu development

Catering

Food

Hospitality

Food prep

Food safety

Extensive P&L knowledge

Synopsis of Achievements

Recognized as one of the top five in inventory turnover out of over 800 Outback stores.

Outbacker of the year and MVP for a 4.5-million-dollar Outback restaurant.

Top 2 out of 15 stores in my area in both food and labor costs.

5 straight years in the top 5 in the company with the least overtime dollars out of 400 stores.

Managed a Three-million-dollar store from losing $280,000 to a profit within a year.

Created the BOH training program for all Universal City Walk, in the process winning the Absolute Award.

Experience

Hard Rock Café

- I oversee maintaining the recipe cards and their correct conversions to the volume of our 30 million dollar per year store.

Rainforest Café

Front/Bar Manager

- In charge of Liquor ordering, inventory, and the Bartender Schedule.

- Reorganized the bar inventory and order sheets to increase efficiency and accuracy.

Universal Studios Big Fire

Executive Sous Chef

- I was second in charge of the kitchen for Big Fire and I was left as acting Restaurant Chef while my Chef was on paternity leave for 2 months of the peak holiday season.

- Helped open the restaurant from scratch by creating the schedules, hiring the staff, and developing all our kitchen systems.

Universal Studios Margaritaville

Executive Sous Chef

- I created a BOH training program for City Walk and won the Absolute Award.

- I made a hot box loading and usage program to help with how much to load in the hot box daily based on sales and usage.

- Made recipe books for the production kitchen and created a template for recipes we didn’t have an original copy for.

- Made UO approved recipes and prep times on the recipe card to help with productivity.

- Help set daily and weekly sales records and we had our best financial year at Margaritaville.

- I ran catering events for as little as 30 people to a full venue buyout of over 800 people.

Texas Roadhouse

Kitchen and Service Manager

February 2023- Present

December 2021-February 2023

May 2019-

December 2021

July 2017- May 2019

June 2006-July 2017

- I spent 5 years at the Madison Heights, MI store, and 6 years at the Ocoee, FL store working as both a kitchen and service manager. - While at the Madison Heights store, I consistently ran top 3 in labor for my market out of 13 stores while being in the lower half in sales.

- We ran little to no overtime and we were in the top 3 of 400 stores in the company in all 5 years.

- Helped to improve food quality and cook time which resulted in increased sales.

- I Coached my meat cutter to the regional finals of the national meat cutting competition.

- While at Ocoee I have been both service manager and kitchen manager. I won multiple market store contests.

- After arriving in Ocoee, I helped take the store from losing $280k to a profit in the first full year.

- I coached the meat cutter to the national semi-finals of the Texas Roadhouse National Meat Cutting Competition.

- I opened multiple stores including acting kitchen manager.

Outback Steakhouse

Kitchen Manager

- I worked in the Canton, MI store for 6 years and Livonia, MI store for 3 and a half.

- While at Canton I worked my way from Dishwasher to Assistant Kitchen Manager.

- It was a $4.5 million a year store and was the busiest in Michigan.

- While at Canton I won "Outbacker of the Month" multiple times and "Outbacker of the Year" once. Because of my achievements in Canton, both as a cook and a manager, I was transferred to the Livonia store to help increase efficiency and profitability.

- My first year at Livonia I organized orders, inventory and created a more accurate and efficient schedule. I then focused on eliminating overtime and lowering food costs. Once food costs were lowered, the kitchen manager was promoted, and I was promoted to Kitchen Manager.

- While Kitchen manager I lowered costs even more to be #2 overall out of 15 stores in the market in both food and labor costs. - I ran top 5 out of 800 stores in inventory turnover through accurate orders and inventory.

January 1997-June 2006

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