John F. Van Peppen

**** ***** ********* ***. *******: 804-***-****

Richmond, VA 23226 ad1zfd@r.postjobfree.com

OBJECTIVE:

To obtain a professional management position utilizing my 35 plus years of organizational, technical, and interpersonal skills. Hospitality is the guiding principle behind all my management success. I have extensive corporate and independent restaurant management experience with a proven track record of leadership, growth, and success. My staff works with me, not for me. A personal successful shift is driven by how well I have set up my staff for success.

EXPERIENCE:

General Manager - The Greencroft Club

Oversee all aspects of Club activities

Grew Membership from 200 to over 400

Developed entire racquet sports program by building 8 pickleball courts and one padel court

Run and maintained all pool food and beverage service and maintenance

Signed over 100 racquet members in the first year

Completely overhauled the entire facility on 16 plus acres with two rental properties that were constructed under my tenure. Intake $36,000/year/rent on these properties.

Oversee entire daily fine dining lunch and dinner

Oversee all food and beverage programs including new menu designs

Oversee all private dining and events/weddings up to 300.

Have 35 plus years of experience in hospitality food and beverage

Manage 25 employees and 3 managers, 1 executive chef and 1 sous chef along with entire kitchen staff

September 2019 until present

General Manager - Burger Bach

Responsible for all restaurant operations

Inventory and P&L management

Human Resources and all staff scheduling

Kitchen Management

Food and Beverage Ordering

10/15/2018 – 8/2009

General Manger- Julep’s Restaurant

Total oversight of entire operation

Responsible for all staff hiring and termination

Full accountability for all aspects of the profit and loss statement

Planned and executed the opening of the restaurant at the new location

Fully integrated a new POS system and mandated an entirely new set of operational controls

5/1/2015 – 10/15/2018

Owner/Operator –Arcadia Restaurant 8/2011 -5/2015

Created, branded and developed a fine dining restaurant with one million dollars in annual sales

Solely responsible for all daily operations with a staff of 25.

Received numerous awards and highly positive reviews from local media, Yelp, Urban Spoon, Trip Advisor and Open Table. Voted “One of America’s 250 Most Popular High-End restaurants” by Urban Spoon

Operating Partner –Fleming’s Prime Steakhouse & Wine Bar June 2003 – April 2011

Fleming’s Prime Steakhouse & Wine Bar, Richmond Virginia

Oversaw all aspects of a four million dollar annual revenue fine dining steakhouse.

Responsible for all cost and profitability associated with the business.

Worked independently and under corporate structure with a minimum of supervision from

a regional Joint Venture Partner.

Maintained standards to become the East Coast training restaurant for all potential managers and

Operating Partners.

Promoted three managers to Operating Partners within the company.

Became Certified Training Partner – Inspected and trained management teams on location at other Fleming’s within my region.

Awarded Partner Of The Year.

Member of the Advisory Board for J. Sargeant Reynolds Community College Culinary School.

Director of Restaurant Services and Catering –The Virginia Museum of Fine Arts

3/1996 -6/2003

Oversaw all special events at the museum to include:

Dinners from 10 to 500

Members Dining Room

Weekly concert series attended by 2,000 guests per event

Responsible for all annual food and beverage budgets

Managed a staff of 50

Maintained and managed four kitchens within the facility

Maintained strong relationships with major donors and top political figures

Worked with an architectural firm in the design and planning of the new dining room and kitchens that opened in the spring of 2010.

Owner/Manager –The Wineshop Bistro

June 1991 –March 1996

Designed, developed and operated a full service 60 seat restaurant with adjacent wine and cheese gourmet deli.

Set standards to achieve a Four-Star rating by several major Richmond publications.

Managed a staff of 20 in day to day operations.

Directed multiple catering and specialty diner events.

Created weekly menus while maintaining set food cost parameters.

Solely responsible for ordering and monitoring all food and beverage inventory.

Maintained an accounting system, including payroll and state, federal and local reports and taxes

along with daily sales figures.

Preserved and expanded a customer base by providing assistance in areas varying from wine selections to planning major catering events.

Created and taught a wine program through John Tyler Community College.

Education:

University of Virginia: Charlottesville, Virginia. August 1980 – May 1984

Bachelor’s Degree – Biology Major with a specialty in genetic engineering.

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