David Blair

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

Cell: 214-***-**** Garland, TX 75044 ad24jm@r.postjobfree.com

Professional Profile

For over 30 years I have been in restaurant operations with a leadership role as a vice president, district manager, managing partner, general manager, assistant manager and kitchen manager. I focus on team building and loyalty to the brand and enjoy direct contact with customers. I keep it simple and basic.

Career Achievements

Developed highest grossing and most profitable BBQ concept in history

Awarded Small Business of the Year Award from the State of Texas

Vice president, general manager of largest night club in the State of Texas

Proven track record of leading with solid drop thru to bottom line

Very experienced and passionate about the restaurant industry

Qualifications and Experience

Can visualize what a group or owner is asking and make it happen

Relies on experience but smart enough to ask questions

Well rounded, solid food and beverage background

Ability to multi-task and manage staff to achieve business objectives

Implements delegation from the top down

All decisions are based on the company, customer and team’s success

Uses creative ways to inspire, develop and create a staff that truly cares about customers

Knowledgeable of building codes, restaurant construction, health codes and human resource guidelines

Grow it Land Design and Nursery 2019 -12-13-23

General Manager of Operations

Controlled all operational aspects of a family owned landscape company located in Coppell Texas . Duties involved purchasing materials, assigning design work and following up on the

completion of multiple jobs . Small to Large Equipment scheduled repairs and replacement decision was made for new .

The Hard Eight BBQ 2007 - 2018

Managing Partner, District Manager

Hired to develop this unknown concept from a small town family BBQ theme to a “Known around the World Concept.” Opened the Coppell, Roanoke and Colony, Texas, locations. The three stores monthly combined sales were in excess of $2.5 million dollars with great drop thru to the bottom line. Inspired management teams from 5-9 members and staff ranging from 30 to 167.

McAlister’s Deli 2006 - 2007

Assistant General Manager

Ventured into McAlisters Deli going thru all Corporate Training Level 1 and Level 2. Ranked in top five assistants in company on training and testing format in the Nation. Quick service with high quality deli products was the goal. Very hands on concept. Re-staffed Garland location and opened location on Monfort Drive in Dallas. Ran average ticket times under 6 minutes.

David Blair - Resume

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Carson’s Live 2004 - 2006

Vice President, General Manager

Recruited to return to the night club I had been involved with while at CJ’s Billiards on Gaston Avenue. During my employment Carson’s it became the #3 rated dance club in the Dallas metroplex. Managed a team of five managers with 55 staff members to produce a West Coast style club experience. Club was only open to the public four days a week with sales in access of 225k per week. Opened up the back stage pass room attached to the building to bring the number of wells to 18. Beverage is easy at a venue such as this, however, food had to have high standards and be cost effective and on point with flavor. Negotiated with multiple vendors for longevity contracts and developed new and exciting beverages to introduce into the market. Plugged in a Bavinck beverage inventory system into the weekly inventory to insure better control on overall pour costs.

Dickey’s BBQ 2002 - 2004

General Manager

Excelled thru training programs and became the fastest general manager to be promoted by company to date. Hired, trained and developed staff to run a very successful 50k/week #1 Dickey’s BBQ. Equal care was given to the front service walk-in customers as well as the drive-thru window customers. During high coupon periods, we still maintained food costs and labor. Attained high score corporate inspections and health standards during my employment at Dickey’s.

CJ’s Billiard Palace 1998 - 2002

General Manager

Successfully managed, achieving a positive direction, a handful of employees at the largest billiard room in the State of Texas. It was a one man show with shift leaders taking care of customers. Developed nightly bar inventories, blind check-outs to keep bar staff honest. Received recognition of “Best Billiard Hall” from the Dallas Observer.

Bar W Meats 1997 - 1998

Dallas Area Territory Sales Manager

Developed and maintained accounts in Dallas with longtime local meat processing and packing plant in Ft. Worth. Became knowledgeable in USDA rules and regulations that were strictly enforced. Gained trust from clients in Five-Star hotels and small owner/operators throughout my time with Bar W Meats. This was a face-to-face/meet and greet/hand shake business that proved rewarding and beneficial for me in the future.

Café Brazil 1994 - 1997

General Manager

Hired as an assistant manager, but soon moved up to general manager. Very extensive training in the Café Brazil concept under Chef Belmore to achieve the “Best of Dallas” award for café/coffee shop. Opened Richardson location. University Park location was a 24/7 operation with never a dull moment catering to Dallas’ late night customers until 7:00 a.m.

David Blair - Resume

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Culpepper Cattle Co. 1991 - 1994

General Manager

During this time period Culpepper served hand cut steaks, BBQ and Texan style food. Typical weekend shift would have two full kitchens open, 25 front house staff, indoor and out- door music with three bars open. Gross sales were at 4.25 million per year.

Billy Blues Food Corp. 1990 - 1991

General Manager

Opened up Billy Blues Bar & Grill in Dallas’ historic Westend. The concept featured BBQ, Blues and cold beverages. As general manager, we changed from a national venue to more of a local talent driven music venue. Managed staff of 25 with a management team of five. Booked local and national performing bands ranging from $150 to $6,500 per night. Acquired working knowledge of a 24-channel sound board. Opened up the San Antonio and Houston locations as a support manager to those two respective teams.

Black-Eyed Pea 1985 - 1990

Prufrock Restaurants

Was the benefactor of the Black-Eyed Pea training program that still works in today’s management of a restaurants. Completed daily food inventories, cash counts and scratch pencil, and calculated P/L’s on a weekly and monthly basis. Scored high on surprise inspections. Managed restaurants with revenue from $17,000 to $60,000/week.

Education

Midwestern State University 1981 - 1984

Business Management and Sociology

Played soccer for the Nationally Ranked MSU Indians

Held down full time job at Bennigan’s Tavern, Wichita Falls, Texas

RLTurner High School, Carrollton

Texas Captain of Soccer Team

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