Owner/operator Restaurant Group

Shawn Skehan

Simsbury, CT 860-***-**** ad2756@r.postjobfree.com

Profile

Friendly and engaging team player and leader able to inspire staff to perform their best. Detail oriented and experienced restaurant owner/manager passionate about food and beverages. A multi-tasker who excels at staff training and recruiting with a track record of inspiring great customer service and customer satisfaction. Regularly exceed sales goals.

Experience

RESTAURANT OWNER LOCALS 8 RESTAURANT GROUP JULY 1999 – OCTOBER 2020

· Developed concept for and established Plan B Burger Bar, The Half Door Irish Pub & Butchers and Bakers.

· Plan B Restaurants grew to 10 stores across 3 states and Washington, DC.

· Managed total restaurant group budget with sales averaging $48 million.

· Managed a total workforce of 600 people.

· Maintained an employee retention rate higher than the industry standard through management training programs, performance reviews and motivational tactics.

· Recruit, hire, train, and coach staff members on customer service skills, food & beverage knowledge, sales, and health & safety standards.

· Responsible for 12% growth annually.

· Maintained a 27% food cost and 30% labor cost.

· Reduced costs without compromising product quality through controls on overtime, operational efficiencies and reduced waste.

· Managed relationships with vendors/suppliers, negotiating prices of ingredients and equipment that resulted in savings on budget as well as product exclusivity.

· Maintained a high rating with the Department of Health by standardizing cleaning and safety procedures as well as training for proper food handling and storage.

· Consistently exceed monthly sales goals by training FOH staff on upselling techniques and collaborating with chefs on menu design and innovative recipes. OWNER/OPERATOR KANE’S MARKET & CATERING OCTOBER 2020 – JULY 2023

· Operated a local market specializing in custom cuts of meat, specialty items, deli service and catering.

· Increased sales by introducing daily specials for lunch.

· Introduced new heat and serve items using fresh seasonal ingredients.

· Installed proper training for staff on food handling, preparation, and storage.

· Organized and prepared large and small catering events. Page 2

Education

UNIVERSITY OF HARTFORD WEST HARTFORD, CONNECTICUT Skills & Abilities

· Accounting & Budgeting · Inventory Management

· Proficient with POS systems · Food Safety

· Excellent interpersonal and communication skills · Menu Planning & Design

· Experienced in most restaurant positions · Restaurant Design

· Restaurant Operations · Collaborative & Adaptable Awards

• Inc. 5000 Award – 2010

• Inc. 500 Award – 2011

• Forty Under Forty Award – 2011

• Hiring Power Award – 2012

• Best 20 Burgers in America, Food and Wine Magazine – 2013

• Best Burger, Greenwich Food & Wine Festival – 2013, 2014

• CT Restauranteur of the Year - 2017

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