James A. Richards

McKinney, TX

***-***-***

ad27f3@r.postjobfree.com

Restaurant Operations

Energetic leader dedicated to employee development, increased revenue, and company-wide growth.

Proven expertise in restaurant management with extensive experience in multi-unit supervision, facility development, forecasting, and customer satisfaction. Solution-focused to develop innovative business strategies resulting in rapid sales growth and increased profits. Dedicated to developing a positive team culture through motivation and team building skills to enhance employee relations and productivity. Adept at leading the coordination of new unit openings with the successful execution of 20 new restaurants. Ability to increase annual revenue resulting from effective leadership, advertising, and customer satisfaction initiatives. Enthusiastically ready for challenging leadership opportunities to enable restaurants to succeed.

Areas of Expertise

Multi Unit Management

Customer Service

Financial Planning

Leadership

Quality Assurance

Marketing

Employee Relations and Development

Event Planning

Menu Development

Professional Experience

P.F. Chang’s China Bistro

Dallas, Ft Worth, Albuquerque, and Memphis

Market Partner, July 2018 – present

Directed the entire operations of 14 restaurants

Developed 10 new Operating Partners and 2 Market Directors

Improved YOY EBITDA by over 800,000 dollars in 2019

Top Profit producer for all Market Partners in the Region 2019

Directed 6 New Restaurant Openings in last 2 years

Directed the successful openings of 4 new PF Chang’s TOGO

The Rock Wood Fired Kitchen, Dallas/Fort Worth, TX

Director of Operations, April 2017 – July 2018

Provide leadership for the operations of the markets in Texas and Alaska.

Developed food and beverage review program that improved consistency of product. Food scores have increased by 30%.

Created manager zone program to improve shift execution. Service scores increased from 70% to 94%.

Reconstructed training system to raise hourly knowledge and execution. Sales have improved by 40%.

Retrained teams on labor productivity. Daily follow up and proper scheduling has improved weekly labor from 23% to 17.46%.

Developed facility daily walk inspection program. Facility and health inspection scores have improved from 90% to 94% over last three months.

Implemented off site marketing program to improve guest traffic. Sales have improved from -20% to 8% positive.

Rich-More Restaurant Consulting, Austin, TX

Owner, August 2016 - April 2017

Provided consultation to restaurant professionals on financial plans and system implementations to create an improvement plan for operations.

Improved restaurant contributions by 20% with accurate action plans and declining budget program

Developed new training program to improve both hourly team member and manager menu knowledge; Increased check average by $1.15; Improved service scores from 78% to 92%

Implemented new master food and beverage recipe book. Reduced costs from 30% to 26.8%

Developed manager training program to stabilize talent development and ready brand for growth

BJ's Restaurants Inc, Austin, TX

Director of Operations May 2010 - August 2016

Directed Texas, Colorado, and New Mexico markets for successful company growth.

Led 650 team members and 48 managers in seven to ten restaurants to ensure development, productivity, customer satisfaction, and increased profitability

Awarded best kitchen operations in the company two years in a row as Director of Operations

Directed the execution of five restaurant openings resulting in a successful transition

Mentored and developed four employees promoted to Director of Operations positions

BJ's Restaurants Inc., Lewisville, TX

General Manager, August 2009 - December 2009

Directed and led the team for the busiest restaurant in Texas. Led 70 employees and five managers for improved employee relations, customer satisfaction, and profitability. Oversaw staff development, effective service, inventory management, forecasting, purchasing, food and beverage quality, and financial benchmarks.

Achieved the highest annual sales and controllable profit in Texas. Increased sales from $6 million to $6.9 million in the first year

Nominated for the Restaurant of the Year Award. Promoted to Multi-Unit Manager after six months

Central Market, Dallas, TX

Director of Operations - Food Service, January 2007 – July 2009

Managed all food service operations for Dallas, Lovers Lane location. Led a team of 150 employees and eight managers for increased employee and customer relations, and profitability. Oversaw the development of staff members, effective customer service techniques, inventory management, forecasting, merchandising, food and service quality, and financial benchmarks. Directed the successful productivity of catering, prepared foods kitchen, deli/cheese, chef's school, and bakery.

Increased monthly sales by six to ten percent. Achieved monthly departmental sales of $1.8 million

Attained the highest prepared foods gross profit in the company

General Manager - The Cheesecake Factory Inc. / Grand Lux Cafe - Dallas, TX (2006 - 2007)

General Manager - The Cheesecake Factory Inc. - Jacksonville, FL / Austin, TX / Skokie, IL (1999 - 2006)

Assistant General Manager - The Cheesecake Factory Inc. - Dallas, TX (1999 - 1999)

Senior Assistant Manager - The Cheesecake Factory Inc. - Houston, TX (1998 - 1999)

Manager Trainee - The Cheesecake Factory Inc. - Los Angeles, CA (1997)

Education

Bachelor of Science, Business Administration

Central Michigan University, Mount Pleasant, MI

Major: Hospitality Services Administration

Minor: Personnel Management

Member: Hospitality Services Association and International Food Service Executives Association

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