Donald T. Dube

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

Avon by the Sea, NJ 07717

609-***-**** ad2o25@r.postjobfree.com

Objective

Passionate, enthusiastic, dedicated professional leader, seeking a management position with a company that is people-and results-oriented. Professional Experience

Chef’s International, Anchor Tavern June 23 to Oct 23 Assistant Manager

Responsible for dining room management. Build sales, touch tables, interact with guest and staff to provide a great dining experience. Helped build a friendly, hospitable and memorable time for both the guest and staff.

TGI Fridays Corporate Eatontown, Watchung, Eatontown Sept 2017 -June 2023 General Manager

Took over Eatontown Friday’s doing 1.3 Million. Turned around the culture, staffing, cleanliness, food quality and bar atmosphere to the point when we finished the Covid era we were at 2.1 Million. We were the only restaurant in the area that never closed for Covid. We managed to improve sales and profits when other restaurants were closing. Joe’s Crab Shack Lawrenceville Sept 2014-Aug 2017

General Manager

Took over the oldest Joe’s in NJ. Turned around both management and employee staffing. Fixed Food, Beverage and Retail cost areas. Fixed labor, staffing, turnover, supplies and fixed costs. Changed the culture of the restaurant back to the way a restaurant is supposed to run in terms of standards and professionalism. I have trained three Kitchen Managers during my time at Joe’s. Unfortunately the corporation filed for bankruptcy and we were closed. TGI Friday’s Franchisee (Metz Culinary Management) 1995 to Aug 2017 General Manager – Toms River, Brick, Williamsport, Atlantic City, Turnersville, Somers Point, Manahawkin, and Easton (PA)

• Opening General Manager for Toms River with weekly sales of 120,000 and created the largest loyalty base in the country.

• Opening General Manager for the restaurant in Brick.

• Remediated issues in various restaurants to increase sales and profitability of the restaurants through implementation of management plans and training of employees.

• Provided professional development for employees and managers related to sales and new promotions.

• Provided management training for new managers furthering development of the TGI Friday’s brand for the Metz franchisee.

• Helped create a name for the Metz organization with TGI Friday’s through implementation of brand standards and cultivation of positive working environment for employees that drove sales.

• Developed and implemented plans for kitchen and liquor inventories to control costs.

• Voted General Manager of the Year in both Toms River and Brick.

• Led the Brick BOH team to become the first franchisee to win Friday’s Corp. Culinary Challenge.

TGI Friday’s Franchisee (Metz Culinary Management) Director of Training

• Selected managers and employees from applicant pool for employment in new restaurants.

• Facilitated and trained opening managers and employee teams for Manahawkin, State College, Easton, Dickson City, and Mechanicsburg restaurants.

• Oversaw opening of new restaurant and transition of restaurants from opening teams to new staff.

• Responsible for training of managers and staff on all new food menu rollouts.

• Ensured that all front-of-the-house employees received alcohol awareness training.

• In charge of construction and rebuilding Turnersville following a fire in the restaurant, then re-training of employees.

• Responsible for the re-training and remodel of both the Toms River and Wilkes Barre restaurants.

TGI Friday’s Corporation 1985-1995

General Manager –Tarrytown, Woodbridge, and Eatontown

• Responsible for Profit/Loss Statement.

• Sales building.

• Created a positive working environment to reduce employee turnover.

• Responsible for the implementation of TGIF brand standards.

• Developed and implemented team development plans to improve guest relations.

• In charge of local store marketing and community involvement.

• Managed between 65 to 120 employees and up to ten managers at a time.

• Improved weekly sales in Tarrytown Friday’s from $40,000 to $65,000.

• Implemented sales-driving policies and managed Woodbridge back to weekly sales of

$100,000.

• Improved weekly sales in Eatontown from $55,000 to $100,000.

• Voted General Manager of the Year in Woodbridge (1985) and Eatontown. (1995) TGI Friday’s Corporation 1980-1985

Kitchen Manager – Fort Lauderdale, Miami, Boca Raton, Detroit, Cleveland, Toledo, Boston, Dayton, Woodbridge, Tarrytown, and Westbury

• Drove sales by creating vision of excellence for employee performance.

• Led and developed back-of-the-house employees.

• Managed back-of-the-house labor and food cost.

• Managed 35 back-of-the-house employees with weekly food sales between $50,000 to

$90,000.

• Opening Kitchen Manager for the restaurants in Boca Raton, Toledo, Woodbridge and Tarrytown

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