Regional Sales General Manager
Resume:
Statement: To be financially successful through great people being consistent, honest,and respectful, with integrity, and self value.
DONELL SHAW
* ******** **** ********, ** 06237
***********@*****.***
PROFESSIONAL EXPERIENCE:
Darden Resturants- Brand LongHorn Manchester, CT
4/2022-
Partnering Manager
● Annual Sales Volume: Over 7% From 4/2022-12/23 Sales Increase of Sales Avg. Weekly Sales ●
$ 6.7 Million GrossNorth Regional Sales, $69,406 in sales increase - Weekly Sales <$4,740
● Hired in as Partnering Manager ( First outside hire in several years)
● Supervised over 45- 55 employees
● Responsible for 2022-2023 P/L Ops Plan and P/E Perormance Earnings
● Reduced labor cost from7.0% - 2.0% 12 month -to- date, Quarter- to- date
● Gross Sales- $140,624, Net Sales 0.2% P/E > 7% Sales >, Total Cost of Sales Total Cost of Sales %, Direct Labor ● Maintaining Labor, Direct Labor, and In-direct Labor cost
● Labor consistency, 39.3% Month to Date, Week to Date
● Managing Partner Duties- CompleteHiring/ Staffing, Certifications
● Daily Inventory, Weekly Inventory, and EOM Inventory
● Controlling Turnover : 99%-*5% = 55 employees = 88.7% Turnover yr-to-date
● Exspense Reports for Travelers and Conventions and Management Seminars
● FIFO: First In First Out controlling Waste Management
● Scheduling, making sure ACES are in places
● Controlling Labor cost with Forecasting and Projections
● Weekly, monthly, and yearly
● Food Cost: 27%
● Daily Line and Items check Am-Mid-shift- and Pm
● Bonus Plans for Staff and Management
● $4,635+50%-$19,790-$989,500x 2.00% = $24,425 Total Bonus
● Hands On Side By Side Positive Coaching
● Training, Skillouts
● Promotions, Employee Reviews, PDR reports
● Make sure all guests and staff as well as the company are being WEll taken care. 9/2019 – 1/27/2022 Travel Centers of America Southington, CT General Manager Food Service
● Annual Sales Volume: $2.2 Million
● Hired in as General Manager
● Supervised 40 employees
● Responsible for operation of three quick service concepts (Taco Bell, Popeye’s, Made to Go Kitchen) and Travel Store. ● Scheduling, budgeting, purchasing, HR administration for team.
● Reduced labor cost from 34% to 23%,
● Reduced food cost from 35% to 24%
● Developed, trained and promoted eight team members into management positions . Two AGM. Four Supervisors, and two shift supervisors. 11/2015 – 9/2018 Marriott Resort & Spa @ Grande Dunes Myrtle Beach, SC Kitchen Manager (AM / PM)
● Annual Sales Volume: $4+ Million
● Hired in Line Cook, promoted to 4/2016 Kitchen Manager.
● Supervised 40 employees
● Responsible for smooth operation shifts. Opening / Closing
● Training, adjustment of schedules when needed, production numbers. 2/2012 – 2/2014 Breakers Resort Myrtle Beach, NC Sous Chef
● Annual Sales Volume: F&B 5+ Million.
● Hired as Sous Chef
● Responsible for evening service, prep, set-up, following standards for service. 1/10/2001-11/01/2011 Sand Dunes/ Ocean Dunes Beach Resorts@ Myrtle Beach, SC Banquets Events Manager
● Annual Sales Volume: $4.6 Million
● Supervised 40- 50 employees
● Responsible for overseeing all banquets functions
● Scheduling
● Projections
● Bookings
● Sales Management
● Networking
● Hiring staff for numerous positions
● Ordering
● Venue Set-ups
● Labor Control
● From a high 36% down to 31% in under a 1 of being with the company
● Hall Of Heroes “ Dedication Hall Opened For Veterans all over the World”
● Founded January 2009 By Donell Shaw and Sheila Cooke Additional Experience:
2/2013 – 11/2017 DZ Zimmerman Waterbury, CT Nuclear Maintenance Laborer
(Reason for leaving: favorable layoff
1/2005- 3/2009 United States Navy Washington, DC E6 Navy Diver, Submarine Service Nuclear. EDUCATION:
BA Business 6/2012 Culinary Institute of America Hyde Park, NY Business and Hospitality Management. AS Business 6/2012 Horry-Georgetown Technical College Conway, SC Business Management, online studies
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