Statement: To be financially successful through great people being consistent, honest,and respectful, with integrity, and self value.

DONELL SHAW

* ******** **** ********, ** 06237

860-***-****

ad2tog@r.postjobfree.com

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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