Jay Sullivan

*** ******* *****, *****, **

225-***-****

ad33yp@r.postjobfree.com

PROFILE:

Twenty plus years of leadership and success in the Restaurant Industry

Multi-Unit Experience leading 5 units full service units

New Store Experience

Training and Development of Hourly and Management Staff

Constant Conservation of Labor, Food, Bar and Total Cost

Committed to the Highest Standards of Quality of Product and Execution of Operations

Dedicated to Fulfillment of Guest Promise

Serve Safe Certified

EXPERIENCE:

Honey Baked Ham (Lafayette, Houma,LA)

October 2020- February 2024

Regional Manager

Brew-Bacher's Grill (Abbeville, LA)

February 2019- May 2020

General Manager

Organized new store opening including all licensures, equipment, construction, organization and operations

Fully hired and trained all staff

Daily operations that included ordering, inventories, schedules, building maintance

Increased sales by local marketing and proper operations

Build loyal guests through excellent preparations and execution through systems.

Newk's Eatery (Lafayette, LA) September 2016 - December 2018

General Manager

Oversee operations of unit managing volumes from $40K - 45K weekly

Managed all aspects of daily/weekly BOH/FOH operations; P&L analysis

Oversight of team hiring, training, weekly scheduling

Manage budgets for all cost areas of the unit; maintain food cost- 20.5% ... labor cost 18.5%

Place weekly food order/ supply order

Responsible for all restaurant operations during shift, including but not limited to, holding daily shift meetings to communicating initiatives and daily focus as well as positioning, maintaining company standards in the kitchen, the service line, as well as distribution of breaks, and all financial reconciliation.

Challenge a restaurant team of 25+ to deliver an amazing guest experience.

Review mystery shopper scores and outline areas of opportunity for improvement.

Engage the team in friendly competition to be mentioned in a shop, resulting in raising customer service scores

Conduct team meetings that focus on restaurant guest’s concerns designed to improved team performance and increased sales.

Wendy's (Broussard, LA) August 2014 – September 2016

General Manager

Managed all avenues of operations: Manage volumes of $2+ million annually

Manage food, labor, paper, and other controllable costs, according to guides

Maintain proper staffing levels, insuring a high level of customer service

Assign breaks, releases employees from work duties

Monitor crew prep production and procedures execution

Execute new product roll - outs, train crew members on these products

Orientate other managers and crew members, provide training and development for staff of 25+

Identify and develop crewmembers as candidates for shift manager positions

Increased sales in a unit with history of sales decline

Increased customer service reviews to achieve highest rating in the market

Fox and Hound (Baton Rouge, LA) July 2011 - June 2014

General Manager

Responsibilities include cost and P&L management with revenues exceeding $2.0 million in sales.

Creating schedules for team to meet operating financial goals.

Ensure product consistency, expedient service, and positive guest relations.

Inventory, ordering and cost control of all BOH/FOH/Bar supplies

Building and developing team members to ensure proper execution and guest satisfaction

Oversight of all hiring and training

Oversight and direction of Asst. Managers

Conducting weekly one-on-one team member development for all team members

Revamped training process to build the store back up

Consistently increased sales

Santa Fe Cattle Company (Columbus, MS) June 2006 – July 2011

General Manager

Oversight of operations of unit averaging $3.5+ million annually; New Unit Opening

Responsible for all budgets, P&L's, product inventory/cost controls, hiring/training/scheduling

Maintained sales 2nd. in the company of 25 units

Maintained 100% operations when company reduced budget by 20%

Maintain proper staffing levels, insuring a high level of customer service

Orientate other managers and crew members, provide training and development for staff

Identify and develop crewmembers as candidates for shift manager positions

Krazy Korner (New Orleans, LA) July 2005 – August 2005

General Manager

Managed busy Bourbon Street restaurant/bar; $1.5 Million AYV

Responsible for all staffing/hiring

Scheduled live entertainment

Placed all product orders; established control measures

In-Line Table Company (Southeast area, South Carolina) 2000 – 2005

Southeast Territory Sales Mgr.

Bennigan's Restaurant (Metairie, LA) 1993 –1999

Area Manager/General Manager/Asst. Mgr./Bartender

Began as hourly employee, grew into General Manager position and to Area Manager position

As Area Manager, responsible for all fiscal operations of 5 unit market with sales volumes of $1.5-$3 Million

Oversaw 5 management teams

Responsible for corporate payroll, hiring, inventory measures, control of FOH/BOH operations

EDUCATION:

Southeastern Louisiana University (Hammond, LA) 1995-2000

B.S. Biology

ACHIEVEMENTS:

Santa Fe Cattle Company:

Highest sales 12 times

Lowest cost of goods 8 times

Highest customer rating 17 times

Wendy's:

2nd quarter 2015- lowest food cost

3rd quarter 2015- best labor to projected scheduled

1st quarter 2016-lowest food cost and best increase in sales

Newk's:

Highest customer survey 2018 and 2019

2nd lowest turn-over rate 2019

2nd lowest food cost 2018

3rd lowest food cost 2019

2nd highest profitable 2018

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