Contact for Interview: 845-***-****

Jodi Baer, Executive Recruiter ad39by@r.postjobfree.com

David N. Persaud

**-** *****. **. *********, N.Y., 11426

646-***-**** ad39by@r.postjobfree.com

PROFESSIONAL EXPERIENCE

09/2015 – 03/2020 AR Chain Restaurants N.Y., N.J., PA.

Director of Operations

Arby’s, Dunkin/Baskin Robins, Taco Bell

Controlled all P&L and operating responsibilities of over 30 locations and staff of over 450.

Turned around 5 underperforming Arby’s stores. Implemented action plan to spend time in each location and with the DM improved scheduling and promoted core values of customer satisfaction.

Achieved Franchisee of the year runner up and then Franchisee of the Year out of approx. 861 stores.

Increased volume and check average for key locations by creating a bonus structure and hiring and training one extra employee scheduled to peak hours.

Decreased Labor Cost from 25% to 23% by increasing sales and smart scheduling.

Opened 2 new Arby’s in the Bronx and remodeled 5 in PA.

Managed all pre-opening activities (site selection, construction and vendor relations).

Implemented strategic marketing ideas such as giving samples of new product during off peak hours.

Increased one location from $1.2M TO $1.7M by organizing fundraisers with the Cancer Society, sponsoring baseball teams and National Night Out, supplying food to volunteers and holiday dinners to seniors. Partnered with local Police and the community.

(Reason for looking: ill from COVID for 7 months. Has been consulting since)

04/2008 – 09/2015 Clarke Restaurant Group Long Island, N.Y.

Director of Operations Queens, N.Y.

Arby’s, Burger King, Taco Johns

Controlled all P&L and operating responsibilities for 8 locations and staff of over 300.

Increased Highest volume Arby’s from $3.1M to $3.5M changing to 24 hours to attract nearby Hospital staff. Hired and trained overnight staff plus Managers. Scheduled Prep overnight to eliminate a morning shift.

Established and reviewed budgeted expenses, Led franchisee relations and contract negotiations, logistics and all customer service function.

Commended for creating “Back to Basics” for B.K. and Arby’s SOP’s based on N.Y.S. DOL and Sanitation. Hourly food temperature checks instead of every 4 hours with strategically placed thermometers.

Asked to be on Taco John’s Menu Development Team.

Decreased Drive-Thru times by creating healthy competition with recognition and awards.

Increased guest experience by addressing guests by name, table touches and refills.

Visited the Colorado Taco Johns with Tom Clarke and met with their VP in Wyoming to arrange to open a Taco Johns in L.I.

(Reason for leaving: N.E. VP of AR Chain asked Tom Clarke if David could join for their projected growth)

ADDITIONAL EXPERIENCE

05/2007 – 04/2008 HMS Host-JFK Airport Queens, N.Y.

Operations Manager

09/2000 - 05/2007 Burger King & Popeye’s New York, N.Y.

Operational Trainer Multi-Concepts

ACHIEVEMENTS

Franchisee of the Year after 2 consecutive years of runner up.

Certifications of all Arby’s restaurants as National Certified Training Restaurants.

Winning Silver Cup Excellence Award in two separate Brand.

All Arby’s restaurants operating at highest level Triple A Status.

All 8 restaurants certified by Eco-Sure at 95%.

SKILLS Fluent in Spanish, N.Y. State Food Management Certification, ServSafe Certified and Proctor

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