MATTHEW HARLOW

**** ******* **, ******** ** ***** · 404-***-****

ad39rb@r.postjobfree.com

My work in the hospitality industry crosses corporate and franchise experience and includes management on a multi-store level as well as ownership and operation of my own scratch-kitchen restaurant.

In my real estate career, I have been an award-winning, multi-million dollar producer. I continue to be ambitious, offering excellent interpersonal communication, relationship management and presentation skills. While I have enjoyed success as a leader, I am also capable of being an integral part of something bigger than myself and playing whatever role needed to ensure the bigger picture stays in focus. I have an extensive knowledge of food, wine and cocktails. I am well versed in food/wine pairings and am able to present guests with personalized suggestions and service with an attention to detail that will exceed expectations and deliver an amazing experience.

EXPERIENCE

JUN 2023 – FEB 2024

GENERAL MANAGER, FIFTH GROUP RESTAURANTS

Created and implemented systems to maximize efficiency in the restaurant

Created schedules and training programs

Oversaw daily operations

Worked with Marketing Department to develop grassroots and guerilla marketing campaigns aimed at increasing local sales

P&L Management and Budget Development/Oversight

AUG 2022 – APRIL 2023

FOH DIRECTOR; LEAD SERVER, DORIAN GRAY

Assisted with layout of dining room, organized floor plan, table numbers and floor charts

Setup and programmed POS for FOH and kitchen; networked terminals and payment stations, setup server and kitchen printers

Created and oversaw implementation of systems for FOH employees (opening & closing sidework, running shift work, cleaning schedules, etc)

Setup and created organization of bar, expo station and server stations

Oversaw adherence of restaurant standards and performed daily management of all FOH employees for nightly dinner and weekend brunch shifts

Trained all FOH employees and created FOH schedules 2

NOV 2020 – AUG 2022

GENERAL MANAGER, DIVAN RESTAURANT

Oversaw all daily operations of restaurant with yearly sales of $8m +

Generated Personnel Guidelines, Employee Handbook, training and retention programs, inventory count/order guides, P&L Worksheets and a new payroll system to streamline administration workload and make the business more consistent and efficient

Managed the relocation of restaurant in entirety; responsible for choosing décor and layout and refurnishing/equipping of kitchen, bar and dining room; assisted in acquiring all permits and licenses necessary; installed new network and POS system involving multiple routers and dozens of individual server terminals/payment processors

Built and maintained superior guest relations and created lasting partnerships in the community

JAN 2019 – OCT 2020

GENERAL MANAGER, MOXIE RESTAURANT GROUP

Delivered excellence in the form of strong leadership, running daily operations (ordering, scheduling, P&L reports) of a multi-million dollar store controlling inventory, labor and costs while maximizing profit

Developed, and put into practice, new training programs for use company-wide

Created and introduced multiple employee guides, checklists and tests as well as new inventory cost reports and ordering guides, streamlining many processes for the group

Reimagined and redeveloped the bar for the restaurant, changing layout and menu which resulted in increased bar revenue by 10% in first 2 months & 20% in 6 months APR 2014 – DEC 2018

LISTING PARTNER; HEAD OF INVESTMENT, AMANDA HOWARD REAL ESTATE

Developed and maintained relationships with clients through a variety of networking and marketing strategies

I averaged over 50 transactions/year making me one of the top producing agents in state

As head of investment, I handled up to a dozen projects simultaneously with widespread responsibilities: purchase negotiations, creating scopes of work and budgets, managing large crews as General Contractor and overseeing jobsites, developed ROI strategy MAR 2011 – APR 2014

OWNER/OPERATOR, BREWBAKERS

Developed menus and created recipes by showing an understanding of market demands and culinary trends while controlling food cost and managing inventory

Hired staff and trained employees with a focus on efficiency and superior customer satisfaction

Maintained relationships with suppliers and vendors to ensure quality

Developed and implemented local marketing, creating brand recognition and building a strong customer base, always resolving the rare customer complaint to full satisfaction, promoting brand loyalty and maximizing repeat business

Fostered an inspiring atmosphere to optimize employee and customer experience

Created weekly P&L, tracked all expenses and ran all financials operating QuickBooks

Developed a catering aspect to the business, ultimately increasing weekly sales by 30%

Introduced new pricing, menus and hours of operation, including a brunch menu, all of which ultimately raised revenue by 40% the first 24 months of operation 3

Sep 1998 – Feb 2011

GENERAL MANAGER; AREA TRAINER; DISTRICT MANAGER, GAUNCE MANAGEMENT (DBA PAPA JOHN’S PIZZA)

I devised, deployed and monitored processes to boost long-term business success with optimal sales and profit levels; Reviewed performance data to monitor and measure productivity, goal progress and activity levels by applying performance data to evaluate and improve operations, targeted to current business conditions and forecasted needs

Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency

Increased revenue streams by reducing costs, managing schedules and performing variance and risk analysis to implement corrective actions

Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans

Enhanced operational success through effective staffing, strong training, adherence to food safety and sanitation regulations and well-timed customer service

Implemented operational strategies and effectively built customer and employee loyalty through proper training, employee incentive programs and by simply TAKING CARE OF THE CUSTOMER

EDUCATION

2002

B.S. WILDLIFE SCIENCES, AUBURN UNIVERSITY

2000

A.D. BIOLOGY, CALHOUN COMMUNITY COLLEGE

SKILLS

Marketing & Advertising

Contract Negotiation

Customer Service – Client Oriented

Exceptional Interpersonal Communication

Outside-the-Box Thinker

Team Player

Innovative Strategist

Staff Training & Development

Verbal & Written Communication

Goal Focused & Detail Oriented

Conflict Resolution

Effective & Motivational Leader

Recipes & Menu Planning

Operations Management

Staff Scheduling

Project Development & Management

REFERENCES *feel free to contact any/all listed industry professionals; they have expressed their willingness (and I permission) to discuss their take on my abilities & skills*

Ilona Knopfler – 646-***-****

Philippe Haddad – 404-***-****

Max Lotfi – 678-***-****

Jakki Dee – 678-***-****

Chef Christian Evans – 470-***-****

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