Douglas W. Hisel

Education:

• Virginia Commonwealth University, Bachelor of Science degree in Psychology, 1987, Richmond, Virginia

Professional Experience

**** – Present

Reston, VA, and Naples FL

T.G.I. Fridays, Williamsburg, VA

Manager

Nov 2016 to Feb 2019

Manhattan's N. Y. Deli & Pub, Newport News, VA

Catering Director

Sept 2015 - Nov 2016

• Develop a unique menu according to clients' specific events and budgets.

• Create proposed items for each event.

• Present hot and fresh products to each client’s event.

• Personally ensure that all items ordered are delivered on time.

• Coordinate with any needed rental vendors to assure satisfaction to clients.

• Staff for all events as needed.

Hooters, Richmond, VA

Manager

August 2013 -September 2015

• Responsible for scheduling all FOH staff (30-member wait staff, seven-member bar staff, and four-member host staff).

• Identify trends with patrons in ordering and staying within budget.

• Coach all levels of staff to increase awareness, knowledge, sales, and Guest Survey responses.

• Constant guest interaction.

• Able to perform all opening and closing procedures. Longhorn Steakhouse Newport News, VA

Manager

March 2010 - August 2013

• Effectively managed a staff of 90+ employees, as well as overseeing a restaurant grossing 4. 2 million dollars.

• Led team for the new restaurant opening.

• Select staff from 300 applications.

• Effectively train all members on procedures and presentation standards.

• Prepare weekly cash, check, and invoice reconciliation for the corporations.

• Accurately project sales trends and guest counts to ensure proper coverage at staff levels.

• Analyze ongoing staff levels versus the corporate labor matrix.

• Daily batch A/P to corporate headquarters.

• Handle cash, prepare deposits, and balance cash to daily generated reports. Douglas W. Hisel

Village Grill, Ashburn, VA

Owner/Manager

February 2008 to February 2010

• Duties included all staffing and training.

• I created an off-site catering program by creating and delivering catering menus for local schools and businesses.

• Sales analysis performed daily.

• Inventory is taken twice weekly to ensure product integrity.

• Responsible for A/P and P/R.

• Performed every function within the restaurant as needed.

• Oversaw all levels of product orders.

• Made all decisions regarding promotions and advertising.

• Utilized multiple vendors to secure the best pricing on all products.

• Developed, implemented, and trained staff on new menus. Old Dominion Brew Pub, Ashburn, VA

General Manager

Junee 2005 to February 2008

• Promoted from Assistant Manager to General Manager in June 2007.

• Created daily sales analysis for the existing owner.

• Balanced daily sales to cash deposit.

• Filled in at every point and back of house position as needed.

• Balanced and reported P/R to inform at the ion to the accounting department on a bi- weekly basis.

• Hired/train front-of-house staff.

• Analyzed, developed, and implemented a new menu. Manhattan's NY Deli & Pub, Newport News, VA

Owner/Manager

August 1999 to May 2005

• Oversaw all day-to-day activities.

• Bi-weekly inventory to analyze costs and ensure no theft.

• Responsible for all hiring/firing/training of all levels of staff.

• Analyzed and reviewed sales reports, managers’ shift reports, and forecasts with a business partner daily.

• Brought in insurance and profit-sharing programs for all full-time employees.

• Received certification as a T. I. P. S. instructor and personally trained/certified all staff members.

• Worked five back-of-house shifts a week to minimize payroll. Douglas W. Hisel

Douglas W. Hisel

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