JIMI D. CAGLE

***** ***** **. ***** ****, TX ****8 (713) 705 - 0361 ad4ly0@r.postjobfree.com

MULTI-SITE MANAGEMENT EXECUTIVE

PROFILE

Multi-Unit Management professional offering over two decades of experience executing strategic planning for variety of concepts both corporate and private.

STRENGTHS

●Management

Direct store operations for multiple locations. Oversee execution and ensure adherence with all company and restaurant systems, procedures, and food safety requirements.

●Finance

P&L, budgeting, cost controls increasing

revenue and profit.

●Restaurant Services

Manage start-up of new restaurant openings; strong culinary front/back -of-house operations background.

●Sales

Responsible for generating restaurant sales and profits by providing clear direction and leadership to the restaurant management team.

●Customer Service

Promote a guest-centric culture and holds restaurant managers accountable for continuously improving the guest experience.

●Training/Development

Manage training and development of candidates for management positions; and ensures succession planning.

PROFESSIONAL WORK HISTORY

Fort Bend Food Mongers

Japaneiro’s Latin and Sushi

Jupiter Pizza and Waffle Company

Guru Burgers and Poke Bowls

Operations Consultant 2020 - 2023

●Headed up operations for 3 stores in Sugar Land Town Square

●Started with 3 separate POS systems, coordinated implementation of Toast POS for all 3 stores.

●Implemented scheduling procedures, Hot Schedules, to reduce labor company wide by 5%.

●Streamlined food purchasing systems, as well as Facilities and R&M, company wide resulting in lowering cost of goods.

●Handled all HR responsibilities and implemented Team Member Handbook.

Pepperoni’s Pizza 2018 - 2019

01/2018

●Started the company with 12 stores, opening 2 more in 2018.

●Assisted in development of training guides and manuals.

●Created recipe manuals for all menu and prep items.

●Created daily operational procedures to achieve consistency across the stores.

●Hiring and development of manager and leader roles.

Piada, Italian Street Food 2017

Chef Partner

●Managed Sugar Land store.

●Assisted in rollout of catering program for local businesses.

●Scheduling and P&L reconciliation.

PF Chang’s 2003 – 2016

Operating Partner

●Direct the strategic planning and executions of the daily operations for the Houston and Westchase restaurants with a staff of 125 employees.

●Educate and consult with managers to ensure their understanding of restaurant operational and financial performance, including knowledge of income and expense reports and quality and service reports. Assist managers to identify trends and implement action plans to improve restaurant sales and profit. Conduct business reviews, monitor and investigate fraud reports, reviews cash management reports, monitors labor usage and inventory levels to ensure operational excellence and financial excellence.

●Deliver unprecedented guest satisfaction and develop innumerable regular customers.

●Hire, develop, and cultivate all staff, including FOH and BOH managers.

●Adopt and maintain strict adherence to company philosophies and standards.

●Monitor purchases, invoices, costs, and conduct weekly inventory and daily reviews of P&L to meet budgets. Work closely with the Culinary Partner to adhere to prep recipes and line builds.

●Adhere to Sanitation and Health Department regulations.

●Maintain training store standards for the Houston and surrounding markets.

●Assist in multiple store management reconstruction, training, production, OP training and restructuring. Met cost of sales and labor targets.

●Evaluate store retaining staff and travel with the Chef to implement changes at other locations.

●Serve as the training store for the Houston market: train all managers and chefs to develop a great team.

●Coach and empower restaurant management to deliver on all aspects of the guest experience including food quality and safety, speed of service, employee friendliness, problem resolution, cleanliness and order accuracy.

●Conduct 5 special events per year for the community to raise funds; donate time and food for events benefitting Ft. Bend Women’s Center, Child Advocates, and Hope for 3 Autism.

Accomplishments:

●Selected by executive team to serve as training center for the Sugar Land location due to strong revenue and staff performance.

●Managed multiple stores with an annual revenue of $25 million annually for 5 stores including Corpus Christi TX, Rogers AK, Memphis TN, Westchase Houston, and St Louis MO.

●In 2012, 2013 achieved the High Performance Operators (HiPo) as a top 5% operator.

●Within one year of taking over Sugar Land location received the award for #1 Year Over Increase in Revenue for the company out of 150 stores at the OP Conference in 2007.

●Used LEAN software to evaluate the company and consolidate and trimmed costs, decreased labor, and increased productivity and profit. Implemented and rolled out Lean Software (GO Joe) at 5 locations resulting in a decrease of 5% in labor and Costs by 4%

●Groomed 10 hourly employees to Manager and Operating Partner positions.

Texas Land and Cattle 1999 – 2003

General Manager

●Directed operations of a restaurant with revenue of $3M a year.

●Managed the front and back house for the Houston area and increased the store ranking to the top quartile.

●Implemented improvement that brought the Stafford location up to the level of a training store; increased ranking from second quartile to top quartile.

●Supervised and trained staff to facilitate labor from a 16% average to a 13.5% average.

Accomplishments:

●Consistently lowered the cost of goods by 5% and raised the back of house productivity from 110 to 135. Received numerous awards for performance and was promoted within two years to General Manager.

●Recipient of numerous awards for outstanding sales, service and operational performance

Solero 1999

Manager

●Maintained the monthly inventory and cost of sales reporting while overseeing the daily operations. Handled all aspects for the bar including purchasing, ordering, and staffing schedules.

●Facilitated the managerial areas regarding comps, voids, and bank reconciliation.

●Ensured operations adhered to budgets and completed forecasts for financials.

●Wrote the bar program, manual guidelines, inventory sheets, and fixed costs.

Accomplishments:

●Created a new bar manual with updated pricing, pars order sheets, recipes, and bartender standards.

●Increased upselling by educating staff through product tasting and dropped bar costs by 15%.

Hard Rock Cafe 1992 – 1999

Bar Manager

●Focused on bar operations handling special events, concerts, catering, and offsite events.

●Completed weekly and monthly inventory reports and handled the ordering and staffing for the bar. Supervised bar and wait staff and provided orientation and training to new hires regarding the liquor, beer, and wine aspects of the restaurant.

●Handled financial tasks including bank reconciliation, comps, voids, and all front house procedures.

Accomplishments:

●Managed the restaurant bar revenue of $3M per year and lowered overall liquor costs by 7%.

EDUCATION Sam Houston State University

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