Project Manager General

Craig E. Claycomb

************@*****.*** 814-***-****

General Manager/ F&B Director/ Director of Operations/ Business Development/HR

Dynamic and analytical hospitality industry leader with extensive experience guiding cross-functional teams in multiple locations in the delivery of world-class customer service and planning/execution of operations, sales, marketing, and special projects. Proven track record of directing store management, catering, and food and beverage services in a variety of concept locations and institutions. Track record of skillfully administering financial operations and human resources functions, as well as all aspects of supply chain and vendor management, including Security & Threat assessment. Excellent manager, who can create an environment of cohesion and camaraderie, with high levels of employee engagement and performance. Proven expertise in:

•Strategic Planning & Execution

•Brand Identity Sales & Management

•Strategic Alliances & Partnerships

•Catering, Weddings & Events Sales

•Merchandising and Displays

•Market Research & Business Intelligence

•Procurement & Inventory Management

•Staff Training Programs & Development

•HR Management Solutions

•Business Solutions & Consulting

•Facilities Management

•Security Teams Leader / Threat Management

• Negotiate Vendor Contracts

•Project Management

•Operations Management

• Conflict Management

Education and Certification

United States Army, Special Operations

The Broadmoor --5 Star /5 Diamond Hotel & Resort Management Training Program

International Wine Guild (1st round Sommelier) / Beer Cicerone

International Exp: Germany, Ireland, Canada, Caribbean (Grand Cayman)

ServSafe® Trainer / CPR & First Aid / EMT / Combat Life Saver Certified

Technological Proficiencies

ADP, Micros, Aloha, Open Table, Microsoft Office Suite, RSI, Hot schedules, Triple seat. and multiple POS, CRM, and other Operating Systems

Additional Experience:

United States Army, Fort Carson, Colorado and Hohensfelds, Germany.

Served in two Peace Keeping Missions,

Sergeant Recon Team, Special Operations,

Security Team Leader,

Worked with Secret Service on High Profile Diplomats

Extensive training in Logistics, and most military ground vehicles & equipment.

Professional Experience

City Club Raleigh, Invited Clubs INC. -Raleigh NC

Director of Food & Beverage / Director of Operations, Jan 2023- Present

Responsible for strategic management of operations to ensure profitability, operating efficiency, compliance, to health standards, & Customer satisfaction. Identify revenue opportunities and develop/implement strategic plans to ensure maximization of Food & Beverage revenues & profits.

Key Contributions:

Motivates and lead a team of Front & Back-of-house food and beverage management professionals.

Develop, recommend, and manage the budget, marketing plans, and objectives

Executive Committee, contributing to overall Club management.

Implement and maintain Food & Beverage sales/marketing programs.

Oversee the recruitment, training, coaching, and performance management of associates.

Direct payroll, reports, forecasts, inventory, and budget for food and beverage operations.

Collaborate with other Clubs departments to maximize guest experiences.

Resolve customer concerns to maintain high levels of satisfaction and quality.

Establish procedures to enhance guest and associate satisfaction.

Maintain quality control standards for both food and beverage.

Ensure compliance with Dept. of Health regulations and brand standards through daily walk-throughs.

Maintain effective communication with Corporate Staff.

Coach and counsel associates to uphold brand service standards and procedures.

Coordinate and supervise the workload of kitchen staff to include creating a positive work environment.

Oversee culinary preparation skills and instruct others on proper preparation and food presentation.

Manage the control of food and labor costs through proper scheduling and purchasing.

Conduct regular inspections to assure cleanliness and maintenance meet company standards

Oversee and manages monthly inventory.

Responsible for providing high quality, fresh food products in a timely manner for delivery to guests

Work with Executive Chef in (developing seasonal menu offerings)

Coordinate the storage, maintenance and repair of all kitchen equipment to ensure operational readiness

Maintain sanitation, health and safety standards and training in work area

Consult with managers to plan menus execution and estimate expected food consumption

Implements daily business operations, and financial performance

Project Management, working with subcontractors to finish punch list on build out

Presents strategies & results to executive board, and stakeholders

Oversees multiple departments, and directly manage all senior staff

Leads team to meet exceed goals & objectives

Devise plans for all crisis management

Adhere to federal, state, local business laws & regulations

Maintain positive and trusting relations with business partners, & shareholders

Performance Foodservice Group- Raleigh NC

Area Sales Manager, Jan 2022- Nov 2022

Responsible for maintaining & expanding territory, and portfolio of customers, to maximize sales and profits of foodservice products and value-added services. Strategic thinker, innovative planner that can identify business opportunities, build positive customer relations and maintain account relationships while seeking and cultivating new accounts.

Key Contributions:

•Planning & organizing schedules to call on prospective new accounts.

•Regularly Call on existing & potential customers

• Identify customer needs, monitor sales volumes, in order to recommend products & results

•Drive marketing programs & strategic items to maximize incremental sales.

•Manage all pricing & accounts payable.

•Devise emergency solutions for customer situations.

•Organize & Conduct trade shows, Events, and vender conferences.

Hurley’s Market & Catering – Cayman Islands

Food & Beverage Department Head, 2019 to Oct 2021

Deliver exceptional customer service and lead team in daily operations of sales floor, including the management of ten restaurants and a catering service. Ensure attractive merchandising displays, including seasonal/themed menus and merchandising, that entice the consumer and drive retail sales. Manage budget and financial operations to maintain quality product at low costs

Lead team of 45, managing for optimal performance through effective scheduling, counseling, and evaluating programs. Provide personnel with proper training to meet needs, including training and certification on food handling and safety procedures, Coach and mentor team members for career growth and upward mobility. Ensure compliance with all applicable regulations, including local weight and measures laws.

Key Contributions:

•To date, grew business to $5.4M, or 20% of total store sales.

•Created and executed Home Meal Program, delivering meals for home consumption. During and after Covid 19 pandemic.

• Work with HR Director on all employee matters, in accordance with Caymanian Laws.

•Managed operations on health & safety standards, resulting in no employees contracting COVID-19.

•Develop other opportunities to grow the fresh department sales. Monitor produce and food products for freshness and elimination of waste.

•Manage supply chain, inventory, and pricing, both from a competitive and margin perspective. Review costs of competitive products to determine best price point for competitive advantage. Review stock status daily and purchase products as necessary to ensure out of stocks are minimal.

•Forge and foster vendor relationships and introduce new commodities, based on literature review and vendor recommendations.

•Periodically visit competitor stores to stay current on competitor pricing, merchandising, and market trends.

Mandolin (Fine Dining Restaurant) – Raleigh, NC

General Manager, 2018 to 2019

Led operations for multi- award-winning restaurant and wine and beverage program, including 7-time Wine Spectator and 4-time DiRona award winner.

Directed all facets of financial management, including accounting, budgeting, and payroll. Also managed Human Resources activities for recruitment of top-tier talent, training, and coaching for optimal performance. Maintained equipment in good working order and complied with applicable health and safety standards and regulations.

Key Contributions:

•Led the planning and execution of special events, on and off site.

•Oversaw all elements of HR administrations for the entire business

•Created winning marketing strategies and implemented social media and mass marketing campaigns.

Lidl US LLC – Dublin, Ireland –Sanford, NC

Store Manager, 2017 to 2018

Led team in all aspects of operations, merchandising, cost control, and health and safety procedures.

Trained in Dublin to learn the efficient, cost-aware, and lean business model for chain. Following training, led daily operations for two stores in Ireland, valued at 15M and 18M Euro, respectively. Reviewed Key Performance Indicators and implemented strategies to increase performance. Controlled inventory levels to guarantee adequate stock

Key Contributions:

•Played key role in hiring initiative to onboard 4,000+ employees for US launch. Planned and executed hiring events and interviews, as well as leading the supervisor and associate training academy.

Health Care Services Group – Durham, NC

F&B Account Manager, 2016 to 2017

Produced a culture of excellence for food production at South Point Brian Center Health & Rehab. Created and designed menus for meals, in alignment with food and beverage budget.

Led staff in daily operations and trained each team member in all regulations applicable to health care state and federal regulations and policies. Managed inventory for kitchen supplies, food, and equipment.

Key Contribution:

•Delivered exceptional outcomes for catering special events of 100+ people.

•Oversaw all HR matters for my department.

Mayton Inn– Cary, North Carolina

F&B Project Manager/Sales Director, 2015 to 2016

Managed full life cycle of project, from conception to completion, for the development of a new hotel and upscale restaurant, designed for the ultimate customer experience. Developed and launched special brand to cater to the local community.

Wrote HR Guild lines, service standards, training materials and employee handbooks for the business. Forecasted five-year departmental revenue goals, costs, and budgets. Forged and fostered vendor relationships and negotiated all contracts for procurement of supplies for restaurant and bar, including complimentary equipment and advertising.

Key Contribution:

•Reduced major equipment capital outlay by 50%, and established financing.

•Redesigned kitchen, offices, bar, patio, and dining rooms to generate maximum revenue per table, for increased efficiency and reduced costs.

Benson Investors/Jet Junction LLC – Location of Benson Investors/Hillsboro, NC (2004 to 2015)

Director of Operations, General Manager, Director of Events 2004 to 2015

Drove results for designing, planning, and implementing operations, budgeting, and sales/marketing for concept multiple restaurants, including Southern Rail, The Station, and The Tiger Room in Carrboro, North Carolina, La Place in Hillsborough, North Carolina, and Café Saint Ex, Bar Pilar, and Brasserie Beck, in Washington, DC.

Recruited and trained more than 150 staff including executing staff training workshops. Developed and implemented marketing and sales plans and strategies. Negotiated vendor contracts.

Key Contribution:

•Decreased costs, including labor, by 7%

•Achieved gross sales of $3.2 million in first 90 days and $12M in first year.

•HR Director for all employee matters in compliance with Federal & State regulations.

•Coached staff in consultative sales techniques, resulting in an increase of 22% in average transaction

•Increased employee satisfaction ratings 15%.

•Implemented policy changes leading to an 8% reduction in costs.

•Managed All aspects of HR relations with & for my staff.

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