General Manager Fine Dining

Thomas C. Girard

*** ****** ****

Apt ****

Billerica, MA 01821

********@*******.***

845-***-**** (C)

Education: BSBA - University of Denver. Hotel and Restaurant Management and Business

Summary: Energetic and motivated. Many years’ experience developing and building productive, guest oriented hourly and management teams. Great passion in all levels of restaurants including fine dining, casual and fast casual, single and multi-unit.

ServSafe and T.I.P.S Certified

Choke Saver Certified

Allergy certified

Vaccinated against COVID

Experience:

Manager – Giacomo’s Ristorante, Wayland, MA, 9/19 to present

All aspects of managing fine dining Italian cuisine. Closing manager 3-4 days per week.

General Manager – Boston Market, Lawrence, Dorchester, 7/18-7/19

All aspects of restaurant management. Boston Market closed 4 restaurants in the Boston area on 7/7/2019 including Dorchester.

General Manager – Bertucci’s Italian Restaurant, Alewife, Cambridge, MA 4/15 to 2/18

Responsible for day to day operations, all costs and purchasing, hiring, training and development of both hourly and salaried employees. Perfect health inspections, purveyor relations, guest experience, inventory, catering and bar. Net sales annually approximately 1.8 million dollars.

Director of Operations – TL Cannon – Applebee’s Hudson Valley - 3/2008 to 10/2014

Oversaw every aspect of restaurant operations for 6 Applebee’s restaurants in the Hudson Valley. Annual net sales over $17,000,000. Responsibilities included but not limited to annual budget, hiring and training new managers. Teaching and training over 300 hourly employees. Maintaining all costs including food, beverage, labor, controllable, R&M, and beating budgeted gross operating profit. I also held specific operational focused classrooms for managers once per month to focus on areas that were not clear to them or needed improvement such as bar cost, service recovery, food cost, etc.

Turned around a failing, non-profitable restaurant into a profitable, properly staffed and trained facility. Earned a promotion to Director of Operations by doing so.

Never failed a health inspection in 6 years with many 0/0 infractions.

Had lowest manager and hourly turnover in the company through structure, fairness and discipline.

Director of Operations – Panera Bread – Hudson Valley, NY – 4/2004 to 2/2008

Oversaw 4 Panera Bread cafes in a startup franchise in the Hudson Valley including Poughkeepsie, Yorktown Heights, Port Chester and Fishkill. Responsibilities included hiring great teams coaching and developing hourly and managerial employees, costs; labor, food, R&M. Getting a new franchise situated and stable and ready for growth through positive profits and fiscal responsibility.

Hired as Training General Manager. Promoted to Director of Operations in under a year. Trained all managers to get franchise off the ground.

General Manager – Ruby Tuesday – Kingston, NY – 2002 – 2004

Responsibilities included turning around a less than profitable restaurant into a profitable one through hiring the right people and enforcing fiscally responsible policies and procedures in every aspect of management including food preparation and execution, proper tableside service, proper sanitation and adherence to excellence.

General Manager – Chili’s – Burlington, MA, Danvers, MA – 1998 – 2002

Responsibilities included managing a staff of over 225. Largest Chili’s in the country. All aspects of management including a managerial staff of 6 and an executive assistant. Same responsibilities of managing a large staff. Maintaining all costs, staffing, morale and profitability. Annual sales over 5,000,000.

General Manager – Cracker Barrel Old Country Store – Elizabethtown, KY – 1994 – 1998

Managed the highest volume Cracker Barrel in the country with annual sales over $6,000,000. Responsibilities included staying one step ahead of the continual wave of guests through proper staffing and proper training. All costs responsibilities as well.

General Manager – Anthony’s Hawthorne By-The-Sea, Swampscott, MA – 1988-1994

General Manager of an upscale, fine dining establishment. Reported to Anthony Athanas Sr. Responsible for upholding the highest standards in service, execution, food quality, guest satisfaction, staffing and sanitation. I also filled in frequently at Anthony’s Pier 4 restaurant in Boston during special catering events and as needed.

References available upon request.

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