General Manager- Restaurant, Food Service, Country Club

John F. Van Peppen

**** ***** ********* ***. *******: 804-***-****

Richmond, VA 23226 ************@*******.***

OBJECTIVE:

A Senior Professional Management position utilizing the superior organizational, technical and interpersonal skills I have developed through twenty years of previous business management experience.

EXPERIENCE:

CEO/General Manager- The Greencroft Club

Currently Oversee and responsible for all operations of a four hundred Member Club

Amenities include; eight pickleball courts, pool, two dining rooms, rental properties, private event venues Maintain and manage a 20 acre property.

Average annual revenue is five million in total sales from all amenities, memberships, dining sales, event sales and rentals.

9/1/2019 – Present

General Manager/Consultant - Burger Bach

Responsible for all Restaurant Operation Standards

Created and Maintained Marketing Tools and Cost Cutting Initiatives

Inventory and P&L management

Human Resources and all staff scheduling

Kitchen Management

Food and Beverage Ordering

10/15/2018 -8/1/2019

Operating Partner – Tazza Kitchen

Completely responsible for all aspects of restaurant operations

Full P&L accountability

All staff hiring, termination and training

Planned and executed opening of the restaurant

Maintaining very high standards while producing $3.8 million in first year of sales

9/2/2017 - 10/15/2018

General Manger- Julep’s Restaurant

Total oversight of entire operation

Responsible for all staff hiring and termination

Full accountability for all aspects of the profit and loss statement

Planned and executed the opening of the restaurant at the new location

Fully integrated a new POS system and mandated an entirely new set of operational controls

5/1/2015 – 9/1/2017

General Manager -The Urban Tavern

Hired the entire team and opened this new concept

Implemented Micros POS system and trained entire staff

Took the lead on every detail involved in opening a 150 seat restaurant

Preformed all aspects of running a top notch facility

Had total oversight of all operations

6/2014-5/2015

Owner/Operator –Arcadia Restaurant 8/2011 -6/2014

Created, branded and developed a fine dining restaurant with one million dollars in annual sales

Solely responsible for all daily operations with a staff of 25.

Received numerous awards and highly positive reviews from local media, Yelp, Urban Spoon,

Trip Advisor and Open Table. Voted “One of America’s 250 Most Popular High-End restaurants” by Urban Spoon

Operating Partner –Fleming’s Prime Steakhouse & Wine Bar June 2003 – April 2011

Fleming’s Prime Steakhouse & Wine Bar, Richmond Virginia

Oversaw all aspects of a four million dollar annual revenue fine dining steakhouse.

Responsible for all cost and profitability associated with the business.

Worked independently and under corporate structure with a minimum of supervision from a regional Joint Venture Partner.

Maintained standards to become the East Coast training restaurant for all potential managers and

Operating Partners.

Promoted three managers to Operating Partners within the company.

Became Certified Training Partner – Inspected and trained management teams on location at other Fleming’s within my region.

Awarded Partner Of The Year.

Member of the Advisory Board for J. Sargeant Reynolds Community College Culinary School.

Director of Restaurant Services and Catering –The Virginia Museum of Fine Arts

3/1996 -6/2003

Oversaw all special events at the museum to include:

Dinners from 10 to 500

Members Dining Room

Weekly concert series attended by 2,000 guests per event

Responsible for all annual food and beverage budgets

Managed a staff of 50

Maintained and managed four kitchens within the facility

Maintained strong relationships with major donors and top political figures

Worked with an architectural firm in the design and planning of the new dining room and kitchens that opened in the spring of 2010.

Owner/Manager –The Wineshop Bistro

June 1991 –March 1996

Designed, developed and operated a full service 60 seat restaurant with adjacent wine and cheese gourmet deli.

Set standards to achieve a Four-Star rating by several major Richmond publications.

Managed a staff of 20 in day to day operations.

Directed multiple catering and specialty diner events.

Created weekly menus while maintaining set food cost parameters.

Solely responsible for ordering and monitoring all food and beverage inventory.

Maintained an accounting system, including payroll and state, federal and local reports and taxes

along with daily sales figures.

Preserved and expanded a customer base by providing assistance in areas varying from wine selections to planning major catering events.

Created and taught a wine program through John Tyler Community College.

Education:

University of Virginia: Charlottesville, Virginia.

Bachelor’s Degree – Biology Major with a specialty in genetic engineering.

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