Hospitality General Manager
Resume:
Frank “Wes” Corley
Port Neches, TX *****
**********.**@*****.***
PROFESSIONAL EXPERIENCE
J&E Hospitality Group – Nederland & Houston, TX July 2013 to Present Managing Partner (10/16-Present)
Assumed full control and accountability for Hospitality Acquisitions while maintaining my daily responsibilities as operator of an $8 million dollar-a-year full-service restaurant and entertainment complex with a scratch kitchen
Hiring and developing managers while maintaining oversight for over 100 service personnel.
Oversee 12 NSO across the Smoking Honey House and Twin Peaks Brands for the company.
Responsible for assessing and creating a plan of action for stabilizing and turning around recent restaurant acquisitions.
Taking control of acquired units and implementing plan of action to make them profitable.
Responsible for asset protection, production, facility maintenance, regulatory compliance, P&L and revenue forecasting for each location.
Assured profitability through budgetary planning and cost analysis, with focus on labor expenditures, major equipment purchases and percentages for food, beverages and consumable supplies.
Hands-on management approach to guest satisfaction by reviewing customer reviews while continually training staff on how to improve customer service skills.
Travel to other cities to research market trends, survey demographics and evaluate properties for expansion
General Manager/Kitchen Manager (07/13-10/16)
Oversee day-to-day operations of 7 million dollar a year Restaurant, at one of the fastest growing Sports Themed Concepts in the industry, ensuring Cost Controls and Standards are adhered to ensuring that we deliver on our promise of a great product and cold beer.
Acting Kitchen Manager for 2 locations while trying to find new replacements
Accountable for budgeting, administration, P&L, purchasing, vendor relations, inventory costs, and shrinkage control, labor vs. sales analysis, revenue forecasting, cash management, and payroll.
New Store Opening, responsible for hiring, training, and motivating new hires and marketing the restaurant to community retailers and organizations.
KEY ACCOMPLISHMENTS:
o Opened South Texas restaurant which included hiring and training 180 TPG, 30 plus BOH, and 15 Barback/Bus in a 3-week period ensuring that we met proper staffing levels for NSO o Broke opening week Company sales record while only being open for dinner service. o Maintained labor costs at 13.2% and food costs at 29% across Twin Peaks locations o Maintained labor costs at 12.5% and food costs at 32% across Smoking Honey House locations General Manager/Certified Training General Manager July 2007 to July 2013 Buffalo Wild Wings – Houston, TX
Oversee day-to-day operations of sports-oriented full-service restaurant and bar while creating Plans of Action to control both Labor and Food Cost
Implemented cost control measures and proper inventory par levels ensuring that we met budgetary constraints.
Accountable for budgeting, administration, purchasing, inventory, shrinkage control, and maintaining vendor relations.
Developed employee training programs on cost controls to educate them about proper adherence to the controls and plans in place to produce profitable results.
Retrained all Back of the House Employees on all Recipe Specifications and the proper way to handle potentially dangerous products.
KEY ACCOMPLISHMENTS:
o Brought labor percent in BOH down 2% while eliminating overtime hours by cross-training and retraining all BOH employees
o Brought food costs down 5 % by the second month bringing it below our budget target of 29% o Part of the new management team that saw sales increase on average of 12% over budget and 15 % over the previous year sales
o Responsible for a store that consistently came in under budgeted cost and over budget sales for seventy-one straight months
o Helped the company grow from 300 to 1000 stores over 6 years Multi-Unit General Manager January 1999 to July 2007 Wings-N-More – Houston, TX
Managed daily operations and business maturation in 5 popular sports-oriented restaurants with full- service bars that generated a combined $32 million in annual sales.
Accountable for budget administration, P&L, purchasing, vendor relations, inventory, costs, and shrinkage control, labor vs. sales analysis, revenue forecasting, cash management, and payroll accounting.
Hired and developed 15 salaried managers and participated in recruiting and interviewing staff of 106 hourly employees, evaluating performance reviews developed by the management team for individual personnel.
Conceptualized and implemented employee incentive programs that included awards of merchandise and cash for service excellence.
Member of grand opening team that launched Texas City unit, hiring, training, and motivating new hires and marketed restaurant to community retailers and organizations.
KEY ACCOMPLISHMENTS:
o Consistently enhanced profit margin, achieving 25-30% growth in Baytown unit. o Started with the company as Assistant Manager, receiving a promotion to General Manager of Baytown location after the first month.
o Brought shrinkage as a percentage of sales in Baytown unit from 47% to 36 % in the first month and continued to achieve further reductions every month thereafter, maintaining 28% to 29% versus 31% budget.
o Turned around underperforming operations by implementing process improvements on controllable functions and customer service that enabled the company to sell the store instead of liquidating it.
EDUCATION
Bachelor of Science in Political Science TEXAS A&M UNIVERSITY - College Station, TX 1994
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