General Manager Regional

Daniel G Bourgeois

**** ***** **.

Mandeville, LA 70448

504-***-****/*******@*****.***

Objective: To obtain a position in management or sales with an opportunity for growth and advancement.

Job History:

Gateway Pet Memorial Services/Pet Angel – Regional Manager. I oversaw the Gulf South region for Pet Angel. This included all Care Centers in Louisiana, Mississippi, and Alabama. My primary duties were to ensure all care centers operated within corporate standards. These included P&L integrity, ensure all care centers were following company SOP’s, adhering to all H&S guidelines as well as overseeing training and development of team members. I worked in conjunction with our project management and inaugurations department when needed due to construction, remodel, or other upgrades were needed. I sat on the company committee that oversaw the implementation of a new software routing system designed to save drive time for our CSR’s and increase profit.

Gateway Pet Memorial Services/Agee’s Pet Crematory – Facility Manager. I am responsible for the day to day operations for the crematory. We work with pet parents and clinics to provide exceptional service for those that have lost their pets. As the Facility Manager, I am responsible for the scheduling of routes, pick up and return of pets to their proper destination as well as making sure all services are performed for the pet parent and clinic. Our facility was one of the first to test a new clay paw print for Gateway. We have successfully accomplished this task and our processes are now being implemented in other Gateway facilities. I have worked with upper management on capital improvement projects for our facility as well as keeping our P&L costs inline with budget.

DA Exterminating of St. Tammany – General Manager of St. Tammany Branch. Responsibilities include managing the sales staff, pest control department, as well as overseeing the overall growth of the branch. I handled customers calls and complaints as well as all new hire paperwork. I achieved a 20% growth in my first year as manager in our pest control department as well as 170% growth in Sentricon sales and a 97% retention rate in 2017.

Terminix Service Company – 2012-2016: General Manager of the Gretna office. I am responsible for the profit and loss of this branch as well as running the fumigation department, Christmas Décor department, and Nite Time Décor department. I oversee 20+ employees and am responsible for over 3.2 million in revenue (2015). Some of my daily duties include meeting with customers regarding service related issues, damage claims and quality control checks on technicians in the field. I am fully licensed by the Louisiana Department of Agriculture in all phases of structural pest control. One of my other responsibilities is to oversee the introduction of fumigants into tented structures as well as clearing them for homeowner re-entry. I am also the back-up salesman for our area when needed.

Mr. B Services Inc/Mr. B Services of New Orleans/Mr. B Services of Mississippi – General Manager/Owner – 1998-2011. I Managed the New Orleans office with a staff of 10+ employees. I was in charge of payroll, purchasing, termite and fumigation production as well as helping out with sales when needed. I was responsible for the profitability of the business as well as implementing new products to increase revenue. I became fully licensed by the Louisiana Department of Agriculture in all phases of structural pest control in 2000. In 2002 we purchased a company in Mississippi and it became Mr. B Services of Mississippi. I was co-owner and oversaw the operation. We had 5 employees and covered the entire Mississippi Gulf Coast. I was responsible for the profitability of the company as well as paying bills, payroll, purchasing products, and helping with production and sales when needed. In 2008 I purchased Mr. B Services and turned it into Mr. B Services of New Orleans. At this point I was responsible for 1.5 million in revenue and 15+ employees. I was involved in every aspect of the business including customer relations, sales, and service.

O’Charleys Restaurant – Bar Manager, 1997-1998 – Pensacola Florida. After 3 months of comprehensive training, I was promoted to Bar Manager in the Pensacola Florida restaurant. I was responsible for all ordering, inventory, and product updates as needed. I was also tasked with promoting the bar on slower nights to increase revenue. During my tenure, our bar cost dropped by 5% and our sales increased by 15%. These numbers were achieved by promoting specialty drinks and wine during Happy Hours as well as reducing waste and theft.

Semolina Restaurants – Manager 1994-1997 – Kenner, La., Slidell, La., Savannah, Ga., Pensacola, Fl. I trained in the Kenner, La location for 3 months where I expressed an interest in moving out of state if there were opportunities with advancement. I was transferred to the Slidell, La location for 1 month while a spot was opening in Savannah, Ga. Upon my arrival in Savannah, I was given the title of Service Manager. I oversaw a service staff of 25 wait staff and bartenders and made their schedules on a weekly basis. I also was in charge of ordering all food items for the store as I was being trained to become the Kitchen Manager. After 1 years in Savannah, I asked to be moved to be moved closer to home. I was moved to the Pensacola store where I was put in charge of the Service Staff. While there, I was instrumental in increasing sales by utilizing our few high end recipes that the store never incorporated into its daily specials. Our sales increased by over 10% while keeping our costs below 30%. Shortly after my arrival, the out of town Semolina restaurants were bought out by another franchise group. At that time, I was left running the store with 2 part time managers. It was at that time that the store saw its highest profitability.

New Orleans Hilton Riverside – Assistant Room Service Manager 1990 – 1993. My first job at the Hilton Riverside was as a Room Service waiter. After several months, I was quickly promoted to Room Service Captain. As a Captain, I ran the evening shift as well as assisted with the Room Service Manager with Hospitality Suite service. This included scheduling of suite staff, ordering and reordering of food and beverages as well as scheduling of bartenders when needed. I was also quickly promoted to Assistant Room Service Manager where I kept all my in room dining responsibilities and Hospitality Suite assignments. I also took on the responsibility for insuring that all hospitality staff was paid their gratuities and C&R fees.

Education: I graduated from the University of New Orleans – 1991. Bachelor of Science – Hotel, Restaurant, and Tourism Administration.

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