Quality Control Management Leader

ERNEST D. FANNIN

HOSPITALITY OPERATIONS & MANAGEMENT LEADER

**** ***** ***, *********, ** 32935 ************@*****.*** 321-***-**** ADAPTABLE RESULTS-DRIVEN SERVICE-ORIENTED TEAM-SPIRITED QUALITY-FOCUSED Dynamic Leader with 20+ Years’ Accomplished Operations & Management Expertise Diverse Restaurant Management & Hospitality Professional, results-driven with extensive experience in high-volume, fast-paced fine & private dining settings; Primed to boost profits by driving operational efficiencies via strategic management, genuine hospitality, outstanding service, & impeccable standards in quality & compliance; Solid acumen to maximize productivity through exceptional time management, development of high-caliber staff, & dedication to excellence; Motivated to exceed expectations within a new & challenging Sr. Management role with a growing & reputable company. PROFILE OF QUALIFICATIONS

FINE/CASUAL RESTAURANT DINING

REVENUE & PROFIT OPTIMIZATION

BUDGETING / P&L / COST CONTROL

PURCHASING / VENDOR RELATIONS

MARKETING / EVENT MANAGEMENT

OPERATIONS PLANNING & DEVELOPMENT

GENERAL & PERSONNEL MANAGEMENT

PERFORMANCE & PROCESS IMPROVEMENT

STAFF RECRUITMENT / HIRING / TRAINING

COLLABORATIVE TEAM BUILDER

GUEST RELATIONS & RETENTION

QUALITY CONTROL & ASSURANCE

REGULATORY COMPLIANCE

SOLID INTERPERSONAL SKILLS

INNOVATIVE PROBLEM SOLVER

PROFICIENT IN RESTAURANT INDUSTRY SOFTWARE & SYSTEMS PROFESSIONAL HIGHLIGHTS

Proven track record of Strength & Success in operational management within variety of restaurant & hospitality settings, while managing & motivating staff to perform at optimum levels across every service and functionality o Gained in-depth knowledge through successful opening of [17] CheeseCake Factory Restaurants. o Opened and Spear Headed [7] Houston’s Restaurants, [2] Pepaj Restaurants, & opening of a Children’s Theme Park of Wannado city in Sunrise, Florida.

o Implemented management protocols & innovative systems that recovered loss of revenues from $125K p/quarter to gain of $150K 1st quarter; Increased restaurant revenues of operations from $8M to over $17M within a year o Spearheaded most successful restaurant opening in Cheesecake Factory company history as Director of New Store Openings, established stores for certified corporate training o Excelled as Director of Operations for [4] successful restaurants within the gourmet market; Achieved turnaround of failing MASA Restaurant from hourly labor of 43% to 17.8% and increasing sales 22%

Skilled ability to effectively lead & train staff with consistent commitment to culinary & hospitality excellence

Expertise in achieving budget goals while consistently delivering stellar customer service & focused commitment to comprehensive solutions to daily operational challenges

Demonstrated skilled multi-tasking, decisive decision making & stellar leadership within challenging settings

Boosted & maintained revenues through entrepreneurial marketing skills & expert operational abilities, combined with outstanding management & leadership to direct personnel & significantly advance company growth CAREER TRACK

PINEAPPLES EGAD LLC - MELBOURNE, FL JULY 2020-CURRENT Chief of Operations Officer– Pineapples Restaurant & Entertainment Complex

Solely responsible for the building and opening a new concept and entertainment complex.

Achieved opening week of $247,546 in restaurant sales.

Developed a proven profitable menu concept.

Achieved Best New Restaurant in Award in Melbourne.

Won First Place at the National Restaurant Convention Hip & Sip Bartender competition for the year of 2022 & 2023

Place 2nd Place in the Rapid Fire Chef. Competition at the National Restaurant competition 2022

Named No. 1 for Entertainment in Brevard County year 2023.

Have a 4.9 Staff rating on a scale 1-5 with hourly staff members. HIGHER PURPOSE HOLDINGS - VIERA, FL 2019 – JULY 2020 Chief Operations Officer - 28 North Gastropub (New Store Opening), Pizza Gallery & Grill, Edible Arts Catering – Viera

Spearheaded newly created success of Gastropub establishment; conducted all human resource aspects of hiring & training staff, achieving reviews of 4.9 stars & operating within budget within 1st 30 days of opening.

Achieved Best New Restaurant in Award in The State of Florida. (Florida Trend)

Awarded the Golden Spoon Award. (Florida Today ) PRODIGAL HOSPITALITY GROUP – MULTIPLE LOCATIONS 2017 - 2019 Chief of Operations

Oversaw operations & financial success of: Bunky’s Raw Bar & Grill, Charlie & Jakes Barbecue, and MASA Cantina

Expertly led managers & staff daily while advancing professional development for improved performance

Produced all schedules with focused attention to detail on ensuring proper coverage in all areas; Crafted new menus

Utilized technical skills to effectively trouble-shoot problems within each restaurant unit with successful results. CAPTAIN HIRAM’S RESORT – SEBASTIAN, FL 2011 - 2013 Director of Food & Beverage

Served in multiple roles, including: Director of Entertainment & Operations Manager for marina & gift shop

Demonstrated exceptional leadership in the hiring, training, and development of staff & managers through dynamic recruitment; Inspired/motivated staff to achieve premium-quality product to promote positive company reputation

Minimized cost of revenue, and reduced labor budget; Created product controls for liquor & developed ordering guidelines to control costs; Monitored & measured customer’s experience, food quality & beverage expectations

Promptly addressed guest grievances with understanding & professionalism & resolved issues as needed

Implementing and developing new food concepts and menu incentives for guests and additional revenue

Consistently ensured guest & staff safety via creation & implementation of effective guidelines & company policies. PEPAJ RESTAURANTS – MULTIPLE LOCATIONS 2008-2011 / 2013 - 2017 Director of Operations

Directed operations for City Tropics Bistro, Sand on the Beach, Djon’s Chop House, and Copper Head Tavern

Oversaw & managed [4] individual restaurant concepts while spearheading new gourmet market concept

Effectively recruited, trained, & mentored all staff & management leaders; Motivated staff to deliver stellar service & performance excellence to achieve the ultimate positive customer dining experience at all [4] restaurants

Educated & supervised team members & management throughout successful menu revision for Sand on the Beach

Significantly reduced costs by producing competitive food-account bidding & reducing labor needs through cross- functional training of kitchen staff while implementing new food concepts & menu offerings WANNADO CITY – SUNRISE, FL 2005 - 2008

Operations Director

Directed full operations of children’s theme park while held accountable for food/beverage budgets & entertainment: including contract negotiations, event marketing, as well as design, display, & presentation of promotional materials

Charged with staffing & training reliable, top-quality high-performance talent; Supervised [12] department managers

& [500] employees on direct appearance, safety, & sanitation of theme park

Successfully operated [7] family-style restaurants with upmost in food product quality & superior service. THE CHEESECAKE FACTORY 1994 - 2005

Director of New Store Openings in charge of projecting budgets and sale performance for 10.5-15.5 million dollar restaurants, staffing plans, work schedules, and production time lines. Established scheduling and forecasting policy to integrate current processes into a master schedule that was implemented company wide. Held responsible for attaining profit goals, financial and operational planning, payroll and employee performances. Responsible for the development and training for all levels of management. Managed the openings of The Cheesecake Factory restaurants in: Chicago, IL; Houston, TX; Kansas City, MI; Skokie, IL; Cambridge, MA and Columbus, OH. HOUSTON’S RESTAURANT 1990 - 1994

Senior Manager all food and beverage operations. Responsibilities included: Full supervision of kitchen management, service and bar staff. Conducted performance reviews, interviews, counseling subordinate staff, reprimanding/disciplinary actions and termination. Developed staffing plans, working schedules, budgets, time lines and forecasting to maximize revenue and reduce profit loss. Performed all new employee orientations, and administered the company benefit plan. Contributed in new restaurant openings: New Orleans, LA; Manhattan Beach, CA.

ADDITIONAL BACKGROUND

Director of Store Openings, THE CHEESECAKE FACTORY – COLUMBUS, OH (8-YEARS) General Manager HOUSTON’S RESTAURANTS – NEW ORLEANS, LA (4-YEARS) DIRECTOR OF OPERATIONS, PEPAJ RESTAURANTS-MELBOURNE, FL (9-YEARS) General Manager, FRONTIER ENTERPRISES - AUSTIN, TX (4-YEARS) EDUCATION

Degree Program, Business & Commercial Law, University of Texas - Austin, TX

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