Director of Operations

Darin Sergent

• ***** Via Karl, San Lorenzo, CA *4580 • 859-***-**** • ************@***.*** • linkedin.com/in/darin-sergent-90517a10 Knowledgeable, detail-oriented senior restaurant executive and consultant with experience opening, operating, and overseeing financials of multiple venues throughout the New York City and Bay Areas. Offers a vast knowledge in opening restaurants/bars, providing SOP for all staff and also providing a high standard of service in daily operations with proven success in establishing top-line growth. Realizes and invokes a positive work environment with focus on detail, strong work ethic, charisma, agreeable personality, and hiring/training a staff that is results-oriented. Reliable, quality-focused constructions lead with multiple facets of experience in general construction. Offers hands-on building and remodeling skills gained through experience working for Sergent Mechanical Systems, Inc. of Oxnard, CA, Sergent Systems, Inc., of Mt. Sterling, KY and Sergent Revital of San Lorenzo, CA. Engaged in federal contracting for all branches of federal procurement agencies as well as in the remodeling and/or rehabilitation of retail commercial and residential projects. Strong knowledge of retail commercial and residential construction and remodeling techniques, tools, equipment and materials. Served an apprenticeship in the process of restoration and refinishing of antique furniture and consequently started own business (Sergent Revital) in accompaniment of general contract remodeling of residential and retail spaces. Restaurant Skills

• Establish SOP for staff • Inventory Control Procedures (F&B, Labor) • Marketing Strategies

• Standardized DOHMH protocol • Substantial Top-Line Growth • Staffing Pars

• Construction Dev. Oversight • Supply Contract Oversight • Special Event Coordination

• Menu Development & Design • Bar/Kitchen Lay-Out Design • Hiring & Training Oversight

• New Restaurant Openings • P&L, Budget Multi-Unit Management • Low Team Member Turnaround

• Staff Ed. And Development • Stabilize Infrastructure/Best Practices • Incentive-Based Bonus Structure

• Facilities Inspection and Reports

Construction Skills

• Insulation and Drywall • Interior/Exterior Paint and Finish Work • Carpentry

• Plumbing • Tile and Remodel • Pipe Fitting

• Demolition • HVAC installation • Windows & Doors

• Cabinets & Appliances • Heavy Equipment Operations • Refrigeration

• Remodeling • Furniture Repair and Refinishing • Basic Electrical Restaurant Experience

Sergent Revital and Sergent Construction Services January 1994-Present Remodeler/Owner/Superintendent, various commercial/retail/hospitality properties Central KY, California October 2018-Present

• Privately-owned business (Sergent Revital) of residential remodel projects varying from bathroom, kitchen and room framing/build-out along with furniture repair and refinishing business.

• Contract Superintendent and Turnkey Development of multiple retail and hospitality spaces in all phases of development from design, all-phase buildout, project management to turnkey and hiring and training of all team members

• Assisted owners with residential remodeling projects, including carpentry, plumbing, painting, and tile work/flooring including hardwood installation.

• Completion of multiple complete home remodeling projects. Projects ranged from renovation of single-family homes to complete demo and rehabilitation of two-story commercial building with accompanied apartment units.

• Assisted in the complete build-out and construction of a multi boat-storage unit facility including foundation, framing, electrical, aluminum- paneling installation.

• Gained practical, hands-on knowledge of all aspects of home construction and remodeling. LOVING CUP LLC March 2018-August 2018

Operations Director, San Francisco Bay Area, CA

Lead in Operations to stabilize “San Francisco’s Best Soft-Serve of 2018” (EaterSF) towards growth and franchising. Intent of stabilizing brand with proper development, management and controllables in SOP and costs of six locations throughout the city of San Francisco and North Bay. Intent is to grow to 20+ locations within next two years, or by end of 2020 (75+ staff)

• Cost benefit analysis on inventory system, labor system and point-of-sale in order to incorporate into a fluid, overall operational base for productive analysis to improve costs. Initial steps made in order to incorporate into current business model

• Basic checklists and operational improvements to get all locations consistent in results of labor, cleanliness and service.

• Improvement of HR protocol and procedures, initiating training program for all new-hires, and proper inventory control system implementation

• Steps in improving catering program and feasibility analysis towards sales increases outside four walls. Marketing company directly involved towards improvement in 2-month span in 8% increase in overall sales by catering and deliveries.

• Turn-Key Program initiated with General Contractor, and executive management, towards fixed-date opening deadline and build-out punchlist coordinated towards proper brand opening, as more locations are added. $110k foot-print

• Revitalize IP Binder and Team Member Manual towards growth and proper orientation of all new Team Members

• Improvement of Sustainable, Localized initiative by creating own sweets and butters (i.e., variable peanut butters, almonds)

• Initial steps towards P&L Program for all management staff and review towards performance-based quarterly bonus SOL FOOD RESTAURANTS June 2016-June 2017

Operations Director, San Francisco Bay Area, CA

Establish and stabilize infrastructure of day-to-day operations for an iconic restaurant concept in the North Bay Area while subsequently leading the company and ownership towards growth in sales and profits in new locations throughout the Bay Area and beyond for a $22 million+ commissary and hospitality business. (270+ staff)

• Initiated a total infrastructure overhaul to get consistency of best practices by all locations on day-to-day operations.

• Established a thorough Manager-In-Training program and Shift-Leader/Service Training program so that expectations, culture, knowledge and results preparedness were prevalent throughout.

• Thorough inspection of prime costs and established tenacious steps towards effective scheduling and developing best practices.

• Oversaw and created operational budgets and P&L structural review and best practices company-wide in order to improve costs and maximize gains.

• Establishing a thorough Chart of Accounts and incorporating financial records into our Sales and Tracking Software System.

• Implemented an incentive-based quarterly bonus plan for all management team members, initiating positive consistency.

• Reviewed and revitalized the Marketing program with a primary focus in social media and local store marketing in each respective community— from multiple time-lapse videos of our culinary practices to stories of our great guests. GUY FIERI RESTAURANTS April 2012 – May 2016

Director of Operations

Johnny Garlic’s/Tex Wasabi’s LLC, San Francisco Bay Area, CA (October 2012-February 2016) Guy’s American Kitchen & Bar, New York, NY (April 2012-September 2012) Initiated, maintained all opening practices from establishing purveyor contracts, hiring/training team members, and maintaining all SOP and consistency of product from service to food execution of a major celebrity chef’s restaurant in Times Square (160+ Staff) to heading overall operations when relocating to the Bay Area of California (640+ Staff)

• New business and creative development in affiliation with the Raiders NFL Organization, San Jose Earthquakes, and San Francisco 49ers by establishing active programs and networking with corporations from Anheuser-Busch, Clorox, Chevron to charities such as Breast Cancer Awareness, Big Brothers & Big Sisters, Wheelchair Foundation

• Initiated and stabilized operational procedure in all units by implementation of incentive-based bonus package through budget & cost control program at restaurant level, standardized shift-by-shift checklists, and regular Restaurant Operations inspections on cleanliness, food execution and service standards.

• Minimized costs by creating in-depth, user-friendly spreadsheets for profit & loss to be maintained for restaurant-level operational and variable costs company-wide—food cost decreased and stabilized from 30% to 27.5% company-wide in food-forward, fresh concept, Alcohol cost stabilized from 26% to 23.5% after revamped craft initiative, labor decreased by 2% with a minimum wage hike of over $2 in a 2-year span

(sales & labor projections database initiated at unit level)

• Minimized turnover by stabilizing/overseeing training program in SOH/HOH/Mgmt.

• Led company in recruitment and development—identifying and developing over 60% of management base

• Initiated programs to maximize profits and minimize costs effectively company-wide including menu-engineering, company meal program, uniform costs reduction, marginalized discount and expense programs, declining budget programs of food and alcohol

• Initiated company-wide equipment PM program and established SOP for all restaurants adhering to definitive cost structure in comparison to yearly budget programs. Set-up of all maintenance contracts for facilities

• Oversaw multiple restaurant openings, including beating projected budget build-out and stabilizing opening controllable costs in a minimum time frame, depending on initial volume of sales. Also, established SOP for all restaurant openings in company to stabilize effectiveness of opening and expedited ROI.

• Maximized comp stores profit margin by 6-12%, depending on market location, in declining sales market of hospitality (New York—$26 million; Bay Area Restaurants (9 total—$24 million+)

Operations Consultant

SNAP Sports Bar & Lounge, New York, NY May 2011-March 2012 Park Stone LLC, the Tavern and Stone St Tavern, New York, NY September 2011-November 2011 Hired to oversee set up all operational procedure, budgeting (P&L controls) and build-out for a three-level restaurant off Park Avenue, NYC and bar near Meatpacking District

• Developed all SOP for staff including training manuals, duties, employee forms, training schedule, etc.

• Coordinated and consistently updated punchlists to ownership for install of equip. and build-out of space

• Created programs for menu cost and staffing pars so as to keep operational controls within budget

• Oversaw kitchen and bar design/build-out with respect to increasing service for high volume capacity

• Implemented checklists/controls of weekly inventory stock of food, alcohol, and dry goods for FOH/BOH staff

• Oversaw contract negotiations with liquor/beer purveyors on promotions and menu design for space

• Trained staffs on all SOP and enforced management protocol for fluid hospitality service during ops. hours BR Guests Restaurants Inc. July 2010-December 2010 Assistant General Manager

Wildwood BBQ and Bill’s Bar & Burger, New York, NY Part of the opening management team to initiate start-up, train staff, and oversee daily operations for a Bill’s Bar & Burger flagship in Rockefeller Center averaging 1400+ covers daily

• Project Coordinator of final construction punchlist for HDMH protocol and maintained operations for all maintenance

• Surpassed projected weekly sales by an average of $30,000+ over first eight weeks of opening

• Coordinated, delegated initial core staff of 130+ FOH/BOH while implementing training systems for all primary and secondary staff throughout restaurant

Operations Director/General Manager April 2006-July 2010 493 Third Restaurants, Mercury Bar & Grille, New York, NY Managed all daily operations including food and beverage for $2.8 million+ iconic NYC bar & grille with eventual operational oversight of multiple locations with gross revenues in excess of $35 million+

• Oversaw a staff of 60+ employees (eventual oversite of 240+ employees) in congruence with daily operational procedures

• Increased productivity with 17.8% top-line sales growth in first year ($400,000+ growth)

• Increased productivity with 4.3% top-line sales growth in second year ($100,000+ growth); increased top-line sales growth by 4.6% of four locations on the East Side (6-block radius)

• Oversaw overall increased food sales growth by ~7% with implementation of focus on food quality

• Stabilized beverage cost at 18% and 28% food cost over last 2 years

• Developed wine, beer and liquor cocktail lists seasonally to match

• Organized multiple successful Alumni social gatherings for Alabama, Kentucky, Penn State, and other professional/college teams, charitable events with professional organizations.

Bar Manager, Head Bartender, Asst. General Manager Rite-On-Inc., Vig 27, New York, NY March 2004-April 2006 Head Bartender, Asst. Manager

Pound & Pence English Pub, Latitude Bar & Grille, New York, NY February 2003-March 2004 Construction & Development Experience

Remodeler/Owner/Superintendent various commercial/retail/hospitality properties and homes throughout Central KY, California Pipefitter/Plumber/HVAC for Army Supply Station, Tracy, CA, “Replace Coil and Ventilation System of Warehouse HVAC Systems” Pipefitter/Plumber/Superintendent for US Army IT Base, Boston, MA, “Install VAV Units” Pipefitter/Superintendent for US Coast Guard Project, St. Louis MO, “Replace Leaking Seals for Sub-pump Station” Pipefitter/Carpenter/Superintedent for VAMC, Salem, VA Project, “Install Chilled Water Lines” Carpenter/Plumber, QC Supervisor for VAMC, Salem, VA Project, “Advanced Food Preparation,” Ironworker/Superintendent for FBI, Clarksburg, WV project, Elevated Work Platforms” Pipefitter/Plumber for USACE, Arnold Air Force Base, Tullahoma, TN, “Install High-Pressure valves for Jet Fuel Systems” Carpenter/Painter for VAMC, Lexington, KY project, “Renovate Extended Stay Hospital Wing” Pipefitter/Plumber for US Navy Sacramento, CA project, “Install Chiller and 91 AHU’s” Plumber/Operator for US Forestry, Cave Run Lake, KY Project, “Replace Sewage Lift Stations” Electrician for USACE, J.T. Myers Lock and Dam, IN “Replace Bus bars.” Pipefitter for USACE, Ft. Knox, KY project, “Install Condensate Drains” Education

• BS, BA University Of Kentucky, triple degree Psychology, Biology, Sociology while maintaining 3.7 GPA in respective fields Certifications

• CA ServSafe Certification (No. 11085396)

• NYS DOHMH Health Certification

Computer Skills

• XP/Vista/NT/Mac OS Yosemite/Aloha/Squirrel/Micros/PosiTouch/RPower/Restaurant Manager POS/ Adelo/Compeat/ADP Payroll/Quicken

• Construction estimating/bidding and design

• Excel programs and spreadsheets for SOP

**References Available Upon Request**

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