J. ERIC CAPOZZI

**** ****** **

Allison Park, PA 15101

412-***-****

Objective: To operate multi-unit / multi-concept properties in a regional position

Professional Experience:

**** ** *****nt EDL Foods LLC dba La Vite Ristorante

Chief Executive Officer / Direct Operating Partner

Responsible for complete development and execution of new restaurant concept from inception. Initiated Grand Opening on personal “shoestring” budget

Growth of annual concept sales from 192k in 2009 to 2.48 million 2018

Growth of company net profit from 8% in 2009 to 11% at present

Company maintains a triple A+ credit rating with vendors. A/P within 21 days

Company is 100% debt free

Personally oversee 4 management staff members who are responsible for 75 employees.

Responsible for development and oversight of new 8000sq. ft. expansion for new restaurant facility on campus in 2011

Maintain on staff Administrative Assistant and Controller

2004 to 2010 SiBA Cucina & The Market Caffé

Minority Owner / Property Manager

Responsible for daily operations of 2 properties achieving a sale

volume $3.8 million annually.

Salvaged a failing operation. Owner group was prepared to close down property. Within 8 months, reported net income 13.7% after ebdit

Averaged 55% to 60% same store sales increases

Re-engineered concept to create upscale casual restaurant

oConcept

oMenu

oStaff

oPolicies/Procedures/Handbooks/Training Program

oSystems

Established “corporate” environment by providing systems and structure

Positive sales growth for 1.08m in December 2004 to 3.8m in December 2006

Achieved Pittsburgh Business Times “Fastest Growing Company” award for 2 consecutive years in 2007 and 2008

Successfully mentored 8 managers to oversee and execute daily operations, allowing me to step back into an ownership position and not be involved daily operations.

Used my new role to develop skills in several areas of real estate. Performed a dual role as Project Manager allowing me to develop skills in Real Estate

oResponsible for daily oversight of construction management of 4 homes in south side Pittsburgh. Also the renovation of a historic Church into condominiums

Involved in property management for 45,000 sq. ft of office space

2001 to 2005 RDG Chicago Inc., Chicago, Illinois

Regional District Partner/Multi-Concept Manager/Mulit-Unit Manager

Responsible for directing the operations of multiple restaurants/multiple concepts in the Pennsylvania, Maryland, Minnesota, Ohio, Nebraska markets, achieving a sales volume of $30.7 million.

Construction Management

Start up operations to turn key

Vendor procurement

Management staffing

Profit and loss management

Manage day to day operations through 19 General Managers

Daily teaching of General Managers based on written goals

Accountability of General Managers towards monthly goals

Nurture Assistant Manager performances for future growth, to General Manager positions, from daily, weekly and monthly goals

Develop “grass-roots” marketing strategies across various concepts

Responsible for the start-up and operation of 6 separate restaurant concepts each of a unique style. Combined these units cater over 18,000 guests per week.

1996-2001Bravo/Brio! Italian Kitchen, Pittsburgh, Pennsylvania

Operating Partner/Regional Concept Management

Responsible for the start up of new company installations in the Pittsburgh market.

Construction detailing

Vendor procurement

Staffing for all departments

Cost control set up and organization

Training of all new employees

Accurate and timely financial reporting to Bravo! Development partners

Responsible for complete operation of a high volume facility with occupancy of 410 guests. Supervise eight Assistant Managers for both dining room and kitchen operation.

Recognized for opening the only Bravo! Development Inc. restaurants that have had substantial earnings in their first week operations

Operated a new installation generating top line sales of 5.6 million annually with profits after controllable expenses (P.A.C.E.) of 28.6%

Operated one of three of the training stores for Managers in Training for Bravo concepts.

1994-1996Boulder Creek Steaks & Saloon (Sbarro Incorporated), Long Island, New York

Director of Operations/Director of Concept Development

Responsible for start up of a new restaurant venture from ground up operations with two other partners.

Weekly Board of Directors update meetings

Concept development of moderately priced steakhouse chain

Development models for restaurant theme layout

Interior/Exterior décor selections

Determination of our corporate Mission Statement

Menu research and development

Menu design / Menu cost analysis

Operations set-up

Vendor selection to include “one stop shopping”

Financial forecasting

Preliminary cash flow analysis

Preliminary Operating budgets

Pre-opening expense budget

1995-1997Director Of Operations

Responsible for operating three restaurants as outlined above with an average unit volume of 3.8 million in annual sales, with dinner operations only

Responsible to the Board of Directors for the financial reporting of all restaurants

Responsible for delivering a quarterly earnings report to all company shareholders

Responsible for directing the managing partners in day to day operations

Responsible for all grand opening advertising and marketing for the concept

1992-1994Outback Steakhouse Incorporated, Edison, New Jersey

Manager

Responsible for the complete operation of a high volume, moderately priced restaurant.

Hire and schedule all personnel

Supervision of a staff of 90

Handle all accounts payable

Responsible for ordering of supplies (food and beverage)

Insure prompt and courteous service by all front of the house staff members.

Oversaw all kitchen functions including quality of food and preparation

Education : Pennsylvania State University, State College, Pennsylvania

Incomplete Bachelor of Arts – 123 credits completed;

Business Administration, 1988

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