Manager Sales
Resume:
MICHAEL A. BOARDMAN
**** ****** ** ********,** 59101
**************@***.***
SUMMARY __
I have been a part of the restaurant industry since my first job in middle school and truly do love this business. I am best known for my ability to “Flip” underperforming locations into productive profitable operations. I am a confident, encouraging, and visionary leader. I take great pride in the people around me and strive to develop my team into the best! I can recite financials and percentages like the back of my hand and am known to deliver clean and profitable P&L statements. I look forward to expounding on my experience, passion, and love for this business in future correspondence.
EXPERIENCE
Johnson Restaurant Group
Area Director Billings, MT
Montana and Wyoming July 2019 – Present
Oversee six Old Chicago and Taproom franchise locations
Oversee 3 independent casino gaming licenses/revenue
Oversee $34 Million in revenue
Hiring,training, and mentorship of all Management for the company
Oversee management training
Decreasing COGS including labor/food cost year over year by 1% to 2%
Delivering EBITDA of 15%
Answerable for all fiscal responsibilities, including accounts payable/receivable and payroll
Managing and Monitoring all systems i.e. JOLT, Hot Schedules, and CTUIT
On-Site Audits in all location
Ensuring and upholding all company and corporate standards
312 RESTAURANT GROUP (DBA Giordano’s Pizza)
Director of Operations Detroit, MI
Giordano’s Michigan Locations August 2016 – June 2019
Overseeing the opening of all restaurant locations
New location scouting and assessment
Oversee new location construction
Hiring,training, and mentorship of all Management
Hiring, training, and development of all Team Members
Creation and development of company training program and procedures
Responsible for formulating individual location budgets including EBITA
Answerable for all fiscal responsibilities, including accounts payable/receivable and payroll
Oversee all catering, and local marketing ventures/sales
PROTEIN BAR
Regional Manager Chicago, IL
Denver and Chicago Markets October 2014 – August 2016
Oversaw the operation of eight restaurant locations
Direct and manage all restaurant operations that generate $18 million in annual net sales
Managed and developed twenty-eight managers
Handled all management requirements, including the: hiring, training, evaluation, and development of all management
Administer all business and employment policies
Monthly attendee & contributor to the Senior Leadership Operations meeting
Calculate all budget forecasts for annual sales, net profit, labor expenses, repair, maintenance, and costs of goods sold
Responsible for all financial reporting & production of 16.1% bottom line, 23.6% cost of goods sold & 21.1% total labor cost
Opened two new restaurant locations within Denver and Chicago markets
GIORDANOS’S PIZZA
Senior General Manager/ Training Manager Chicago, IL
Multiple Locations June 2012 – September 2014
Directed & managed all restaurant operations
o(Prudential Location) Managed 90 employees & 5 Managers. 8 million in annual net sales
o(Orland Park) Managed 44 employees & 4 Managers. 2.6 million in annual sales
Responsible for all financial reporting & producing of:
o(Prudential location) 29.1% bottom line, 25.6% COGS & 23.1% total labor cost
o(Orland Park) 20.9% bottom line25.6% COGS & 29.6% total labor cost (a 46% increase from YOY)
Developed and promoted my management team into G.M.’s & A.G.M.’s for other locations
Trained all incoming company Managers (100 + managers over two years)
Co-created training manuals, support standards, inspection standards, & company compliance protocol, (both corporate & franchise openings)
Significant contributor to the Company Operations Manual (corporate & franchise)
Created & administered Management re-training & development programs
Mentor all new managers after initial training period to ensure success
Weekly attendee & contributor of the Senior Leadership Operations meeting
Created all training manuals & tests to prepare all managers for their position
Created & implemented companywide orientation & onboarding standards & procedures
Created all back of the house systems i.e. prep sheets, order guides, & line checks
Calculate all budget forecasts for annual sales, net profit, labor expenses, repairs, maintenance & costs of goods sold
Consistently met or exceeded budgeted expectations Awarded Best Team Player of the Year (2011) due the turnaround in both environment & financial performance improvements
Recognized for leadership in improving restaurant morale & operations. Successfully “Flipped” two failing restaurants into profitable operations.
POMPEI LITTLE ITALY Chicago, IL
General Manager/Training Manager February 2010 – May 2012
Provided great service to all guests with weekly sales ranging $45,000 to $51,000 per week
Increased the store’s year over year profits by 10%
Cleaned up the P&L statement by rewriting vendor contracts & securing cist effective products
Developed two hourly partners into successful front of the house managers
Retrained & hired new staff to improve overall sales & success of the store
Wrote all store schedules & managed a staff of 60
Wrote the store budget for the year & proceeded to meet financial expectations
Ordered food, liquor, & restaurant supplies on a daily basis for the store
Completed food, liquor, & disposable inventories for all financial periods
Responsible for all master prep & preparation of food for the restaurant
Booked & successfully ran banquets for all types of events
Created new menu items & specials for all locations
FLAT TOP GRILL Oak Park, IL
IT & Special Projects Manager/Assistant to V.P. of Development/Restaurant Manager March 2008 – February 2010
Converted & implemented a new POS system company wide
Trained all personnel in company on the new POS system
Maintained the POS system as well as the office computer systems company wide
Set up central electronic management
Involved in the opening of three new locations with both construction & training
Re-negotiated various on-going contracts including AT&T, POS hardware & software, cable access, etc.
Created the facility report to inspect all locations on cleanliness & following all operational procedures
Involved with the retraining team – spending a week in each store to re-teach company standards
Co-created all training manuals & tests to prepare all managers for their position
Co-created & implemented companywide orientation & onboarding standards & procedures
Co-created training manuals & support standards for restaurant openings (corporate & franchise)
Significant contributor to the Company Operations Manual (corporate & franchise)
DELAROSA POS SYSTEMS Lyons, IL
Senior Technician June 2005 – February 2008
Responsible for all POS setup installs for various restaurants
Became fluent in the Restaurant Manager software
Installed, setup, & trained all responsible for knowing the wireless handhelds
Accountable for all onsite POS training & technical support
RICHIE’S RESTAURANTS Chicago & Lockport, IL Minog, WI
Restaurant Manager June 1999 – May 2005
Trained all new staff in both the FOH & kitchen
Created popular & cost efficient menu items
Ordered food multiple times a week for the restaurant
Increased year over year sales through implementing new staff & specials/menu
Responsible for all shift duties including opening & closing the restaurant proficiently
EDUCATION/CERTIFICATES
MORAINE VALLEY COMMUNITY COLLEGE
Software Operating Systems & Hardware Configurations
SERVESAFE Certified
TIPS Certified
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