Manager
Resume:
TIMOTHY LYNCH
Chesapeake, Va. ***22
**********@*****.***
PROFESSIONAL EXPERIENCE
ROI Restaurant Consulting
Owner/CEO
United States
• Restaurant Start-up
• Design and manage project timelines.
• Project Management of ground up construction.
• Manage project budgets, schedules, resources, and data maintenance.
• Design operational and management best practices.
• Manage kitchen equipment package orders.
• Work in coordination with the architect, engineers, kitchen designer, interior designer and general contractor.
• Secured all vendors through contract negotiations.
• Checked Profit and Loss of restaurant, accounts and identified business solutions for restaurant profitability.
• Developed and implemented plans to increase restaurant profitability and measures to reduce costs and increase revenue.
• Identified opportunities for account to increase menu profitability.
• Appointed management to accounts to help in reducing menu costs and introduced menu and inventory control tools.
• Performed kitchen manager duties and designed menu and kitchen for restaurant.
• Negotiated contracts with new food suppliers to lower the cost and assisted in food menu creation.
• Provided advice to new restaurant owners and guided wine menu selection.
• Developed plans and architectural issues and analyzed financial and sustainability of business.
• Experienced with POS systems – Aloha, Micros, Posi Touch, Clover, Matre D.
• Compeat & Marketman restaurant software implementation specialist. 2009 to 2014
Bakers Crust
Chesapeake, Virginia
District Manager
• Oversite of 5 restaurant locations
• Lead a team of 15 managers over 325 employees in an upscale restaurant/bakery generating over 10 million dollars in annual sales
• Hired and Trained all new salary managers hired within the company
• Expert in P&L analysis and delivering high profits
• Responsible for driving sales and producing profitable results through labor control, food costs, guest satisfaction, and controllable spending
• Responsible for year over year sales growth of 10% each year of my tenure
• Responsible for local marketing
• Responsible for the implementation of "Curbside Takeaway" resulting in a combined annual increase in sales of 1.3 million
2007 to 2009
PF Changs
Virginia Beach, Va 23462
General Manager
• Led a team of 6 managers in a single unit restaurant generating 5.7 million dollars in annual sales
• Responsible for hiring and training of all employees
• Responsible for the oversight of the entire restaurant operations
• Managed over 100 employees
• Selected as the General Manager of the year in 2010 throughout the company 2004 to 2007
PANERA BREAD
Norfolk, Virginia
GENERAL MANAGER
• Lead a team of 4 managers and 50 associates in a bakery café generating $2.5 million annual sales
• Responsible for driving sales and producing profitable results through controlling labor, food cost, guest satisfaction, and controllable spending
• Selected as the General Manager of the Ghent café to rebuild a business that had not been profitable for 18 months and after taking over we achieved profit every quarter
• Awarded Café of the Month in August 2009 in the Virginia market (43 cafes) 1998 to 2004
OUTBACK STEAKHOUSE
Virginia Beach, Virginia
FOH Manager/Kitchen Manager
• Directed food and beverage promotion and operations seating 310 guests and generating $3.5 million annual sales.
• Responsible for all local marketing for restaurant including promotional and charity events.
• Managed 100 shift associates including management, wait staff, bussers, bartenders, hosts and kitchen staff. Responsible for all scheduling. Configured server station charts to assure high degree of cost-efficient customer service; focused on customer problem identification and resolution.
• Selected as the market training store for all new management.
• Recipient of performance excellence recognition; employee of the Month four times in 24 months and won numerous sales contests.
• Administrative duties
• Credited with high degree of diplomacy resolving problems without sacrificing customer relations.
1994-1998
RED LOBSTER
Virginia Beach, Virginia
SHIFT DIRECTOR / CERTIFIED TRAINER
• Responsible for customer resolution; problem solving.
• Required to train all new employees; including but not limited to line cooks, day and night prep cooks, bartenders, wait staff and host.
• Worked on occasion as server and bartender.
• Alley Coordinator; responsible for ensuring that all food is prepared, plated correctly and received by the guest in a timely manner while ensuring the kitchen maintains health standards.
• Recognized for sales performance and leadership abilities via weekly/monthly contests.
Contact this candidate