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Sales Manager

Location:
Springfield, VA
Posted:
November 20, 2020

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Resume:

Kevin Shannon

Stone Ridge, Virginia

781-***-****

adh0ho@r.postjobfree.com

SENIOR OPERATIONS MANAGEMENT PROFESSIONAL

Strategic Planning • Catering Operations • Budgeting & Financials • P&L • Hiring • Staff Development • Product Development • Marketing & Promotions • Cost Control • Safety • Quality Assurance • Catering Management • Franchise Management and Supply Chain Management

Results-driven senior manager with a progressive record translating complex business needs into actionable plans that consistently achieve firm goals, increase profitability, and enhance value for clients. Astute analyst, strategic thinker, and calculated risk taker.

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QUALIFICATIONS PROFILE

Corporate/Franchise/Multi-Unit Oversight: Possess exceptional ability to develop and oversee franchise operations, including franchise executive and employee development, restaurant site selection, design and construction, marketing and promotions, financial and budgeting.

Area Director-Reef Kitchens

DC/Baltimore

August 2019 – Present

Launched new market for delivery only food systems.

Maintained relations with national brands and realizing strategic financial goals.

Coordinated all facets of market launch.

Managed pipeline of new stores to be built in both cities.

Lease negotiation and site selection.

Director of Operations-Fountain Rock Management

Frederick, Maryland

2016-2019

Oversee operations for 5 unit multi full service concept Restaurant Company.

Directed Catering Department personnel and management of 50 people

All full service locations experiencing volumes of 1.5-4.5 million in sales.

Direct responsibility for P&L performance and collaboration with culinary team.

Senior VP of Restaurants – Foster’s Grille

Haymarket, Virginia

2012-2016

Created and executed full service catering department. B to B and private events.

Strategic Planning for 16 unit fast casual regional chain.

20 million in sales.

4 DM’s and VP direct reports.

Direct P&L and Budgetary responsibility for 12 company stores and supported 4 franchise locations.

Spear headed re branding and redesign of all corporate and franchise units.

Created infrastructure for growth and managerial efficiency.

Implemented HR, Operations, and Budgetary procedures for legal compliance and profitability.

Enjoyed double digit sales growth in 12 units through re-engineering menu, decreased service times, new POS system and guest ordering system.

Regional VP of Operations – Five Guys

Lorton, VA 2004-2009

Led Franchise sales team to achieve development sales goals and territory sales targets

400 million in sales. 270 franchise units and 300 corporate locations.

Within a 3-year period, physically opened100 + stores oversaw the opening of over 150 stores around the country. Subsequently achieving exceptional sales growth in new market areas.

Established supply chain protocols throughout U.S.

Negotiated vendor contracts and monitored inventory throughout U.S.

Consulted and Directed 25 franchise networks. Developed Management infrastructure to meet development goals of Franchisee.

Developed and managed District Manager development program used as model for hiring and training new

DMs, including critical support for franchisees.

Director of Operations – HMS HOST

Dulles Airport VA 2003 – 2004

13 different National Brands including, Friday’s, Tequiera, CPK, Fox Sports Bar, Chili’s,

Starbucks and 8 generic full service bars.

Increased bar sales at 6 of 8 generics by adding bartenders and “doubles” program.

7 direct report multi-unit managers including, 28 asst. managers’ controller and H/R manager

Catering Sales for B2B and airlines 25million

Total sales 100 million

Director of Operations/Catering Director – Chicken Out Rotisserie

DC/Baltimore 2000-2003

Directed 4 DM’s with 31 locations in DC area

Promoted from Director of Catering

Created “Hub” concept for catering

Re-branded concept with new menu engineering and pricing

National Catering Director – Vie de France

Mclean Virginia

1996-2000

Created catering hubs throughout a 100 unit bakery café chain

5 million in catering sales

Revamped and mainstreamed operations by consolidating catering territories.

Enjoyed tear over year growth for 3 years

Partnered with multiple rental companies throughout the country

LJF, Inc. Out to Lunch

1992-1996

Owner/Operator full service deli and catering restaurant

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