Manager Employee Relations

BENOY JACOB

GENERAL MANAGER

********@*****.*** 407-***-****

linkedin.com/in/benoy-jacob-784031b6 Orlando, FL

PROFILE

Accomplished, multitalented manager with 15+ years of proven expertise leading highly successful teams in full-service casual and fine dining restaurant settings. Customer-centric and results-driven to exceed sales targets while creating a world-class customer experience. Proven ability to thrive in senior-level leadership to improve the bottom-line and drive profitability.

AREAS OF EXPERTISE

Restaurant Management

Food and Beverage Operations

Sales and Marketing, Profit Growth

Customer Service & Satisfaction

Process Improvement

Staff Training and Development

Policy Design, Standard Procedures

Safety and Sanitation Protocols

Financial Leadership, Cost Controls

Profit and Loss, Reporting

Recruitment, Hiring, Coaching

Communications, Problem Solving

Payroll and Scheduling

Quality Control, Inventory

Business Analysis & Planning

EDUCATION

A.A. in Business Administration & International Marketing

Charleston Southern University

Charleston, SC

PROFESSIONAL TRAINING

ServSafe Certification

PROFESSIONAL EXPERIENCE

General Manager 9/2017 to 3/2020

Brio Italian Mediterranean, Orlando, FL

Directed restaurant operations for a team of 135 with 9 managers dedicated to superior results. Oversaw executive and sous chefs in a high-volume setting with attention to accuracy and guest satisfaction. Owned administrative processes, such as P&L analysis, inventory, and compliance. Led as taskforce and training manager to train GMs.

Recognized as manager of the year with increases in sales by 10.2% and profits by 6.8%; slashed turnover to just 32%; effectively training other managers and chefs.

Designed and executed high impact sales and marketing strategies to drive growth.

Effectively instituted safety, sanitation, policy design, and standard procedures.

Manager 9/2016 to 10/2017

Millers Ale House, Kissimmee, FL

Maximized profitability and business performance in a fast-paced environment requiring sharp decision making and leadership strengths. Recruited, hired, and trained personnel while reducing turnover and improving team collaboration.

Managed all front of house processes for 65 employees with a focus on ensuring an exceptional guest experience; ensured adherence to all policies and procedures.

Supervised and coached staff to drive productivity, safety, and customer service.

General Manager, Training Manager 9/2008 to 9/2016

Logan’s Roadhouse Inc., Kissimmee & Orlando, FL

Held full accountability of restaurant success and team management for 65 employees in a dynamic environment requiring accuracy and business acumen. Maintained top-notch service, slashed turnover, and accomplished goals. Optimized the guest experience.

Boosted sales to $3.9M+ with combined bottom line growth of 6.28.

Achieved top 10 results in sales, guest counts profit, and employee retention.

Earned guest count and profit increases, opening top 10 locations for 6 years straight.

General Manager, Operating Partner 9/2001 to 6/2008

Golden Corral Corporation, Jacksonville, FL

Spearheaded buffet success with a team of 77 employees responsible for $4.2M in annual sales; outperformed goals by 28%+ in first year and continued to achieve record-setting growth. Championed business excellence in training, cost controls, quality, and service

Additional experience as General Manager with Landry’s Seafood.

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