JOHN WILLIAMSON

adhbfd@r.postjobfree.com

312-***-****

COMPASS GROUP USA 7.2017 to Present

WELLS STREET MARKET FOOD HALL General Manager 5.2018 to Present Opened food hall concept with full service bar, 9 restaurants, and retail tenants Coordinated construction, workflow, budgeting, and marketing for quick service operation Coached bar manager and chef on financial responsibility and guided menu curation Created sales manager position and collaborated on onsite and offsite delivery catering programs Facilitated team growth through tracking key performance indicators and SMART goal setting Designed traffic flow, wayfinding, and enhanced advertisements throughout space FORUM 55 FOOD HALL General Manager 7.2017 to 5.2018 Project manager for food court transformation build out to upscale food hall Implemented food hall concept with 8 restaurants, grab & go market, and salad bar Coordinated construction, marketing, and operations with outside restaurant partners ROCKIT RANCH PRODUCTIONS 9.2014 to 7.2017

BOTTLEFORK BAR + KITCHEN Executive General Manager THE DUCK INN Executive General Manager 1.2017 to 7.2017 Managed operations for Bottlefork Bar + Kitchen and The Duck Inn Trained and developed managers and chefs on P&L financials, labor and cost controls Improved operational efficiencies for inventory, controllable costs, and scheduling THE DUCK INN General Manager 9.2014 to 1.2017

Opened neighborhood gastro tavern with Michelin Star Chef Kevin Hickey Responsible for financials, purchasing, marketing, budget, menu development, inventory controls, cost of goods, payroll, accounting, promotional onsite and offsite, building maintenance Recruited, hired, trained and developed staff, catering sales manager, administrative supervisor, chefs and operations management

Best New Restaurant 2015 Esquire Magazine, two time Michelin Bib Gourmand, 3 stars Phil Vettel DEL FRISCOS DOUBLE EAGLE STEAKHOUSE Manager 9.2012 to 9.2014 Opened nationally renowned 25,000 square foot 550 seat fine dining prime steakhouse Responsible for driving sales, managing expenses, forecasting, scheduling and labor controls, purchasing, cost control, menu development, training, special event promotions and networking CHICAGO CUT STEAKHOUSE Assistant General Manager 7.2010 to 7.2012 Opened fine dining prime steakhouse on Chicago riverfront Responsible for recruiting, interviewing, hiring, training, scheduling and daily oversight of 100+ front of house employees, and labor control

Created training program and operations guidelines for new managers and front of house staff Managed reservations, VIP clients, and organized guest flow Best New Restaurant 2011 Esquire Magazine

HILTON WORLDWIDE 11.2003 to 7.2010

CAPITAL HILTON, WASHINGTON, DC Assistant Director of Banquet Operations 9.2008 to 7.2010 PALMER HOUSE HILTON Senior Food & Beverage Manager 1.2007 to 9.2008 HILTON CHICAGO Assistant Restaurant Manager 7.2005 to 1.2007 UNIVERSITY OF HOUSTON Bachelor of Science in Economics, Marketing Minor, 2005