Restaurant General Manager

GL

OBJECTIVE

Dedicated and result-oriented manager with a history of proven success in high volume, fast paced restaurants, hotels, catering and retail operations. I am skilled in turn-around management and restaurant openings. Well-respected leader; able to train and develop responsive teams. I have a reputation for strong organizational skills, interpersonal skills and marketing plans.

SKILLS

Revenue Growth

Time Management

Reversing Negative Operational Trends

Process Improvements

Profit and Loss Accountability

Regulatory Compliance

Strategic Planning & Implementation

Management Training

Inventory & Cost Containment Morale

Building & Employee Retention

Coaching & Mentoring

Applications & Multi-Media

Team Building and Motivation

Attention to Detail

******.******@*****.***

10209 Jacobs Creek Drive

Charlotte, NC 28170

C: 407-***-****

EXPERIENCE

GENERAL MANAGER • ON THE BORDER MEXICAN GRILL & CANTINA

ORLANDO, FL /CHARLOTTE, NC

SEPTEMBER 2016 – JULY 2020

BAR MANAGER / SERVICE MANAGER • BAHAMA BREEZE RESTAURANT

ORLANDO, FL

JUNE 2013 – SEPTEMBER 2016

Annual Sales Volume 6.5 Million / 24% Alcohol mix

ASSISTANT GENERAL MANAGER • P.F. CHANG’S CHINA BISTRO

ORLANDO, FL

OCTOBER 2010 – JUNE 2013

Annual Sales Volume: $6 Million /4.4 Million

GENERAL MANAGER • GUY HARVEY’S RESTAURANT

KEY WEST, FL

JUNE 2007 – SEPTEMBER 2010

Annual Sales Volume: $5 Million

Achieved sales growth of 100% through expansion of the retail space and added catalog of merchandise while increasing profitability by inventory control and security improvements

OWNER / OPERATOR • SAWGRASS CATERING

KNOXVILLE, TN / FORT MYERS, FL

APRIL 2005 – MAY 2007

Created and implemented a gourmet menu as Executive Chef and Owner of a family operated business

Designed and developed recipes for over 100 items

Executed over 400 events, ranging from Hospital Luncheons to intimate dinners and Corporate events for over 500 guests

Awarded “Knoxville’s Best” for Catering

PROPRIETOR / OPERATOR • CARRABBA’S ITALIAN GRILL

KNOXVILLE, TN

MAY 1999 – MARCH 2005

Annual Sales Volume: $3.5 Million - $3.8 Million – Top Ten in sales growth corporate wide

Received the highest honor for the company with “Proprietor of the Year” award in 2000, 2001, and 2002

Regional Training Restaurant for managers / finishing school for managing partners 2003

Developer Proprietor Wine List and achieved Wine Sales increased to 9.8% of total sales

Sold more than 150 catering events

Executed over 100 charity event fundraisers

Top 5 lowest turnovers in the company

Personally, responsible for marketing execution, facilities, sales increase and development of staff

DIRECTOR OF OPERATIONS • REGAS RESTAURANT

KNOXVILLE, TN

MAY 1996 – MAY 1999

Responsible for the leadership of developing new concepts: Riverside Tavern and Harry’s

Oversaw complete re-model of the original restaurant

Reorganized the internal management structure to enhance profitability

Developed new menu and wine list; Wine list voted “Knoxville’s Best”

Streamlined cost of sales inventory program

Renegotiated purveyor contracts

Produced improved development employee manuals & weekly training courses to improve execution

Dirona Award 1996, Four Stars AAA Rating

Recognized by Southern Living Magazine as a must try in the Southeast

DISTRICT MANAGER • GRADY’S GOOD TIME GRILL

KNOXVILLE, TN

SEPTEMBER 1988 – MAY 1996

Operated 4 units with gross volume of over 15 Million per year

EDUCATION

NORTHWESTERN UNIVERSITY

BACHELOR OF ARTS, BUSINESS ADMINISTRATION

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