Manager Sales

William Washington

Director of Operations

Lorton, VA 22079 • 571-***-****

*******************@*****.*** • LinkedIn URL

Summary

Successful operations professional with years of expertise contributing to the country’s most prestigious restaurants, including numerous 5-star and Michelin operations.

Summary

A motivated and dynamic professional with a proven track record of leading and managing all aspects of renowned restaurants. Hands-on leader dedicated to doing whatever it takes to deliver results that contribute to the overall mission of the organization.

Areas of Expertise

Operations Management

Budgeting & Forecasting

Labor Management

Restaurant Operating Systems

Cost Control

Staff Development

Public Relations

Effective Communication

Cross-Functional Leadership

Education

Bachelor of Arts in Political Science

Old Dominion University

Accomplishments

Performance-driven Director of Operations with over 15 years of extensive experience applying diverse hospitality management skills.

Recognized for outstanding communication skills with guests, staff, and management teams, which led to exceptional working relationships with partners, vendors, guests, and customer loyalty.

Analytical and practical approach to problem-solving that has resulted in successful resolutions for all parties involved.

Career Experience

Schlow Restaurant Group – Washington, D.C. January 2018 – December 2019

Director of Operations

Contributed to pre-planning for critical path development, contracting, budgeting, and construction for a PRIMA fast-casual concept. Held responsibility for the operation of Michael Schlow’s D.C. restaurants. Regulated operational aspects for the D.C. units and opened Adachi in MI, The Deck, and NAMA concepts.

Secured five area units, successfully bringing them back to profitability after a multi-year slide, and opened three new units, including a new fast-casual concept.

Championed negotiations of best practices for product utilization for market positioning to bring down the cost and drive profitability.

E2 Hospitality/David Burke – Washington, D.C. January 2017 – January 2018

Director of Operations

Delivered HR oversight on multiple challenging management environments. Monitored all purchasing, inventory, and cost control systems. Led restaurant profitability through the development of cost control and labor systems not previously implemented.

Pioneered a successful operation in a complex environment, managing significant properties such as the Trump Hotel’s Marquis Restaurant and David Burke’s flagship restaurant in Washington, D.C.

Directed service standards for the F&B in Hotel, securing five-star standards as part of the hotel’s Forbes five-star rating.

Farmers Restaurant Group – Washington, D.C. March 2016 – November 2016

Managing Partner/Consultant

Handled the purchasing negotiations for the company with numerous vendor partners, including R&M, Linen, and F&B. Formulated recruitment programs for management and line employees to guarantee top-tier staffing while adjusting levels for seasonality. Oversaw the operations and management of a $13M annual revenue property.

Generated service standards and enhanced management training for the company.

Established long- and short-term forecasting models, budgets, business plans, human resources, scheduling modelers, and payroll practices to comply with DC/VA and MD labor laws.

Starr Restaurants/Le Diplomate – Washington, D.C. April 2013 – March 2016

Director of Operations

Executed Critical Paths, which resulted in openings and the transformation of older properties. Held responsibility for new restaurant development, staff training at new properties, and financing for new units.

Bolstered business from an $8M operation to $16M in sales through expert level operations management of the Le Diplomate Restaurant.

Aggressively negotiated pricing within new markets.

Thompson Hospitality – Sumter, SC September 2010 – March 2013

Director of Operations

Served as the GM, overseeing all aspects of front and back of house operations.

Spearheaded the innovative vision of a world-class operation, earning a place as one of the state's highest regarded F&B operations.

Transformed the restaurant from a small-town obscurity to one of South Carolina’s top dining destinations reflected on Southern Living and Open Table.

The Blue Duck Tavern – Washington, D.C. March 2008 – September 2010

General Manager

Handled all aspects of FOH operations and catering/banquet sales for the restaurant.

Positioned the restaurant and lounge as a premier dining destination in the nation’s capital.

Established and taught service systems, which resulted in recognition with a Ramsey for best services and a Michelin star.

The Source by Wolfgang Puck – Washington, D.C. October 2007 – March 2008

General Manager

Held responsibility for the opening and operations of Wolfgang’s first DC restaurant.

Additional Experience

General Manager (2006 – 2007), The Willard Room, Willard Hotel, Washington, D.C.

“Full Cut” & Sommelier, The inn at Little Washington, Washington, VA

Dining Room Manager & Maitre’D, Picholine Restaurant, New York, NY

Captain, Daniel and Café Boulud Restaurants, New York, NY

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