Brian Alan Everhart

**** ****** **** **.

Midlothian,Va. 23112

210-***-****

Profile

• Dedicated restaurant leader with over twenty-seven years’ experience.

• Outstanding interpersonal, negotiation, and mediation skills.

• Adept at cost control, reduces labor cost through strategic staffing, and budget development.

• Managed multiple restaurants totaling over 21 million in annual sales.

• Known for recruiting and team building.

• Multi-Unit Manager with unique ability to truly build a family atmosphere in work environments

• Heavy Kitchen Background having managed a large commissary Skills/Qualifications

• People Management, Planning, Fosters Teamwork, Giving Feedback, Customer Service, Developing, Budgets, Self-Motivated, High Energy Level, Multi-tasking, Resolving Conflict, Strong Communication Skills, Driven, Results and Goal Oriented, Strong Record of Success, and a Never Say Die Attitude Education

• Eastern Washington University Cheney, Washington Sigma Phi Epsilon Junior Marshall (Washington Gamma Chapter) Experience

Executive General Manager, Applebee’s, January 2019 - present, Richmond Market Took unit from bottom 10% company wide to top 15% in first year Top beer/liquor cost consistently in the company

Achieved Top three highest average liquor sales in company consistently Changed staffing from an issue to a strength in under 6 months and helped others in area Brought guest complaints from 14.5 to 10,000 guests to under 1 per 10,000 guests District Manager, Steak n Shake, August 2017 – January, 2019 Nashville Market

• Took my Area from being down in sales perennially to having an average gain of 12.8% compared to PY Net Sales

• Responsible for taking staffing from 49% when I arrived to 96% as an Area within four months

• Took annual turnover from 333% to 127% within six months and currently still falling

• Was able to hire and develop management and to not lose any and to have a positive retention in my area while others were losing a management turnover of close to 100%

• Taught all of my management teams that “every dollar counts” and how to read and impact the PL

• Helped to develop the “Gold Standard” and to implement a training process to raise our standards back to the standards of original owners. “If insight it must be right.”

• Took guest complaints from a total of over 20 complaints per 10,000 guests to 1.5 per 10,000 guests as an area average

Area Manager, Whataburger, April 2014 - August 2017, Austin, Texas

• Implemented a thorough hiring process in which we hired talent and not just bodies

• Staffing underneath my lead went from all stores not meeting staffing standards to all stores contributing to the region’s staffing needs

• Took four out of my five teams to the Semi- Finals of Whatagames

• Responsible for training hiring, scheduling, and ordering to the stores management team

• Orchestrated the drive in my teams all breaking several weekly sales records underneath the new excited staffs

• Trained several MIT’s and am considered a HIPO (High Performance AM) – This means that I am in line to promote to DO

• Built a family atmosphere at stores which promotes staff development{reached goals of having a Team Leader for every Manager}

• Recruited and secured much of the up and coming talent in the local area and taught the General Manager Team in my area the Art of Headhunting

• Consistently at the top of the class in Metrics for measuring management performance Contributed several managers to my Zone for promotion and advancement Created 18 million in sales and responsible for over 250 employees General Manager/ Area Manager, Bill Miller Bar B-Q, Jan 2004- Feb 2014 San Antonio, Texas

• Managed all areas of the restaurant

• Ensured guest service met company standards and customer satisfaction was Maintained

• Responded to customer complaints, took appropriate action to solve the problem

• Staffed, trained and developed floor managers, hourly employees, and GM’s through Orientations, ongoing feedback and by conducting performance reviews

• Closely monitored the safety of the restaurant’s guests and staff through execution of Food safety and restaurant safety standards and guidelines

• Lead all financial areas including sales growth, cost management, and profit growth

• Had a good working knowledge of all equipment and efficiently took care of Preventive Maintenance

• Planned, trained and prepared for catering events

• Ran up to six restaurants a time and was responsible for over 18 million in sales annually

• Was responsible for over 250 employees and managers General Manager, Luby’s, July 1999 – January 2004, Austin, Texas

• Supervised the daily production of food to ensure quality, and palatability of food while insuring Profit and the overall quality of the product

• Developed a creative menu on a daily basis

• Conducted inventory, ordering with different vendors

• Researched most cost effective vendors for both perishable and non-perishable items

• Responsible for all staff and management development

• Hired, oriented, and helped employees meet there optimum potential, and take appropriate Disciplinary actions

• Hosted quarterly safety meetings

General Manager, Wyllie’s Bar and Grill, January 1997 – July 1999, Austin, Texas

• Maximized bar profitability by ensuring portion control; monitoring accuracy of charges

• Accomplished restaurant human resource objectives by recruiting, selecting, orienting, training, Assigning, scheduling, coaching, counseling, and disciplining employees

• Communicated job expectations; planning, monitoring, appraising, and reviewing job contributions

• Reviewed compensation actions; enforcing policies and procedures.

• Planned menus by consulting with chefs; estimates food costs and profits; adjusts menus.

• Controlled cost by reviewing portion control and quantities of preparation; minimizing waste; Ensuring high quality of preparation.

• Avoided legal challenges by conforming to the regulations of the Texas Alcohol Beverage Commission.

• Publicized the restaurant by designing and placing advertisements; encouraging local businesses to hold social events at the restaurant.

• Ensured safe, secure, and healthy environment by establishing, following, and enforcing sanitation Standards and procedures

• Maintained ambiance by controlling lighting, background music, linen service, glassware, Dinnerware, and utensil quality and placement; monitoring food presentation and service.

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