P.J. Mailloux

*** ****** ***

Annapolis, MD

****1

410-***-****

admqaf@r.postjobfree.com

Experience:

Jersey Mike’s

General Manager

●New store opening

●Set up recruiting, hiring and training for a franchised QSR

●Develop associates into supervisors and supervisors into managers

●Maintain the highest level of food safety, quality while meeting COS goals

●Staffing and scheduling

●Grassroots marketing

Chart House

Assistant General Manager 2013 to 2020

●Diamond level Manager Development Program

●Managed $11 million per year upscale restaurant

●Increased sales and decreased COS using salesmanship to increase sales mix of low-cost, high-profit add ons

●Implemented a successful wine & spirits education program at the store level

●Managed P&L with the goal of maximizing restaurant-level-profit while maintaining the highest standards for quality and guest satisfaction

●Helped to improve and refine BOH systems, including pars, purchasing, receiving and storing/ handling of product to minimize waste and maximize quality and profitability.

●Educated bartenders and servers in ways to reduce waste, and improve consistency of product

●Developed a Performance Tracking Report to identify opportunities and strengths of each server and bartender in targeted sales categories and Professional Service Standards, using a weighted metric to “rank” the top performers on a weekly basis.

●Implemented an employee achievement program to recognize the top performers in the above report, using both monetary and non-monetary rewards, resulting in increased sales and service performance across the board

Factors Row 2011 to 2013

General Manager

●Developed all standards and procedures, pre-opening.

●Created the employee handbook

●Developed and implemented training procedures

●Conceived and developed P&L reporting

●Managed payroll

●Maintained strict cost controls

●Worked with POS company to customize POS system to our needs

●Set up all budgets

Hell Point Seafood 2009 to 2011

General Manager

●Revamped training and education to better suit both personnel and the restaurant.

●Managed day to day operations with focus on service and community marketing.

●Maintained very strict cost controls, including labor, COS and controllables

Olearys Seafood Restaurant 2004 to 2009

General Manager

●Improved Cost of Sales and developed a more profitable beverage program while maintaining or improving quality

●Initiated an extensive staff training program that increased food & wine knowledge as well as the level of service

●Developed detailed reporting program that afforded the owner a better view of how the restaurant was performing financially.

●Worked with the owner on marketing, including radio, print, internet and their first e-mail marketing program.

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