Nickolas Holiday

linkedin.com/in/nickolas-holiday-42ba47233 860-***-****

adrsiy@r.postjobfree.com Plantsville, CT 06479, US

Executive Director of Operations

Accomplished and versatile professional with substantial experience leading full spectrum of executive-level operations, including business development, project management, sales, and finance for food manufacturing facilities with keen focus on staff safety, client satisfaction, quality control, regulatory compliance assurance, and cost-efficiency.

Instrumental operations leader; adept at leading design, implementation, and oversight of scalable solutions creating sustainable competitive advantage, unlocking synergies, leveraging untapped efficiencies to increase or create point of variance. Recognized as dynamic and visionary executive; skilled in encouraging creativity and innovation, building high-performing teams, and fostering collaborations across functional areas. Expert at introducing actionable strategies and plans that deliver exponential business growth. Well-versed in equipping team personnel with required skills and methodologies through continuous guidance and training. Proficient at building and nurturing professional relationships with stakeholders at all levels by leveraging strong interpersonal skills.

Accomplishments

Ranked among the top as best-performing shop and region overall.

Accomplished numerous citations and awards over a 10-year military career.

Achieved reduction in labor costs of 6% by delivering exceptional support in reworking schedules and workflows.

Secured $13K+ per new store opening in inventory and equipment expenditures by redesigning ordering protocols.

Created trademark dishes that sparked widespread attention and went on to become the best-selling evening entrée in 2011, 2012, 2017, and 2019.

Areas of Expertise

Operational Excellence

Inventory Control

Vendor Negotiation

Budget Management

Strategy Planning & Execution

Staff Training & Development

Menu Item Preparation & Creation

Production & Inventory Management

Equipment Operations & Maintenance

Cost Reduction & Revenue Optimization

P&L Management

Contract Management

Team Building & Leadership

Cross-functional Collaboration

Continuous Process Improvement

Career Experience

Locals 8 Restaurant Group – Hartford, CT Sep 2019 – Present

Director of Operations / F&B Controller

Administer overall facets related to company’s growth and profitability. Establish strong organizational culture to lead a team of employees via senior manager development. Oversee production of goods to ensure quality & consistency throughout the company. Execute meetings with all stakeholders and top management on a periodic basis to evaluate corporate goals/direction.

Ensured cost reduction by streamlining vendor negotiations and implementing effective in-store processes.

Delivered exceptional support in the development and implementation of innovative strategies to secure corporate survival by managing up to 14 stores, decreasing expenses to lowest, and incorporating veteran staff during pandemic.

Dave and Buster's – Manchester, CT Feb 2015 – Sep 2019

Regional Kitchen Manager

Oversaw development of managers and conducted reviews by traveling to over three different locations per week. Analyzed budget management, established targeted improvements, and deployed changes by assessing inventory reports and financial statements. Monitored and optimized training programs during new restaurant openings to enhance operations and ensure robust skill retention of new hires. Led key strategic initiatives to alleviate inventory and equipment constraints by working in close collaboration with management, purchasing departments, and vendors. Performed seamless coaching of multiple servers and bartenders on sales strategies and production specifications, yielding enhanced customer satisfaction and sales of entire food and beverage. Developed and implemented daily checklists and quarterly visits to all 23 locations by maintaining restaurants structured, secured, and hygienic. Oversaw processes involved in achieving objectives, organizing budgets, and managing P&L to meet/exceed organizations’ expansion goals. Supervised audits to ensure procedural adherence and regulatory compliance.

Provided leadership support by training and mentoring over 45 new managers.

Accomplished exceptional customer service satisfaction rankings for 11 consecutive quarters.

Steered design and launch of digital recipe platform to optimize compliance and expedite training.

Launched eight additional sites within the organization while implementing cost reduction processes.

Enhanced food sales from $4M to $5.2M over a three-year period while directing several facets of BOH operations.

Decreased expenses, coordinated schedules, executed variance, and risk analysis, and executed suitable strategies to increase revenue streams.

Ensured optimization of business operational efficiency by inspecting delivery quality, timeliness, and adherence to strict cost controls to evaluate suppliers.

Achieved maximum productivity by supervising and guiding industry practices, corporate culture pillars, and Compeat and Kronos systems to team of nine employees.

Ct's Take Home Chef – Plantsville, CT Jun 2013 – Feb 2015

Executive Chef & Owner

Administered several facets related to employee and menu development through comprehensive training and supervision of staff meetings. Oversaw full spectrum of financial and business operations, including daily deposits, payroll, and cost controls. Planned, organized, and steered lunch, dinner & bar menus for special events & catering. Supervised food quality & service performance while deploying employee schedules and assigned tasks. Steered processes related to hiring and training talented individuals to fill vacancies in organization. Altered existing recipes to eliminate allergens in response to client requests. Designed pricing, menus, and unique culinary items to maximize customer satisfaction and revenue. Provided training to new staff in food preparation, inventory, kitchen equipment usage, sanitation, and safety. Delivered exceptional aid in special ordering to customers with large-scale events, including parties and weddings.

Ensured seamless food preparation and delivery of meals within set time constraints.

Directed oversight of all facets in developing completely gluten-free menu being first in the state.BA

Planned and implemented promotional menu additions based on seasonal pricing & product availability.

Achieved complete client satisfaction by addressing/resolving difficult issues and increasing brand loyalty.

Engaged with customers by providing menu information, suggestions, and expressing genuine gratitude for business.

Achieved optimum efficiency by negotiating contracts, sourcing vendors, and coordinating on-time deliveries of supplies.

Candlewood Restaurant Group LLC – South Windsor, CT May 2006 – Jun 2013

Director Of Corporate Catering Operations

Oversaw development of comprehensive periodic reports to demonstrate the company's progress with each notion. Supervised weekly schedules of over 30 managers and staff, as well as scheduling of all large catering and banquet events. Worked in close collaboration with multiple shops and concepts in several states. Ensured compliance by maintaining thorough understanding of all federal and state rules and regulations, as well as enacting new policies and processes. Planned, organized, and steered quality assurance programs, including internal audits, on-site evaluations, and customer surveys.

Achieved cut-off premise operating costs by 17% through seamless vendor negotiations.

Achieved "A" on every local or state inspection by ensuring healthy and safe dining environment.

Optimized cuisine quality and service supplied to clients through surveys, debate, and trend analysis.

Established and deployed corporate catering program yielding $1.2M of additional sales in its sophomore year.

Generated huge customer base in all regions with an active marketing plan encompassing media development and office-to-office sales.

Education

BA in Business Administration & Management, University of Connecticut

Certifications

TIPS Certified, 2019

ServSafe Certified, 2019

Train the Trainer Certified, 2008

United States Army Drill Instructor, 2008

Certified Investigator and Interrogator, 2005

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