**** *. **** **** *****, Ar. *****

adsrrt@r.postjobfree.com

210-***-****

DONAVON MAYS

OBJECTIVE

To add value to an innovative company with a strong culture and exceptional product through hard work, passion, leading with integrity, humility, and to inspire others around me to work towards the common goal of sales growth, guest satisfaction, and profitability by sharing and communicating a clear vision.

SUMMARY OF CURRENT QUALIFICATIONS

Fish City Grill and Oyster Bar (Rogers, Ar.) 1/2021-present

KITCHEN MANAGER

Hired as KM for the Promenade location. Currently managing daily standard operations for the BOH and the FOH until another manager is hired unto the team.

Create and execute daily/monthly culinary specials. Facilitate daily shift meetings. Administer tip share after every shift. Complete all FOH check outs. Enforce all daily cleaning and food safety duties

Completing seafood temperature checks, oyster tracking, coolant logs, line checks, delivery logs,

Completing all daily orders which include produce, Sysco, LBW, seafood, uniforms, smallware, kitchen supplies, linen

Market and manage all catering options for the unit. Currently hold contracts with Razorback’s football and basketball teams, NWAC monthly staffing meeting, as well as Kellog executive team.

Scheduling for all BOH and FOH team members

Daily logging, scanning, and emailing all invoices to accountant

Hire and Train all BOH team members. Continual training and development. Conduct Quarterly performance reviews

Conduct weekly inventory FOH and BOH, weekly manger meetings with keys and supervisors, weekly P&L analysis with franchise owner, and Weekly sales and performance reviews on all FOH employees

Landry's Seafood House/Bar (San Antonio, TX.) 9/2019- 12/2020

KITCHEN MANAGER

Hired as KM for the San Antonio Riverwalk location. Managing daily standard operations for kitchen the unit helped achieve the most efficient execution and perform above and beyond expectation.

Training adherence and tracking professional development is the key to my success in the position.

Examining all deliveries, promoting good relationships with purveyors, and dissecting inventory are just a few of my obligations for the Heart of House.

Week to week I concentrate on identifying variances, miscounts, and bounce backs order to produce the corporations budgeted goals for food cost. Inspecting portion sizes, auditing waste and plating procedures are some analytical tactics I used to proficiently add money to the bottom line.

I conduct all final kitchen staffing interviews and oversee all training for Heart of House positions.

Communicate all goals, adhering to all corporate safety procedures, and promoting positivity is a daily responsibility in this position.

Other obligations include scheduling all kitchen team members, upholding all corporate regulations, Executing Daily Cleaning, and conducting weekly kitchen meetings with management team.

Houlihan's Scratch Kitchen and Bar (San Antonio, TX.) 6/2017- 9/2019

ASSISTANT GENERAL MANAGER

Managed all operations of a unit with AYV $ 3- $ 3.3 Million

Hired as FTGM for San Antonio location; served in dual role of KM/AGM until position was filled.

Managed daily operations of Full-Service scratch kitchen restaurant.

Conducted second interviews and orientation for all BOH/FOH new hires. (Audited all on-boarding for discrepancies)

Structured agenda for weekly meetings with 5 managers and 2 supervisors, communicated goals and targets, upcoming marketing and promotions

Consistently coached and developed team on corporate spec. adherence, food and work safety.

Responsible for audits and execution of all financials including ordering and inventory management, daily labor tracking versus budget, scheduling of team members and adjusting based upon business fluctuations.

Conduct "one-on-one's" for development reviews on management and supervisory levels

(Moved from Houlihan's to Landry’s as Landry's acquired Houlihan’s )

Hu Hot Mongolian Grill (San Antonio, TX.) 3/2014- 6/2017

GENERAL MANAGER

Annual Sales Volume: $ 2.0 Million - $ 2.5 Million

Hired as GM for new restaurant opening in San Antonio,

Set up operations of new restaurant including acquisition of Beer, Wine, And Liquor license

Hired trained, orientated and on-boarded over 100 Employees for initial opening team.

Conduct weekly meeting with 2 managers and 3 supervisors to create great communication of goals and Targets set for startup operations.

Responsible for all financials including, ordering and inventory management, daily labor tracking versus budget, scheduling of team members and adjusting based upon business fluctuations

Jimmy John's Gourmet Sandwiches (San Antonio, TX.) 12/2012- 3/2014

GENERAL MANAGER

Annual Sales Volume: $ 1.5 Million- $ 2.2 Million

Hired in as General Manager

Worked hand in hand with Business Coach reporting directly to owner and Director of Operations

as well as compliance with all corporate and franchise regulations.

Hired, trained, scheduled all team members and developed them into great customer service professionals.

Lead Local Store Marketing efforts including sampling with many local businesses and organizations. Created sales increase after 1st month of taking over operations.

Responsible for all ordering and inventory management as well as all financial reporting to DO.

Olive Garden (San Antonio, TX) 8/2007- 12/2012

ASSISTANT MANAGER

Annual Sales Volume: $ 3.5 Million - $3.8 Million

Hired in as a Host, Promoted to server by 2008

Promoted to Assistant Manager in 2010

Developed and enhanced guest relationships by responding to inquiries and during conflict resolution.

Learned every station, FOH and BOH and willingness to jump in any time to assist in execution of operations.

EDUCATION

University of Texas/San Antonio (San Antonio, TX)

BS – Political Science

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