Mark Bergens

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

Maryville, Tn. 37804

Cell: 813-***-****

adtiyk@r.postjobfree.com

SUMMARY

I have 28 years’ experience as a restaurant Multi Unit Manager and General Manager. Responsible for total profit loss statement, use computer applications to track sales and other information for reporting to corporate headquarters. Involved in increasing sales, reducing turnover, improving customer service, and improving loss prevention. Background includes budgeting, forecasting, and inventory control, as well as hiring, training, scheduling, and supervising personnel.

EXPERIENCE

Diverse Rest Group, Pigeon Forge, Tn.

Store Manager 3/2022 – 10/2022

Perform all duties of FOH and BOH. Insure that all aspects of the budget are met.

MTown Restaurant Group, Knoxville, Tn

Area Manager 8/2021 – 3/2022

Oversee the 4 restaurants operated by MTOWN group.

DBMC dba Walk-ons Sports Bistreaux Knoxville, Tn.

General Manager 7/2020 – 8/2021

Responsible for the opening of this restaurant in Knoxville. Responsible for introducing Walk-ons to the state of Tennessee.

Joe’s Crab Shack/Landry’s Inc. Sevierville, Tn.

General Manager, 10/2016 – 7/2020

Oversee every aspect of the business. Returned to Joe’s Crab Shack after spending the last 8 years at Millers in Naples Florida.

Millers Ale House, Naples, Florida

General Manager, 5/2008 – 10/2016

Manage and maintain total profit and loss responsibility for a $7 to 8 million a year full-service restaurant. Supervise 120 employees, including 5 assistant managers, shift managers, BOH, and all FOH employees.

• I have been a general manager for Millers at 3 different locations. Each location I increased sales and profit year after year. I manage the top line sales and I am in control of every line on the profit and loss statement.

• I have improved morale, execution, and customer service at each location. I was able to lower expensive turnover cost to a level of 68 and our company goal was 85.

Joe's Crab Shack/Landry's, Memphis, TN, Naples, Fl.

General Manger, 1/2002 - 5/2008

General Manager for Landry's Seafood for a year and it was converted to Joe's Crab Shack. I stayed with Joe’s Crab Shack as a General Manger in Memphis. Responsible for all areas of the restaurant from the top line sales to EBITA. I have always built strong teams and empowered my staff and managers.

Roadhouse Grill, SW United States

Multi-Unit Manager, 5/1998 - 1/2002

Started as a Gm with Roadhouse and after being successful and opening a new unit I was given control of three restaurants. I ran units in Horn Lake, Ms., Memphis, Tn., and Little Rock, Ar.

Ruby Tuesday’s, Kenner, La.

General Manager, 1/1995 - 5/1998

Was hired in as a General Manager with Ruby Tuesday's in Jackson, MS and then transfer to Kenner, La location. Responsible for all aspects of business.

Ryan's Steakhouse, Montgomery, Al.

General Manager, 3/1992 - 1/1995

Was hired as a manger when I graduated from college. I quickly became the General Manager and have been a GM for the last 26 years. Ran all aspects of the business.

EDUCATION

University of Southwestern Louisiana, Lafayette, La.

B.A.,

Studied Accounting and Communications and graduated with a Degree in Hotel and Restaurant Management.

PROFESSIONAL REFERENCES

Jimmy Chico 352-***-****

(Regional Manager Miller’s Ale House)

Jim Richards 832-***-****

(Regional Manager Joe’s Crab Shack)

Jeff Antonaccio 813-***-****

(RVP of Operations with McKibbon Hospitality)

Ken Achors 912-***-****

(General Manager Reference for over 15 years)

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