Scott Weydert

***** *. ****** *****, ******, CO *0013

Mobile: 720-***-**** aduq5m@r.postjobfree.com

****-*******

Part time Wal-Mart supervisor-Fresh department.

Stocking produce,meat,dairy and frozen items.

Stay at home father supporting my wife's promotion at UC Health hospital-Highlands Ranch. 2018 –2019 Huhot Mongolian Grill Denver, CO

General Manager

Annual Sales Volume: $1.5M

● Hired as General Manager for a short-term turnaround of operations and to put a new GM in place

● Increased sales by 12.2% in the past year by four-walled execution, proper staffing, and chat meter focus

● Reduced food costs to 25.5% from 26.1% by inventory control and kitchen staff training

● Introduced Door Dash to improve delivery and to-go order service with an increase in sales by

$1,000/week

2016 –2018 Delaware North – Lefties Restaurant Denver Int’l Airport, CO Multi-unit General Manager

Annual Sales Volume: $4.5M

● Oversaw operations for Lefties and Schlotzsky’s restaurants at the airport

● Consistently met or exceeded budget expectations on food costs, labor costs, and profitability

● Improved steps of service eliminating complaints and improved training and positioning of staff

● Earned Serv-Safe certification, became proctor and certified 9 managers from Delaware North

(Reason for leaving: Airport contract lost and laid off) 2013 –2016 Dave and Buster’s Denver, CO

Kitchen Manager

Annual Sales Volume: $15M

● Reduced labor costs from 13.3% to 12.6% via cross training & developing staff in other areas of Kitchen

● Reduced food cost from 27.3% to 26.5% utilizing product prep lists, inventory control sheets and order pars

● Recognized for producing Top Sales within the company – 40% to the bottom line monthly

● Demonstrated cross-functional knowledge resulting in increased productivity and quality of food operations

2011 –2013 Downtown Denver Aquarium (Laundry’s) Denver, CO Kitchen Manager

Annual Sales Volume: $5.7M

● Reduced waste through proper rotation, coaching kitchen staff on recipe adherence and order accuracy

● Reduced food costs from 27.1% to 26.5% via accurate prep pars, build to & decreased days on hand by 60%

● Cross trained and developed BOH staff utilizing during off-peak hours of operation to reduce labor percentage

2006 –2011 Famous Dave’s Denver, CO

Restaurant Manager

Annual Sales Volume: $5.2M

● Assisted the restaurant management team to finish as “Top Dog Restaurant” five years in a row

● Recognized as the number one restaurant in sales for Famous Dave’s in 2010

● Managed all aspects of controlling restaurant costs to achieve or exceed restaurant budget

● Performed all restaurant ordering, processing all invoices and assisting with P&L reconciliation EDUCATION:

Technical Trade School Degree – American Institute of Commerce – Hospitality Degree, 1987 (1yr program)

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