General Manager Kitchen

Michael A. Thorn

*** ******** **. ***. **** Webster, Texas 77598 832-***-**** ********@*****.***

Objective

To obtain a challenging and rewarding position in the food industry so that I may utilize my creativity, management skills and experience to maximize not only my professional but personal growth as well.

Qualifications

Dedicated and results oriented Manager with proven success in high-volume, fast-paced restaurant operations. Able to motivate personnel to high performance standards and excellence. Bi-lingual professional with excellent communication skills.

Experience

Brewingz 3/2022- 2/2023

General Manager

•I took over their Kirby location projected to do 2.4 million in it’s first year of operation.

•We were swiftly met with similar challenges in terms of our COVID reopen strategy, gaining traction in top line sales and employee retention.

•Since we did not have an opening budget in place for year one we were tasked with building a solid foundation in the store to enable us to grow our business while being guided by short term visibility.

Dave and Buster’s

SENIOR MANAGER 4/2018- 3/2022

•Promoted to Senior Manager at the Friendswood store. Developing 8 AOM’s and 5 Key Managers throughout my 4 years as a Senior Manager. We are #3 in our Balanced Scorecard YTD, #3 in our Salesmanship Scorecard YTD, and #5 in our Keystone Scorecard YTD out 144 stores and we are trending to reach 12 million in top line sales this year.

•We finished 2018 #2 in the company in our Balanced Scorecard and followed that up with #1 in the company for 2019 out of 137 stores.

AOM 2/2016- 4/2018

•I came in as AOM (service manager) managing 55 servers on $3.6m annual food and beverage sales and Special Event staffing which accounts for $1.4m in sales over the last 12 months.

•I transitioned to Bar Manager after 8 months and have since maintained 24.7% LBW cost with a consistent 97.6% LBW efficiency on $1.15m in LBW sales in my first year and $1.42m through my first 15 months positioning my bar as #1 in the region and #19 out of 104 stores.

Brewingz Sports Bar & Grill GENERAL MANAGER La Porte, Texas 1/2015- 2/2016

•Took over Brewingz La Porte doing $1.56 million in January 2015 building to $1.82 million by January 2016 for a 9% increase in revenue over prior year

•Growing EBITDA from 16% to 28.6% (at its highest)

•Trained all new Managers and GMs for the southeast and southwest regions

•GM of the year for 2015 for having the highest performance metrics

GENERAL MANAGER Baytown, Texas 4/2013- 1/2015

•Took over Brewingz Baytown doing $1.6 million and left 9 months later doing $1.92 million for a 20.25% increase over prior year while increasing EBITDA from 19% to 27.8%

•Created a local store marketing initiative that was constantly taking us into the local business community building awareness of our brand since the company had only been open for 1 year and 2 months

MANAGER Baytown, Texas 6/2013- 4/2014

•Responsible for hiring and training all FOH staff

•Scheduling for all departments consistently achieving a 5.1% FOH contribution as well as a

10.2% BOH contribution for a 15.3% total hourly labor

•Consistently achieved a 25.4% LBW cost through good coaching and rigorous inventory practices

Luna’s Mexican Restaurant League City, Texas 3/2012- 6/2013 GENERAL MANAGER

•Managed the overall hiring, development, performance of food service, facility and kitchen operations for $1.9 million in net sales with a 24% EBITDA

•Opened 2 new restaurants with Luna’s; Baytown $1.1 million in year one and League City $1.9 million in year one

•Maintained a food cost of 27% and LBW cost of 24% over the year in League City

Thorngate Construction Galveston, Texas 11/2007- 3/2012 OFFICE MANAGER

•Managed company operations for $1.2 million-$2.1 million per year in revenue per year over the 5 years with a net ordinary income of 9%-14%

•Cost out/bid jobs

•Coordinate with subcontractors in every phase of construction

•Managed inventory and purchasing

BJ’s Restaurants Webster, Texas 04/2003- 10/2007 KITCHEN MANAGER

•Responsible for total kitchen operations doing $3.9 million in net food sales

•Responsible for food and labor costs, inventory, new menu rollouts, sanitation and training certifications

•Coordinated newly hired Executive Kitchen Manager’s and General Manager’s back of house training for the Texas region

•Responsible for hiring, development and scheduling kitchen staff

•Set and accomplished performance standards for back of house employees

•Maintained a food cost of 28.4% to 28.7% (consistently No. 3 out of 89 restaurants)

•Maintained 14.4% back of house labor (consistently No. 4 out of 89 restaurants)

•Contributed to sales growth from $2.6 million in 2003 to $3.9 million (food sales) in 2007

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•Traveled to San Jose, CA and Laguna Beach, CA as well as the Willowbrook location in Houston, Texas to oversee training and development of all newly hired employees in the kitchen

•Restaurant of the Year 2006

ASSISTANT KITCHEN MANAGER 12/2002- 04/2003

•Responsible for scheduling, training, inventory, employee files and food quality

Education

Ball High School

Galveston, Texas

High School Diploma – 1993

San Jacinto College – South

Houston, Texas

30 credit hours completed towards Associates Degree

Additional Skills

Fluent in English and Spanish

Computer Skills: Microsoft Word and PowerPoint

References Available Upon Request

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