JEFFREY H. HEAD

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

West Sand Lake, NY 12196

518-***-****

Objective: To further my career in the food service industry by effectively utilizing my extensive managerial expertise in All areas of restaurant operations. During my career, I opened over 30 corporate restaurants with varying concepts.

Experienc: Feb 2008-Present General Manager – T.G.I. Friday’s

● Managed all departments in this 3.75 million dollar unit.

● As bar manager, I helped implement a late night happy hour that increased beverage sales by 30%, even as food sales were decreasing by 5%.

● We became the second store in the northeast to achieve, by the vice president, the “Earn Your Stripes Validation”, which states that all standards in the restaurant are excellent. Feb 2005 Oct 2008 Manager - The Cheesecake Factory

● I was instrumental in the opening of the highest volume restaurant the Capital region has seen at a sales volume of 260,000/week.

● As service manager, I was responsible for writing a schedule for over 100 employees and staffing the restaurant to allow us to maximize sales.

● Our mystery shop surveys averaged 92%, which was in the top ten stores of the company. Jan 2002- Feb 2005 Manager – Smokey Bones (Darden Restaurants) Responsible for all areas of the operation including: budgeting, staffing, training, and meeting financial goals. Sales increased to 4 million. While responsible for kitchen operations, food cost was reduced by 1.25%. During my tenure as service manager, guest satisfaction surveys went from below company average to well above. Jan 1998 Dec 2001 General Manager – Applebee’s

Exceeded standards in both front and back of house operations. Successfully trained both managers and staff. I played a major role in the opening of a new unit, which was made a training store six months after the opening. March 1997- Dec 1998 General Manager - Colorado Steak House Successfully managed all areas of the unit. Financial goals were met/exceeded as were all operational standards. Dec 1993- Feb 1997 General Manager - Cracker Barrel Restaurant Responsible for the operation of the high volume unit in Springfield, IL. (Volume often $90,000/week during peek season.) We surpassed operating income for three consecutive years by as much as $118,000/year. In addition to overseeing the operation of the store, I trained new managers with an excellent success rate. I Periodically traveled to assist in the opening of new units, and was a key contributor to their success. May 1982- Nov 1993 - General Manager - CHI CHI’S Corporate Restaurant Managed all areas of the restaurant, and opened over 15 new units during their successful expansion in the 1980’s. I generated and maintained excellent staffing levels while consistently meeting/exceeding the Financial budget.

Education: S.U.N.Y. at Oswego - 1986

Major in Business Management.

Monroe Community College - Rochester, New York - 1982