General Manager/Franchise Owner
Resume:
Patrick E Sanders
Punta Gordo, FL 33950
adzklh@r.postjobfree.com
Objective: To attain a position of Director of Operations or a General Manager’s position in the restaurant or golf industries.
Experience:
March2022-Present-Franchise Owner/General Manager of SteaknShake Inc-Sarasota, FL: Oversee all aspects of the restaurant that includes drive thru, grill, dress and shake station. Also responsibilities included weekly and monthly inventories, review and understanding of period P&L, writing all schedules for crew, ordering of food, paper, cleaning and safert supplies and working all stations during each shifts. I am a self driven leader who understands how to communicate with my crew and management and I am also a Certified Food Manager through August 2028.
August2014-November2021- General Manager of Kings Fish House Restaurant(Kings Seafood Company-Costa Mesa, CA Locations: San Diego($5 million in sales/yr), Carlsbad($8 million in sales/yr) & San Jose($12 million in sales/yr) locations. Identifying and analyzing financial issues of weekly, period a
nd quarterly P & Ls, writing and approving all schedules for the FOH and BOH crewmembers and successfully identifying multiple crew members and helped guide to greater levels of performance, Serv Safe certified and Manager Certified Food Handler’s Card. Other areas of responsibilities include Safety Manager and using HAACP and following OSHA guidelines. Other duties include writing daily, weekly, period and quarterly budgets, performing weekly one on one meetings with all managers and weekly manager team meetings.
Sept2013-June2014: Amateur Competitive Golfer-Played in Various Amateur Golf Events around the U.S. and Canada for the last 10 months.
May2009-Sept2013 - Restaurant Manager of Carrrabbas Italian Grill of Westminster, Colorado and Mesa, Arizona. A manager who completed the P.I.T Program, (Partner In Training) which is the next step to part ownership or proprietorship in the company. Responsible for Large Party Carryout and Catering events for the restaurant as well as future marketing for these events. Responsibilities included Scheduling of all Front of the House employees(Bar, Service, Hostess, Bus, and Curb-Side Carryout), Ordering of all Wine, Liquor, and Beer, Planning Mid and Monthly Budgets, Controlling R&M, Assisting Proprietor with Mid and End of Month Inventories, Training all of Head Trainers in the restaurant and Coordinating with local charities to raise money for Breast Cancer and First Tee Program for Kids.
June2007-May2009-Front of the House Manager of Outback-of Citrus Park,FL and Trinity, FL Locations: Managed, Trained, and Counseled over 95 employees of Front and Back of the House. Responsibilities included Scheduling of all Front of the House employees (Bar, Service, Hostess, Bus, and Curb-Side Carryout), Ordering of all Wine, Liquor, and Beer, Planning Mid and Monthly Budgets, Future Marketing for the restaurant, Controlling R&M, Assisting Proprietor with Mid and End of Month Inventories.
Aug2005-June2007-Service and Bar Manager of Chili's Restaurant and Bar in Trinity and Tarpon Springs Locations: Managed and Trained over 105 employees the Value and Belief of Chili-Heads of Brinker International. In charge of all Front of the House Scheduling (Bartenders, Servers, Host/Hostess, and Busser), Mid-Month and End of Month Inventories, Liquor, Beer, and Wine Ordering. Assisting General Manager with Monthly Budgets and Invoices, Meetings, and coordinating with local communities for raising money for Breast Cancer, Diabetes, and MD.
Sept 2000-Aug2005 – Bar and Service Head Trainer at Castways Restaurant in Nashville, TN and Tampa, FL. : Worked with assistant and general manager of teaching the skills, knowledge and training of all front of the house employees. Assisted general manager in daily inventory, cash, and credit card handling.
Dec 1998-Sept 2000 – Service Manager at Red Lobster in Tullahoma, TN. : Managed and served as service manager to 60 employees, ranging from scheduling, and all training of all employees, assisted General manager with store and labor costs of the restaurant, Mid and End of Month Inventories. Cash and Credit Card handling of more than $5,000 to $10,000 per day.
April 1996-Oct 1998 -General Manager at Cape Canaveral Cruise Lines in Winter Park,
FL.: Sold variety of Vacation Packages to qualified buyers ranging from $299-10,000 per person going to the
Bahamas, Caribbean and South America. Corresponded with President of company to teach, manage and train
more than 125 employees. Presented daily, weekly and monthly reports of vacation sales packages and monthly
reviews of all employees.
Sept. 1993-April 1996 – Assistant Golf Professional at Forest Lake Golf Club in Ocoee,
FL. : Oversee daily operations of Golf Club and Pro Shop, worked with golf students to teach all aspects of the
golf swing, cash and credit handling of more than $10,000 per day, reporting all sales and employee situations to
General Manager or Head Golf Professional and implemented and organized Amateur, Professional and
Charitable Golf Tournaments.
Education:
University of Tennessee-Knoxville-Working towards a degree in Business Administration with a GPA of 3.2 for two years. Related course work includes finance, accounting, personnel, business management, business ethics, business law, macro economics, statistics, marketing, and sales.
Honors Graduate at Tullahoma High School, TN in 1989 with a GPA of 4.2. Knowledge in Microsoft Word and Excel. Class President of my Sophomore, Junior, and Senior Years.
References:
Heath Bumgardner
Vice President of Kings Fish House
adzklh@r.postjobfree.com
Manager/supervisor for 7 years
Michelle Stahley
General Manager of Tempe, AZ location
adzklh@r.postjobfree.com
Manager/supervisor for 3 years
Sue Newson
General Manager of Westfield Valley Fair Mall in Santa Clara, CA
adzklh@r.postjobfree.com
Known for 3 years
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