John Moore

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446*-***-****

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adznj1@r.postjobfree.com

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Mineola, Texas 75773

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CAREER OBJECTIVE

Cost Management/Margin Growth. Systems and Procedures. Delivering predictable operating results through process management. Driving top line sales by building and developing a team focused on guest satisfaction and retention. Supervise total catering operations to include such duties as booking events, supervising sales / support staff, developing, selecting and costing menus, pricing, staff selection / development, and departmental administration.

EXPERIENCE

CULINARY MANAGER, TX

Cheddars Scratch Kitchen, October 2022-Present

Responsible for operating a High Volume restaurant in a highly competitive market using the companies core values to be financially successful

Driving sales and lowering operating cost delivering on the companies fiscal year initiatives

Lead the region in A vs T cost with a 3.8 % and falling well below the company goal of 7 % Increased the labor prodo from a 2.24% to a 3.1% in 3 consecutive quarters

Inspired the culinary team to take pride in their work and get better everyday witch lead to increasing the stores TQ audit scores from an 80% to 100% within the first 3 month

Responsible for creating production sheets for the prep staff that were in sync with the daily and weekly business flow

Drove the GSS scores up for the culinary side by coaching the staff on food temps Decreased the days on hand inventory by taking the lead on truck orders and monitoring daily sales

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GENERAL MANAGER, TX

Irving, Ice Box Cafe, May 2015-October 2022

Developed strategies to improve operational efficiency, reduce costs and maximize profitability.

Managed customer service teams to ensure quality customer satisfaction and increase customer loyalty.

Implemented effective process improvement initiatives to enhance productivity and performance levels.

Ensured compliance with regulatory standards by monitoring internal processes.

Established performance metrics and tracked progress against organizational goals.

Created policies, procedures and guidelines for staff members' daily operations.

Assessed team member performance through formal reviews leading to promotions or terminations as necessary.

Utilized data analytics tools to evaluate marketing campaigns effectiveness and ROI.

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SENIOR MANAGER DALLAS

Dave And Busters TX, April 2013-May 2015

Respsonsible for all aspects of a 14 million full service restaurant

Provide overall leadership and direction on strategic initiatives and operating standards

Lead and influence staff and managers through effective motivation, guest satisfaction, and maximum productivity

Ensures and assists in the execution of all staff and manager training and ensuring the hiring and training of high quality candidates

Ensures staffing levels and management coverage is appropriate to meet guest experience

Promotes positive employee relations including effective delegating of managment duties

Analyzes financial reports and develops action plans to drive sales and control cost

Lowered food cost 2.5% by implementing purchasing tools and proper use of production sheets in each location

Developed a daily control sheet on our top 15 liquors and we implemented pour test and daily inventory to validate cost improvements on these high cost items

Maintains systems which ensure overall fiscal responsibility for inventory, ordering, storage, usage, etc

Implemented a quarterly sit down process with the wait staff and bar staff to keep them involved on the upcoming corporate initiatives.

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Senior Manager Fort Worth,Texas

Applebees, August 2012-April 2013

Responsible for a 3 million dollar casual theme restaurant with seasonal live music

Manage 4 direct reports and 60 hourly associates

Increased same store sales 2.7% by increasing number of servers on staff and staffing the correct amount of back of the house staff

Improved consistency in the bar by using updated recipes and following recipe adherence(improved COS), as well p

Lowered food cost by 3% using a purchasing tool to not exceed our cost of goods budget Implemented cash handling procedures that have helped improved product cost and had a positive impact on sales

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FOOD SERVICE DIRECTOR, Fort Worth, TX

Aramark, August 2007-May 2012

Responsible for planning and managing food service for 16 to 20 locations across the entire campus

Developed strategic operation plans aligned with the client's mission, vision, and objectives

Worked with retail brands to help drive participation including Subway, Starbucks, Panda Express, Einstein Bagels

Establish and maintain food production systems and procedures for the ordering, receiving, storing, preparing, and serving of food related products

Develop operational component forecasts; monitor expenses and reports all variances

Improved staff morale by having end of quarter assessements from the staff and what they thought we as managers could do to improve the fast past turn around of the new semester

Improved hourly turnover from 88% on a rolling six month to 63%

Responsible for budgeting and accounting functions for mulitple locations in the region

I led team of managers to implement production sheets with a price and portioning guide to help improve cost, as well as a excellent road map to our new employees to help exceed guest expectations

Look for opportunities to implement new products and services which support sales growth and client retention.

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EDUCATION

BUSINESS IN BUSINESS FINANCE, Hurst, TEXAS

Tarrant County College, May 1998

COMPLETED COURSEWORK TOWARDS ASSOCIATE IN SCIENCE (A.S.) IN APPLIED SCIENCE, Irving, TEXAS

Northlake, June 1997

COMPLETED COURSEWORK TOWARDS US IN BIOLOGY, Arlington, TX

University of Arlington, June 1996

SKILLS

Food Safety and Quality

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Guest Relations

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Process Evaluations

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Employee Performance Evaluations

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Supply Ordering and Management

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Control Inventory Costs

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Maintain Food Safety

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Delegating Assignments and Tasks

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CERTIFICATIONS

ServSafe Food Handling ServSafe Alcohol/Proctor

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