DAVID HERRINGTON

*-* ****** ****, *********, NC *8804

828-***-****

adzpiu@r.postjobfree.com

HOSPITALITY MANAGEMENT

Restaurant /Food and Beverage Director

FIRST-CLASS CUSTOMER SERVICE, superior problem-resolution talents, meticulous attention to detail, and a relentless commitment to bringing customer satisfaction to the highest level are the hallmarks of a 30-year career in high-volume start-ups, turnarounds, and high-growth operations in highly competitive business environments. Full P&L accountability for front- and back-of-house operations. Track record of building the best organizations and teams in the business: reversing unprofitable operations, driving revenue growth, innovating sales programs, and creating a culture of accountability, expectation, and performance. In every position, recognized for consistently surpassing goals in every area of measurement. Superior quantitative skills in projecting and achieving financial goals. Outstanding grass roots marketing. community outreach and networking skills. Willing to travel. EXPERIENCE & ACHIEVEMENTS

VILLAGE PUB Asheville, NC 2022-present

General Manager

Oversaw opening of start up of a 2 story, 250 seat pub in Biltmore Village including but not limited to overall bar and kitchen design, acting as liaison with city of Asheville for permitting and inspections, including NCABC permits, menu development bar and kitchen, employee selection and training, entertainment and event space booking.

● Achieved positive cash flow in 7 months

● Less than 50% staff turnover annualized for first year of start-up (0% mgt T/O)

● Achieved 47% Liquor, Beer, Wine mix as % of total sales YTD WICKED WEED BREWING @ HARRAHS CHEROKEE CASINO

General Manager Cherokee, NC 2021-2022

Opened 290 seat Restaurant and Taproom for this iconic local brand inside the Harrahs Cherokee Casino Resort in Cherokee, NC. Brought in to this project in February of 2021, opened the restaurant in 2 months, despite an unprecedented combination of Covid restrictions and a disastrous labor market.

● Averaged over $350K monthly sales

● Developed a team of Wicked Weed experts through regular ongoing training

● Implemented and executed special events for casino guests (high rollers, conference attendees, tribal VIPs, etc)

● Managed a dynamic beer list with 32 taps that changed weekly UPCOUNTRY BREWERY AND KITCHEN Asheville, NC 2017-2020 General Manager

Opened Restaurant and Taproom adjacent to 30 barrel brewhouse, including a live music and event space. Oversaw full remodel of dining room and bar, including responsibility for all inspections and permitting necessary to obtain C.O. and ABC licensing. Acquired and opened 2nd taproom in Brevard after one year.

● Increased revenue YOY, while reducing operating expenses

● Assumed responsibility of live music, event, and private party component, significantly increasing revenue while reducing costs associated with a previously underperforming asset

● Managed high end wedding event space in Brevard Lumberyard District adjacent to our 2nd tap room location

● Created monthly charity fundraising events (Habitat for Humanity, Humane Society, Friends of the Smokies, WNCAP, etc.) fostering partnerships with their stakeholders

● Full P&L responsibility. Instituted and oversaw all financial controls, daily sales, labor and COGS tracking, bi-monthly physical inventories

WICKED WEED BREWING

General Manager Asheville, NC 2012-2016

Opened and operated one of the nation’s premier brewpubs out of an abandoned hardware store. Achieved over $9 million in sales, along with numerous awards and national recognition. Responsible for all aspects of opening this incredibly successful start-up, from hiring and training a staff of over 100, designing Kitchen, Bar, and restaurant layout, to pre-opening inspections and compliance with all necessary regulatory entities.

● Oversight of all equipment purchasing

● Liaison with City, Environmental Health, and Alcohol Commission for all permitting

● Personally selected entire opening staff of over 100

● Designed and wrote Employee Handbook and training guides

● Drove revenue from $4 to $9 million in 4 years

● Kept staff turnover at less than 20%

● Responsible for budgeting, planning and full P&L accountability reporting directly to owners

● Built a team of hospitality professionals that excelled in customer service TRAVINIA DEVELOPMENT PARTNERS

Operating Partner/ Travinia Italian Kitchen Asheville, NC, 2009-2012 Opened first North Carolina location for South Carolina based partnership operating four Steakhouses and seven polished casual, full service Italian restaurants. Sales of $2.3 million in first year. Responsible for all aspects of opening and operating lunch and dinner restaurant, including but not limited to:

● Hiring and training of both service and kitchen staff

● Coordinating final licensing and permitting (including ABC licenses) of new construction and start up business

● Planning and executing charity events for local non profits

● Budgeting, planning and full P&L accountability reporting directly to owners

● 2nd most profitable restaurant in small company after 1st year BLOOMIN’ BRANDS

4.5 -billion owner of Outback, Carrabbas, and Bonefish Grill restaurants, with innovative managing partner program (10% ownership in business) designed for minimal, decentralized supervision. Managing Partner/Outback Steakhouse, Bonefish Grill Asheville, NC, 1997-2009 Full-service, casual-dining restaurants with $4 million and $2.4 million revenue and 80 and 55 employees respectively Full P&L accountability, budget planning, purchasing, inventory control, sales, marketing, public relations, customer service, facilities management, special events, food service, general management. Oversaw construction, licensing, hiring/training staff of 70, and grand opening that doubled as a fundraiser for Eblen Children Charities.

● Earned Partner of the Year within 3 years for relentlessly exceeding qualitative and quantitative criteria (sales

& profit increase, community leadership, company-wide turnover targets, staff development, immaculate restaurant).

● Consistently ran lowest food cost in area, primarily due to hands-on management of fresh fish component.

● Accelerated sales by 35%. With a challenging location and no major media in local market, used small-budget grass roots marketing (wine and concierge dinners; partnering with local associations, sports leagues, hotels, tourist attractions; involvement in local schools and charities), garnered substantial media coverage for several charity events, and personally brought large accounts to facility (Volvo $5K/yr; Hometrust Bank $10K/yr).

● ABC compliance 100% in all inspections; 96.5 or better on all sanitation inspections.

● Designated training restaurant for new managers; staff was constantly tapped for new restaurant openings.

● Earned Chamber of Commerce award as Small Business of the Month, Best Seafood Restaurant in Asheville numerous times (Asheville Citizen-Times; Mountain Express). EDUCATION/AFFILIATIONS PROFILE

Masters of Science in Economics

Bachelor of Arts in American Literature

University of Florida, Gainesville, FL

Dean’s List, while proficiently juggling full-time academic and employment activities Board of Directors, Asheville Independent Restaurant Association 2013-16 Eblen Foundation Volunteer Catering Director 1997-2009 Welcome Table 2013-2016

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