General Manager Operations

Roy S. Feigenbaum

*** ***** **

Long Beach, NY **561

Phone: 415-***-**** / *******@***.***

SUMMARY:

Seasoned restaurant professional with wide experience in fostering the growth of corporate restaurants, looking to find an established organization to build a mutually beneficial relationship.

EXPERIENCE:

Legends Group Multi-Unit General Manager May 2021 to Mar 2025

Legends operates a culinary market with 12 distinct chef-driven brands. In this role, I was brought in at the opening of the Market to partner with each individual brand chef and the associated teams across these brands. Responsible for hiring, training and executing each brand’s standards, providing oversight for full staff at multiple locations.

I have created a culture of professionalism and teamwork, yielding company-wide lowest turnover while continuing to hold the managers responsible for achieving our financial goals.

Le Pain Quotidien General Manager Jan 2019 to Nov 2020

As General Manager, I was responsible for all aspects of the business – including all cost centers – with an initial and primary goal of stemming the tide of declining sales. To this end, I succeeded, stabilizing sales to a consistent volume within 3 months. Of particular note was my introduction of an active outside marketing program to connect with the community that had previously provided few recurring guests.

As well, I focused on providing consistency of service by conducting a recertification program for all staff members to commit to core values, particularly with regard to guest satisfaction.

Dave & Busters Area Operations Manager Oct 2017 to Dec 2018

As Area Operations Manager, I was responsible for one of five areas of operation inside the four walls of the flagship Times Square store on a day-to-day basis. Additional responsibilities included managing the accounting and deposits team, being in charge of $25,000 of on-hand cash including daily transactions, 15 different points of sale and a casino-style safe room.

Texas Roadhouse Managing Partner Apr 2013 to Sep 2017

My role with Texas Roadhouse as a Managing Partner was unique and diverse. As a “floating” manager, I provided support for three different restaurants that had gaps in their ability to deliver the quality customer experience and profitability that was expected from Corporate Management.

In Manchester NH, I played a large role in the opening of the restaurant and was responsible for the entire FOH operation, from staffing to training to scheduling while ensuring all certifications, safety and sanitation systems were in 100% compliance with Corporate, State and City rules.

I was subsequently assigned to be the Managing Partner of the Springfield MA store, with the goal of turning around an underperforming location. After re-staffing the entire FOH and ensuring that all training was correctly executed, I fostered a goal-orientated environment, including daily and weekly sales targets, reductions in staff turnover metrics and surpassing all cost center projections.

BJ’s Restaurant & Brewhouse General Manager Feb 2008 to Feb 2013

As General Manager of the San Bruno restaurant, my primary responsibilities were to maximize sales, to develop talent and to “protect the business” of $9.5 million per year in sales. In this role, I oversaw a staff of 8 managers and 150 team members. In another facet of this role, I mentored many team members through various levels of promotion, from initial manager-in-training roles all the way to GM positions.

During my tenure, sales increased an average of 8.5% annually and the restaurant achieved company-wide records for daily, monthly and yearly sales (out of 140 restaurants). This was due to my insistence upon a philosophy of genuinely connecting with our guests. Correspondingly, we dramatically increased our community and charitable involvement in the Bay Area to help foster brand recognition.

As for “protecting the business”, within the BJ’s culture, this is a focus on achieving the greatest controllable profit dollar while guaranteeing all safety and sanitation practices without compromising gold standard quality. Achieving these goals requires a never-ending adherence to Best Practices.

PRIOR EXPERIENCE:

Date

Company

Role

April 2000 to February 2008

January 1998 to April 2000

November 1995 to January 1998

June 1989 to November 1995

The Cheesecake Factory

Dock’s Oyster Bar

California Cafe

West End Café

Assistant General Mgr

Dining Room Mgr

Dining Room/Bar Mgr

Assistant Manager

EDUCATION:

New York Institute of Technology: BS, Hotel and Restaurant Management – 1993

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