General Manager High-Volume Restaurant Operations Leader

Kennith Cameron

615-***-**** Virginia Beach, VA *3453 **************@*****.*** /in/kennith-cameron

General Manager Full-Service Restaurant Operations Team & Guest Experience Leader

PROFESSIONAL SUMMARY

Experienced Multi Unit General Manager with a strong background leading high-volume, full-service restaurant and entertainment operations. Known for building stable leadership teams, improving service standards, and driving consistent profitability through disciplined labor and cost control. Hands-on operator who thrives in upscale environments where guest experience, team culture, and operational precision matter. Extensive P&L ownership experience with a practical, floor-focused leadership style. Seeking a long-term leadership opportunity within a high-quality standalone restaurant concept.

PROFESSIONAL EXPERIENCE

Independent Hospitality Consultant 2023 – Present

●Provide hands-on operational support for upscale restaurant and hotel properties, focusing on staffing structure, service standards, and cost control.

●Reviewed labor models and vendor agreements, identifying cost-saving opportunities that reduced pre-opening expenses by 12%.

●Conducted operational audits to improve kitchen workflow, inventory practices, and overall profitability, delivering $40K in projected annual savings.

●Assisted leadership teams with onboarding SOP processes, and service execution improvements.

Hospitality Manager USC – Wrigley Marine Science Center Catalina Island, CA 2023 – 2025

●Designed and implemented an integrated back-of-house recipe and inventory management system, establishing cost controls and consistently operating within budgeted food cost targets.

●Increased annual guest visits from 20K to 60K and improved occupancy from 40% to 90%

through launch of a streamlined reservation system.

●Developed and implemented a structured operating budget with cross-department accountability, contributing to a $250K surplus and 25% reduction in operational costs.

●Built a dual-source vendor network to stabilize supply chain logistics and reduce disruptions.

●Introduced cost-per-guest budget modeling, improving financial visibility and sustainability.

General Manager Main Event Entertainment (Flagship Location) Avondale, AZ 2021 – 2023

●Rebuilt an entirely new leadership team following full management turnover, restoring operational stability and increasing annual revenue to $13M with 47.5% comp growth.

●Improved labor management and cost controls, generating 60% flow-through while maintaining strong guest satisfaction performance.

●Increased event sales by 30% year-over-year by coaching sales leadership and refining high-margin group offerings.

●Mentored 10 managers and 200+ team members, strengthening retention and contributing to a

30% company-wide increase in guest satisfaction.

●Instituted broader service and kitchen training initiatives, improving execution and consistency.

Assistant GM Multi Unit Live! Entertainment Group Norfolk, VA & Pittsburgh, PA 2018 – 2021

●Oversaw multi-venue food, beverage, and entertainment operations, leading 200+ team members in high-volume environments.

●Increased bar revenue mix from 12% to 20% of total sales through targeted upselling initiatives and refreshed beverage programming.

●Introduced performance-based scheduling aligned with event traffic, improving service speed and reducing peak-hour labor waste.

●Achieved Top 2 ranking in company-wide guest satisfaction surveys (20+ venues) through training, coaching, and service consistency improvements.

●Led cost-control and reopening strategies, returning budgeted revenue to pre-pandemic levels.

General Manager (Multi-Unit) Open Sesame Mediterranean Grill Los Angeles, CA 2016 – 2018

●Oversaw three upscale casual restaurants, generating $12M+ in combined annual revenue.

●Designed and launched a featured beverage program that increased weekly bar sales by 25%.

●Improved scheduling efficiency by 18%, implemented Sales Per Labor Hour (SPLH) KPI tracking.

●Expanded revenue streams by launching third-party delivery, increasing annual profit by 5%.

●Strengthened service culture through training, improving online ratings and reservation demand.

General Manager CC Gallagher – Wine & Tapas Bar Catalina Island, CA 2014 – 2016

●Rebranded and repositioned boutique concept, increasing revenue from 80% within 12 months.

●Expanded seating capacity by 200% while maintaining quality and service standards.

●Reduced food costs by 10% through vendor renegotiation and tighter inventory control.

●Implemented Aloha POS system to improve reporting accuracy and labor management.

AREAS OF EXPERTISE

Restaurant Operations • Team Leadership • P&L Management • Labor & Cost Control FOH/BOH Training • Guest Experience Optimization • Vendor Management

Upscale Bar Programs • Event Sales Growth • Hiring & Retention Inventory Management • Scheduling Optimization • Budget Development

TECHNICAL SKILLS

Aloha • Toast • Micros • Microsoft Excel Back-of-House Recipe & Inventory Systems Labor Management Platforms • Reservation & AI Tools

CERTIFICATION

Manager ServSafe National Restaurant Association (Current)

Contact this candidate