Restaurant Operations Leader with Management Expertise

ROBERT CLAPP JR

n **** Thornrose Ave Henrico, VA 23228

n *************@*****.*** n 804-***-****

OBJECTIVE

Dynamic and results-driven restaurant management professional with 15+ years of experience leading high-volume operations. Proven track record of increasing sales, improving guest satisfaction, and building strong teams. Seeking an executive leadership role to drive operational excellence and profitability. PROFESSIONAL EXPERIENCE

Charred – Henrico, VA

General Manager / Kitchen Manager Jan 2025 – Present

• Full P&L; responsibility, achieving profitability through strategic cost control and revenue growth.

• Increased walk-in sales by 22% within first 10 weeks through innovative promotions and local engagement.

• Directed hiring, onboarding, and ongoing training of all staff, cultivating a high-performing team culture.

• Managed vendor relationships, purchasing, and inventory for food, liquor, and supplies.

• Collaborated on menu design, plating presentations, and seasonal specials to elevate guest experience.

• Led execution of special events and private parties, consistently exceeding guest expectations.

• Implemented social media marketing strategy to grow brand presence and drive guest traffic. Red Robin (Annual Sales $3.5M) – Henrico, VA

Assistant General Manager Mar 2023 – Jan 2025

• Oversaw operations with 4 managers and 30+ team members in a high-volume, scratch-kitchen environment.

• Consistently met and exceeded labor, sales, and bonus goals.

• Recognized as top performer for guest relations and hospitality excellence.

• Recruited, trained, retained, and coached staff, including handling performance management and terminations.

• Maintained compliance with all labor, food safety, and company standards. St. Mary’s Hospital – Richmond, VA

Patient Care Technician Jan 2021 – Mar 2023

• Delivered compassionate patient care under supervision of RNs, ensuring safety and comfort.

• Conducted vital sign checks, assisted with lab work, and supported daily hygiene needs.

• Certified in CPR and Basic Life Support.

Dave & Buster’s (Annual Sales $6M) – Richmond, VA

Senior FOH Manager / Senior Kitchen Manager Jan 2019 – Jan 2021

• Directed both front-of-house and kitchen teams, ensuring food quality, cost control, and guest satisfaction.

• Partnered with GM on P&L;, R&M;, and operational planning to maximize profitability.

• Trained and developed new managers across multiple locations.

• Drove high-volume shifts, maintaining excellence in guest service and operational efficiency. Cooper’s Hawk Winery & Restaurant (Annual Sales $2.5M) – Richmond, VA Operations Manager Mar 2018 – Jan 2019

• Managed day-to-day operations, ensuring quality food preparation and efficient labor management.

• Hired and developed staff, focusing on guest hospitality and brand representation.

• Oversaw inventory and purchasing for liquor, beer, and wine. The Cheesecake Factory (Annual Sales $16M) – Richmond, VA Operations Manager Jul 2016 – Mar 2018

• Supervised daily operations in one of the highest-volume casual dining concepts in the country.

• Increased profitability by improving labor efficiency and reducing comp issues.

• Developed multiple work groups and maintained exceptional guest service standards. Dave & Buster’s (Annual Sales $4.5M) – Richmond, VA Senior Manager Aug 2011 – Jul 2016

• Managed multiple departments, from kitchen to FOH, overseeing up to 80 staff members.

• Drove team to rank #1 in upsells across the company.

• Controlled costs for food, chemicals, supplies, and alcohol, keeping all under budget.

• Assisted with the opening of 4 new locations nationwide. Dave & Buster’s – Richmond, VA

Line Cook / Shift Leader ® Operations Manager Apr 2009 – Aug 2011

• Promoted rapidly from line cook to youngest operations manager in company at age 22.

• Prepared scratch menu items, assisted with inventory, and trained staff in kitchen operations. Bottoms Up Pizza (Annual Sales $2M) – Richmond, VA Kitchen Manager Jul 2008 – Mar 2009

• Directed kitchen operations, hiring, and training for a team of 20.

• Maintained labor and food costs while ensuring fresh, scratch-made product quality. EDUCATION

Lloyd C. Bird High School – Chesterfield, VA

High School Diploma 3.0 GPA Coursework: Business Management, Marketing, Co-op Education CERTIFICATIONS

• ServSafe: Food Protection & Handling

• ServSafe: Allergen Safety

• ServSafe: Alcohol Safety

• Basic Life Support (BLS) & CPR

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