Operations Leader - Multi-Unit GM & P&LExpert
Resume:
John Harrell
*********@*****.***
Houston, TX
Managing partner / General manager
Restaurants
• Operations Management
• Food Safety Compliance
• Team Development
• Guest Experience Expert
• Profit and Loss Management
• Forecasting and Budgets
• Aloha, Micros, PAR
• Inventory Control Processes
• Net-Chef Crunchtime
Team Leadership: Experienced leader that grew multiple exceptional teams in variety of concepts
Operations: Built and maintained systems and processes to streamline and maximize efficiency
Revenue Growth: Achieved significant sales increase through contests and menu enhancements
Financials: Increased EBITDA through the meticulous management of all controllables
Work Experience
B&G Foods dba Taco Bell, Houston, TX
General Manager 05/2025 - present
• Directly responsible for one location with sales of $2.9M
• Managed day to day operations with a focus on food safety, customer satisfaction and profit
• Increased sales by 12% YOY since May by leaning into TB systems, training and coaching staff
• Grew a team of 32 from the ground up including the hiring and promotion of 8 managers
• Reduced COGs to 24-25% on a plan of 27% by implementing inventory pars, daily food counts, coaching staff and proper portioning
Areas USA, Houston, TX
Multi-Unit General Manager 01/2023 - 5/2025
• Directed three concepts from fast casual to semi-scratch upscale dining with full bars generating $14.8M annually
• Executed daily operations, food safety adherence, guest satisfaction, hiring, and scheduling
• Grew a team of 110 team members and 13 managers
• Assisted in multiple openings in airport setting, streamlining operations and ensuring compliance
• Directly oversaw P&L and developed plans to reduce all line items including wages and COGs
• Increased sales 15% YOY through strategic initiatives like LTOs, upselling, contests and increased liquor beer and wine offerings
• Reduced COGs by 2% to 18.8% on a plan of 20.6% by collaborating with Regional Chef to create new menu with improved plate costs, implemented staff training program, portion control and systems for reducing waste
• Improved EBITDA consistently MOM by more than 15% on a plan of 8%
• Create order guides, modified recipes, and created pars to better execute ordering, product usage and reduce days on hand
• Mentored staff to supervisory rolls, fostering career growth and team development
Chilis Grill and Bar, Houston, TX
Managing Partner 01/2017 - 1/2023
• Championed operations of one location with annual sales of $4.2M
• Achieved top line sales growth of 23% above pre pandemic levels
• Reduced labor cost by 3% by increasing staffing and reducing overtime
• Slashed turnover 50% by focusing on training, maximizing productivity, and promoting great culture
• Built forecast based on sales volume to ensure proper staffing and food prep to minimize loss
• Developed 6 managers from hourly to salary
• Managed all lines of P&L to increase profit and drive EBTIDA to 10% over plan
McDonalds Corporation, Tulsa, OK
General Manager 03/2014 - 01/2017
• Executed operations with unit sales of $4.5M annually
• Raised top line by 15% YOY by implementing operational improvements
• Conducted comprehensive staff training programs, leading to a 20% increase in customer service ratings
• Managed inventory levels and introduced waste reduction system, resulting in a 10% decrease in overall food waste
• Maintained McDonald’s food safety and quality standards, resulting in “A” grade rating on health inspection
• Coordinated and promoted the training over 10 managers over multiple locations
• Rolled out Department Management system to multiple locations
• Implemented all corporate initiatives including All-Day Breakfast and Fresh Beef
SSP America, Houston, TX
Multi-Unit Manager 02/2010 - 03/2014
• Directly supervised daily operations of five units from restaurants to markets
• Managed operations with a focus on food safety, customer satisfaction and waste reduction
• Trained and developed staff to increase productivity and cross train staff to other concepts
• Organized the roll out of new inventory process through cooperative development of digitizing inventory and requisitions for all units and concepts
• Managed profit through hands on approach by minimizing overtime, coaching recipes and loss prevention
Education
• GED, Houston Community College, Houston, TX
• Servsafe
• TABC
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