Senior Multi-Unit Restaurant Leader with Proven Turnarounds
Resume:
EDUCATION
LucienFlahaut
Multi-Unit Operations Leader District & Regional Management
Director of Operations
CONTACT
*********@*****.***
Raleigh, NC AREAS OF EXPERTISE
Multi-Unit Leadership
District & Regional Operations
Above-Store Management
Portfolio P&L Ownership
Span of Control to 8 Units
CULINARY ARTS & BUSINESS
MANAGEMENT
Three-year program, France
Multi-unit hospitality operations leader with 17-plus years directing high-volume restaurant and food and beverage portfolios. Has carried full P&L for as many as 7 to 8 locations at once, a $12M three-concept group, and teams of 120-plus with up to 12 managers reporting in. Repeatedly brought in to stabilize underperforming units, tighten cost structure, and build the leadership bench that keeps results in place. Known for turning around margins, opening new locations, and developing people, having advanced 200-plus team members into management and 50-plus managers into general manager roles.
EXECUTIVE PROFILE
linkedin.com/in/lucienflahaut
Financial Performance
Budgeting & Forecasting
EBITDA Improvement
Food, Beverage & Labor Cost Control
KPI & Margin Management
Operations
Turnarounds & Stabilization
New Restaurant Openings
SOP & Process Standardization
Service & Guest Experience
Leadership
Leadership Development & Bench
Building
Manager & GM Coaching
Training Program Design
Hiring & Retention
SELECTED ACHIEVEMENTS
Directed up to 8 restaurants at once across a 25-unit turnaround portfolio (averaging $4M to $5M each), personally stabilizing 12 to 15 underperforming locations.
Owned a $12M, three-concept portfolio with 120 staff and 12 managers, growing revenue by $1.2M in the first 13 months.
Developed 200-plus team members into managers and 50-plus managers into GMs, a leadership pipeline built and sustained across multiple operations.
Reset unit economics through cost discipline: liquor cost from 31% to 23%, food cost from 35% to 28%, and check average from $51 to $63. Launched an events program across 5 locations and opened a second flagship unit, extending a single-store role into multi-store program leadership.
BUSINESS MANAGEMENT
COURSEWORK
University of Massachusetts
CERTIFICATIONS
Lean Six Sigma (Green Belt)
Project Management
Food Safety
Professional Coaching
Certification
LucienFlahaut
PROFESSIONAL EXPERIENCE
General Manager
LM Restaurants Raleigh, NC
Took on full P&L for a $5M, high-volume location with 40 staff and 4 managers while establishing in a new regional market.
Installed daily and weekly KPI tracking, tighter scheduling controls, and shift-level accountability to lift consistency.
Rebuilt hiring and onboarding to strengthen team reliability and reduce turnover risk. 2025
General Manager, Flagship & Texas Events Program
Cigars International Katy, TX
Led a $7M to $8M flagship combining retail and hospitality, overseeing 40-plus employees and full cost and labor controls.
Initiated and ran the events program across all 5 Texas locations, adding a new revenue channel beyond the flagship.
Served as lead on the opening of the second location and authored training SOPs adopted across stores. Developed mid-level managers through structured coaching, deepening leadership bench and reducing GM dependency.
2022 - 2025
Owner & Operator
Independent Wine Bar & Tapas Concept South of France Founded, opened, and operated an independent wine bar and tapas venue, owning concept, P&L, staffing, menu, and daily operations end to end.
Returned to the U.S. and relocated to Houston after building and running the concept. 2021 - 2022
Senior Operations Manager, Multi-Unit Turnaround Lead DJ Curley Consulting Northeast & Southeast U.S.
Engaged by ownership groups to stabilize underperforming restaurants, directing up to 8 units simultaneously across a portfolio of roughly 25 concepts at $4M to $5M each. Stabilized 12 to 15 locations, driving EBITDA gains through labor, food, and beverage cost control: liquor 31% to 23%, food 35% to 28%, check average $51 to $63. Trained and coached on-site GMs and managers on new operating processes, building SOPs and leadership structures that sustained results after handoff. 2015 - 2021
General Manager, Food & Beverage
Bokx 109 Steakhouse, Hotel Indigo Boston, MA
Led restaurant, bar, and private-event operations within a boutique hotel through opening and ramp-up. Grew group and event revenue 20% over 11 months by redesigning catering menus, building a wedding package, and expanding social presence; cut operating costs 12% through tighter inventory control. 2013 - 2015
Director of Operations
Les Zygomates Sorriso Society on High Boston, MA Held full P&L for three high-volume concepts: $12M in combined revenue, 120 employees, and 12 managers.
Lifted revenue by $1.2M in the first 13 months and averaged an 18% revenue gain with a 10% labor reduction through event programming and cost control. Built the management structure and leadership-development systems that anchored accountability across all three venues.
2010 - 2013
EARLIER EXPERIENCE
General Manager La Cachette, Los Angeles, CA
Led operations at a celebrated fine-dining restaurant under chef Jean-Francois Meteigner, ranked among the top restaurants in Los Angeles during his tenure.
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