Restaurant Management
Resume:
HARLAN TARR
*** ******** *****, ******, ******** 60504
**********@*****.***
QUALIFICATIONS PROFILE
Seasoned, results-driven, and talented senior executive, powered with substantial years of management experience in full-service hospitality operations. Possess stellar reputation for directing all facets of business utilizing extensive background and hands-on leadership to achieve solid business results. Show paramount efforts in innovating restaurant concepts as well as in addressing guest needs and concerns to continuously improve service standards, quality, and profitability. Excel at establishing long-term quality relationship with individuals of diverse cultures and organizational backgrounds by providing utmost satisfaction. Known for keen eye to detail and proven effectiveness to work and multitask in a globally competitive, multi-unit, and fast-paced environment.
KEY STRENGTHS
- Outstanding Customer Relations
- Business Management and Operations
- Quality Assurance and Service Standards
- Strategic Sales Action Plans and Marketing
- Guest Needs Assessment
- Cost Control and Budget Implementation
- Profit and Loss Projection and Analysis
- Problem Resolution and Decision-Making
- Superior Presentation and Negotiation Skills
- Time Management and Prioritization
- Articulate Oral and Written Communication
- Leadership, Staff Training, and Team Building
EMPLOYMENT HISTORY
SERVICE MANAGER, BAR MANAGER AND, ACTING GENERAL MANAGER
- DITKA’S RESTAURANTS, CHICAGO AND OAKBROOK TERRACE, IL 2002–2012
- Directed and coordinated day-to-day operational aspects of the restaurant from opening to closing toward fulfillment of its target goals
- Oversaw dining room during lunch, which included ensuring food quality and service
- Checked dinner reservations and adjusted staffing accordingly to provide exceptional service to all guests
- Supervised all servers and bartenders, and completed daily operating report for investors
AREA DIRECTOR - GRADY’S AMERICAN GRILL, QUALITY DINING, INC., MISHAWAKA, IN 1999–2002
- Determined staffing requirements: hired and trained all managers and quality of operations for three restaurants located in Illinois, Ohio, and Michigan generating $7M annual sales
- Maintained cleanliness, food quality, and service during lunch and dinner shifts
- Expertly managed the Detroit restaurant, which was recognized with the highest sales and as the most profitable in the chain
DEVELOPMENT ASSISTANT - LOST DUNES GOLF CLUB, BRIDGEMAN, MI 1999
- Assisted in the development and opening of a private Chicago suburban golf club financed by former President and Vice Chairman of Boston Market in Spring 1999
PARTNER - DEVELOPMENT OF IRISH PUB, CHICAGO, IL 1998
- Initiated the development of menu, recipes, and operations manual for a new concept
- Established a prototype building for a pub concept
REGIONAL DIRECTOR OF OPERATIONS - BOSTON MARKET/EINSTEIN’S BAGELS B.C., CHICAGO, IL 1992–1997
- Provided expert oversight to 28 restaurants in Chicago and Milwaukee with annual sales of $36M
- Supervised and mentored 4 district managers, 28 general managers, and 800 employees to develop their competencies and achieve their maximum level of potential
- Played a vital role in the successful introduction of 25 new restaurants
DIRECTOR OF OPERATIONS - APPLEBEE’S NEIGHBORHOOD GRILL AND BAR,
CASEY’S RESTAURANT GROUP FRANCHISEE, PHILADELPHIA, PA
- Presided over staff/managers’ training and development, site selection, and quality of operations for three restaurants in Eastern Pennsylvania and Southern New Jersey, generating more than $8M annual sales
- Skyrocketed sales from $675K to $2.8M in first store of the franchise
- Earned distinction for opening two new profitable restaurants
- Consistently received high scores on quality of service, food, and cleanliness from Franchise Consultant
REGIONAL SUPERVISOR - HOUSTON’S RESTAURANTS, ATLANTA, GA
- Managed 5 store area in Dallas, Chicago, Kansas City and Memphis with sales of $19M
- Applied dynamic leadership talents to 30 managers and 400 employees to achieve their highest potential; thus, developing a store manager into a regional supervisor
- Acknowledged for opening a new profitable restaurant while simultaneously increasing sales by 10%
- Obtained high scores on shopper reports consistently
AREA ASSOCIATE - BENNIGAN’S GRILL & BAR RESTAURANT, WASHINGTON, DC
- Managed eight restaurants located across Washington DC, Baltimore, Kentucky, and West Virginia consisting of 35 managers and 600 employees with annual sales of $20M
- Garnered commendations for successfully opening four new profitable restaurants
- Transformed an underperforming restaurant into a restaurant with $3M annual sales and 30% total controllable income
MANAGING PARTNER - T.K. TRIPPS, GREENSBORO, NC
- Entrusted in opening and managing a restaurant with annual sales of $1M
- Demonstrated proficiency in hiring and training 50 employees
REGIONAL MANAGER - STEAK & ALE RESTAURANT CORP., MINNEAPOLIS, MN
- Provided strategic guidance to 3 area associates, 18 general managers, 36 assistant managers and over 1100 employees
- Received recognition for opening 10 new successful restaurants, including the highest volume and the most profile restaurant in company’s history
- Attained the second highest profitable area in company
- Rose through ranks from being a waiter to a Regional Manager with 18 restaurants, located in Minnesota, Washington, Oregon, Illinois, Indiana, and Ohio with annual sales of $38M
EDUCATION
MAJOR IN PHYSICAL EDUCATION, Minor in History
- Northeastern State College, Tahlequah, OK
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