Director of operations
Resume:
DOUGLAS M. DAVIS **** Eric Lane
Mustang, OK *****
405-***-**** cell
**************@***.***
Qualifications for Operations Management
Innovative, results-driven professional with over 20 years of success in progressively responsible operations management roles within the restaurant industry. Effective in identifying, recruiting, mentoring, and retaining committed managers in order to execute a cohesive, growth-driven corporate vision. Experienced in quickly turning around struggling restaurant venues through strong management and by empowering store leaders to build effective teams. Maintains close contact with store-level management to ensure consistency in operational standards and store performance and to identify training/coaching needs. Additional areas of strength include:
Training/Development Personnel Retention P&L Responsibility Strategic Planning
Site Selection Budgeting/Cost Control Performance Improvement Team Building/Leadership
KEY CONTRIBUTIONS
• Created a market repair program for under-performing restaurants, which resulted in a 15% increase in weekly same store sales and higher guest satisfaction.
• Maximized store-level performance through incentive programs and routine visits/inspections.
• Opened three new restaurants on time and within budget.
• Led a company in recruitment efforts, identifying over 60% of current general management personnel.
• Lowered hourly associate turnover from 300% to 125% within one year through developing employee guidelines and a structured training process and management turnover from 200% to 25% by developing a manager training program, which incorporated one week of training within the corporate office.
• Exceeded per-store sales projections by up to $500,000 per year and comp store profits by $100,000-$200,000 through active involvement in operations management.
• Improved timeliness of store performance reporting through the development of spreadsheets.
• Helped reduce store and corporate expenses by 20% through a series of declining store budgets, increased store efficiency, and renegotiations of corporate operations contracts.
• Created a local store marketing program that generated a 10% increase in same store sales.
• Successfully restored three historically under-performing stores to profitability through a 12-month turnaround initiative, which involved the replacement of the general manager/manager and close monitoring of store performance.
• Ran the operations of a store that was selected out of 45 other locations to serve as the first management training store.
CAREER TRACK
MARIE CALLENDERS RESTAURANT
Director of Operations 2009-Present
Directed the daily operations of 40 restaurants with a 75 million budget and a team of 4 area directors. Oversaw sanitation, spec , and procedure issues, which included conducting weekly site visits and evaluations. Coordinated weekly conference calls with all area directors.
BENNIGANS RESTAURANT
Director of Operations 2007-2008
Directed the daily operations of 170 restaurants with a $200 million budget and a team of 3 regional vice presidents and 16 area directors. Oversaw sanitation, spec, and procedure issues, which included conducting weekly site visits and evaluations. Created inspection procedures and forms. Coordinated weekly conference calls with all regional vice presidents. Helped with menu creation.
1 of 2
DOUGLAS M. DAVIS
405-***-**** cell
**************@***.***
CAREER TRACK, CONTINUED
GARFIELD'S RESTAURANT/EATERIES INC.
Senior Vice President of Operations 2000-2007 coordinated operations and continued expansion of 60 restaurant units generating annual revenues of over $100 million. Managed five corporate departments (Human Resources, Training, R&D, Marketing, and Purchasing) and assisted in the development of three franchise groups, including the evaluation of applicants, selection/negotiation of sites and leases, and all aspects of construction from design and groundbreaking through store opening.
GARFIELD'S RESTAURANT/EATERIES INC.
Regional Vice President of Operations 1999-2000
Directed operations of 22 restaurants.
Area Director of Operations 1998-1999
Managed 14 restaurants, including the opening and staffing of four new stores. Recruited a total of 32 managers.
Area Manager/Training Manager 1997-1998
Oversaw operations of five restaurants and developed the company’s first standardized curriculum for training area managers.
General Manager/Training Manager 1994-1997
Trained 15 managers, including 8 general managers and 2 multi-unit managers, all of whom currently remain at Garfield’s.
PREVIOUS EMPLOYMENT:
STONE CRAB INN
General Manager/F&B Director/Banquets Director 1992-1994
RED RIVER BARBECUE
General Manager 1991-1992
EDUCATION
St. Vincent College:
Bachelor of Science, Political Science
Center for Executive & Professional Development, Oklahoma State University College of Business Administration:
Management Leadership Seminar
Who´s Who from Stathmore´s 2007-2008
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