A seasoned professional and effectual leader with a proven ability to build sales and guest counts and profitable revenue:
Carlson Restaurants Worldwide Inc., parent company of TGI Friday's Inc. is a privately held company owned by Minneapolis-based Carlson, a world leader in the hospitality, travel and marketing industries. As of December 2009, Carlson Restaurants Worldwide owns, operates, franchises or licenses more than 1,000 restaurants in 60 countries.
I lead twelve TGI Friday's restaurants as a Director of Operations located in five states including Illinois, Indiana, Michigan, Ohio and Pennsylvania. Responsible for selection, hiring and training of talented General Managers, Managers and Shift Supervisors in all restaurants. Eight years as a General Manager of six different Friday's locations in the South Texas and Oklahoma markets. Executed a new store opening of a TGI Friday's location as a General Manager located in Arkansas. Managed the third highest volume TGI Friday's location in the company located in Chicago, Il with annual sales of $7 million.
The original Chili's in Houston, Texas in 1975; Brinker Inernational subsequently opened several locations up and down the Atlantic coast under the ownership of Brinker International. Delighting diners with its winning combination of high quality food served in a casual atmosphere, I was hired on a fast track program to General Manager in 1994. I worked in both Chili's locations located in Houston, Texas. both with annual sales over $7 million. In 1996 I was selected to open the Chili's location located in downtown Chicago, IL located at Schaumburg Mall as a General Manager.1987 - 1994 General Manager Bennigan's
B.S. Hotel and Restaurant Management, University of Wisconsin 1979
Twenty four years of success in responsible restaurant management. Proven ability to learn quickly, assess problems, and initiate corrective action. Comfortable in fast-paced, high stress situations requiring attention to detail and follow up. Able to motivate personnel to high performance standards and excellence. Demonstrated successes in organizing tasks and increase efficiency. Excellent communication skills.
As a manager for Red Robin, I have been in charge of the front of the house, back of the house, and the financials. I have developed the team's schedule and evaluations, for these areas. I have been responsible for the execution of company rollouts in each of the restaurant's areas.
My responsibilities as a regional training manager included certifying and inspecting quarterly corporate training restaurants. I scheduled and visited each manager in training and assisted the training department writing the policy, training, and culinary manuals. I assisted with franchise relations and food and beverage development. I traveled a great deal as my one state area grew to include six others.
Managed operations of $3M restaurant. Sole charge of 60+ personnel, marketing and finances. Prepared budget and maintained P&L. Reconciled monthly inventory and monitored all orders of food and paper goods.
As an assistant manager, I lead profitable shifts. I learned how to write schedules, fill out daily paperwork, maintain restaurant equipment, and helped with inventory.
Available Upon Request
100 Elm Street, Chicago, Illinois 60523
Ph: 707 555 0865 e-mail: firstname.lastname@example.org
Pursuing an opportunity to utilize my development, leadership and managerial skills in a position that offers challenge and diversity in the training and growth of people and profitability of restaurants.
Oversee recruiting, training, management, budget compliance, and overall operations of 12 Taco Bell restaurants to ensure excellent customer service, high quality foods, crew development, food safety, store cleanliness, and maximum profitability. Maintains communication, acts as a liaison with the corporate office departments, and provides a positive focus on the corporate culture and values: high quality food, excellent customer service, and an inviting atmosphere in the restaurants. Responsible for building a strong team through hiring, training, and developing restaurant managers, providing clear, consistent direction, and recognizing individual and team contributions.
Responsible for all aspects of the daily operation of a $2.7 million annual sales restaurant and oversee, mentor and responsible for another 3 restaurants. Major focus on following proven methods, systems and procedures and utilizing proper tools to maximize profitability and retention. Promoted from within organization.
Responsible for the opening of several restaurants in the region. Responsible for every aspect of set up, including but not limited to the following: Hired and supervised training of employees; solicited and secured vendors for every area of the physical restaurant; implemented system infrastructures.
B.S Business Administration The Ohio State University, 2006
Selected as a one of the four best General Managers in the country and invited to board of directors meeting in Denver Colorado (2007)
People development Taco Bell 2006
Available upon request.