Courtney James Vogt242 Spring Meadow Dr., Moody, Texas 76557 / 209 White Tail Lane, Hutto,Texas78634 (512) 785-2896courtneyvogt@sbcglobal.netProfessional Experience4/13/2018-5/21/2021 On the Border Waco,TX Culinary/Hospitality ManagerSales Volume: $2.9 Mil..Responsible for building sales from $2.4 mil. to $2.8 mil.Purchasing and Inventory/Waste ManagementPeriod Menu Roll OutsLine Checks and Pre-shift/Alley RalliesHiring and training a great team, following company training program.P&L responsibility. Monthly review and troubleshoot high cost areas. Corrected food cost from 27.5% to 24.6%Brought labor down from 19.8% to 17.9%Strict adherence to food safety and sanitation guidelines. Assisted in the supervision of staff with GM and other 2 Assistant Managers of 45-50 crew members. REASON FOR LEAVING, I AM RELOCATING12/20/2014-2/15/2018 Applebee’s Taylor, TXGeneral ManagerSales Volume: $2.95 Mil.Hired as GMIT. Promoted to GM, 04/2015.Responsible for building sales from $2.4 mil. to $2.7 mil.Hiring and training a great team, following company training program. Promoted 2 servers to Key HourlyQ&A, P&L responsibility. Monthly review and troubleshoot high cost areas. Strict adherence to food safety and sanitation guidelines. Supervised a staff of 2 Assistant Managers and 40-45 crew members. Moved to Wacvo (Reason for leaving, largely declining sales company wide, seeking opportunity with a new company.)9/20/2013-11/26/2014 Denny’s Austin, TXGeneral Manager Sales Volume: $2.5 Mil. Hired as GM 09/2013. All General Manager responsibilities that include P/L hiring, training, ordering, inventory, schedules, etc. Supervised a staff of 2 Assistant Managers and 40-50 crew members. Strict adherence to food safety and sanitation. (Reason for leaving, closed due to store burned down)6/20/2008-6/7/2013 Luby’s Inc. Round Rock, TX General ManagerSales Volume: $3.2 Mil. Hired as Manager 6/20/2008, Promoted to General Manager8/18/2011Responsibilities included P&L review, hiring, training, ordering, inventory.Extensive menu planning for scratch kitchen and catering.Staff of 40-50Record setting Holiday Pie sales. High volume Thanksgiving and Christmas Package sales by 3.5% I received The Golden Gobbler Award Thanksgiving 2012, for highest sales increase in the Austin market by 2.3%Led Area sales increase 2012 by 12.3% over last year (Reason for leaving, was ready for change after 5 years in position.) 11/15/2005-3/20/2008 Village Inn, VICORP Restaurants, INC Georgetown/Temple/Austin, TX General ManagerSales Volume: $2.5 Mil.Hired as Assistant Manager. Promoted to Associate Manager 4/2006. Promoted to GM, 11/2006 Responsibilities included P&L accountability, hiring, training, ordering, inventory, food safety, etc.Supervised a staff of 3 Assistant Managers and 25-30 crew members. Promoted 1 steward to prep cookManager of the Month, February 2008.Opened 2 new stores in Austin area including store set up, initial hiring and training. Set up pars and ordering guides. (Reason for leaving, restaurants were being closed.)Additional Experience:Baby Acapulco’s – Austin, TX, 11/2004-11/2005, Manager FOH and BOH. Doubletree/Hilton – San Diego, CA, 6/1996-6/2004, Executive Sous Chef MANAGER OF THE QUARTER 2002 Red Lion Hotel – Richland, Wash. , 4/1995-4/1996,Promoted to Executive Chef PACE SETTERS AWARD 2/1995 increased monthly sales by $5,695, Promoted 1 cook to Sous Chef Red Lion Hotel – Portland, OR., 4/1984 – 4/1996, Line cook promoted to Sous Chef, to Executive Sous Chef Orchestration of the food for a Presidential Banquet in 1994 for 3600 guestEducation:Clark College, Vancouver WA. – Culinary Program In the Columbian News Paper for Ice Carving First Place at Wine Fiesta 1985Columbia Academy, Battle Ground, WA – GraduatedAdditional Training: ServSafe Food Management, TABC Certified,Diversity, Harassment Free, Safety and Supervisory, Tips
