David T. Lewis 713-857-0331 / david_lewis9947@yahoo.comOBJECTIVE: To pursue my passion for building a successful business, expressing innovation in its entirety where I have large scale impact on my Team through passionate leadership via emotional intelligence.EDUCATION: University of Houston, Conrad N. Hilton College, Houston, TX, December 2015Bachelor of Science in Hotel and Restaurant ManagementLEADERSHIP EXPERIENCE: H-E-B, Houston, TX October 2018 — Present Store LeaderInfluence Process Improvement to lead 13 Department Managers in cultivating positive sales growth and achieving financial success in a planned budget of $65,000,000. Create buy in and engagement of total store, impacting operations, productivity, forward thinking, and execution of a customer first mentality to meet deadlines of Financials, while developing the talent pipeline to produce results with a team of 500 PartnersUtilize my leadership experience to mentor, coach, and develop all levels within the store to focus on engagement, while leveraging emotional intelligence to motivate all Partners. I Lead by example, consistently raising the bar for myself and my team, to evolve and push the business forward.Raising Canes, Spring, TX November 2016 – October 2018General ManagerLed a Team of 50 Crew, an Assistant General Manager, and Three Shift Managers, initiating short term corrections to create long term solutions Created and Implemented local Marketing plan to drive sales growth to +15% from 3% to offset ongoing construction.Molded a Culture of Efficiency to run 5% less labor than budget, improving speed of service to 2nd in the Houston Market from 45th consistently, shifting a market expectation to 2:45 average.Increased Weekly Sales from $2,400,000 Annually to $2,950,000 through strategic Marketing and Operational Execution of SOP’s.Achieved 31.5% EBITDAR consistently highest at my sales volume, 4th highest in the Houston Market, creating an additional 18% profit per period.Top 3 Restaurant in the Houston Market based on all non-Financial Metrics for Fiscal Quarter 1 2018, after reopening from Hurricane Harvey with 65 New Hire Crewmembers and two New Shift Managers. Pappadeaux Seafood Kitchen, Cypress, TX December 2015 – November 2016 Assistant General Manager Developed 150 employees include Laundry, Dish, Line Cooks, Prep Cooks, Bartenders, Servers, Bussers, and Oyster Station: developing their technical skills through hands-on training approachConstantly looked to implement systems that would maximize sales growth to drive revenue out of the 8,000 Sq. Ft. Building. Mentored employees to Pappadeaux standards and developed staff on how to troubleshoot operational bottlenecks, to drive Team efficiency.Created and Set par levels, to reduce cost controls of food cost and purchasingForecasted and maintained $80 Sales per Labor hour, to drive operational efficiency while maintaining optimal levels driving Customer Service, creating return business.Houstonian Hotel Club & Spa, Houston, TX F&B Supervisor of Outlets August 2013 – November 2015 Organized and conducted a pre-shift meeting, scheduling, and directing staff in work assignments, as well as maintained effective working relationships with colleagues and leaders in the Outlet and other departments to drive a culture of empowerment.Forecasted Business levels of customer counts and monitored Labor Costs of 35,000 Sq. Ft. of Food and Beverage Generating Centers. Managed 75 Employees including Bar, Fine Dining Restaurant, Banquets, and Pool Bar and Grill totaling to $10,000,000 in Annual Revenue. Developed and enhanced Houstonian Hotel Service Standards through disciplined administration of SOP’s by crafting their skills to exceed guest expectations of the experience.J.W. Marriott, San Antonio, TX May 2014 – August 2014 F&B Rivertop Supervisor InternSupported a Staff that works together as a Team through emphasis on Optimum Service of internal employees and external guests, relentless in pursuit to exceed guest expectations Forecasted Business Levels weekly, daily, and monthly; planned Staffing levels, Beverage expenses, Labor expenses, and Controllable expenses to meet set target parametersSupervised and Responsible for 35,000 Sq. Ft. of Generating Revenue including Cabanas, Bar, and Restaurant Deck to a total of 40 Team Members Per Shift.HONORS:Ranked #1 in Houston on 1st Annual Review and scored Exceeds Expectations. November 19HEB Influential Leader Award – March 19. Bob Brand Manager in Excellence Award – June 20Awarded biggest Financial Improvement of 400 Corporate Restaurants 2017-year vs. year 2016Four Seasons Hotel Houston HR Intern, Houston, TX January 2015 – May 2015