1356995960755PROFESSIONAL SUMMARY00PROFESSIONAL SUMMARY12858751308100Accomplished hospitality leader with 15+ years industry experience. Highly proficient in developing teams, increasing sales, and improving overall profitability. Committed to building strong teams, who value the vision of the brand. Dedicated leader with passion, and endless drive to exceed the standards of excellence. Transparent, and open communicator who holds team members accountable to standards.00Accomplished hospitality leader with 15+ years industry experience. Highly proficient in developing teams, increasing sales, and improving overall profitability. Committed to building strong teams, who value the vision of the brand. Dedicated leader with passion, and endless drive to exceed the standards of excellence. Transparent, and open communicator who holds team members accountable to standards.12801602651760013849352735580PROFESSIONAL EXPERIENCE 00PROFESSIONAL EXPERIENCE -8788402778760SKILLS00SKILLS-8915403149600Multi – Unit OversightProfit / Loss StatementsNew Store OpeningsManagement TrainingBuilding Teams Strategic Marketing Sales ForecastingMenu Development Cost Controls Resource Management00Multi – Unit OversightProfit / Loss StatementsNew Store OpeningsManagement TrainingBuilding Teams Strategic Marketing Sales ForecastingMenu Development Cost Controls Resource Management1165860116586000-89154026517600-89154057378600-1143000-914400008356601578610-7181852277745https://www.linkedin.com/in/james-bender-06432378/https://www.linkedin.com/in/james-bender-06432378/8204202233930-7181851958340Houston, TexasHouston, Texas-7181851638935Jmib81@gmail.comJmib81@gmail.com-7181851319530409-665-0900409-665-0900820420191516082042012763501165860116586000481074338474General Manager00General Manager-774700-327386James Bender00James Bender-1153795906211200-57721585598012369802769235GENERAL MANAGER, A LIFE HOSPITALITY 02/2022 – PresentResponsible for the ground up opening of a brand-new upscale restaurant Downtown.Assisting in writing training manuals for all positions within the new restaurantCultivated new store cocktail list along with assisting the writing and producing of plate and prep recipes REGIONAL DIRECTOR, Landry’s Inc. 10/2018 – 2/2022Oversee 6 Brick House Tavern + Tap locations located in Texas, Kentucky, Illinois, and Florida with total annual sales of 21MM. Within 3 months filled 90% of vacant roles with high caliber MITs. Partnered with Regional Vice President, Concept Chef, and COO to develop menu enhancements, marketing, and elevate our service model. During short time as Regional Director, helped oversee multiple menu enhancements which reduced food cost by over 2% and increased overall guest satisfaction. During the first stages of shut downs due to COVID assisted with the strategic planning to take our full service menu to carry out/to go/delivery only. Shortly thereafter we added the ability for guests so buy groceries from our locations.Since returning to full service the brand has been positive RLP for the past 7 months while maintains positive NPS scores.GENERAL MANAGER, Landry’s Inc. 1/2018 – 10/2018 Oversaw a team of 35 + hourly employees, P & L statements, COGS, Staffing and Retention, as well as team development. Managed 3.2MM in sales annually, 2 Managers, and 1 Executive Chef. Implementation of new procedures within four walls to increase moral, accountability, and guest satisfaction. Increased same store sales by 22%. Improved brand awareness through volunteer efforts with highway clean ups, etc.00GENERAL MANAGER, A LIFE HOSPITALITY 02/2022 – PresentResponsible for the ground up opening of a brand-new upscale restaurant Downtown.Assisting in writing training manuals for all positions within the new restaurantCultivated new store cocktail list along with assisting the writing and producing of plate and prep recipes REGIONAL DIRECTOR, Landry’s Inc. 10/2018 – 2/2022Oversee 6 Brick House Tavern + Tap locations located in Texas, Kentucky, Illinois, and Florida with total annual sales of 21MM. Within 3 months filled 90% of vacant roles with high caliber MITs. Partnered with Regional Vice President, Concept Chef, and COO to develop menu enhancements, marketing, and elevate our service model. During short time as Regional Director, helped oversee multiple menu enhancements which reduced food cost by over 2% and increased overall guest satisfaction. During the first stages of shut downs due to COVID assisted with the strategic planning to take our full service menu to carry out/to go/delivery only. Shortly thereafter we added the ability for guests so buy groceries from our locations.Since returning to full service the brand has been positive RLP for the past 7 months while maintains positive NPS scores.GENERAL MANAGER, Landry’s Inc. 1/2018 – 10/2018 Oversaw a team of 35 + hourly employees, P & L statements, COGS, Staffing and Retention, as well as team development. Managed 3.2MM in sales annually, 2 Managers, and 1 Executive Chef. Implementation of new procedures within four walls to increase moral, accountability, and guest satisfaction. Increased same store sales by 22%. Improved brand awareness through volunteer efforts with highway clean ups, etc.-8953505503545References00References-10572755865495Steve Riley (Brickhouse Tavern + Tap)832-453-8555AJ King (Lupe Tortilla)214—803-1082Aaron Shipley (Brickhouse Tavern + Tap402-871-744700Steve Riley (Brickhouse Tavern + Tap)832-453-8555AJ King (Lupe Tortilla)214—803-1082Aaron Shipley (Brickhouse Tavern + Tap402-871-744712490451133475MULTI UNIT GM, OTG Management 12/2016 – 1/2018Oversaw over 400 team members, across 3 brands within George Bush Intercontinental Airport. Manage all financial objectives, scheduling, initiating corrective actions. Leading, coaching, and development of managers, and staff to encourage engagement with the guest experience. GENERAL MANAGER, The Tasting Room 2/2016 – 8/2016Shortly after training implemented a mixed beverage program completely changing, they style of service and improving sales by 6%Hired an onsite mixologist to help develop and execute our new high-end bar program.Worked through on-site sales manager to book a buyout from HBO for the season premiere of Silicon Valley.MANAGER, Twin Peaks 4/2015 – 2/2016At my first Twin Peaks location improved bar operations by speeding up service through maximizing efficiencies behind the bar with existing equipment/products.Improved bar costs COS by 2% through holding team members to strict pouring standards in high volume bar.At my second Twin Peaks location I helped improve online reviews and food cost by holding BOH team members accountable to producing perfect food perfectly.GENERAL MANAGER, Joe’s Crab Shack 5/2008 – 4/2015Volunteered to relocate to the corporate store to be a part of menu development, testing, and roll outs of new programs.Worked at over 7 locations nationwide in a “process improvement” type of role helping units get back to our company standards.Worked through the internal growth program and continued to give feedback improving the program throughout my time with Joes.Partnered with training and marketing to create a new DVD based training program for our new service model and on set was the “Joe’s expert” ensuring every detail was flawless before being seen by 10,000 plus team members nationwide.00MULTI UNIT GM, OTG Management 12/2016 – 1/2018Oversaw over 400 team members, across 3 brands within George Bush Intercontinental Airport. Manage all financial objectives, scheduling, initiating corrective actions. Leading, coaching, and development of managers, and staff to encourage engagement with the guest experience. GENERAL MANAGER, The Tasting Room 2/2016 – 8/2016Shortly after training implemented a mixed beverage program completely changing, they style of service and improving sales by 6%Hired an onsite mixologist to help develop and execute our new high-end bar program.Worked through on-site sales manager to book a buyout from HBO for the season premiere of Silicon Valley.MANAGER, Twin Peaks 4/2015 – 2/2016At my first Twin Peaks location improved bar operations by speeding up service through maximizing efficiencies behind the bar with existing equipment/products.Improved bar costs COS by 2% through holding team members to strict pouring standards in high volume bar.At my second Twin Peaks location I helped improve online reviews and food cost by holding BOH team members accountable to producing perfect food perfectly.GENERAL MANAGER, Joe’s Crab Shack 5/2008 – 4/2015Volunteered to relocate to the corporate store to be a part of menu development, testing, and roll outs of new programs.Worked at over 7 locations nationwide in a “process improvement” type of role helping units get back to our company standards.Worked through the internal growth program and continued to give feedback improving the program throughout my time with Joes.Partnered with training and marketing to create a new DVD based training program for our new service model and on set was the “Joe’s expert” ensuring every detail was flawless before being seen by 10,000 plus team members nationwide.-9548456430694Serv Safe Proctor 00Serv Safe Proctor -10668015905500CERTIFICATIONS00CERTIFICATIONS-8953503152775NBO SystemsHotSchedulesAloha Microsoft Office KDS SystemsShift Note / Reporting Pulse Reporting Social Media Platforms 00NBO SystemsHotSchedulesAloha Microsoft Office KDS SystemsShift Note / Reporting Pulse Reporting Social Media Platforms -6667502276475https://www.linkedin.com/in/james-bender-06432378/0https://www.linkedin.com/in/james-bender-06432378/-11277602778760TECHNICAL SKILLS00TECHNICAL SKILLS13131807700010001292860722376001369695986155PROFESSIONAL EXPERIENCE 00PROFESSIONAL EXPERIENCE 1165860116586000-89154026517600-89154057378600-1143000-9144000083566015786108204202233930-7181851958340Houston, TexasHouston, Texas-7181851638935Jmib81@gmail.comJmib81@gmail.com-7181851319530409-665-0900409-665-0900820420191516082042012763501165860116586000481074338474Regional Director of Operations00Regional Director of Operations-774700-327386James Bender00James Bender-1153795906211200-577215855980
