Professional Summary: Highly proactive manager with 16 years of experience in team leadership in the restaurant industry. 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. Work History09/01/2014 to present Director of Operations at WeisCo Restaurant GroupMoe’s Southwest Grill/The Egg & I Restaurant/El Limon Mexican Bar Grill-/The Cellar Bar & GrillResponsible for managing the company’s restaurants concept’s day-to-day operations and reporting them to the chief executive officer Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.Skillfully interacted with external vendors to obtain the best quality in pricing and product.Design and implement business strategies, plan and proceduresSet comprehensive goals for performance and growth Establish policies that promote company culture and vision Oversee daily operation of the company and the work of executives (Marketing, IT, Accounting, etc.) Lead managers and employees to encourage maximum performance and dedication Evaluate performance by analyzing and interpreting data and metrics Write and submit reports to the CEO in all matters of importance Provide strategic leadership and direction to all DM, GM, KMsSite development for all new locations Negotiations of all contracts for new restaurant openings Managing construction time lines and cost Successfully organized all moving parts of opening a new restaurant concept 03/2013 to 08/2014 Area Director- Carolina Ale House Responsible for opening the Texas Market.Carefully interviewed, selected, trained and developed management and staff.Organized special events in the restaurant, including receptions, promotions and corporate luncheons.Correctly calculated inventory and ordered appropriate supplies.Prepared for and executed new menu implementations.Setting and maintained par levels Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparationAccomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and proceduresSetting up and maintaining budgets Developing local marketing partnership within the community through USO interaction, joining The Chamber of Commerce, First Responder organizations, school PTOs and also, Parks and Recreation.008/2009 to 03/2013 Area Director – Cheddar’s Casual CaféCarefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits.Correctly calculated inventory and ordered appropriate supplies.Strategically developed effective marketing plans to increase sales and profits while managing costs.Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.Actively participated in ongoing customer service programs to build sales and rapport in the community.Effectively managed labor cost Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.Conducted timely performance evaluations for all Managers directly under my supervision.Skillfully interacted with external vendors to obtain the best quality in pricing and product.Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and proceduresMaintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.01/2004 to 08/2009 General Manager – BJ’s Restaurant and BreweryCarefully interviewed, selected, trained and supervised staff.Correctly calculated inventory and ordered appropriate supplies.Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.12/2000 to 1/2004 Assistant General Manager – Landry’s Restaurants, Inc.Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stockOversaw front of house personnel to maintain adequate staffing and minimize overtime.Maintained a safe working and guest environment to reduce the risk of injury and accidents.Conducted timely performance evaluations for all front of house staff.Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.Executed daily production lists and goals10/1990 to 10/1998 Non-commissioned Officer- Corporal – United States Marine Corps Training Included Marine Corps Combat Training School of InfantryAdvanced Coxswain School Zodiac Repair School OSHA safety training Coxswain SchoolCombat Reconnaissance RubberaftRiver Raider Craft Outboard Motor SchoolI was the deputy director in charge of Zodiac, Raider, and engine maintenance for the Small Craft Company. I managed a squad of 8 marines and am skilled in strategic and tactical marine operation and problem resolution. While still a Lance Corporal, I was selected as Training NCO (a position normally rewarded to a higher-ranking Corporal or Sergeant. Instructed all Marines in Bravo Company on requirements for completion of the Correspondent Institute. Developed and implemented all Fire and Safety training courses. Directed generation of monthly status reports for the Commander of the First Battalion 6th Marines. Certifications Servsafe Food and Alcohol – Proctor 2017Education Salem State College, Salem, MAMajor: History Minor Psychology
