LIONEL COLEMAN HOUSTON, TX 77053(281) 757-3086 – lcole1967@gmail.com Professional Summary Dedicated results-oriented Multi Unit Manager with several years of experience in hospitality management. Effective problem solver with strong goal orientations. Proven ability to setup new organizational framework, as well as to make underperforming operations efficient.Skills Multi-Unit ManagementLeadership DevelopmentProfit MaximizationPolicy & Procedures implementationExcellent CommunicatorInclusive & Collaborative LeaderStrategic planning/implementationNew restaurant opening experienceWork History 10/2020 to PresentTERRITORY DIRECTOR HAWAIIAN BROS RESTAURANTS – Houston, Texas Responsible for overall successful operation of three Hawaiian Bros restaurant locations with approximately 18.5M in annual sales led the region in transactions growth over prior year for the past two years.Actively source and develop future company leadersImplement and coached successful operations of multiple new initiatives in the region and home office marketLead team members on effective methods, operations and procedures to engage a level of excellence in guest and employee experience to drive traffic and profitability.01/2014 to 10/2020RESTAURANT OPERATIONS DISTRICT MANAGER ALAM’S RESTAURANT GROUP – Houston, Texas Led and directed complete operation for eight restaurants, $12.0M annual sales volume.Responsible for all budgeting and profitability goalsResponsible Implementation of policies & procedures. New store openings hiring and training of new management personnel.Designed and implemented monthly coaching webinars for store managers.01/2007 to 01/2012District Manager Wing stop – Houston, Texas Responsible for all phases of a $11 million operation – maximizing profit, staffing, training, inventory control, marketing and maintenance of building and equipment for five direct reportsReduced food cost from 30% to 27.4%During the five years as General Manager/District Manager, did not have any employee accidents or workmen’s comp claimsAchieved budgeted sales and labor for the past four years. Trained new store personnel, Prepare training manuals, hired new personnel, New restaurant openings, Conducted diversity training classes, assist with writing of policies and procedures, new menu implementation and roll out, trained new management personnel01/2000 to 01/2007RESTAURANT MANAGER Chili’s Restaurant – Houston, Texas Responsible for all phases of a $3.8M, operation – maximizing profit, staffing, training, inventory control, marketing and maintenance of building and equipmentReduced food cost from 32% to 28.1%Trained new restaurant managersDuring my time with the company as General Manager/Training Manager, I did not have any employee accidents or workman’s comp claimsAchieved budgeted labor and food cost consistently Trained new store personnel, Prepare training manuals, hired new personnel, New restaurant openings, Conducted diversity training classes, assist with writing of policies and procedures, new menu implementation and roll out, trained new management personnelEducation Phyllis Wheatley High School – Houston, Texas1989Food Service Records and Returns: Food Service Management United States Navy – Jacksonville, Florida1987Navy Supervisors Training 1986Management Specialist 1985Houston Community College – Houston, Texas
