Matthew N. Freeman18515 Bridgeland Creek Pkwy Cypress TX 77433Phone: 713-724-0286 Email: Mfreeman84@gmail.com OBJECTIVEUtilize my business management and operations experience in a senior leadership role at a leading restaurant group to help increase profitability, maximize efficiency in operations, and direct a team that provides consistent, top-tier service.WORK EXPERIENCECommon Bond Brasserie (July 2021-Present) Houston, TXGeneral Manager: Responsible for directing the company’s first ever full-service restaurant opening, including training and development, mock services, Grand Opening, and managing all day-to-day operations. Responsible for daily operations of restaurant ranked as Top 10 in Houston by multiple media outletsOversee a staff of 45-50, as well as 4 managersDirect private dining and event planning and service execution for parties ranging from 10-90 in sizeDeveloped proprietary training materials for use during opening and throughout company at other locationsInterviewed and assisted in selection and training on new management candidatesDirected and oversaw process of interviewing, selection, and training of new hourly employeesMaintain relationships with commercial tower management and tenants, as well as develop new relationships for future businessOversaw progressive increase in sales and reduction in overall costsCO Vietnamese Restaurant (October 2020-May 2021) Charleston, SCGeneral Manager: Responsible for oversight and direction of restaurant with annual sales of $1.7mm, and a staff size of 20-25.Responsible for P&L analysis, inventory management, maintaining cost targets, and cash-handling controlsConducted weekly inventory and managed all orders, including food, liquor, beer, and wineResponsible for scheduling for both FOH and BOHParticipated in process of interviewing, selecting, and training of new managementDirected and oversaw process of interviewing, selection, and training of new hourly employees Supervised food quality and safety, and maintained facilities King Street Grille September 2019-October 2020) Charleston, SCGeneral Manager: Responsible for oversight and direction of restaurants with sales ranging between of $1.8-$2.5mm, staff sizes of 25-45, and overall operations at multiple locations within the company.Responsible for P&L analysis, inventory management, maintaining cost targets, and cash-handling controlsConducted weekly inventory and managed all orders, including food, liquor, beer and wineResponsible for scheduling of both FOH and BOHDirected and oversaw process of interviewing, selection, and training of new hourly employees Supervised food quality and safety, and maintained facilities Built and maintained key relationships across the community to help maximize the restaurant’s presence. Lokal Seafood (August 2018-September 2019) Charleston, SCOwner/Operating Partner: Oversaw transition of restaurant to new ownership and responsible for directing daily operations of restaurant, as well as overall direction of business.In ownership capacity, directed all restaurant operations Negotiated takeover of existing business and assignment of commercial lease to new ownershipDeveloped proprietary handbooks, documentation, front and back-of-house systems/procedures, performance tracking documents, and financial targets Directed hiring and training of management and hourly staff Created and oversaw execution of cost projections, budgets, and P&L Negotiated vendor contracts, pricing structures and other logisticsCollaborated with Executive Chef to create new menu items and reduce existing food costAnnona Restaurant Concepts (January 2014-November 2017) Charleston, SCOperating Partner/Director of Operations: Responsible for restaurant development, oversight and management of daily operations, training for new locations, and creating standard procedures to maximize consistency, quality, and profitability.Developed proprietary handbooks, new hire documentation, front and back-of-house systems/procedures, performance tracking documents and profit metrics for various locationsDirected hiring and training of management and hourly staffDeveloped training materials, videos, and standard practices for use in FOH and BOH operationsCreated and oversaw execution of cost projections, capital budgets, and store P&Ls Developed new recipes, pricing, and relevant kitchen procedures and culinary guidesOversaw restaurant construction, permitting, design and layoutEducationUniversity of Houston Houston, TX2005-2010ADDITIONAL SKILLS AND CERTIFICATESSoftware Proficiency: Microsoft Excel, Word, and PowerPoint; POS software including NCR, Positouch, Toast, and Digital Dining; Inventory Software including Restaurant 365, RSI, and Compeat; Scheduling Software including Hotschedules and 7ShiftsCertificates: ServSafe Manager, TABC Certification
