Scott E. FraleyS.fraley2@yahoo.com832-285-2686201 Pruitt Rd.Apt 522Spring, TX 77380ObjectiveTo obtain a leadership/management position within a growing company, where I may apply my current skill set and knowledge to increase the company’s reputation and profitability, while at the same time, continuing my professional development. SkillsLeadershipGuest SatisfactionSchedule ManagementCustomer ServiceHiring and StaffingLabor ControlTraining and DevelopmentInventory ManagementMenu DevelopmentNRO’sP&L’sHACCP ControlServSafe CertifiedTABC CertifiedAloha POS systemsMenulinkExperienceTexas Roadhouse (Spring, TX) – Kitchen Manager 1January 2022 – PresentLed a kitchen leadership team of three managers and 40 team members Responsible for all hiring and staffing and organizing all positional training of new and existing team membersResponsible for all inventory management and led the region in AvT statistics for five months consecutivelyLed the region in lowest BOH turnover for eight monthsEnsured kitchen efficiency and increased weekly restaurant sales by $15,000 Whiskey Cake Kitchen and Bar (The Woodlands, TX)– Service ManagerDecember 2020 – January 2022Responsible for up to 40 serversOrganized and conducted all FOH training including positional and whiskey classesMaintained company social media accounts (Facebook and Instagram)Handled all guest complaints and reviewsCheddar’s Scratch Kitchen (Baytown, TX) – Managing PartnerMay 2020 – December 2020Responsible for a team of 95 team membersEstablished a yearly revenue of $4.2 million Successfully lead the team through a shutdown during the pandemicLed the team to a perfect Total Quality score of 100Cheddar’s Scratch Kitchen (Humble, TX) – Lead Culinary ManagerJune 2018 – May 2020Responsible for a team of 30-40 BOH employeesOversaw all BOH operations including staffing and trainingSuccessfully managed BOH operations with a weekly revenue ranging from $80,000-$92,000Mentored a management team of five junior managersPromoted to Managing PartnerFirst Watch Restaurants (College Station, TX)- General ManagerJanuary 2016 – May 2018Selected as first General Manager for the new franchise.Led crew of 50+ employees.Generated revenue of $2.5 million within the first year. Selected as sole training GM in Texas marketRan MIT program for franchiseOpened three new restaurantsSaltgrass Steakhouse (College Station, TX)- Assistant General Manager January 2014–January 2016Responsible for ordering all supplies and products including chemicals, dry goods, proteins, produce, liquor, beer, wine and office supplies. Hold full accountability for the kitchen, bar and service team’s schedules of 75+ crew members while coordinating with junior managers to staff and align operations with business and regulatory requirements. Conduct evaluations, coach staff, and guide recruitment and training. Maintain consistent inventory with minimal waste, oversee purchasing to ensure menu availability. Collaborate with GM to implement Saltgrass strategies and new menu concepts. Implemented and trained kitchen, bar, and service staff on new menu items. Provide positive leadership and motivation for the entire staff so they may excel professionally and personally. Performs various other activities relating to overall operations of a full service, high volume restaurant. Promoted to Senior Service Manager within the first 7 months of employment. McAlister’s Deli (College Station, TX) – Assistant Manager (The Saxton Group)November 2012 – May 2014BOH and FOH employee schedules.Hiring, training, evaluation of employees. Intake, organization, and execution of catering orders for top producing TAMU departments. Develop relationships and maintenance of existing relationships with catering clients. General opening and closing duties as associated with a select service restaurant. Personally secured a prestigious marketing agreement with a local collegiate baseball team. Red Lobster- Darden Restaurants Inc.January 2008 – November 2012 Regional Training ManagerTraining and Staffing ManagerCulinary ManagerService ManagerTeam MemberEducationNorth Forsyth High SchoolHigh School DiplomaAugust 1996-May 20003.0 GPAForsyth Technical Community CollegeAssociates Degree – Small Business ManagementSeptember 2000 – May 20023.5 GPA, Dean’s List
