STEVE 832-724-8224 Katy TexasSuccessful Hands-On Management Style Able to Increase Profitability towards Margins Thrives on Exceeding Company Goals Exceptional Knowledge of All Operations Unsurpassed Costumer Service Excels in Creating a Positive Work EnvironmentAbility to Drive Sales Forward Proactive & Detailed Mind Set Efficiency Production Management Continuous Contingency PlanningCreator of Budgets / Profit and Loss Statements Develop Inventory Controls & Margins Accomplished Restaurant & Kitchen Design Skills to Lead a Team and Build a Team • Contagious Passion for Excellence, Resourceful Decision-making Solutions and the Prioritization of Goals to obtain the company’s objectives in a fast-pasted environment.•Clifton Gallop Strength Finders Report: Responsibility, Strategic, Analytical, Achiever & Relator.• Proficient Multitasking Skills with Detailed Organizational Planning. • Evaluating situations to make accountable Strategic Decisions for Successful Operations.• Able to Identify Market Trends that Increase Sales and grow the market within the community. • Extensive Knowledge of Cost Controls, Product Cost, Profit & Loss Statements, Fiscal Budget, Forecasting Reports, Product Development, Brand Marketing, Market Research, Supply Chain Metrics, HR and Vendor Sourcing. • Effective negotiation skills in maintaining client customer satisfaction and lowering vendor percentages. • Initiative to Perform Ethically and Aggressively as an Independent Contributor or in a Team Environment.————————————————————————————————————————————————–Management Experience Director of Operations: Coopers Old Pit BBQ Katy Texas, Aug. 2018- Present•Opened a 24,800 sq. foot 7.25-million-dollar restaurant with 4 managers and 74 full time team members, average weekly sales $73,000 before Covid-19. Average monthly sales $315,000 with an average of 27% in Alcohol Sales.•Responsible for All Operations: preparing Budgets, P&L Statements, HR, Hiring, Training, Scheduling, Total House Organization (Shelf to Sheet), Created Department Inventories, Invoices Payments, Vendor Negotiations, Created Department standards cleaning checks and responsible for anything & everything from the front door to the back door.•Maintained standards and best practices with financial responsibility concerning P&L performance located in Llano, Ft. Worth, College Station, New Braunfels, Austin and Katy Texas.•Continuous guest service training in a new world that increased sales, guest satisfaction and overall experience. General Manager: Red Robin Katy Texas, Oct 2014- Aug. 2018•Exceeded daily operation goals set by corporate in the areas of Labor, Beverage, Food and the Bottom Line/ NIBO.•Continuous coaching and mentoring 3 managers and 2 key holders to successfully achieve operation goals.•Continued to hold the highest scores for Empatica/ Guest Voice in Texas through coaching, training and motivating FOH and BOH Teams. •Held a 96% average SteriTech scores for each Quarter in safety and sanitation.•Mentored Units to assist them to achieve Budgeted Goals, leader in controlling costs.General Manager: Red Robin San Antonio Texas, March 2010- Oct. 2014•Managed operations by motivating 3 managers to successfully achieve budgeted goals set by corporate in the areas of Labor, Beverage, Food and the Bottom Line/ NIBO.•Weekly Net Sales average of $80K, Period Net Sales of $320,000 (4 wk.) and Annually Net Sales of $4,160.000.00•Maintained the highest scores for Empatica/ Guest Voice in Texas through coaching, training and motivating FOH and BOH Teams. •Coached and Developed 4 hourly team members and promoted to Management to move forward with the Brand. •Mentored Units to assist them to achieve Budgeted Goals. PAGE 2————————————————————————————————————————————————–Director of Operations BP: Compass Group Houston Texas, Feb.2006- March 2010•Managed the campus Operations at four different buildings with 7 salaried managers and 75 hourly team members in three full-service Cafés, 2 Starbucks in house locations and one QSR•Average Unit fiscal gross sales of $5.6 million in annual sales in a subsidy account.•Consultant in the Design and Roll Out of a $16.5 million dollar remodel in an 18,250 square feet venue at WL4.•Exceeded Weekly Sale’s Budget by 16% consecutively that increased sales from 37K to 45K creating a $2,340,000 annual account through Menu Development, Presentation and Customer Service.•Achieved “The Platinum Award” for fiscal effectiveness and customer service within 6 months.Area Manager: What-a-Burger Houston Texas, July 2001-Feb. 2006•Internally reorganized 6 stores within 18 months increasing sales average 18% providing weekly sales of 45K. •Increased gross Operating Profit an average of 4.65% by intensifying customer service awareness and identifying the impact of waste on the bottom line. •Increased efficacy of operations in management by assessing skill sets, enabling people to be successful in the right positions and developed 14 associate members into management positions.•Opened two new units in North Houston both exceeding sales of over 2.2 million a year.Event Director: Spectrum Events Houston Texas, April 1997-July 2001•National Event Company providing all services needed for Sporting Events, Music Concerts, Corporate Functions, •Personal Events and Festivals anywhere in the Nation, based out of Houston Texas.•Direct Liaison for all interactions for the company, talent or organization.•Client Negotiator for event planning, timelines, budgeting, contract finalization and collections.•Highlights: All of Houston Pace Music Concerts in any arena, 3 of The Shell Houston Opens for private and public Food and Beverage, Wings Over Texas, Freedom Fest Houston, River Oaks Tennis Tournament, Rock the Rockies, Denver Country Music Fest, Lollapalooza Tour and Pink Floyd at Rice Stadium. Average music concerts per year 187 events, which does not include Private parties or events. Executive Chef: Barton Creek Country Club and Resort Austin Texas, July 1992- April 1997 ————————————————————————————————————————————————–EducationCulinary Institute of America Food & Beverage Management Degree, Greystone CA.Culinary Institute of America: Certified Working Chef Credentials, Hyde Park NY.University of Houston: Bachelor’s Business Management, Houston TX.Boy Scouts of America: Eagle Scout