TOM SIMPSON Mansfield, TX 76063 | (817) 881-2217 | TomSimp63@gmail.comOPERATIONS MANAGEMENTPerformance Management – Sales Growth & Profitability – Talent Development Operations professional dedicated to creating a customer-centric culture by empowering employees, increasing efficiencies, customer loyalty and profitability. Offers a proven track record of delivering operational excellence, with diverse experience managing multiple facilities, locations and units. Able to identify and implement necessary changes to increase customer satisfaction and efficiencies while decreasing operational costs. Growth & Performance: Increases profitability and reduces costs. Analyzes P&L and budget performance to assess gaps, identify solutions, capitalize on strengths, and drive change to strengthen financial health of an organization.Customer Experience: Utilizes survey results and customer interactions to identify areas of opportunity and implement training programs to align guest experience across all locations. Monitors trends/competition to gain and maintain competitive advantage. Operational Controls: Establishes policies, processes and procedures to increase and maintain profit margins and increase efficiencies. Designs performance improvement tools and best practices.Leadership & Talent Development: Talent acquisition and training skills used to support succession plan. Motivational style propels performance and sustains accelerated growth. PROFESSIONAL EXPERIENCESaltgrass Steak house ( Landry’s Restaurants, Inc. )2000 – 2019Regional Director of Operations (2012 – 2019)Responsible for overall business functions including financial planning, supervising management teams, maintaining operational excellence, and monitoring sanitation standards and safety throughout the operational area. Handled human resources, talent acquisition and submission of accurate financial documentation for seven restaurants across four markets with over $30 million in annual sales and 850 employees. Conducted on-going training and identified opportunities and situations where performance improvement was required. Addressed guest complaints and worked with staff to ensure that customers had an enjoyable experience; analyzed trends to ensure acceptable menu variety.Drove consistent sales growth, improving margins by ensuring cost control systems were in place, analyzing and maintaining budgets, P/L statements and other operational metrics to ensure goals were met. Exceeded profit plans by maintaining labor budgets, managing food costs, and minimizing expenses. Ensured all managers and associates complied with state and federal liquor laws relevant to the responsible serving of alcoholic beverages. Executed inspections in all stores to ensure OSHA requirements, health and safety codes, and company safety, sanitation, and security policies and procedures are met and followed within each restaurant. Directed the management of five high-volume restaurants that showed an increase in sales every year for more than six consecutive years.Directly responsible for the Branson, MO location, the most profitable restaurant in 2018, finishing $86,000 over financial expectations.Maintained 100% General Manager Retention; many GM’s were promoted to other regions. Recognized in 2014 for Outstanding Regional Results in Operations and Profitability.Top Performer for Regional Sales and Profitability in 2012.Tested and piloted next-level scheduling program in the region to decrease labor costs and more efficiently schedule staff. Saved .2 – .3% or projected excess of $100,000 in regional labor costs. TOM SIMPSONPAGE 2 | (817) 881-2217 | TomSimp63@gmail.comSaltgrass (cont’d)regional General Manager (2007 – 2012)Performed overall day-to-day General Manager duties for one of the highest volume locations while acting as Director for three additional restaurants. Accountable for 100 employees and $5 – 6 million in sales. Oversaw all P&L and budgeting as it pertained to these locations. Orchestrated the openings for numerous locations in varying new markets. Conducted HR functions including hiring, progressive counseling, terminations; handled scheduling, payroll and team training. Maintained excellent relationships with customers, guests other corporate departments. Collaborated with management team in creating menus and providing top quality food.Employee of the Quarter as a General Manager in 2009 for highest level of employee retention.Earned Success and Excellence Award for Manager Development and Training in 2005.General Manager(2000 – 2007)Demonstrated high caliber leadership to create the highest level of service, safety, cleanliness, food quality, and ambience for guests and customers. Developed a team of high performers, created succession plans, and ensured operational success. Recognized, empowered and rewarded top performers. Planned and implemented a strategic direction for the region in all key drivers and initiatives. Ensured consistency in each restaurant in the areas of guest satisfaction, frequency (loyalty), check averages, and profitability. Coached and guided team on recruiting, hiring, and training to guarantee winning team and culture.Recognized in 2004 for Outstanding Operations, Sales and Profitability. CORE COMPETENCIESStrategic Planning – Change Management – Inventory Control – Budgeting – Efficiency InitiativesSafety – Performance Measurement – Quality Control – Vendor Management – SanitationTraining – Continuous Improvement – Project & Budget Management
