Club Manager resume examples

Oversight of 5 restaurants in three markets including P&L management, branding, marketing, strategic planning and overall operation. Evaluated and maximized available resources resulting in increased efficiency. Reported directly to and worked closely with two owners on all company matters.

• Spearheaded weekly, monthly and quarterly assessments and forecasts of organization's performance against budget, financial and operational goals, resulting in a 4% increase to ROP.
• Highly involved with re-branding of concept, including overhaul of marketing collateral, messaging, menu design/development and company culture.
• Daily supervision over Director of Operations, Corporate Executive Chef, Director of Training, Director of Special Events, Comptroller and Office Manager.   
• Benefits and human resource administrator for the company.
• Actively coordinated and collaborated on all new and ongoing marketing and social media campaigns.

Promoted to Director of Operations and moved to corporate offices in Austin TX. The DO position was the highest non-ownership position at the time.

• Introduced and implemented "menu engineering" program, resulting in reduced food cost and significant increase in revenue.
• Generated a 20% increase in sales, from $15.1 million to $18.3 million in first 3 years as DO.
• Bottom line increased 54% from 7.2% to 11.2% over same three year period.
• Established guidelines for personnel evaluations, recruitment, and advancement.
• Worked closely with Corporate Executive Chef to design new menu offerings.​

Hand picked to turnaround downward trending restaurant in Dallas Texas. Initiated a systems and operations analysis and implemented needed changes while establishing a team culture to include integrity and accountability. Aggressively turned downward trending restaurant around within 6 months.

• Increased sales by 19%, from $3 million to $3.6 million in 3 years as general manager with increased flow through and profits.
• Awarded "Operator of the Year" in 2006.
• Spearheaded grassroots marketing campaign positively impacting perceptions of restaurant.

As operating partner took on the role of general contractor, planned and coordinated renovations of existing restaurant, including design of new bar, private dining space and kitchen layout. Daily responsibilities included overall supervision of operation, direct supervision of BOH operation, inventories, budgeting, forecasting, P&L controls, payroll, accounting, marketing, and employee and guest relations.

• Developed business plan and secured financing for start up venture.
• Procured all licenses and permits required for new restaurant operation.
• Created and executed all menu items, recipes, plate presentations and cost analysis for ala carte and catering.

Coordinated all aspects of daily operations for this exclusive fine dining establishment, with revenues of $6.3 million per annum, located between The U.S. Capital and The White House. Directly responsible for extensive, award winning wine program, including ordering, formatting, content, and inventory & cost controls. Received The Wine Spectator , Award of Excellence.

Directly responsible for all aspects of multi-level historic and iconic restaurant operation consisting of four dining rooms, two full bars, two kitchens and an outdoor café with revenues in excess of $6.2 million per annum. In first year, recognizing the potential for increased catering sales, planned and supervised renovation of main dining room and kitchen (without closing down operation), resulting in 85% increase in catering revenue in three years. In fourth year, initiated, planned, developed and implemented outdoor café with $500 thousand revenue in first season open.

Coordinated and managed all food and beverage operations including fine dining; informal grill and catering functions for a new 2,000 member club exceeding $5 million in revenue per annum. Developed and implemented on-going training programs consisting of class demonstrations, OJT and off-premise training. Managed extensive wine program including development of highly successful wine appreciation series for club members, as well as purchasing, inventory control and cellaring.

• Trained in each department of the hotel including Catering and Convention Services, Food and Beverage, Housekeeping, Front Desk, and Accounting.
• Assisted in managing logistics and detailing events for banquets, catering and convention services departments.
• Created and revised banquet event orders and communicated changes to all hotel departments.
• Devised floor plan concepts for meetings and social events
• Directed and coordinated events in private dining space.

• Managed the food and beverage operations of a restaurant and nightclub with sales over $1,500,000.
• Supervised, scheduled, and motivated a staff of over 30 people.
• Accountable for cost controls, payroll, accounts receivable and payable and other general office duties.
• Responsible for planning and marketing of special events involving national DJs and entertainers
• Led the club's philanthropic involvement with a national not-for-profit organization through weekly benefits with guest entertainers, local media, and government officials; ultimately raising $1,000,000.