Accomplished Operations Executive with 15+ years experience fostering optimized operational environments and driving strong business growth in the hospitality industry. Passionate and successful leader in leveraging a versatile skill set in business development, process improvement, and cost and efficiency control to capture significant enhancements in P&L, revenue growth, and EBITDA. Creates and promotes a positive culture based on integrity and accountability.
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.
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.
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.
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.
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.
Ruth's Chris Steakhouse - New York, NY
Certified Trainer/Head Bartender
The Capital Grille - Tyson's Corner, VA
TABC Certification, Manager Food Handler's Certifications, Training in Intervention Procedures for Servers (TIPS)
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