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Click here or scroll down to respond to this candidate Candidate's Name
Street Address South Crestwood Ave. Contact: PHONE NUMBER AVAILABLE
Richmond, VA Street Address EMAIL AVAILABLE
OBJECTIVE:
A Senior Professional Management position utilizing the superior organizational, technical and interpersonal skills I have developed through twenty years of previous business management experience.
EXPERIENCE:
CEO/General Manager- The Greencroft Club
Currently Oversee and responsible for all operations of a four hundred Member Club
Amenities include; eight pickleball courts, pool, two dining rooms, rental properties, private event venues Maintain and manage a 20 acre property.
Average annual revenue is five million in total sales from all amenities, memberships, dining sales, event sales and rentals.
9/1/2019 Present
General Manager/Consultant - Burger Bach
Responsible for all Restaurant Operation Standards
Created and Maintained Marketing Tools and Cost Cutting Initiatives
Inventory and P&L management
Human Resources and all staff scheduling
Kitchen Management
Food and Beverage Ordering
10/15/2018 -8/1/2019
Operating Partner Tazza Kitchen
Completely responsible for all aspects of restaurant operations
Full P&L accountability
All staff hiring, termination and training
Planned and executed opening of the restaurant
Maintaining very high standards while producing $3.8 million in first year of sales
9/2/2017 - 10/15/2018
General Manger- Julep s Restaurant
Total oversight of entire operation
Responsible for all staff hiring and termination
Full accountability for all aspects of the profit and loss statement
Planned and executed the opening of the restaurant at the new location
Fully integrated a new POS system and mandated an entirely new set of operational controls
5/1/2015 9/1/2017
General Manager -The Urban Tavern
Hired the entire team and opened this new concept
Implemented Micros POS system and trained entire staff
Took the lead on every detail involved in opening a 150 seat restaurant
Preformed all aspects of running a top notch facility
Had total oversight of all operations
6/2014-5/2015
Owner/Operator Arcadia Restaurant 8/2011 -6/2014
Created, branded and developed a fine dining restaurant with one million dollars in annual sales
Solely responsible for all daily operations with a staff of 25.
Received numerous awards and highly positive reviews from local media, Yelp, Urban Spoon,
Trip Advisor and Open Table. Voted One of America s 250 Most Popular High-End restaurants by Urban Spoon
Operating Partner Fleming s Prime Steakhouse & Wine Bar June 2003 April 2011
Fleming s Prime Steakhouse & Wine Bar, Richmond Virginia
Oversaw all aspects of a four million dollar annual revenue fine dining steakhouse.
Responsible for all cost and profitability associated with the business.
Worked independently and under corporate structure with a minimum of supervision from a regional Joint Venture Partner.
Maintained standards to become the East Coast training restaurant for all potential managers and
Operating Partners.
Promoted three managers to Operating Partners within the company.
Became Certified Training Partner Inspected and trained management teams on location at other Fleming s within my region.
Awarded Partner Of The Year.
Member of the Advisory Board for J. Sargeant Reynolds Community College Culinary School.
Director of Restaurant Services and Catering The Virginia Museum of Fine Arts
3/1996 -6/2003
Oversaw all special events at the museum to include:
Dinners from 10 to 500
Members Dining Room
Weekly concert series attended by 2,000 guests per event
Responsible for all annual food and beverage budgets
Managed a staff of 50
Maintained and managed four kitchens within the facility
Maintained strong relationships with major donors and top political figures
Worked with an architectural firm in the design and planning of the new dining room and kitchens that opened in the spring of 2010.
Owner/Manager The Wineshop Bistro
June 1991 March 1996
Designed, developed and operated a full service 60 seat restaurant with adjacent wine and cheese gourmet deli.
Set standards to achieve a Four-Star rating by several major Richmond publications.
Managed a staff of 20 in day to day operations.
Directed multiple catering and specialty diner events.
Created weekly menus while maintaining set food cost parameters.
Solely responsible for ordering and monitoring all food and beverage inventory.
Maintained an accounting system, including payroll and state, federal and local reports and taxes
along with daily sales figures.
Preserved and expanded a customer base by providing assistance in areas varying from wine selections to planning major catering events.
Created and taught a wine program through John Tyler Community College.
Education:
University of Virginia: Charlottesville, Virginia.Bachelor s Degree Biology Major with a specialty in genetic engineering. |
