Restaurant Executive Profiles
PROFILES OF SUCCESSFUL RESTAURANT EXECUTIVES
‘Director of Human Resources & Training-Regional Indepandent Operators ME612306
|
14 years of proven training and human resources management experince. Develops and directs all phases of the human resources and training function for a Midwestern restaurant group employing mid sized workforce . Directly supervising several staff members including 3 Payroll Employees, 3 Field Trainers. Develops, implements and controlls all policies, procedures and guidelines pertaining to human resources, training and administration within the company. Prepared and argued EEOC and DOL complaints/charges, employee work-related and guest injury settlements. Consults and advises executive management on organizational issues, industry trends and surveys, employee relations, benefits and worker’s compensation analysis. Oversees all company recruitment efforts, including corporate, existing locations and new store openings. Developed and implemented management training programs, addressing progressive discipline, communication skills, harassment and other areas pertaining to human resource legalities. Developed and managed exempt and non-exempt training programs as well as succession planning. Developed and implemented Manager-In-Training programs to satisfy succession planning goals and objectives. Prepared and argued EEOC and DOL complaints/charges, employee work-related and guest injury settlements. Prior experience with Restaurant Development Group & Ala Carte Entertainment Group. BS in Human Resources Mngt. |
|
|
Director of Research and Development-Top Culinarian ME612307
|
With 22 years of proven restaurant research and development experience that a proven track recrodof success and This is a great candidate to review. Currently he is avaiablie for immediate employment after being with this employer for 17 years. This culinarian is an accomplished menu development professional for a 250+ unit fast casual restaurant chain. His expertise includes menu innovation, development, key product enhancement, product quality assurance, and working with outside food manufactures for new products mixes. He lead and directed all culinary operations to provides high quality leadership in directing innovative for real scratch cooking menu development. Develops and updates all culinary recipes and menus from concept, testing, and product rollout. Understands current culinary trends and develop food selections that meet customers’ ethnic or customer Market survies indicated. Worked closelt with marketing, training , purchasing and Field operations on food development and product rollouts. He was successful at getting networked distributors and outside vendors to support six marketing promotions per year. Developed current menu of this brand. Developed and partnered a full service restaurant concept with parent company from inception to launch in five months period. This included menu development, training, kitchen concept design and procurement of food and equipment for new project. Featured in commercials & magazines including Nation’s Restaurant News. Featured in commercials & magazines including Nation’s Restaurant News. Recently selected for Master of Taste by Chefs in America Award Foundation. Holds a Certified Executive Chef through the American Culinary Federation & AS in Occupational Studies from Culinary Institute of America. |
|
|
Director of Franchise Operations -Multi-Concept Company- ME612321
Manages 10 direct field operations reports in seven states with responsibly for over 200 QR & full service restaurants. This leader holds accountable for all aspects of operations, as well as franchisee compliance with corporate strategies for the owner. Blend financial strategies and expansion techniques with innovative operating processes to grow revenues and profit in highly competitive restaurant and retail franchises. This Director has a history of turning around marginal operations, streamlining procedures and stimulating growth in business through strategic initiatives. Responsible for executing corporate strategies which included but was not limited to construction design and development, new store and remodel openings, planning corporate annual management development workshop s and coordinating with training, culinary, and purchasing areas on related field projects. Instrumental in the initial development of new full-service new concept for his current company which is now the major growth vehicle for this Midwestern brand. Prior experience with Long John Silvers,Allied Domecq, & Sonic Restaurant Companies. BA in Organizational Behavior
|
|
|
Regional Marketing Manager -Open to relocate anywhere- ME612322
|
This Marketing professional manages marketing initiatives for national restaurant in the Midwest regional with for a $70M annual sales and including a $2MM marketing & co-op combined budget. Her outgoing personality and ability to get results working with other makes her a priceless asset to a company. This professional is looking a a national, or regional brand where she can help develop strategic marketing plans for unit-based franchisees, or company operations that are committed to the succcess of getting marketing maximized. This marketing guru is second to none at regional collection and analysis of all market research data, including generating marketing campaigns or implementing specific tactical programs to meet newly identified sales growth opportunities for the company. This restaurant professional leads and coaches several marketing media and agencies within her area on comprehensive regional communication plan for company operations and franchisees alike. Participated in all strategic sales initiatives for competitive bidding processes which reduced regional cost cost by 9% in 2005 while increasing sales by 14%. Prior experience with Culver’s & Sr. Manager of a national established restaurant marketing firm. MBA Degree in Marketing. |
|
|
Regional Facilities Manager -New England Region- ME612323
|
10 Years of restaurants regional facilities management for two national chains. Managed all aspects of remodeling, equipment repairs, and facility maintenance of 60 restaurants. Daily responsibilities includes remodel coordination, FFE mangement, and vendor control. A professional with expertise in all aspects of building repair, preventive maintenance, fixtures, and foodservice equipment. A team player and experienced problem solver in our industry with a proven track record. Educates feild operations teams through on site visits and R&M Modules. Excels in all aspects of project oversight, continuously completing projects on-time and within budget. Offers additional hands-on expertise in facilities management, estimating. contract negotiations, permitting procurement, & expense control. Works with an in-house purchasing department to expedite deliveries and maintain the project timeline. Maintains existing relationships with architects and contractors to keep costs level for 2 years. Responsible for deadlines and accountable for their budgets. Expert knowledge of national restaurant codes and health department requirements. Past experience with Pizzeria Uno’s,Nathan’s Famous, Boston Market Restaurants. . |
|
|
<< Previous 1 2 3 4 5 6 7 Next >>
|
Announcement!
ENDEAVOR SITE
Welcome to the Endeavor Search Group web site. Feel free to look around.Can't find what your looking for, Call Us!
|
Where Companies and Professionals Make Educated Business Decisions Together
CALL US TODAY
Toll Free: 1-888-705-5627
Mailing address:
869 East Schaumburg Road , #360
Schaumburg, IL 60194
_________________________
JOB SECTORS
|
