David Magnus

0000 xxxxxx xxxx , xxxx , xxxxx 00000
Abc@xyz.com

Executive Profile

Experienced Food and Hospitality Executive

Dynamic leader with over 15 years of demonstrated success in the food and service industry.  An effective leader, a fiscally responsible operator, and most of all, a customer driven professional, capable of managing large teams and performing above company standards.  Especially astute at teaching others how to develop a customer-centric attitude as well as designing and implementing loyalty and retention programs to increase bottom line revenues.    

Key Qualifications

  Operations Expertise

  Quality Assurance

  Retention Strategies

  Cost Control

  Financial Analysis

  Data Analysis

  Inventory Analysis

  Payroll Analysis

• Cross-Functional Leadership

  Customer Loyalty Expert

  Training & Development

  Health and Safety Compliance

Key Professional Achievements

Ø  Met 95% of annual consecutive goals in food and labor costs.

Ø  Led the division in terms of profitability and innovations.

Ø  Effectively managed a staff of over 60 employees and developed an effective and highly focused team.

Ø  Implemented various strategic plans to reduce costs and increase customer loyalty.

Professional Career

Path

Education &

Training

Volunteer

Work

Family Owned Restaurant                                                                                     Current

Position: General Manager

  Conduct customer service and loyalty training to ensure repeat business and to increase revenues.

  Responsible human resources related functions including for recruitment, hiring, on-boarding, and retention strategies.

  Regularly conduct various operational analyses including budget control, inventory control and labor control.

Ryan s Steak House                                                                                             2001-2007

Position: General Manager

  Conducted all operational and administrative duties including payroll, budget and financial analyses, staff training, and departmental cost control.

  Responsible for staff development, hiring, recruitment, retention strategies, and corrective actions plans.

  Designed and implemented numerous programs that significantly increased Net Operating Income.

  Maintained and exceeded state health and safety regulations.

  Effectively managed a staff of 60+ employees in all areas of site operations.

  Developed and implemented various customer service and loyalty training programs for staff.

Hardees                                                                                                                 2001-2005

Position: General Manager

  Responsibilities similar to those above.

  In addition, responsible for take out section of site as well.

Motel Properties                                                                                                   1996-1999

Position: General Manager of Restaurant Division

  Responsible for various food services venues operations.

  Responsible for banquets and other relevant client functions.

Sea Island                                                                                                              1990-1996

Position: Sous Chef

  Worked in back of house assisting executive chef with preparation of various dishes.

  Responsible for sanitation practices within department.

  Effectively controlled food costs and monitored budget control.

Serve Safe Certification

Dietary and Nutrition Course

Executive Food and Beverage Certification

Obtained HS Diploma

Volunteer C Job Core

Volunteer C National Guard

Volunteer- Various civic organizations and churches