Eric E. Brown
Summary
I have over thirteen years experience in the hospitality and restaurant industry. Proven abilities in planning, cost analysis, budgeting, expense control, staffing, training, food and beverage inventory, and quality management. Experience in domestic and international restaurant openings. Strong leadership skills and the ability to manage and motivate staff; excellent team building and interpersonal relations skills. Contributed to significant revenue gains and cost reductions. Currently in last year of BA with an emphasis in Business Management.
Areas of Expertise
Monitored and purchased inventory, ensuring sufficient levels to accommodate demands. Trained new service staff to completely focus on delivering a quality customer experience. Negotiated agreements with suppliers and vendors that resulted in significant savings for the company. Verified incoming shipments, checking specifications and quantities. Rejected damaged goods and arranged for return to vendor. Recruited, trained, and motivated staff of front of the house and back of the house. Analyzed market and re-focused business initiatives in response to market changes. Developed expertise with computer software including Excel and Daily Sales Report (DSR). Introduced cost control initiatives, which significantly reduced operating expenses. Ensured compliance to Department of Health standards concerning raw and cooked food products as well as kitchen sanitation. Delivered personal attention to customers to ensure high level of satisfaction, to generate repeat clientele, and to encourage word of mouth referrals. Oversaw all aspects of business operations including budgeting, cost control, payroll, accounting functions, sales forecasting, and growth objectives.
• Hand selected to be part of a training team to open a restaurant in Jeddah, Saudi Arabia, as well as open two U.S. locations.
• New Orleans Disaster Relief in October of 2005. Assisted in the cleanup and rebuilding of restaurants damaged during hurricane Katrina. Trained and developed new employees, helped restaurant management and staff get back to day to day operations, while managing a 110% increase in sales.
• Awarded: Outstanding Sales Performance, Outstanding Customer Service Contribution, and Service of Excellence
Employment History
Teds Montana Grill, Denver, Co. 2012 to Present
Manager
Manage employees, food and beverage inventory, and day to day operations. Attended to every guest needs and worked to improve guest satisfaction on a daily basis.
Outback Steakhouse 2006 to 2012
Service Manager
Establish systems; maintain the productivity and the on-going development of fifty employees. Manage and replenish liquor and food inventory, consulting with vendors, as well as ensuring food quality, presentation and overall customer experience on a day to day basis.
• Consistently managed and maintain one of the lowest liquor costs in the region.
• Area Training and Coverage manager for ten restaurants.
• Raised customer satisfaction and pace of service by 12%.
Outback Steakhouse, Oceanside, Ca. 2003 to 2006
Server, Trainer, Key Employee
Serve each customer with the best service possible. Train each new employee with Outback standards and p...
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