Over 15 years in the restaurant industry, including six years in key leadership roles: four years as a General Manager, two years as a Director of Operations. Industry experience has resulted in an innate ability to adapt to all situations and maintain focus in any fast-paced or high-stress situation. Hands-on leader who is able to effectively build teams, develop staff to perform under specific standards, demonstrate excellence, and maintain high levels of morale. I am able to focus, and give one on one attention to customers and employees; creating the ultimate customer and working experience. Attributes are proven by unfounded loyalty of patrons and staff members. Consistently able to find ways to work smarter; saving money and man-power by implementing unique systems company wide. Have taken two established poor performing restaurants from loss to profit in less than three months each. Opened five restaurants to date; four as General Manager, one as Director of Operations. As Director of Operations, I oversaw everything from construction, décor, hiring and training, initial small-wares order, utility contracts, menu, costs and budgeting, equipment procurement, advertising, and kitchen design.
Years in the Industry
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Robert , Thank you! If you know of anyone who would be interested in getting involved with the concept ,Please let me know. I would appreciate any help. I have 50,000 to put in + my time . I need a partner or investors, Ken
Hi Robert,My name is Kevin Mason. I run a consulting group also . We offer one on one consulting services for restaurants/bars and are dedicated to working with you to implement programs designed to fit to your needs. Our team has over 5 decades of experience ranging from fast food to fine dining. We can help you improve guest satisfaction while building a loyal customer base with our continued staff development programs. I am looking to network with other in my field . check out my site. www.ksmrestaurantsolutions.com. Maybe we can slide some business to each other . Thanks in advance .
I wanted to personally invite you to join our discussions in regards to cheeses at the Cheese Group on FohBoh. Every week we introduce a new cheese and invite you to find it in your area, buy it, try it and then dicuss it with us. Take a look at all the FohBoh groups while you are at it. Looking forward to hearing from you. Dana
You know the drill - money is tight so your spouse tells you to not spend too much money. So you start 'brown-bagging-it' to work. You feel a little foolish, maybe a little humiliated, that you’re forced to do this but you have no other choice. So you make up some story for your co-workers like, 'I’m trying a special diet' so you don’t look like a cheap-skate.
Anthony’s Fish Grotto, San Diego’s oldest family-owned and operated seafood restaurant company, is embarking on an ambitious effort to rebrand and remodel its restaurants, including the North Embarcadero flagship location that houses Anthony’s Fish Grotto, Anthony’s Fishette and Anthony’s Star of the Sea Event Center.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.
Privacy researcher Christopher Soghoian sees the landscape of government surveillance shifting beneath our feet, as an industry grows to support monitoring programs. Through private companies, he says, governments are buying technology with the capacity to break into computers, steal documents and monitor activity — without detection. This TED Fellow gives an unsettling look at what's to come.
What does the future of business look like? In an informative talk, Philip Evans gives a quick primer on two long-standing theories in strategy -- and explains why he thinks they are essentially invalid.
As an expert on cutting-edge digital displays, Mary Lou Jepsen studies how to show our most creative ideas on screens. And as a brain surgery patient herself, she is driven to know more about the neural activity that underlies invention, creativity, thought. She meshes these two passions in a rather mind-blowing talk on two cutting-edge brain studies that might point to a new frontier in understanding how (and what) we think.