John B. McAlister
Cool Hand Luke’s steakhouse and saloon
Santa Maria,CA
32
years of professional experience
Restaurant operations leader directing multi-site standards, manager coaching, and performance control across 3+ locations. Uses profitability, training personnel, and service consistency to align leaders, tighten execution, and protect guest experience. Fits Regional Manager work by combining field leadership with accountability across multiple units.
Work History
Assistant manager
4 Years- Supervise front-of-house operations to support smooth guest flow and consistent service during busy periods.
- Train new team members on service standards, opening routines, and closing procedures.
- Support guest service issues with calm, timely service recovery and clear communication.
- Monitor inventory levels and restock priorities to keep dining and bar service running smoothly.
Associate manager
3 Years 11 Months- Supported restaurant operations across front-of-house and back-of-house activities during busy shifts.
- Supervised staff scheduling and daily coverage to align staffing with expected guest traffic.
- Trained new team members on service standards, station duties, and guest interaction expectations.
- Monitored inventory control to support product availability and reduce avoidable waste.
Training General Manager
12 Years 7 Months- Led front-of-house teams to maintain consistent service, smooth shifts, and guest satisfaction.
- Trained new managers and hourly staff on restaurant standards, expectations, and daily operations.
- Oversaw labor and budget controls to support efficient operations and cost discipline.
District Manager
9 Years 10 Months- Directed multi-unit restaurant operations, translating district goals into consistent execution across stores.
- Coached store managers on training, service recovery, and front-of-house standards to improve guest experience.
- Reviewed sales trends, inventory control, and budget performance to guide corrective actions and protect margins.
Floor Supervisor
2 Years 5 Months- Trained new team members on front-of-house procedures, service standards, and banquet readiness.
- Monitored inventory control for bakery, gift shop, and lounge supplies to reduce shortages during service periods.
- Supported banquet coordination by aligning staffing, setup timing, and floor coverage across multiple service areas.
Education
Online courses - Online courses
Associate of Arts
Skills
Restaurant operations management
Multi-unit operations oversight
Staff scheduling
Training and development
Front-of-house operations
Budget management
Labor cost control
Inventory control
Sales analysis
Cost control
Guest service management
Conflict resolution
Service recovery
Team leadership
Employee coaching
Timeline
Assistant manager
Cool Hand Luke’s steakhouse and saloon
10.2022 - CurrentRead More
Associate manager
Cracker Barrel old country store
11.2018 - 10.2022Read More
Training General Manager
Applebee’s
04.2006 - 11.2018Read More
District Manager
Subway
05.1996 - 03.2006Read More
Floor Supervisor
Pea Soup Andersen’s
12.1994 - 05.1997Read More
Allan Hancock College
Associate of Arts
Read More
BYU-I
Online courses from Online courses
Read More