Anthony Parks
San Francisco,CA
Summary
Seasoned professional with 15+ years of operational experience in all phases of high volume, multi-unit restaurants, hotels food & beverage, full-service catering and themed bar & grill concepts. Proven track record of driving operational excellence, financial performance, and team development across diverse restaurant concepts. Adept at strategic leadership of operations teams, including Operations Managers, Catering Sales Teams, Chef’s & Kitchen Managers and Service Staff, while maintaining high operational standards across multiple locations. Expert in financial management, including P&L responsibility and budget optimization, with a keen focus on balancing operational efficiency and exceptional food quality. Demonstrated success in food safety and quality control within fast-paced environments, coupled with a strong commitment to enhancing guest experiences and driving customer satisfaction. Skilled in cross-functional collaboration to achieve company-wide objectives and foster a culture of continuous improvement. Recognized for the ability to maintain high guest service standards, implementing innovative operational guest service strategies, and consistently exceed performance metrics. Combines a deep understanding of restaurant & catering operations with a forward-thinking approach to address industry challenges and capitalize on growth opportunities.
Overview
15
15
years of professional experience
Work History
AREA MANAGER
Amazon Logistics & Delivery
San Francisco, CA
11.2020 - 12.2023
- Initially hired as a Learning Coordinator, promoted to Area Manager
- Led operational efforts for daily package receiving, induction processing, sorting, rout building and acuate staging of 30-60K packages per day
- Supported 3 Direct Reports, indirect support of 5 Supervisors and 90-100 Hourly Associates
- Daily posting of all financial forecasts, labor targets, volume forecast and operational shift plans
- Appointed station Engagement Manager, successfully lead all hourly Associate & Management engagement events and coordinated community outreach plan for station
- Direct liaison to Delivery Service Partners (3rd Party Delivery companies)
GENERAL MANAGER
PREMIRE Catering & Events
San Francisco, CA
12.2015 - 10.2020
- Orchestrated cross-functional support for key leadership roles, resulting in a 20% increase in operational efficiency and improved interdepartmental communication
- Spearheaded weekly Catering & Event meetings, leading to an improvement in event execution and increase in client satisfaction scores
- Optimized staffing levels and sales plans through daily review of event orders (BEO), reducing labor costs by 10% while maintaining service quality
- Revamped recruitment and onboarding processes by implementing a concise orientation process, reducing time-to-productivity for new hires by 8 hours and improving retention rates by 20%
- Developed and implemented a comprehensive New Hire training program, increasing employee satisfaction scores by 35% and reducing training-related errors by 50%
- Resolved complex service issues by implementing an improved guest service philosophy, maintaining a 98% client satisfaction rate and securing a 40% increase in repeat business
- Implemented sales strategies that resulted in a 30% year-over-year increase in revenue and a 40% improvement in profit margins
- Exercised strategic financial management, reducing operational costs by 18% by the implementation of a cross-training program
- Managed annual budget of $5M+, consistently keeping expenses 3-5% under budget through P&L and financial report analysis
- Negotiated vendor contracts and executed volume purchasing resulting in a 20% operational cost savings
DIRECTOR OF OPERATIONS
HTB Restaurant Group
San Francisco, CA
11.2014 - 11.2015
- Led 15-unit QSR restaurant operations across the Bay Area, driving annual sales from $12M to $14M+ through strategic management and operational improvements
- Implemented a systematic weekly visitation schedule to all units from Napa to Sunnyvale, resulting in a 25% increase in operational consistency and a 15% boost in customer satisfaction scores
- Directly managed and mentored 15 General Managers, achieving a 30% reduction in GM turnover and a 20% improvement in individual unit performance
- Developed and executed a comprehensive GM recruitment and training program, reducing time-to-productivity for new GMs by 40% and improving overall store performance metrics by 18%
- Facilitated monthly operations meetings with GMs & AGMs, leading to a 22% increase in inter-unit knowledge sharing and a 15% improvement in operational efficiency across all locations
- Instituted a program of unscheduled unit visits, identifying and resolving operational issues in real-time, resulting in a 35% decrease in customer complaints and a 10% increase in health and safety compliance scores
DIRECTOR OF OPERATIONS
Pier Restaurants, L.P.
San Francisco, CA
05.2010 - 10.2014
- Spearheaded operations for a multi-concept restaurant company, driving annual sales to over $20M through strategic leadership and operational excellence across a diverse group of concepts: Full Service, Themed Bar & Grill, Cafe, QSR, Full-Service Catering & Events company, and a Specialty Coffee Kiosk
- Orchestrated a 15% increase in overall company profitability by implementing targeted performance measures and optimization strategies for each unique restaurant concept
- Recruited, developed, and managed a high-performing leadership team, including Operations Director, Controller, Sales Director, and General Managers, resulting in a 25% improvement in management retention and a 30% increase in internal promotions
- Instituted weekly operations meetings with General Managers, leading to a 20% boost in operational efficiency, 10% increase in sales forecasting accuracy, and 15% reduction in labor costs across all locations
- Developed and implemented a comprehensive Guest Service training program, resulting in a 30% improvement in customer satisfaction scores and a 25% increase in repeat business
- Conducted monthly audits and walk-throughs of all units, identifying and nurturing high-potential employees, leading to a 40% increase in internal management appointments and a 50% reduction in external hiring costs
- Established a robust Management Team Succession Plan, ensuring a 100% fill rate for key positions and reducing leadership transition times by 60%
- Implemented a targeted improvement program for low-performing units, resulting in an average 25% increase in profitability for underperforming locations within six months
- Spearheaded menu development and bar program initiatives, resulting in an 18% increase in average check size and a 22% boost in beverage sales across all concepts
- Developed and managed annual operating and capital purchasing budgets totaling $15M, achieving a 7% reduction in overall expenses while improving quality standards
- Delivered company culture and brand message training during monthly orientations, leading to a 35% improvement in employee engagement scores and a 20% decrease in early-stage turnover
- Fostered strong cross-functional relationships, resulting in a 40% improvement in interdepartmental collaboration and a 30% reduction in project completion times
- Successfully managed new initiatives and restaurant openings, achieving profitability 25% faster than the industry average for new locations
FOOD & BEVERAGE DIRECTOR
PlumpJack Resorts / The Carneros Inn
Napa, CA
02.2009 - 04.2010
- Directed comprehensive F&B operations for multiple venues, including: FARM – Fine Dining (Dinner), Boon Fly Café – Casual (Breakfast, Lunch, Dinner), Hill Top (Hotel Guests Only) – Full Service (Breakfast, Lunch, Dinner), In-Room Dining (80 Cottages) – Delivery by carts across resort (Breakfast, Lunch, Dinner), The Market – Deli / Market / Wine Shop / Retail, Snack Shop – Poolside QSR (All Day), Catering & Events – 10K SQ
- FT
- Indoor & 2 - Acres outside event space
- Led and mentored a team of five direct reporting managers, conducting weekly operations meetings and regular financial reviews
- Developed and managed annual operating and capital purchasing budgets to optimize financial performance
- Collaborated with resort Sommelier to create and implement a comprehensive wine list and ordering system
- Strategically adjusted pricing, discounts, and promotions to maximize profitability across all F&B outlets
- Oversaw Group Dining & Events operations, enhancing the resort's reputation as a premier event destination
Skills
- Multi-Unit Food Service Management
- Quality & Attention to Detail
- Hands On Operations Management
- Catering Food Station Presentation
- Guest Service Training
- Project Management
- Cost Control Management
- Process Improvement
- P&L / Budget Financial Analysis
- Scheduling & Labor Management
- Annual Budget Development
- Volume Purchasing Negotiation
- Catering Operations Management
- Multi-Vendor Performance Management
- Food & Bar Menu Development
- Wine List Development
- Catering Menu Development
- Management Team Development
Timeline
AREA MANAGER
Amazon Logistics & Delivery
11.2020 - 12.2023
GENERAL MANAGER
PREMIRE Catering & Events
12.2015 - 10.2020
DIRECTOR OF OPERATIONS
HTB Restaurant Group
11.2014 - 11.2015
DIRECTOR OF OPERATIONS
Pier Restaurants, L.P.
05.2010 - 10.2014
FOOD & BEVERAGE DIRECTOR
PlumpJack Resorts / The Carneros Inn
02.2009 - 04.2010