APRIL EGGLESTON

-Led the successful opening of a new restaurant, rebuilding and training an entirely new management team.

-Guided the management team to achieve $7 million in first-year sales, meeting key operational and financial goals.

-Oversaw daily operations for a high-volume facility with seating for 800 guests and multiple large-scale private event spaces.

-Directed and held managers accountable for their Areas of Responsibility (AORs), ensuring consistent execution and operational excellence.

-Mentored, coached, and developed managers and team members while fostering a guest-first culture that prioritized exceptional service.

-Implemented and refined company Standard Operating Procedures (SOPs) to improve efficiency and better align processes with the location's operational needs.

-Managed weekly payroll, monitored budgets, and audited bar and kitchen inventory to maintain financial accuracy and cost controls.

-Trained managers on recruiting, interviewing, hiring, and onboarding processes to ensure compliance with company standards and hiring best practices.

-Conducted quarterly performance reviews and goal-setting sessions with management team members to support professional development and accountability.

-Selected to prepare the restaurant as the designated training location for a new store opening in 2027, reflecting strong operational performance and leadership.

• Revitalized an underperforming restaurant by identifying operational inefficiencies, improving team performance, and implementing strategic changes
• Increased revenue through cost control measures and ensuring high levels of guest satisfaction by maintaining quality standards
• Executed marketing initiatives, including promotions, events, and partnerships
• Oversaw financial activities to ensure accurate payroll and budget management: Biweekly payroll, weekly budget with end of period review
• Monitored inventory levels through oversight of weekly inventory, coordinated with suppliers on price changes and credits
• Fostered a positive work environment to boost employee morale and retention
• Facilitate hiring processes by filtering resumes, conducting interviews, and completing I 9 verifications
• Conduct regular staff training programs for managers to ensure high levels of customer service and satisfaction
• Collaborated with executive leadership to define and execute long-term goals which were achieved
• Ensured adherence to company policies, procedures, and industry regulations
• Created employee schedules to optimize coverage and minimize labor cost
• Resolved customer complaints promptly going above and beyond to ensure guest satisfaction and loyalty
• Reduced monthly food cost from 38% to 29% monthly over 8 months
• Went from daily negative reviews to under five over 8 months; 3 of which were property-related, the other two were corrected. Available to view online
• Held weekly manager meetings to ensure the management team is consistently on the same page

• Efficiently facilitated a successful Grand Opening of a new location with only two weeks of onsite preparation
• Developed strategies for improving operations across all regional locations
• Created all order guides and BOH checklist for Hudson House locations
• Trained and developed staff into management and outside hires
• Lead and manage daily restaurant operations including staff supervision, inventory control, and quality assurance
• Analyze vendors’ costs/benefits, negotiate contracts, enforce performance, and maintain relationships
• Managed all front-of-house and back-of-house purchasing and maintenance tasks
• Enforce quality safety and sanitation regulations and practices
• Achieve $20-40K per day by engaging in business and staff development

• Oversaw staff hiring by conducting interviews, trained and developed recruits, maintained employee schedule
• Worked alongside event coordinators to consolidate event efficiency through timeline precision
• Built business through cold calls and self promotion
• Engaged in business development, negotiated contracts, managed fleets, and planned successful events
• Swiftly and effectively exceeded client expectations with a turnaround time of as little as 24 hours

• Motivate team to excel through headcount heavy shifts using positivity and pre-shift huddles
• Maintain cleanliness of every inch of restaurant even during peak times
• Manage line position chart, expedite dishes, and oversee safety and sanitation standards
• Conduct BOH staff training and constructive individual employee development evaluations
• Track daily inventory, project item sales, input necessary order to meet expected sales

• Interview and hire recognized potential talent for excellent guest service
• Organize floor chart; determine level of business and staff accordingly
• Focus on Moments of Truth for proper guest relations
• Organize flow of restaurant to ensure adequate workflow inside and outside the kitchen
• Review and record total daily sales up to $70,000 and organize tip pool for wait staff