Brett Forgich
Jacksonville,FL
Summary
Professional with extensive experience in founding and managing businesses, demonstrating exceptional leadership and strategic planning capabilities. Proven track record in creating and implementing effective business strategies, fostering team collaboration, and driving growth. Known for adaptability and results-focused approach, excelling in dynamic and fast-paced environments.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Founder and Proprietor
Lone Wolf Hospitality LLC
03.2022 - Current
- Founded and created an unconventional sandwich restaurant in Jacksonville Beach leading 10 employees
- Developed strong partnerships with other businesses to allow for collaboration and more significant opportunities for growth.
- Established a successful business by identifying market needs and developing innovative solutions.
- Delivered exceptional customer service by addressing client concerns promptly and creating lifetime guests
- Led the strategic planning process to define business goals and ensure alignment across all departments.
- Leading all aspects in the kitchen
- Maintained 4.8/4.9 Google Review Rating since conception
- Awarded "Best Of Florida" Delicatessens
- Awarded "Best Sandwiches 2024 Best of Jax"
- Featured in Miami Eater as a Jacksonville Destination
- Developed key operational initiatives to drive and maintain substantial business growth.
General Manager
True Food Kitchen
08.2018 - 07.2022
- Formalized operational systems and procedures by developing and introducing employee handbook, detailed job descriptions and work-flow plans
- Streamlined operational efficiencies by coordinating staff development and succession planning
- Lead Regional weekly calls and assisted with new store openings or supporting multiple locations as development for a Director position in the brand
- Worked with Director of Operations and Finance Director to set budgets
- Worked with Senior Leadership Team on 'Apprentice IN Training Program' to better build our bench internally for growth pattern
- Lead the brand in metrics including reviews, coyle shops, and ecosure inspections
- Strategized long-term business needs while generating guest relations feedback for process improvements, and crushing our budgets for the each period
- Worked with Purchasing Team to minimize supply shortages and pivoting to other suppliers to meet our specific brand needs and partnerships
- Enhanced operational performance by developing effective business development strategies, systems, and procedures
- Provide a great culture with top notch hospitality for the team and our guests
- Lead the team with inspiring lineups twice a day
- Coached and motivated team with 1-1 sit downs on strengths and opportunities
- Coordinated monthly budgets, managed profit and loss, and consistently met desired margin targets
- Established clear performance goals and metrics for revenue, P&L, customer service, and customer retention for each retail unit
- Encouraged, trained, and coached employees to maximize performance
- Monitored supplier operations to verify quality, delivery schedule, and conformance to contract specifications
Beverage Director/Bar Manager
BLACK SHEEP RESTAURANT GROUP
06.2016 - 08.2018
- Responsible for 30-40 members of staff on a daily basis
- Responsible for two of our restaurant's group bar programs (Black Sheep and Bellwether)
- Conducted weekly inventory at Black Sheep which included $60,000 of BWL
- Implemented a program and inventory system to bring the COGS down from the following: Liquor 23.5% to 18.5%, Beer 33% to 28%, Wine 38% to 33% within 45 days of being hired
- Mentored bar staff on development of multiple beverage menus at both locations
- Responsible for all bar orders and building relationships with suppliers and distributor to get best pricing and support for multiple restaurants
- Responsible for touching tables throughout service to ensure quality of products and guest satisfaction
- Worked with Executive Chef and suppliers for beer and spirit dinner
- Assisted in new restaurant design
- Implemented new training program and daily checklists
- Assisted in termination of employees not following our handbook or failing to meet expectations
- Conducted daily pre-shift and weekly departmental meetings
- Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met
- Minimized loss and misuse of equipment through proper restaurant supervision and staff training
- Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines
National Talent Acquisition Specialist
INTERACTIVE RESOURCE LLC
08.2015 - 05.2016
- Assisted management with presentations for business reviews and communications meetings
- Managed all phases of recruitment, including defining hiring management needs and posting available positions
- Specialized in Executive IT positions Exclusive relationships
- Conducted reference and background checks on all job applicants
- Researched and recommended new sources for candidate recruiting
Assistant General Manager
Cantina Laredo
02.2015 - 08.2015
- Develop and maintain a staff that provides hospitable, professional service while adhering to policies and business initiatives
- Initiate negotiations regarding vendor contracts and keep updated records of contracts
- Lowered overall cost of goods by 2%
- Build sales forecasts and schedules to reflect desired productivity targets
- Motivated teammates through inspiring lineups and contest
- Develop and maintain exceptional customer service standards
- Manage and oversee the number two store in company
- Did $525,000 last month in gross sales
- Motivated and led team members to work together to achieve targets
- Created list of signature items to increase overall revenue
Multi-Unit Manager
Mellow Mushroom
03.2006 - 02.2015
- Carefully executed a developed lucrative annual food and beverage marketing plan and strict budget to maximize profits
- Managed 4 locations
- Ran 17% liquor cost, 26% beer cost (40 craft beers on tap), 35% wine cost
- Maintained structure, and accountability while providing a fun, successful work environment
- Worked for the number one Mellow Mushroom out of 175 stores
- Averaged $85,000-$100,000 in net sales
- Helped open multiple new locations, including design
- Carefully interviewed, selected, trained, mentored, and supervised staff
- Clearly and promptly communicated pertinent information to staff, such as current promotions, upsell contests, and last minute menu changes
Education
Level 1 Sommelier -
Court of Masters Sommeliers
02.2012
BACHELOR OF SCIENCE - BUSINESS MANAGEMENT
Old Dominion University
Norfolk, VA01.2005
HIGH SCHOOL DIPLOMA -
Floyd Kellam High School
Virginia Beach, VA06.2000
Skills
- Target driven
- Invests time to build up teammates for internal promotions
- Inventory control and record keeping
- Strong culture of guest satisfaction and hospitality
- Negotiating with distributors
- Trained in performance and wage reviews
- Time management
- P and L
- Inventory control
- ServSafe certified
- Team leadership
- Entrepreneurial and innovative
- Ethics and integrity
- Visionary leadership
- Project management
- Natural leader
- Strong work ethic
Certification
Food Handler
Timeline
Founder and Proprietor
Lone Wolf Hospitality LLC
03.2022 - Current
General Manager
True Food Kitchen
08.2018 - 07.2022
Beverage Director/Bar Manager
BLACK SHEEP RESTAURANT GROUP
06.2016 - 08.2018
National Talent Acquisition Specialist
INTERACTIVE RESOURCE LLC
08.2015 - 05.2016
Assistant General Manager
Cantina Laredo
02.2015 - 08.2015
Multi-Unit Manager
Mellow Mushroom
03.2006 - 02.2015
BACHELOR OF SCIENCE - BUSINESS MANAGEMENT
Old Dominion University
HIGH SCHOOL DIPLOMA -
Floyd Kellam High School
Level 1 Sommelier -
Court of Masters Sommeliers
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