Brock Hourigan
Tampa
Summary
Dynamic, results-oriented restaurant general manager offering focused leadership to drive sales and profitability in a highly competitive market. Noted for outstanding communication skills, both with guests and staff; ability to resolve problems quickly and equitably to ensure satisfied customers and happy employees. Well organized with a track record that demonstrates self-motivation, perseverance, and the creativity to achieve both personal and corporate goals.
Overview
22
22
years of professional experience
Work History
BEVERAGE MANAGER
THE PEARL- CAMERON MITCHELL RESTURANTS
TAMPA, FL
01.2023 - Current
- Led beverage inventory management, optimizing stock levels and reducing waste.
- Developed and implemented training programs for staff on beverage knowledge and customer service.
- Streamlined ordering processes, enhancing supplier relationships and improving delivery timelines.
- Oversaw daily operations of bar area, ensuring compliance with health and safety regulations.
MANAGER
JACKSON’S BISTRO, BAR & SUSHI
TAMPA, FL
08.2019 - 12.2022
- Maintain beer, wine, and liquor inventory and order based off projected sales
- Evaluate operations & procedures and suggest improvements to General Manager
- Negotiate with liquor and wine representatives to reduce inventory costs, allowing bar to offer better pricing and greater variety
- Cultivate new business by soliciting sponsorships for inclusion in special events such as Gasparilla, Super Bowl, and New Year’s Eve
GENERAL MANAGER
ROUX
TAMPA, FL
10.2016 - 08.2019
- Planned, supervised, and coordinated daily operations of high-end, New Orleans-inspired restaurant, as well as acted as executive chef for several months
- Bolstered year-over-year (YOY) sales by 7% & gross profit by 12%, while decreasing total expenses by 6.4% in 1st year
- Developed relationships with guests and analyzed in-house and online feedback to provide a tailor-made dining experience
- Forecasted food & beverage sales based on data from past weeks’ net, prior year’s sales, and current market trends (e.g. projected sales for Feb 2019 within 0.2%)
MANAGER
TIMPANO CHOPHOUSE AND MARTINI BAR
TAMPA, FL
03.2011 - 09.2016
- Supervised 30 FOH staff, handled hiring, and created weekly schedules
- Bolstered sales through creation of staff incentives and contests
- Performed all cash handling duties (e.g. nightly drops, cash orders, etc.)
- Trained new staff on menu knowledge and steps of quality service
KEY MANAGER
ANDREW’S BAR AND GRILL
TALLAHASSEE, FL
08.2004 - 02.2011
- Assigned server sections and mapped out nightly reservations
- Created and implemented pull-lists of all food, liquor and catering supplies needed for large-scale events
- Established effective communication between the kitchen and the dining room and handled all service issues
Skills
- Business Acumen
- Outstanding Guest Relations
- Innovative Menu Planning
- Cost Reduction / Waste Management
- Kitchen, Bar, & Dining Room Operations
- Vendor Management & Negotiation
- Promotions & Upselling
- Safety & Sanitation Compliance
- Motivational Team Leadership
- Integrated Inventory Control
- Time Management & Multi-tasking
- Efficient Staff Scheduling
Timeline
BEVERAGE MANAGER
THE PEARL- CAMERON MITCHELL RESTURANTS
01.2023 - Current
MANAGER
JACKSON’S BISTRO, BAR & SUSHI
08.2019 - 12.2022
GENERAL MANAGER
ROUX
10.2016 - 08.2019
MANAGER
TIMPANO CHOPHOUSE AND MARTINI BAR
03.2011 - 09.2016
KEY MANAGER
ANDREW’S BAR AND GRILL
08.2004 - 02.2011