Colin Flynn
Los Angeles,CA
Summary
Experienced senior restaurant professional with a proven track record in operational leadership, financial oversight, staff development and management, customer experience management, compliance and safety, strategic planning, and performance metrics. Able to drive operational efficiency and profitability through effective team management and process improvement initiatives. Skilled in creating a positive and engaging environment for customers and employees, leading to increased customer satisfaction and employee retention. Committed to industry regulations compliance and maintaining a safe working environment. Demonstrated ability to develop and execute strategic plans that drive business growth and exceed performance targets.
Overview
7
7
years of professional experience
Work History
VP of Operations
RDEN
09.2023 - 09.2024
- Managed large-scale projects, ensuring timely completion within budget constraints.
- Evaluated existing workflows to identify inefficiencies and propose innovative solutions that enhance productivity across the organization.
- Delivered exceptional results in market expansion efforts by identifying new territories, analyzing potential opportunities, and establishing a strong local presence.
- Led organizational restructuring initiatives to improve overall efficiency, streamline reporting lines, and eliminate redundancies while maintaining high employee morale and engagement levels.
- Curated guest experiences for VIPs and In-House Events.
- Ensured all guests are greeted warmly and hospitably, reviews the reservation book to ensure bookings are maximized and all “VIPs” are noted
- Developed and fostered guest relationships and clientele
- Responded to guest emails and phone calls in a timely manner
- Hired and properly on-boarded all employees (BOH & FOH)
- Oversaw training, coaching, discipline and termination of FOH staff
- Approved and submitted daily and bi-weekly payroll
- Upheld service standards—including ordering supplies, repairs and equipment maintenance, sanitation, ticket times, food quality, customer-facing review sites and overall customer satisfaction
- Worked closely with ownership on their initiatives
- Adhered to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs
- Ensured that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures
- Maintain professional restaurant image, including restaurant cleanliness and maintenance, proper uniforms and appearance standards
- Investigated and responded to guest complaints, both in-person and online, taking any and all appropriate actions to turn dissatisfied guests into return guests
- Investigated and responded to all employee complaints, referring to HR or ownership as needed
- Managed shifts which included: daily decision making, scheduling, planning while ensuring consistent high quality of food preparation and service
- Conducted regular team meetings and administers counseling when necessary
- Physically toured and inspected the property on a daily basis, monitoring condition and cleanliness
- Complied with local, state and federal health department and labor standards
- Cultivated strong vendor relationships, enabling effective negotiation on pricing and terms for better cost control.
- Oversaw inventory management, optimizing stock levels for maximum turnover without compromising availability or customer satisfaction.
- Identified opportunities for automation, leading to a significant reduction in manual labor costs and increased efficiency.
- Implemented data-driven strategies to identify areas of improvement and drive continuous process optimization.
Director of Operations / General Manager
St. Felix
01.2018 - 09.2023
- Oversaw and positively impact all areas of the business including: sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation
- Ensured quality and consistency of all products served
- Maintained positive and cooperative relationships with all vendors and business partners
- Fostered opportunities for the team to learn and grow
- Monitored restaurant performance to identify emerging trends and areas of opportunity, including new technology or service models
- Provided structures, support and training for restaurant and help evaluate potential opportunities
- Continually strive to educate and develop of staff as it relates to food, beverage, and service
- Monitored budget and utilized operational resources.
- Conducted regular performance reviews to assess team progress, providing constructive feedback and guidance for continuous improvement.
- Established strong partnerships with vendors, suppliers, and key stakeholders to improve collaboration and ensure alignment with business requirements.
- Analyzed business operations and implemented strategies to improve operational cohesiveness.
- Identified opportunities for cost reduction and process improvement, implementing changes that resulted in significant savings.
- Negotiated with vendors, suppliers and other stakeholders to acquire mutually beneficial contracts and agreement.
- Streamlined communication channels within organization, implementing comprehensive internal communication platform that facilitated real-time information sharing.
- Creating a positive and fun working environment
- Oversight of a very high volume dining and bar operation
- Developing a positive relationship with guests
- Taking ownership of the business to increase sales and profitability
- Increasing brand awareness by creating marketing plans
- Set an example to the team by providing excellent hospitality and service at all times
- Anticipate the needs of the restaurant and act upon them
- Be knowledgeable of restaurant policies regarding personnel and deliver prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
- Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements
Education
Ohio State University
Columbus, OhioSkills
- Operational management
- Scheduling
- Cross-functional team leadership
- P&L Administration
Timeline
VP of Operations
RDEN
09.2023 - 09.2024
Director of Operations / General Manager
St. Felix
01.2018 - 09.2023
Ohio State University
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