Corey Goldman

Dynamic leader with a proven track record at Figure 8 Restaurant Group, driving sales growth and enhancing client engagement through innovative marketing strategies. Expert in team building and customer service excellence, I leverage strong negotiation skills to foster loyalty and operational success in multi-unit environments.

• Figure 8 Restaurant Group, Boston, MA, President/ CEO, 01/01/09, Present, A creative concept which fuses social media applications with hospitality solutions to give our clients a fresh start with a new focus to drive their business forward. At Figure 8 we educate businesses in legendary service, four walls, marketing cost controls and so much more. We are a unique combination of 'Kitchen Nightmares' & 'Bar Rescue' with a hint of mystery utilizing 'Undercover Boss'. Figure 8 is infamous for building guest loyalty, cover counts & taking your positive foundation while creating a legendary and unforgettable experience for all guests. 'If you don’t take care of your guests another restaurant will.'
• Cold Stone Creamery, Boston, MA, General Manager/ Area Manager, 01/01/09, 12/31/11, After 24 months at Cold Stone Prudential and becoming Area Manager for 3 stores during my tenure, we drove sales over $174,000 against the previous year. We delivered ice cream wholesale, we doubled cake sales which was part of our growth too. Being Area Manager was a challenging position within the four walls of our business. My plan was never to worry about what our competition was doing, we need to execute to perfection on all levels within our units. If we can accomplish this and have fun doing it, there is nothing we will not be able to accomplish as a team.
• Boston Beer Works, Boston, MA, Assistant General Manager / General Manager, 01/01/07, 12/31/09, As an Assistant GM, I was promoted to General Manager of the Fenway Park Location within 5 months. As the leader of a team of 87, this was a great place to work. During baseball season we would have between 1500-2000 fans for a home game. Communication 24/7 was the key to all success. This venue was nonstop from open to close. To manage efficiently you need to have 87 management styles and trust your staff. Being on the floor all day, you coach and counsel in a professional manner and praise all day long in front of everyone. This position was very hands on and I loved that. Motivating the team and raising the standard each shift was crucial. This was the best form of marketing possible.
• McCormick & Schmick's Seafood Restaurant, Boston, MA, Assistant General Manager, 01/01/03, 12/31/07, I managed this unique $5.4 million-dollar operation inside The Park Plaza Hotel and Towers. We altered our menu twice a day every day, based on freshness and availability. Over my 4-year tenure I led each department successfully. As a service manager, we provided impeccable service one guest at a time. The bar program was almost always flawless and when it wasn't we as a team looked for every ounce, or wine bottle missing. When they know how passionate you are, they will follow your lead. I did a lot of charity work and outside events with the theatre district to drive sales.
• Liquid Lunch Consulting, Boston, MA, Hospitality / Sales Consultant, 01/01/98, 12/31/03, At Liquid Lunch Consulting it was all about the guest. I had the primary responsibility of going out and cold calling to retain accounts for LLC. I would network at all types of events including the Chamber of Commerce and Make a Wish Promotions I would also help restaurants identify their issues and come up with proposals or business plans to fix what is broken inside their four walls. Finally, I was asked to be an agent of an up and coming rock band under contract. After many years of dedication, they were signed to a record deal.
• Legal Seafood, Boston, MA, Restaurant Manager, 01/01/96, 12/31/98, I managed the day to day operations of several locations including a $4.5 million-dollar restaurant and finishing with a $10.2 million-dollar unit. I also trained each staff member to deliver LSF very high standards to each guest. Responsible for learning and teaching declining budgets, inventory's and P & L's to MIT's. Educating each MIT was put on my plate by the Training Department. Something I took great pride in. Guest retention and going above and beyond became the expectation every shift.

During the Democratic National Convention in 2004 I was asked to work the V.I.P door at a private party for President Clinton, Al Gore and John Edwards. This extravaganza was held at Via Matta in Boston behind the Park Plaza Hotel and Towers. The three politicians were accompanied by their families. Working with the Massachusetts State Police and the Secret Service was an honor I will always remember.

• Driving Sales to Profit
• Small Business Development
• Project Management
• Legendary Service
• Leadership/Communication Skills
• Social Media Marketing
• Product Development
• Inventory Control
• Business Organization
• Multi-unit Management
• Team Building
• Client Account Management
• Start-ups and Openings of New Concepts and Restaurants
• Human Resources
• P & L Management
• Budgeting Expertise
• Labor, Food & Beverage Cost Control
• Employee Moral & Relations
• Market Research and Analysis
• Negotiations Expert
• Training & Development of all staff including management

I have had the pleasure of being in the Hospitality/ Restaurant business for 42 years. Starting as a dishwasher at the young age of 15, there was no position I wanted more up each step of the ladder to success. Holding every hourly team position has guided me to be the General Manager, Restaurant Consultant I am today. No one works for me!! Everyone works with me!! Whichever position I am in I am only as good as the team next to me. I would consider myself a confident leader who takes the team to victory no matter what the obstacle. I drive sales, control costs, develop moral and provide legendary service to all guests. I touch every table!! That is how I build every business.