David Bacon
Ponte Vedra,FL
Summary
Dynamic and results-oriented General Manager/Hospitality Director with over 35 years of experience that incumbents my professionalism in the professional sports, restaurant, and hospitality industry, while applying collaborative, high performance, and lean management skills, with a growing company. Proven track record of managing luxury restaurants and resorts, enhancing guest satisfaction, and driving revenue growth. Adept at leading diverse teams, implementing strategic initiatives, and optimizing operations to achieve organizational goals. Exceptional interpersonal skills and a strong commitment to delivering unparalleled guest experiences.
Overview
38
38
years of professional experience
Work History
General Manager
CAJUN CRAB
Jacksonville, FL
03.2024 - Current
- Manage daily operations of high-volume restaurant, ensuring excellent customer service and food quality
- Develop and implement strategic plans to increase sales and improve customer satisfaction
- Improve daily activities of restaurant improving comradery of all employees
- Ensure compliance with health and safety regulations making necessary changes and improvements where needed
- Develop and implement new operational procedures, streamlining daily tasks and improving overall efficiency.
- Develop a team dedicated to engaging with customers and recognizing their contributions.
Director of Hospitality
THE TOURNAMENT PLAYERS CLUB, PGA INC.
Ponte Vedra Beach, FL
10.2015 - 03.2024
- Ensure quality service was executed in all restaurant and club operations, and oversee all aspects including front of the house, food & beverage, and customer service excellence
- Responsible for all PGA Tour Senior Executives, The Commissioner, and Senior VPs, for all private dinners and events, at the Club
- Handle all VIP guest relations, ensuring personalized and high-quality service
- Lead a team of professionals, fostering a collaborative and high-performance culture enhancing team efficiency and morale while maintaining high-quality standards
- Develop positive relationship with guests which increased customer loyalty
- Priority mentoring employees to become proficient in all areas of operation and implement a robust training and development program, to cultivate leadership skills to improve and maintain high standards of service
- Develop and execute strategic plans to drive revenue growth
- Managed budgets and financial performance, ensuring profitability while maintaining excellent service quality
- Skillfully mediate conflicts and guest complaints, ensuring a harmonious outcome while maintaining a high guest satisfaction score
- Streamlined operations for increased efficiency and improved guest experience.
Assistant General Manager
RUTH’S CHRIS STEAKHOUSE
CARY, NC
12.2011 - 09.2015
- Manage and lead Guest Service teams consisting of 30+ employees while adhering to corporate and quality standards along with customer satisfaction
- Responsible for all operations and floor management, including staff, food and beverage, equipment, and property to facilitate fulfillment of financial goals and company initiatives
- Manage ongoing financials and assist the GM in developing the annual budget
- Ensure compliance to all federal and state alcohol laws and all health department regulations by implementing strict sanitation guidelines throughout the establishment
- Cultivate and Mentor staff members, fostering a supportive work environment that enhanced employee performance to provide exceptional customer service at consistent high levels
- Motivate, instill accountability, and achieve results to drive success in the restaurant.
Assistant Food and Beverage Director
THE TOURNAMENT PLAYERS CLUB, PGA INC.
RALEIGH, NC
03.2005 - 11.2011
- Managed team of 35+ to achieve objectives of cost control and adherence to quality standards while providing excellent service
- Boosted sales by designing appealing promotional events for members
- Evaluated employee performance regularly, providing constructive feedback to foster professional growth within the team
- Ensured compliance with all health department regulations, maintaining a clean and safe kitchen and dining environment for guests
- Mentored staff to become proficient in all areas of operation to provide and maintain high level standards of service
- Lead and executed training and development of all direct reports as well as successfully executing The Service Excellence Training Program to all employees
- Partnered with Director of F&B to develop the annual budget plan.
Assistant General Manager
MORTON’S STEAKHOUSE
WASHINGTON DC, PORTLAND, LOS ANGELES
01.2000 - 02.2005
- Supported the grand opening of two restaurants in Portland, OR and Washington D.C and successfully managed the teams to achieve overall organization success.
Assisant Food & Beverage Manger & Maitre'd
Ruth's Chris, The Palm, Morton's Steakhouse
01.1987 - 12.1999
Skills
- Leadership and Team Management
- Building High Performance Teams
- Conflict Resolution and Employee Relations
- Customer Service Excellence and Guest Satisfaction
- Strategic planning in developing and implementing business strategies
- Technology and systems proficiency in hospitality management software
- Communication and Interpersonal Skills
- Crisis Management
- Regulatory Compliance Skills
References
- John Norris, Senior VP Tournament Business Affairs, PGA TOUR, 904-762-4992
- Doug Bauman, Director of Food and Beverage, TPC Sawgrass, 609-432-2499
- Jackie Pawlick, Director of Human Resources, Gate Hospitality, 904-343-6205
Timeline
General Manager
CAJUN CRAB
03.2024 - Current
Director of Hospitality
THE TOURNAMENT PLAYERS CLUB, PGA INC.
10.2015 - 03.2024
Assistant General Manager
RUTH’S CHRIS STEAKHOUSE
12.2011 - 09.2015
Assistant Food and Beverage Director
THE TOURNAMENT PLAYERS CLUB, PGA INC.
03.2005 - 11.2011
Assistant General Manager
MORTON’S STEAKHOUSE
01.2000 - 02.2005
Assisant Food & Beverage Manger & Maitre'd
Ruth's Chris, The Palm, Morton's Steakhouse
01.1987 - 12.1999
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