David Doi

• Managing multiple units for Ohio locations of CFC Management TGI Fridays
• Work alongside franchise owner for financial company outlook and operational planning
• Liaison brand structure, standards and focuses into units. Give frequent communications on initiatives and statistics.
• Budget planning including by period, quarter, and annually. Full discretion on spending outside of large equipment purchases/maintenance.
• Maintaining contracts and vendor relations. Researching new services and negotiating contracts.
• 5 of 7 remaining units permanently closed in 2024/2025 leaving only 1 active Ohio unit to manage. Acting as in unit General Manager and above store level operator.

• Processed bi-weekly payroll of 7 locations including submitting payroll, verifying time cards, updating employee profiles, onboarding into payroll system, terminations, garnishments, deductions, direct deposits .
• Prepared and maintained accurate records of payroll reports
• Managed company benefits including health insurance, dental insurance, vision plan, 401k, life insurance
• Processed all payables as acting AP
• Assigned locations payable charges for generating store level P&Ls
• Processed annual EEOC census
• Updated and maintained the employee handbook
• Fielded all HR related calls and reconciled issues according to company policy
• Processed all job and family services requests and updated deductions as needed
• Assisted Director of Operations with employee training programs and workshops
• Analyzed and documented turnover/attrition data
• Aided in marketing efforts including creating store materials, coordinating fundraisers, community relations outreach
• Managed office supply orders and scheduled office waste/recycling removal

Operating a profitable business through the difficult climate of the industry while securing and maintaining highest staffing levels in the restaurant group through cultural effort. Credo - Morale and productivity are not weighed across the fulcrum against each other

• Increased year-over-year profit growth while leading operations, strategic vision and long-range planning
• Meet annual budget with controls to prevent overages, analyze targeted reporting to create plans of action when needed and ameliorate ineffective systems
• Responsible for all restaurant level accounting, invoicing and expense accrual for consistent results. Full P&L compilation and accountability

• Manage controllable expenses and budgets to maximize profitability
• Manage all FOH and BOH team schedules with focus on execution, team synergy and labor costs
• Generate and proactively adjust sales forecasts based on trends, marketing, promotions and local happenings
• Fulfill all functions of department heads as necessary for operations

• Analyzed team member sales performances and adjust scheduling based on results
• Managed employee training and recipe adherence for new menu implementations and processes
• Input all invoicing into database as preparation for accounts payable
• Assisted General Manager in various ways such as action plans, strategies, budgeting, and staffing needs

• Managed and scheduled all kitchen staff. Managed with hands-on style to lead and inspire team members
• Completed weekly inventory counts to generate AvT on product. Used action plans to attack wasteful behaviors and drive profitable food costs
• Created cleaning routines for all areas and pieces of equipment to be followed bi-weekly
• Consistently coached on high quality food made within standards of the brand

• Managed and scheduled bartenders. Increased focus on throughput time of crafted or poured beverage to the dining room for second drink opportunity
• Managed net alcohol sales in restaurant and drove incentivized focuses for all salesman
• Inventoried all liquor, beer, and wine on weekly basis to create AvT and control waste
• Used daily pour tests to control waste and assure consistency. Utilized written testing to maintain and improve working knowledge
• Planned holiday events, fundraisers, and parties to increase traffic and sales as well as advertise value. Worked with vendors for additional marketing and items
• Scouted local competitors to create superior promotions and specials
• Decorated and monitored bar to keep atmosphere desirable during different day parts

• Crafted cocktails and non alcoholic beverages to recipe
• Focused on personable interactions to increase regular base and drive sales
• Participated in fundraisers, flair events, and holiday parties
• Prepared garnishes and mixes for service
• Operated in a high-volume environment and gave full service at the bar and surrounding tables
• Followed cleaning guidelines to keep the bar, artifacts, glassware, and equipment sparkling clean

• Used Friday's steps of service to sign guests up for a loyalty program, suggestively upsell and provide guest excellence
• Worked with a POS system and handled all transactions
• Created sales goals for all servers when in the shift lead position. Coached servers on team work and running duties. Performed check outs on sidework and cleaning
• Trained new employees as a brand validated coach
• Memorized menu ingredients and offerings

• Received orders from a kitchen management system. Executed all food to recipe within allotted throughput time
• Cleaned and detailed daily per routines and instructions. Followed proper labeling, hierarchy and shelf life procedures
• Became proficient in all stations of the line including ; Plate/Nacho, Saute, Fry, and Broiler