David Hilleary

Opened new restaurant within 24 days, leading end-to-end development from concept to execution.

Built and managed vendor relationships, securing partnership with Tres Agaves for bar infrastructure funding.

• Developed menus and programmed POS and online ordering platforms for efficient operations.
• Implemented invoicing systems and streamlined vendor payment processes for improved cash flow.
• Directing comprehensive staff training while managing daily operations, including payroll and labor cost control.
• Overseeing inventory management and P&L accountability to ensure profitability.
• Serving as sole on-site manager, maintaining comprehensive responsibility for all business functions.

• Guided Mentorship from Patrick Bet-David and Matt Sapaula (Personal Coach)
• Running an agency of 33 Agents, coaching and development.
• Analyzing client portfolios to determine best investment opportunities.
• Educating clients on various types of life insurance policies available in the market.
• Attending educational seminars and conferences to stay up-to-date on industry trends.
• Analyzing customer data to determine annuity eligibility and product selection.
• Preparing documents for annuity applications, including financial statements, tax returns, and other required materials.

• Assisted in the development of election-related materials and documents.
• Provided support to assigned precinct during elections.
• Monitored polling locations for adherence to voting regulations.
• Maintained a secure environment within the polling place.
• Wrote and voted on resolutions to become law in Texas.

• Assisted in the development of operational strategies to ensure efficient and productive operations.
• Created training material and worked with chefs to keep up with changing menu
• Implemented new operational strategies to secure higher volume

• Responsible for hiring, training and restaurant maintenance.
• Responsible for ordering, invoicing and all other major logistics.
• Transferred to open a new store being responsible for training entire service team, starting and establishing bar program while also being responsible for receiving permits and inspections.
• Worked extensive hours to maintain a high-volume fine dining restaurant with upwards of 400+ cover evenings.
• Responsible for maintaining foolproof cleanliness in the entire area of the restaurant and particular attention to the kitchen and dining area; including lighting, wall and floor condition and overall presentation of restaurant.
• Maintained relationships with VIP’s and kept strong relationship with clientele.
  Always insisted on good behavior from the staff and made corrections to any misbehavior by oral or written warning.
• Had made allotment of work among the staff during each shift and supervised their performance. Believe in being hands on.