Douglas Rankin
Altamonte Springs,FL
Summary
Seasoned General Manager with a recent Director of Culinary Services with a proven track record, enhancing operational efficiency and team productivity. Expert in inventory and resource control and adept at fostering training and development. Achieved significant improvements in food quality and kitchen staff performance, demonstrating exceptional leadership and vendor management skills.
Overview
19
19
years of professional experience
Work History
General Manager
Boston Lobster Feast
Orlando, USA
05.2021 - Current
- Company Overview: https://aka.ms/o0ukef
- I am responsible for the overall Operations at Boston Lobster Feast
- I am able to spot challenges and resolve them quickly and efficiently, maintain a level head, and delegate many service and kitchen tasks simultaneously
- I support the execution and organization of all the food produced and purchased within the restaurant
- I supervise and coach on weekly orders, nightly orders, etc as needed to help ensure efficiencies based on projected guest volumes
- I direct and assist to maximize productivity of the kitchen staff along with managing an appropriate food cost within guidelines as well as manage and train front and back of house teams in BLF policies and procedures
- Overseeing accurate execution of meal periods - quality and consistency
- Monitor of productivity and staffing levels in the restaurants
- Overall food quality checks and vendor relations with distributors
- Aid in the creation of recipes and dishes in conjunction with commissary as well as restaurants
- Assist with the upkeep and costing of recipes and developing new ones as needed to take advantage of opportunity buys or seasonal food items
- Monitor monthly food inventories and usage
- Supervise the upkeep of monthly cost sheets and inventories
- Monitor the overall upkeep and cleanliness of the kitchens throughout the properties to include the overall cleanliness of all the walk-ins, reach-ins and freezer
- Oversee rotation of food and food products to maximize company profit
- I am responsible for setting a good positive, healthy work environment and set the example and work environment, so the staff abides by safety, sanitation standards and practices applicable by the State of Florida Health Department
- I am responsible for tracking, documenting and ensuring all kitchen staff have appropriate certifications and training as necessitated by the Florida Department of Health
- Https://aka.ms/o0ukef
Director of Culinary Services
Boston Lobster Feast
Orlando, USA
01.2022 - 06.2024
- Company Overview: https://aka.ms/o0ukef
- I am responsible for the overall culinary operations at Boston Lobster Feast and Bourbon Street Cajun Boil
- My responsibilities include the supervision of three current operating locations
- I am able to spot challenges and resolve them quickly and efficiently, maintain a level head, and delegate many kitchen tasks simultaneously
- I report to the COO and work closely with the VP of Purchasing and General Managers and Kitchen Managers
- I support the execution and organization of all the food produced and purchased within the restaurants
- I supervise and coach on weekly orders, nightly orders, etc as needed to help ensure efficiencies based on projected guest volumes
- I direct and assist to maximize productivity of the kitchen staff along with managing an appropriate food cost within guidelines as well as manage and train back of house teams in BLF policies and procedures
- Overseeing accurate execution of meal periods - quality and consistency
- Monitor of productivity and staffing levels in the restaurants
- Overall food quality checks and vendor relations with distributors
- Aid in the creation of recipes and dishes in conjunction with commissary as well as restaurants
- Assist with the upkeep and costing of recipes and developing new ones as needed to take advantage of opportunity buys or seasonal food items
- Monitor monthly food inventories and usage
- Supervise the upkeep of monthly cost sheets and inventories
- Monitor the overall upkeep and cleanliness of the kitchens throughout the properties to include the overall cleanliness of all the walk-ins, reach-ins and freezer
- Oversee rotation of food and food products to maximize company profits
- I am responsible for setting a good positive, healthy work environment and set the example and work environment so the staff abides by safety, sanitation standards and practices applicable by the State of Florida Health Department
- I am responsible for tracking, documenting and ensuring all kitchen staff have appropriate certifications and training as necessitated by the Florida Department of Health
- Https://aka.ms/o0ukef
Manager
Colt's Pig Stand / Metro Corral Partners
Orange City, USA
12.2019 - 11.2020
- Provide day-to-day management and leadership of restaurant chain in heavily visited tourism district
- Lead all aspects of operations to deliver elite customer experiences and drive year-over-year revenue growth
- Directed all human resource initiatives, including talent identification and recruitment, onboarding and training, coaching and development
- Established cohesive teams of diverse employees through positive work/life balance and led growth through positive interactions
- Evaluate and assess processes to identity blind-spots and areas of waste; deployed agile and scrum methodologies to make corrections in systems and processes to optimize production and eliminate waste
- Guide marketing and public relations efforts to ensure positive public perceptions and responded as necessary to reverse negative trends
- Design and deploy on-boarding curriculum for new employees to build positive and welcoming work environment
- Provide one-on-one coaching to boost employee morale and deliver exceptional customer experiences
- Streamline processes to increase production and reduce unused inventory and waste; manage integration of new inventory and production systems
Service Manager/ Culinary Manager/Bar Manager
Bahama Breeze Restaurant
Orlando, USA
05.2015 - 06.2019
- Provide day-to-day management and leadership of restaurant chain in heavily-visited tourism district
- Lead all aspects of operations to deliver elite customer experiences and drive year-over-year revenue growth
- Directed all human resource initiatives, including talent identification and recruitment, onboarding and training, coaching and development
- Established cohesive teams of diverse employees through positive work/life balance and led growth through positive interactions
- Evaluate and assess processes to identity blind-spots and areas of waste; deployed agile and scrum methodologies to make corrections in systems and processes to optimize production and eliminate waste
- Guide marketing and public relations efforts to ensure positive public perceptions and responded as necessary to reverse negative trends
- Design and deploy on-boarding curriculum for new employees to build positive and welcoming work environments
- Design and deploy innovative marketing strategies to ensure positive brand interactions; targeted specific customer bases to increase sales and drive greater revenues
- Streamline processes to increase production and reduce unused inventory and waste; manage integration of new inventory and production systems
- Provide one-on-one coaching to boost employee morale and deliver exceptional customer experiences
General Manager
Golden Corral/Metro Corral Partners, Inc
07.2006 - 04.2015
- Led complete restaurant operations of buffet restaurant in high-volume tourist district, serving more than 600,000 customers annually and generating in excess of $7.5MM in annual sales
- Evaluated complete operations, including inventory control, purchasing, storage and delivery to identify areas of improvement
- Designed, deployed and implemented solutions to reduce waste, increase productivity and speed efficiency
- Interfaced regularly with executive manage and corporate leadership to project sales goals and implement marking plans to achieve year-over-year revenue increases
- Leveraged social media platforms and other technology to identify and recruit top talent
- Design retention programs to establish continuity and seamless operations
- Developed standard operating procedures to realize net-increases in customer satisfaction and organizational savings; Analyzed market trends to realize food cost savings of 4%, translated to as much as $5,000 over two-month period
- Motivate staff teams of diverse employees to accomplish results, deliver elite experiences and maintain positive brand awareness
- Promoted to General Manager after successful leadership as Culinary Manager at Celebration, Florida, Golden Corral location generating $8.7MM in annual revenues
Timeline
Director of Culinary Services
Boston Lobster Feast
01.2022 - 06.2024
General Manager
Boston Lobster Feast
05.2021 - Current
Manager
Colt's Pig Stand / Metro Corral Partners
12.2019 - 11.2020
Service Manager/ Culinary Manager/Bar Manager
Bahama Breeze Restaurant
05.2015 - 06.2019
General Manager
Golden Corral/Metro Corral Partners, Inc
07.2006 - 04.2015