Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
GeneralManager

Dru Hanni

Ft Myers

Summary

Professional leader with comprehensive experience in driving operational excellence and strategic growth. Proven track record of fostering team collaboration and achieving impactful results in dynamic environments. Skilled in navigating complex challenges, optimizing processes, and cultivating positive workplace cultures. Known for adaptability, effective communication, and strong decision-making abilities.

Overview

30
30
years of professional experience
1
1
Certification

Work History

General Manager

Joe's Crab Shack
01.2022 - Current
  • Management of a 3.2 million dollar restaurant located in downtown Fort Myers.
  • Increased restaurant sales 14% vs 2024 year to date.
  • Increased restaurant sales 19% since my hire date through local grassroots marketing, Chamber of commerce involvement, and academic partnerships.
  • Increased Restaurant level profit 36% verses prior year.
  • Developed 3 hourly team members to management for other Joe's Crab Shack locations.
  • Received the "Super Clean" award at the general manager conference for having zero infractions on health department inspections for 2 consecutive years.

Service Manager/Culinary Manager/Bar Manager

Olive Garden-Darden
04.2014 - 10.2021
  • Increased Wine Sales 45% over last year through server training.
  • Duties included: Weekly scheduling for all six service department areas, including 120 team Members. Responsible for all new hire training and continual cross training among service staff
  • As Kitchen manager I was responsible for all ordering, inventories, scheduling, training, and AvT.
  • Three years I lead the region with the lowest AvT in the market. I increased GSS scores from a 46% to an average of 82% for the last nine months. As well as daily operation of an 8 million dollar restaurant.

Service/Bar/Kitchen Manager

Chili’s Bar and Grill
04.2009 - 04.2014
  • I completed all areas of responsibility in the restaurant.
  • Duties included: Responsible for all liquor costs, food costs, labor costs, and controllable costs. I have championed the service managers in our area, leading to the highest score’s for Chili’s surveys in the Demaio region. I spearheaded the Chilihead Challenge for the Cape Coral location to assist in team building. My results are impeccable for the 5 years I was with the company. My last review was flawless and I was set to green box for promotion to General Manager when a store became available.

General Manager

First Watch Restaurant
01.2004 - 04.2009
  • Responsible for opening a new location in downtown Fort Myers Florida
  • Duties included: Hiring and training of new opening staff for restaurant, Training and development of 6 assistant managers (Of which, 4 were promoted to general manager) Setting up new location with purveyors, aid in any final construction issues, forecasting a budget for fiscal year 2007, 2008, and 2009, maintained my restaurant in “White Glove” status & passed every inspection on the first attempt, as well as everyday operations of a million dollar a year restaurant.

Food & Beverage Manager

Chateau Élan Hotel & Spa
01.1999 - 01.2004
  • Oversee operation of 5000 sq. ft. of banquet space, a four-star restaurant, and showpiece lounge facility. Established a comedy club on the slowest night of the week, increasing food & beverage revenue by over 300%. Directed all banquet catering during the 50th Anniversary of the 12 Hours of Sebring, which hosted over 375,000 patrons and over 100 racing teams. Exceeded projected profit for the year 2002 by $94,380. Performed all duties towards the goal of maximizing satisfaction while simultaneously accentuating corporate profits Develop managers & supervisors towards their next professional step. Ensured that no employee entered any position without proper training and knowledge of their position. Reviewed Kronos report daily and made schedule corrections based on business needs. Developed the food & beverage departments budget for four fiscal years. Displayed complete working knowledge of all banquet procedures, payroll forecasting, profit & loss statements, food & liquor cost controls, and related paperwork.

Area Supervisor

Kenny Rogers Roasters
01.1995 - 01.1999
  • Oversee operation of three re-acquired franchise locations. Creatively problem solve and select the appropriate course of action. Teach and motivate managers & associates to accomplish corporate goals. Reached “Million Dollar” store status for Bradenton & Sarasota locations within six months of acquisition. Enforce company policies & procedures as stated in the S.O.P manual. Developed the “Talk to Me Program” to assist associates in the proper performance of their duties on a daily basis. This program was recognized by the C.E.O. of Roasters Corp, and was instituted as part of management training within six months of its creation.

Education

Associate -

South Florida Community College
Avon Park, Florida
01.2000

Skills

  • Through leadership and team building I was able to reduce turnover to under 18% and created a secure core team
  • Increased Google review score from a 405 three years ago to a 441 year to date
  • Through proper kitchen training we have steadily maintained the lowest actual vs theoretical food cost in our region
  • I have trained and developed 5 managers at this location One of them is now a general manager at another Landry's property

Certification

  • SafeServ Certified - Expires 2028

Languages

English
Full Professional

Timeline

General Manager

Joe's Crab Shack
01.2022 - Current

Service Manager/Culinary Manager/Bar Manager

Olive Garden-Darden
04.2014 - 10.2021

Service/Bar/Kitchen Manager

Chili’s Bar and Grill
04.2009 - 04.2014

General Manager

First Watch Restaurant
01.2004 - 04.2009

Food & Beverage Manager

Chateau Élan Hotel & Spa
01.1999 - 01.2004

Area Supervisor

Kenny Rogers Roasters
01.1995 - 01.1999

Associate -

South Florida Community College

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