Joshua Anderson
Seattle,WA
Summary
Experienced hospitality executive with a decade of leadership in high-volume, upscale and fine dining establishments. Proven track record in strategic planning, concept development, and financial management resulting in revenue growth, operational efficiency, and guest satisfaction. Recognized for building high-performance teams and driving profitability through data-driven decisions. Collaborative approach to elevate brand standards and maximize growth potential across diverse markets.
Overview
24
24
years of professional experience
Work History
Vice President
E3 Co. Restaurant Group
Seattle, WA
12.2021 - Current
- Operational & Financial Leadership: Directed operational efficiency and guest satisfaction initiatives across multiple restaurants, ensuring consistent brand standards and maximizing performance
- Training & Brand Development: Spearheaded training programs to uphold brand excellence in guest service, strengthening brand reputation and team capabilities
- Sales Growth & Profit Optimization: Leveraged financial analysis to develop targeted strategies that drive sales growth and enhance profit margins through focused cost control and revenue opportunities
- Concept Revitalization: Guided remodels and brand refreshes, collaborating with design and construction teams to elevate the guest experience and align with brand identity
- Beverage Program Innovation: Led the creation of diverse beverage programs in collaboration with beverage director, curating offerings that complement each restaurant's culinary profile
- Cross-functional Collaboration: Partnered with COO and marketing teams to drive remodeling projects and increase brand awareness through targeted marketing efforts
Director of Operations
Metropolitan Grill & Heartwood Provisions
01.2009 - 12.2021
- Responsible for all aspects of operations for a 285-seat restaurant with over 14 million in annual sales
- Opening Director/Concept Development Lead for Heartwood Provisions
- A new 150-seat restaurant and bar in downtown Seattle with sales of 4.5 million annually
- Direct a management team of eighteen managers and chefs, with a total crew of 195 employees
- Oversaw the upgrade of various operational systems such as Dinerware, Aloha POS, Hot Schedules, Open Table, Sevenrooms, Venga, Compeat, Binwise, and Bevager
- Directed our offsite catering/special events ranging from twenty to eight thousand guests
- Including the UW Zone and WSU Cougar Den
General Manager
Elliott’s Oyster House
08.2008 - 01.2009
- Responsible for all aspects of operations for a 200+seat restaurant with over 9 million in annual sales
- Engineered and redeveloped menu outlay that lead to an increase in average check and profitability
General Manager
Union Square Grill
11.2006 - 08.2008
- Increased sales revenue by $100K during first year after five straight years of declining sales
- Created a labor control tool to better manage and forecast labor needs with inputs from sales history, productively goals, projected revenues
General Manager
Golden Gate Yacht Club
San Francisco, CA
07.2005 - 11.2006
- Changes in daily operations lead to an 18% increase of total membership compared to average gain of 0-3% from the previous 2 years
- Revamped and increased private events and revenues by 35% percent over previous year
General Manager, Laurel Court Restaurant and Bar
Fairmont Hotel
San Francisco, CA
09.2003 - 02.2005
- Developed and implemented a cover forecast model to properly forecast business levels based on occupancy percentage and guest mix
- Decreased labor by 3% in the first year
- Re-energized the Laurel Court Action Committee to assist with resolving restaurant staffing issues, thus greatly increasing colleague’s involvement and commitment to a successful operation
Director, Purchasing
Fairmont Hotel
San Francisco, CA
05.2001 - 09.2003
- Oversaw the transition from the hotels internal multi-vendor purchasing program to the Avendra purchasing program
- Tracked and audited purchasing price changes over a three-month period to ensure savings at the hotel level
Education
Bachelor of Arts - Hotel/Restaurant Administration
Washington State University
12.1998
Skills
- Multi-Unit Operational Leadership
- Strategic Planning & Execution
- Concept Development & Brand Elevation
- Cross-Functional Collaboration
- P&L Oversight & Financial Performance
- Guest Experience Optimization
- New Restaurant Openings & Renovations
- Vendor Relations & Partnership Development
- Project Management & Training Programs
- Growth and Development/Mentorship
- Menu Engineering and Analysis
Accomplishmentsandkeyresults
- Wine Spectator 'Grand Award' Recipient (Metropolitan Grill, 2018-2024)
- Best Restaurant Bars USA-West Coast, Tales Spirited Awards 2018 (Heartwood Provisions)
- 2012 Washington Wine Commission Restaurant of the Year. (Metropolitan Grill)
- 2011 'Manager of the Year' for Consolidated Restaurants, Inc. (E3 Co.)
Timeline
Vice President
E3 Co. Restaurant Group
12.2021 - Current
Director of Operations
Metropolitan Grill & Heartwood Provisions
01.2009 - 12.2021
General Manager
Elliott’s Oyster House
08.2008 - 01.2009
General Manager
Union Square Grill
11.2006 - 08.2008
General Manager
Golden Gate Yacht Club
07.2005 - 11.2006
General Manager, Laurel Court Restaurant and Bar
Fairmont Hotel
09.2003 - 02.2005
Director, Purchasing
Fairmont Hotel
05.2001 - 09.2003
Bachelor of Arts - Hotel/Restaurant Administration
Washington State University
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