KARL WILLIAMS

United States Army.

• Oversee daily operation of 4 restaurant’s/ bakeries
• Presided over operation which consistently exceeded all profitability objectives, with restaurant/bakeries grossing more than $6.5 million per year
• Oprah’s Favorite Things 3 years running
• Work to meet sales goals vs. prior year.
• Manage food, labor, material costs, and other controllable expenses
• Implemented new grab and go breakfast and lunch menu at start of Pandemic sales exceeded expectation 225,000
• Recruit, select, and train all qualified General Managers.
• Ensure proper Labor Laws, Health Codes and safety procedures are being followed
• Ensured that all financial reporting and personnel/payroll related administrative duties are completed accurately and on time.
• Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
• Reduced costs, managed waste and performed improve overall for profitability.

• Corporate Chicago base,200-seat restaurant/bar with patio accommodating 50
• Responsible for managing day to day operations, staff training and supervision, workflow coordination, scheduling all front-of-house employees staff of 60. Performed daily line checks, including expo line,(to ensure food quality and freshness),overseeing closing procedures, preparing daily sales reports, cash control, quality assurance, LBW
• Inventory, payroll, and customer relations
• Accomplishments:
• Established and implemented service standards by scrutinizing all aspects of guest experience from start to finish, and intervened to correct any shortfalls, and coached and counseled staff to achieve highest quality of service
• Presided over operation which consistently exceeded all profitability objectives, with restaurant grossing more than $3.5 million per year
• Personally recruited, trained, and mentored all levels of front-of-the-house personnel.

• 425-seat restaurant and lounge at Santa Monica Promenade, which consisted of more than 12,000 square-feet, and included directing day to day operations.
• Trained and supervision all support staff..
• inventory control, marketing strategy development, advertising, party, and special event coordination, overseeing on-site entertainment, quality assurance, customer service, and handling wide variety of special projects
• Accomplishments:
• Spearheaded successful transition of major restaurant/lounge into one of area’s premier, upscale venues, one which saw revenues more than $7.5 million per year
• Hire live entertainment', which included diverse roster of acts which attracted consistent customer flow.
• Planned and executed countless major events and parties during tenure, which included private parties, movie screenings, and other special events.
• Upheld great standards of leadership for employees, consistently leading by example .