Mark Jeffcoat
Alexandria
Summary
General Manager and Director of Operations with 17+ years leading multi-unit food service operations, Fine Dining , Entertainment, Etc. Manage teams of 20-65 staff members. Drives revenue and margin protection through disciplined P&L management, labor and food-cost optimization, and operational SOPs that improve retention and service quality. Skilled in recruiting, training, cross-functional event coordination, and vendor partnerships; seeks to scale operational excellence and elevate guest experience across venues.
Overview
17
17
years of professional experience
1
1
year of post-secondary education
Work History
General manager/Director of operations
810 Entertainment
Alexandria
01.2023 - Current
- General Manager and Director of Operations with 17+ years leading multi-unit food service operations and teams of 20-50 staff members.
- Drives revenue and margin protection through disciplined P&L management, labor and food-cost optimization, and operational SOPs that improve retention and service quality.
- Skilled in recruiting, training, cross-functional event coordination, and vendor partnerships; seeks to scale operational excellence and elevate guest experience across venues.
- Led daily operations for a 65,000 sq ft venue managing 35-52 staff to ensure consistent service delivery.
- Oversee bowling, laser tag, arcade, axe throwing, krazy darts, mini golf etc., work with large corporate events, streamline processes for payments.
- Manage high volume restaurant with large bar and food sales.
- Create P&L and set all standards for operations.
- Directed budget, payroll, and accounting processes to maintain accurate financial records and P&L control.
- Implemented SOPs and performance reviews improving staff retention and operational productivity.
- Optimized labor and food cost strategies that protected profit margins while increasing revenue.
- Coordinated cross-functional teams for large events to deliver seamless guest experiences.
- Developed a staff training program focused on customer engagement, leading to noticeable improvements in service quality and team morale.
- Fostered partnerships with local vendors, improving resource availability and reducing costs, which enhanced.
GENERAL MANAGER
Fig & Olive |DC (Fine Dining )
DC
11.2019 - 01.2023
- Provided exceptional service to guests in a high-end dining environment.
- Led daily operations of a high-end restaurant in a competitive market.
- Developed and implemented service standards to enhance guest experiences.
- Oversaw daily restaurant operations and staff management in a fine dining environment.
- Managed inventory control and procurement processes for high-quality ingredients.
- Trained and mentored staff to ensure exceptional service delivery.
- Ensured compliance with health and safety regulations in restaurant operations.
- Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
- Resolved customer complaints quickly while maintaining high quality standards of service delivery.
- Created schedules and monitored payroll to remain within budget.
- Maintained relationships with vendors to obtain the best pricing on supplies and materials.
- Ensured compliance with local health department regulations regarding food safety standards.
- Collaborated with chefs to create seasonal menus aligned with customer preferences.
- Resolved customer complaints effectively, enhancing overall dining experience.
Area Director 4-6 Units
KFC/ Taco Bell
Fort Washington
01.2014 - 10.2019
- Oversee all Managers daily duties and ensure company standards, policies, and procedures are being met.
- Ensure all Manager daily checklists and deadlines are being met.
- Growing sales, meeting budget, and creating a culture of accountability.
- Ensure great customer service model is fully integrated by FOH Team with every Guest.
- Communicate company initiatives and tactics to drive sales and profitability.
- Recruit, hire, train, develop, and communicate through consistent daily interactions and weekly meetings with all General Managers and Assistant Managers.
- Conduct regular one-on-one's and follow-up with Managers and Team Members.
- Reinforce Team Members' skills and Managers' leadership behaviors.
- Identify and implement strategies to retain the best Team Members.
- Control receiving and inventory levels.
- Create and delegate daily goals and tasks and ensure completion through consistent follow-up.
- Monitor sales performance to ensure proper scheduling and staffing while developing strategies to meet sales goals.
- Adhere to company policies, procedures, all state and federal wage and hour regulations, and restaurant filing responsibilities.
- Implemented new procedures and technologies that improved efficiency and streamlined operations.
- Create Excellent Guest Experiences: Partner with Store Leadership to ensure our guests favorite items are always available and our store is looking brand new.
- Build Teams and Leaders: Recruited and trained a diverse, people-focused crew. Supported my team's development and growth with a focus on skills-training.
- Grew Sales and Manage Inventory: Navigate top-line sales and inventory with the skills of a true leader.
- Develop strong relationships with vendors and partner with Store Leadership to ensure sales are growing through proper order execution and brand standards.
- Ensure the store is adequately staffed and prepared for any special guest or mystery shop that comes its way.
- Lead Food Safety and Food Operation Partners with Store Leadership to ensure all back of house team is ServSafe certified and protects food margins through consistent PAR execution.
- Implemented inventory management strategies, achieving substantial improvements in stock availability and reducing waste.
- Maintained strict adherence to food safety standards, ensuring compliance and protecting the establishment's reputation.
- Analyzed sales trends to adjust menu pricing, optimizing profitability while maintaining guest appeal.
Food and Beverage director
Hotel Lombardy
Washington
01.2009 - 10.2014
- Oversee all Managers daily duties and ensure company standards, policies, and procedures are being met.
- Ensure all Manager daily checklists and deadlines are being met.
- Growing sales, meeting budget, and creating a culture of accountability.
- Ensure great customer service model is fully integrated by FOH Team with every Guest.
- Communicate company initiatives and tactics to drive sales and profitability.
- Recruit, hire, train, develop, and communicate through consistent daily interactions and weekly meetings with all General Managers and Assistant Managers.
- Conduct regular one-on-one's and follow-up with Managers and Team Members.
- Reinforce Team Members' skills and Managers' leadership behaviors.
- Identify and implement strategies to retain the best Team Members.
- Control receiving and inventory levels.
- Create and delegate daily goals and tasks and ensure completion through consistent follow-up.
- Monitor sales performance to ensure proper scheduling and staffing while developing strategies to meet sales goals.
- Adhere to company policies, procedures, all state and federal wage and hour regulations, and restaurant filing responsibilities.
- Implemented new procedures and technologies that improved efficiency and streamlined operations.
- Create Excellent Guest Experiences: Partner with Store Leadership to ensure our guests favorite items are always available and our store is looking brand new.
- Build Teams and Leaders: Recruited and trained a diverse, people-focused crew. Supported my team's development and growth with a focus on skills-training.
- Grew Sales and Manage Inventory: Navigate top-line sales and inventory with the skills of a true leader.
- Develop strong relationships with vendors and partner with Store Leadership to ensure sales are growing through proper order execution and brand standards.
- Ensure the store is adequately staffed and prepared for any special guest or mystery shop that comes its way.
- Lead Food Safety and Food Operation Partners with Store Leadership to ensure all back of house team is ServSafe certified and protects food margins through consistent PAR execution.
- Implemented inventory management strategies, achieving substantial improvements in stock availability and reducing waste.
- Maintained strict adherence to food safety standards, ensuring compliance and protecting the establishment's reputation.
- Analyzed sales trends to adjust menu pricing, optimizing profitability while maintaining guest appeal.
Education
Associate of Applied Science - Business
University of District of Columbia
Washington, DC 09.2009 - 01.2011
Skills
- Food service
- Customer service
- Labor cost analysis
- Management
- OSHA Restaurant experience
- Communication skills
- Conflict management
- Negotiation
- Recruiting
- Operational SOPs
- Inventory control
- Staff training
- P&L management
- Budget oversight
- Vendor partnerships
- Sales optimization
Timeline
General manager/Director of operations
810 Entertainment
01.2023 - Current
GENERAL MANAGER
Fig & Olive |DC (Fine Dining )
11.2019 - 01.2023
Area Director 4-6 Units
KFC/ Taco Bell
01.2014 - 10.2019
Associate of Applied Science - Business
University of District of Columbia
09.2009 - 01.2011
Food and Beverage director
Hotel Lombardy
01.2009 - 10.2014