Mark Villa

• The Assistant General Manager (AGM) provides support to the General Manager in all operations of WalkOn's Sports Bistreaux, demonstrating leadership and direction to the Front of House (FOH) team. They lead a high-volume, food-focused restaurant by leveraging detailed knowledge of Walk-On's systems and standards, guest hospitality, team management, and leadership skills. The AGM excels in a culturedriven environment that upholds the highest operating standards, promoting a fun and welcoming work environment through positive reinforcement and teamwork. They motivate, coach, teach, develop, and inspire all team members to provide each guest with a memorable experience. Additionally, the AGM drives bar sales and maximizes financial success through in-store marketing, controlled inventory costs, and labor costs. JOB DUTIES:
• Recruit talented team members by conducting interviews and following company guidelines for proper staffing.
• Manage the bar team, including scheduling, providing performance feedback, and implementing discipline when necessary.
• Ensure ongoing training and professional development of all team members, with a particular focus on the bartender team.
• Communicate effectively with the management team to ensure smooth bar operations.
• Create and prepare sales, costs, and labor plans based on business performance.
• Meet restaurant financial objectives by preparing strategic forecasts, budgets, and analyzing variances.
• Recognize accomplishments and foster a performance-based workplace.
• Collaborate with LSMs (Local Store Marketing) to develop and implement bar-focused marketing and advertising programs.
• Build trust with all team members by creating a fun work environment supported by positive reinforcement.
• Coach and develop talent within the bartender team.
• Adhere to Walk-On's systems and standards to increase production and productivity.
• Ensure guest satisfaction by monitoring beverage and food quality and service standards through guest interactions.
• Ensure compliance with all ATC (Alcohol and Tobacco Control), local, and state government requirements and regulations.
• Maintain a safe, secure, and healthy facility by adhering to Walk-On's/Ecosure safety and sanitation guidelines.
• Create a career path for all hourly team members through coaching, goal-setting, and honest feedback.
• Demonstrate the Walk-On's identity in appearance, demeanor, values, and ethics.
• Drive profitability in the bar by controlling labor costs, being aware of sales goals, and minimizing waste.
• Lead by example, maintaining a team-before-self mentality at all levels.
• Hold oneself and the team accountable for successes and failures.
• Adhere to responsibilities and Key Performance Indicators (KPIs).
• Ensure daily role modeling and adherence to HR, EcoSure, and WOW culture standards and practices.
• Prepare and receive bi-annual Performance Evaluations. SKILLS/QUALIFICATIONS:
• 5 years of management experience in a full-service, high-volume restaurant.
• 3 years of Assistant General Manager / Executive Kitchen Manager experience.
• Demonstrated success and upward career progression in previous assignments.
• Strong communication and leadership skills.
• Ability to work as a team with management staff and teammates.

• The Executive Kitchen Manager (EKM) oversees all culinary operations of Walk-On's Bistreaux and Bar, providing leadership and guidance to the Heart of House (HOH) team. They support a highvolume, creative, scratch kitchen by demonstrating impeccable recipe and specification knowledge, culinary techniques, and experience. The EKM excels in a culinary-driven environment that upholds the highest operating standards, featuring fresh ingredients, a clean kitchen, top-of-the-line equipment, and excellence in execution. We foster a fun and welcoming work environment through positive reinforcement and teamwork, while motivating, coaching, teaching, developing, and inspiring the Heart of House team to deliver memorable food experiences. Additionally, the EKM drives sales and maximizes financial success by controlling food and labor costs. JOB DUTIES INCLUDE:
• Recruit talented hourly kitchen team members by conducting interviews and following company guidelines for proper staffing.
• Manage the Heart of House team, including scheduling, providing performance feedback, and implementing discipline when necessary.
• Ensure ongoing training and professional development of all Heart of House team members.
• Maintain the highest food quality from the back door to the guest's table.
• Communicate effectively with the management team to ensure seamless and efficient operations.
• Create and prepare sales, costs, and labor plans based on business performance.
• Build trust with team members and fellow managers through clear and honest communication and feedback.
• Uphold all Walk-On's standards and set operational goals for the Heart of House team.
• Implement and adhere to all kitchen systems and proper inventory procedures.
• Support and reinforce the highest food quality standards in accordance with Walk-On's systems and standards.
• Implement and adhere to Walk-On's/EcoSure safety and sanitation guidelines.
• Ensure the financial success of the Heart of House by managing food cost, inventory levels, waste, and labor costs.
• Adhere to responsibilities and Key Performance Indicators (KPIs).
• Ensure daily role modeling and adherence to HR, EcoSure, and WOW culture standards and practices.
• Prepare and receive bi-annual Performance Evaluations. SKILLS/QUALIFICATIONS:
• Minimum 5 years of management experience in a full-service, high-volume restaurant.
• 4 years of Executive Kitchen Manager / Asst. General Manager experience.
• Demonstrated success and upward career progression in previous assignments.
• Strong communication and leadership skills.
• Culinary school background.

New opening restaurant location within the Dallas market based in euless.

• Hiring of future employees as well as keeping meticulous records of hires, archiving folders, Food Handlers, TABC, Personnel info.
• Building Pars to track hiring for individual stations withing the kitchen as well as front of house staffing and maintaining communication on opening timeline.
• Reaching out to vendors to set up 3rd party distribution as well as creating sheet to shelf templates for areas such as ; Walk-in cooler;Freezer;Dry goods; etc.
• Assuring kitchen layout of equipment, shelving and prep tables is within accordance of brand parameters.
• Actively entering new hires into our scheduling system(HotSchedules) as well as payroll and our online training module.
• Scheduling of all back of house employees.
• Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.

• The Kitchen Manager (KM) supports the Executive Kitchen Manager (EKM) in all culinary operations of Walk-On's Sports Bistreaux, providing leadership and direction to the Heart of House (HOH) team. They excel in a high-volume, creative, scratch kitchen environment, demonstrating comprehensive recipe and specification knowledge, culinary techniques, and extensive experience. The KM upholds operating standards that prioritize fresh ingredients, a clean kitchen, top-of-the-line equipment, and a culinary-driven culture. They promote a fun and welcoming work environment through positive reinforcement and teamwork, motivating, coaching, teaching, developing, and inspiring the Heart of House team to deliver memorable food experiences. Additionally, the KM supports the EKM in driving sales and maximizing financial success through effective control of food and labor costs. JOB DUTIES:
• Recruit talented hourly kitchen team members by conducting interviews and following company guidelines for proper staffing.
• Manage the HOH team, including scheduling, providing performance feedback, and implementing disciplinary measures when necessary.
• Motivate the team daily to foster a fun and successful work environment.
• Maintain the highest food quality standards from ingredients to the guest's table.
• Ensure ongoing training and professional development of all Heart of House team members.
• Uphold all Walk-On's standards and ensure team compliance.
• Communicate effectively with the management team to ensure smooth operations.
• Build trust with team members and fellow managers through clear and honest communication and feedback.
• Complete assigned operational tasks and be accountable for their completion.
• Adhere to kitchen systems and proper inventory procedures.
• Support and reinforce the highest food quality standards according to Walk-On's systems and standards.
• Adhere to Walk-On's/Ecosure safety and sanitation guidelines.
• Ensure financial success through proper food cost management, inventory control, waste reduction, and labor cost optimization.
• Adhere to responsibilities and Key Performance Indicators (KPIs).
• Ensure daily role modeling and adherence to HR, EcoSure, and WOW culture standards and practices.
• Prepare and receive bi-annual Performance Evaluations. SKILLS/QUALIFICATIONS:
• Minimum 2 years of management experience in a full-service, high-volume restaurant.
• Demonstrated track record of success and upward career progression.
• Strong communication and leadership skills.
• Culinary background is a plus.

• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
• Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining [Number]% accuracy.
• Maximized quality assurance by completing frequent line checks.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.

• Used company reports to analyze sales, gross profit and inventory activities.
• Gained knowledge of company policies, protocols and processes.
• Organized projects and contests to increase sales and encourage exceptional customer service.
• Acted with integrity, honesty and knowledge to promote culture of company.
• Conferred with customers each day to maintain current understanding of needs and preferences, resolve issues and promote brand loyalty.
• Assisted established management staff with operational oversight, business development and process improvement strategies.
• Enhanced supervisory and leadership abilities by working closely with supervisor.
• Implemented process improvement to shape organizational culture, optimize procedures for higher efficiency and help company evolve and grow.

• Developed loyal and highly satisfied customer base through proactive management of team customer service strategies.
• Strengthened merchandising and promotional strategies to drive customer engagement and boost sales.
• Helped with planning schedules and delegating assignments to meet coverage and service demands.
• Strengthened operational efficiency to remain cost-effective while maintaining quality service.
• Completed regular inventory counts to verify stock levels, address discrepancies and forecast future needs.
• Developed organizational structure to outline and direct rules, roles and responsibilities.
• Introduced new products or services, increased marketing activities and improved customer service to drive sales.
• Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.
• Mentored team members to enhance professional development and accountability in workplace.

• Planned and directed high-volume food preparation in fast-paced environment.
• Produced innovative menu offerings to promote company awareness and customer satisfaction.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
• Acted as head chef when required to maintain continuity of service and quality.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Monitored and controlled overhead and production costs with responsibility for profit and loss.
• Introduced new market items and spearheaded production of highly popular Sunday brunch.
• Oversaw daily kitchen operations during peak buisness hours.

• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Disciplined and dedicated to meeting high-quality standards.