Peter Ayoub
West Palm Beach,FL
Summary
High performing Regional Operation Manager looking to leverage my experience, industry knowledge, leadership skills and positive attitude with an innovative company in an Regional Director role. I have + 20 years of high volume management and leadership experience, and am an expert at prioritizing quality, engaging a team and developing a financial strategy to exceed sales and profit goals.
Overview
10
10
years of professional experience
Work History
Regional Operations Manager
Duffy's Sports Bar And Grill
02.2022 - Current
- Streamlined regional operations by implementing efficient processes and procedures.
- Enhanced customer satisfaction through effective communication and problem-solving strategies.
- Managed a team of diverse employees, fostering a positive work environment that encouraged collaboration and professional growth.
- Optimized logistics management, resulting in reduced delivery times and improved inventory control.
- Maintained high safety standards throughout the region, minimizing accidents and incidents.
- Implemented cost-saving measures, leading to significant reductions in operational expenses.
Area Manager of Operations
Bolay Restaurant
11.2020 - 02.2022
- Provided support and action plans to maximize profit and sales with Operator Partner's .
- Completed continuous assessments of COG, invoicing, labor metrics in place and support with data gathering and put together improvement plans.
- Produced time bound outlining action plan follow up and hitting metrics for 30, 60, 90 day action plans.
- Investigate any COG issues to determine causes and develop solutions.
- Devised processes to boost long-term business success and increase profit levels- 22,6% to a 27.6% TCI
- Worked in matrix management environment with oversight of division level managers, operations, sales, finance, human resources, safety and compliance.
- Advanced productivity KPIs by leading trainings on procedures and safety practices.
- Spearheaded department training for appraisals of new components.
Area Director of Operations
Cooper's Hawk Esquire Winery And Restaurant
03.2018 - 10.2020
- Leadership of all daily operations for all markets in the brand. Presently supervise 50 managers, 450 employees. Projected sales for 2020, $55 million
- Oversaw and directed restaurants to sustain low and efficient food costs by employing systems; lowered food cost from 26.2%, to 24.3%
- Increased overall EBITDA by 300 bps
- Hand-selected by company CEO to assume Area Director of Operations role for company flagship location in downtown Chicago
- Selected by upper management to facilitate professional management training and mentoring for several General Managers
- Presently assumes full profit and loss (P&L) accountability and oversees all daily restaurant operations for high-volume Esquire location with $18.5M in annual revenue in a 23,000 square foot location
- Implemented new labor productivity-based system
- Developed a full training program for employees and managers
- Established an Actual vs Theoretical inventory system
- Responsible for all financial metrics; labor cost, productivity, food costs, margin adherence, equipment repair, inventory costs
- Refined hiring systems for efficiency and improved staff selection
- Developed an inspection audit system for market visits
- Leads and evaluates performance of 12 managers, in addition to 1 event sales manager, Level 2 Sommelier and steward position
- Orchestrates labor plan and scheduling for 5,000 man-hours per week
- Drives cost reduction efforts, maintains strict financial budgeting controls and leads efforts to optimize inventory and minimize waste
- Conducts weekly inventories, monthly P&L reconciliations, and quarterly staff feedback meetings
- Conducts monthly wine inventory over $1.2M in product on hand
General Manager
The Cheesecake Factory
10.2013 - 08.2017
- Lead, managed and influenced a team of 320 staff members and 14 managers Responsible for all Human Resource-related decisions for restaurant staff such as interviewing, hiring, training and administering performance reviews and wage increases
- Exceeded yearly annual sales goals and grew average sales by $7 million over 5 year time period
- From 2014-2015 sales increased by $1.1 million, bringing annual restaurant sales to $12.2 million in a 9000 sq foot location
- Maintained food costs below budgeted percentage of 27.3%
- Increased total food efficiency metric by 3% in less than 2 years by developing clear action plans, communicating vision, following-up with managers and staff and celebrating team's successes
- For 5 consecutive years in General Managers' role surpassed company bonus benchmarks for financial and operational performance with average score of 97%
- Qualified each year for President's Circle trip which is awarded to top performing General Managers. First time ever in company history that a new General Manager was awarded participation in consecutive years.
- Received area awards for reducing staff attrition from 85% to 45% as well as reducing management attrition from 21% to less than 6% in just 2 years
- Consistently received high scores on mystery shopper reports, guest surveys, Everclean food safety inspections and restaurant-level financial and training systems audits
- Helped create and facilitate a training and development program for General Managers and Executive Kitchen Managers focused on strengthening core management competencies
- In three years developed and promoted 3 General Managers, 3 Executive Kitchen Managers and 9 staff members to management promotions
- Ranked in top 10% in the company for staff engagement scores based on annual survey of restaurant staff and managers
- Selected as a subject matter expert to help develop implementation approach and training materials for numerous company initiatives which ultimately saved the company over 3 million dollars in less than 3 years
- Nominated and won the Commitment to Excellence Award. This is an award presented by the CEO yearly to one staff member or manager celebrating exemplary performance and dedication to The Cheesecake Factory Mission, Vision and Values.
Education
BBA - Business Administration, minor in Hospitality
Florida Atlantic University
Boca Raton, FL2004
Skills
- Restaurant industry knowledge
- Dynamic leadership
- Implementation of new projects and initiatives
- Inventory control and record keeping
- Performance review and wage administration
- P&L management
- Sales and labor budgeting and forecasting
- Manager and staff engagement and development
Timeline
Regional Operations Manager
Duffy's Sports Bar And Grill
02.2022 - Current
Area Manager of Operations
Bolay Restaurant
11.2020 - 02.2022
Area Director of Operations
Cooper's Hawk Esquire Winery And Restaurant
03.2018 - 10.2020
General Manager
The Cheesecake Factory
10.2013 - 08.2017
BBA - Business Administration, minor in Hospitality
Florida Atlantic University
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