Work History
Timeline
Overview
Hi, I’m

Richard Davey

Farmington,NH

Work History

T.G.I. Friday’s
Manchester

General Manager
04.2016 - Current

Job overview

  • Responsible for overseeing management team and all areas of the restaurant including budget, payroll, purchasing, inventories, scheduling, staffing, guest relations, human resources, and all FOH and BOH operations for a restaurant with approximately $3.5 million in annual sales
  • Responsible for maintaining status as a “Center of Excellence” training store
  • Regularly participate in the interview process and shift-follows for potential TGI Friday’s managers
  • Chosen to mentor and develop new General Managers as well as underperforming General Managers in the New England market
  • Created COVID-19 outside dinning model for all Corporate Locations to follow
  • Proving to be a finical success and continues to outperform prior year performance in some cases by double digit results.

T.G.I. Friday’s
Newington

General Manager
09.2001 - 04.2016

Job overview

  • Responsible for overseeing management team and all areas of the restaurant including budget, payroll, purchasing, inventories, scheduling, staffing, guest relations, human resources, and all FOH and BOH operations for a restaurant with approximately $2.5 million in annual sales
  • Responsible for maintaining status as a “Center of Excellence” training store
  • Regularly participate in the interview process and shift-follows for potential TGI Friday’s managers
  • Chosen to mentor and develop new General Managers as well as underperforming General Managers in the New England market
  • Introduced a culture hospitality program that retrained employees in raising the company’s standards and enhanced customer satisfaction
  • Implemented a self-service building and grounds maintenance initiative that produced a $36K annual savings
  • Received the Corporation’s “Crystal Award” for ‘Out of the Box Thinking’ for this accomplishment.

T.G.I. Friday’s
Hyannis

Kitchen Manager
02.2000 - 08.2001

Job overview

  • Opened a new TGI Friday’s restaurant in Hyannis, MA as Kitchen Manager
  • During the opening, responsible for all BOH staffing, forecasting, food inventory and ordering, training of new staff, recipe adherence, employee evaluations and retention, employee recognition programs, as well as general setup and many other aspects and logistics of opening a new restaurant
  • As Kitchen Manager, responsible for all BOH operations including food costs, staffing, scheduling, ticket times, inventories, ordering and receiving for a restaurant with approximately $2.5 million in annual sales
  • Assisted General Manager in daily operations, HR, Guest Relations & Financial results.

T.G.I. Friday’s
Seekonk

Service Manager / Beverage Manager
02.1998 - 01.2000

Job overview

  • Responsible for all staffing, scheduling, labor cost, training, dining room management, FOH retention, guest survey scores, employee recognition and motivation and all FOH R&M for a restaurant with approximately $3.2 million in annual sales.

T.G.I. Friday’s
Seekonk

Expediter / Trainer / Coach
05.1997 - 02.1998

Job overview

  • Responsible for providing great customer service to guests of TGI Friday’s
  • Also responsible for training and coaching new employees.

Cathy’s Country Kitchen
Pawtucket

Owner / Operator
03.1983 - 05.1997

Job overview

  • Created from the ground up including equipment, furniture and small wares, purchasing, dining room and kitchen design, blue prints and facility schematics
  • Responsible for menu design including menu items, recipes and food cost breakdown per menu item
  • Complete control of sales environment including local marketing, advertisement and community involvement
  • Fully responsible for staffing, training, sales, profit, quality of operations, accounting, as well as daily operation of the business
  • Voted #1 by Pawtucket Times readers for “Best Breakfast in Town” for 1991 & 1992
  • Built a strong foundation in the community while getting to know each one of our patrons
  • Continually focused on diversity among a multi lingual neighborhood was the key to running this successful operation.

Seiler Food Service
Waltham

Multi-Unit Manager
01.1980 - 01.1983

Job overview

  • Responsible for complete industrial catering operation which included three independent locations
  • Responsibilities included staffing, development of training, menu development, retention, quality of operations and P&L
  • Personally, established account (CVS corporate headquarters) through marketing strategies and negotiations
  • Through employee research was able to enhance operations by adding additional service stations which in turn increased sales from $1.2 million to $2.1 million by 1983
  • Solely responsible for CVS Corporate yearly outings which included outside dining for two meals for up to 2300 people (1983 head count).

Timeline

General Manager
T.G.I. Friday’s
04.2016 - Current
General Manager
T.G.I. Friday’s
09.2001 - 04.2016
Kitchen Manager
T.G.I. Friday’s
02.2000 - 08.2001
Service Manager / Beverage Manager
T.G.I. Friday’s
02.1998 - 01.2000
Expediter / Trainer / Coach
T.G.I. Friday’s
05.1997 - 02.1998
Owner / Operator
Cathy’s Country Kitchen
03.1983 - 05.1997
Multi-Unit Manager
Seiler Food Service
01.1980 - 01.1983

Overview

45
years of professional experience

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Richard Davey