Summary
Overview
Work History
Education
Skills
Websites
Accomplishments
Languages
Timeline
Generic

Richard Mcclelland

Tucson,AZ

Summary

Veteran Restaurant Owner with hands-on experience in all areas of restaurant operations. Excellent communication, organizational and conflict resolution skills. Proven history of raising profits through maximized productivity and customer satisfaction. Hardworking restaurant management professional with a good business sense, exceptional customer relations skills and a motivational leadership style. Detail-oriented and thorough with a solid history of keeping businesses financial viable. Offering 30 years of related experience.

Overview

31
31
years of professional experience

Work History

Restaurant /Owner/Operator

Mcsports LLc Dba RJs Frozen Cactus
07.2011 - Current
  • Managed payroll, daily deposits and cost controls.
  • Set employee schedules, delegated work and monitored food quality and service performance.
  • Recruited, hired and trained talented staff to fill vacancies.
  • Supervised daily activities of restaurant and 150 employees.
  • Sourced vendors, negotiated contracts and managed efficient deliveries of high-quality supplies.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
  • Motivated staff to perform at peak efficiency and quality.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Oversaw food preparation and monitored safety protocols.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining 100% accuracy.
  • Purchased food and cultivated strong vendor relationships.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Maximized quality assurance by completing frequent line checks.
  • Developed unique events and special promotions to drive sales.
  • Helped general management develop prices based on inventory costs and portion sizes.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.

General Manager

Tucsan Inc
06.1997 - 07.2011
  • Managed budget implementations, employee reviews, training, schedules and contract negotiations.
  • Developed and maintained relationships with customers and suppliers through account development.
  • Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures and technology systems.
  • Implemented operational strategies and effectively built customer and employee loyalty.
  • Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.
  • Reduced costs, managed delivery schedules and performed risk analysis to improve overall profitability.
  • Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
  • Assessed reports to evaluate performance, develop targeted improvements and implement changes.
  • Reduced corporate risk by managing shrink processes and controlling inventory levels.
  • Assessed supplier quality to maintain tight cost controls and maximize business operational performance.
  • Devised processes to boost long-term business success and increase profit levels.
  • Identified and resolved unauthorized, unsafe or ineffective practices.
  • Spearheaded department training for appraisals of new components.
  • Worked in matrix management environment with oversight of division level managers, operations, sales, finance, human resources, safety and compliance.
  • Partnered with vendors and suppliers to effectively manage and budget.
  • Designed modern employee recognition program which boosted productivity and improved moral.
  • Maintained scheduling for over 150 employees while setting bonus levels for each department on a daily, weekly, monthly basis to achieve the highest numbers this corporation had seen ever. Increasing sales by 110%

Bartender

Sports City Cafe And Brewery
06.1994 - 06.1997
  • Kept bar presentable and well-stocked to meet customer needs.
  • Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers and taking inventory.
  • Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
  • Followed alcohol awareness procedures for preventing excessive guest intoxication.
  • Set up bar for operation, obtained cash bank and stocked service bar.
  • Kept alcoholic beverages well-stocked and organized to meet expected demands.
  • Adhered to state laws regarding alcoholic beverage services and customer regulations.
  • Operated efficiently in high-volume setting to prepare and serve more than 350 drinks per hour.
  • Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines and mixers.
  • Trained all new bartenders on drink preparation, product promotion, garnish preparation and sanitation protocol.
  • Developed new signature cocktails to support bar marketing brand and increase profits.
  • Closed out cash register and prepared cashier report at close of business.
  • Crafted special drink and cocktail menu items for seasonal offerings
  • learned process of brewing craft beer and very knowledgeable in area of craft micro-brewed beer . Seasonality of beer and market loyalty as well as brand awareness that customers have with craft beer.

Head Bartender

II-S Inc Nitelife
06.1992 - 07.1994
  • Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers and taking inventory.
  • Closed out cash register and prepared cashier report at close of business.
  • Maintained secure cash drawers, promptly resolving discrepancies in daily totals.
  • Boosted bar profitability, mentoring team members on routine procedures and productivity strategies.
  • Poured and prepared mixed drinks for over 750 customers daily.
  • Conducted regular inventories of bar and drink supplies to keep stock on hand and avoid expensive rush orders.
  • Decreased waste, following strict recipes and drink measurement protocol.
  • Kept bar presentable and well-stocked to meet customer needs.
  • Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
  • Set up bar for operation, obtained cash bank and stocked service bar.
  • Maintained relationships with restaurant vendors to facilitate effective inventory management and implement cost controls.
  • Developed drink menu with creative cocktails, contemporary wines and craft beers.
  • Generated higher ticket averages by training employees on suggestive up-selling techniques.
  • Kept alcoholic beverages well-stocked and organized to meet expected demands.
  • Increased bar revenue through development and marketing of featured cocktails.

Server

The Harbor
08.1991 - 06.1992
  • Cultivated warm relationships with regular customers.
  • Worked with POS system to place orders, manage bills and handle complimentary items.
  • Explained menu items and suggested appropriate options for food allergy concerns.
  • Bussed and reset tables to keep dining room and work areas clean.
  • Used slow periods to restock supplies, ice, trays and delivery bags.
  • Replenished food items, paper products and canned goods to keep pantry well-stocked during busy periods.
  • support needs of 40-45 staff members while providing excellent customers service for my section and any other area directed by my supervisor

Education

Certificate of Completion - Lighting Programming And Service of Lights

Martin School of Lighting
City Of Los Angeles, CA
03.2000

Bachelor of Science - Biology Minor in Business

University of San Diego
San Diego, CA
05.1997

Bio-medical Engineering

University of California, Santa Barbara
Santa Barbara, CA
09.1993

High School Diploma -

St Augustine High School
San Diego, CA
06.1990

Skills

  • Health Code Compliance
  • Handling Chemicals
  • Employee Performance Evaluations
  • Delegating Assignments and Tasks
  • Staff Scheduling
  • Restaurant Operation
  • Inventory Reviews
  • Money Handling
  • Portion Control
  • Operational Efficiency
  • Performance Improvement
  • Station Preparation
  • Billing and Payment Processing

Accomplishments

  • Increased company revenue Tucsan Inc from $900000.00 annually to $2.2 million annually. over a period of 24 years.
  • Bought opened Rjs Frozen Cactus and started an innovative craft sports bar in Tucson AZ featuring over 200 craft beers a full service restaurant where we negotiated the purchase of the land . I operated the establishment for the last 11 years navigating through diverse economic times . Surviving a pandemic by keeping impeccable paperwork for the government and remaining competitive and innovative even during mandatory shutdowns by feeding homeless and developing our take out and delivery platforms , I have been recognized brand in this market for over a decade competing against the larger corporate entities and making sure we took our piece of the market.

Languages

Spanish
Professional Working

Timeline

Restaurant /Owner/Operator

Mcsports LLc Dba RJs Frozen Cactus
07.2011 - Current

General Manager

Tucsan Inc
06.1997 - 07.2011

Bartender

Sports City Cafe And Brewery
06.1994 - 06.1997

Head Bartender

II-S Inc Nitelife
06.1992 - 07.1994

Server

The Harbor
08.1991 - 06.1992

Certificate of Completion - Lighting Programming And Service of Lights

Martin School of Lighting

Bachelor of Science - Biology Minor in Business

University of San Diego

Bio-medical Engineering

University of California, Santa Barbara

High School Diploma -

St Augustine High School

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Richard Mcclelland