Robert Clark

• Oversee operations for multiple different restaurant concepts, managing budgets, staffing, and performance metrics.
• Implemented inventory control measures, increasing profitability by 5%.
• Developed and executed employee training programs, improving leadership capabilities across teams.

• Led 14 restaurants, achieving $6.5M AUV, with a focus on financial performance and guest satisfaction.
• Initiate and cultivate the formation of robust management teams, consisting of 5 to 6 full-time managers per restaurant. Additionally, establish a framework with 3 to 4 shift leaders per team, facilitating the internal promotion of talented individuals to managerial roles.
• Implement rigorous monitoring of restaurant operations to uphold and enhance standards in service delivery and food quality.
• Assume responsibility for weekly sales forecasting and the formulation of labor budgets, providing strategic guidance to restaurant managers.

 Successfully inaugurated and managed the operations of two new restaurants
as a General Manager.
 Demonstrated exceptional leadership, consistently propelling my restaurants
to the forefront of the company in both sales growth and total EBITDA
percent.
 Mentored and developed four Assistant General Managers (AGMs) into
General Managers during my tenure.