Robert Loudermilk

Established company in 2009 building to multiple units in different locations, grossing 6.5 million dollars in revenues and staffing 150 employees.

• Implemented successful business strategies to increase revenue and target new markets.
• Coordinated with marketing team on advertising campaigns, social media advertising development, menu development of limited time offers, and reward programming.
• Directed and coordinated financials to fund operations.
• Audited daily and monthly financial reports to monitor profitability of restaurant operations.
• Developed and implemented front of house and back of house-training programs, specification booklets, and employee development programs.
• Established and negotiated vendor contracts, pricing, and set credit terms for good and services.
• Provided leadership, insight and mentored management staff in day-to-day operations. Oversaw management in staffing, budgeting, food ordering and inventory control.
• Conducted marketing strategies for employee recruitment, conducted interviews and helped management in assigning employees to specific duties.
• Daily communication to establish positive relationships with employees and guests. Engaged in daily conversations with management and staff providing construction feedback and ensured needs were met.
• Resolved and investigated customer complaints regarding service, food quality, and accommodations.
• Managed catering and event food services operations.

• Responsible for managing the daily activities of the restaurant while providing the highest level of customer service.
• Communicated in-depth instruction to workers in food preparation and execution of service to promote strong team performance.
• Conducted health, safety, and sanitation education to all staff to meet all local and state requirements.
• Purchased adequate quantities of food, beverages, equipment, and supplies per budgetary controls.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Guest interaction during shifts that built and encouraged feedback from customers and utilized customer feedback to implement positive changes within restaurant.
• Built and leveraged community relationships to drive business and maximize revenues.

• Motivated, trained, and disciplined kitchen employees to maximize performance and uphold quality standards.
• Scheduled and received all food and beverage deliveries.
• Oversaw inventory by ordering precise quantities of stock and executing corrective actions to drive profitability.
• Handled all scheduling and supported staff needs.