Shawn P. Flaherty
Ormond Beach,FL
Summary
Exceptional leader with the capacity to manage large-scale projects/events and head collaborative efforts with diverse teams to meet organizational objectives. Highly competent in various Point of Sales systems including Aloha, HIS, Micros, and Pinnacle. Excellent interpersonal communication skills with the capability to forge concrete working relationships with customers, peers, and executives. Adaptable and organized with proficiencies in multitasking and working well in fast-paced environments.
Overview
22
22
years of professional experience
Work History
Managing Partner
Avanu on Flagler
03.2021 - 04.2025
- Conceptualized Restaurant with Partners from Construction through Opening
- Designed Kitchens and Bars securing equipment placement and operational flow.
- Assisted in the Physical layout and buildout of the establishment coordinating contractors and designers
- Negotiated high-value contracts with clients, securing profitable partnerships for the company.
- Established and implemented business procedures and process improvements.
- Mentored junior staff members, resulting in a more cohesive team and increased overall performance.
- Spearheaded successful client engagements resulting in repeat business and positive referrals from satisfied clients.
- Analyzed industry trends and tracked competitor activities to inform decision making.
General Manager
Off the Hook Raw Bar and Grill
03.2019 - 03.2021
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Developed and implemented strategies to increase sales and profitability.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
Managing Partner/Chef
Riptides Raw Bar & Grill
01.2012 - 12.2018
- Ensured that all finances were properly controlled through managing profit & loss, vendor negotiations, purchasing, cost analysis, forecasting, and general budgeting
- Maintained professionalism and high-quality performance by actively upholding training and cultural standards as well as mentoring future managers
- Streamlined daily operations through supervising menu creation, employee development, labor analysis, payroll, events, and inventory
- Spearheaded 15% year over year profitability by restricting P&L cost management aspects
- Consistently maintained food (32%), liquor (21%), and hourly labor (14%) costs through negotiating a cost-plus program with broadline vendors, securing price deviations with manufacturers and forecasting labor based on previous years trends
- Cut alcohol costs, gained new sales categories, and reduced lost glass by introducing a glassware program, allowing guests to take the glass
- Maximized efficiency in inventory and accounting through integrating Chef Tec
- Successfully established the restaurant within four months and facilitated business growth from $1.9M to $6.3M in six years through creating menus, recipes, and training/bar programs as well as heading purchasing/vendor management and promoting a welcoming environment for both workers and diners
General Manager
Tilted Kilt Pub & Eatery
04.2010 - 01.2012
- Headed regular processes through overseeing customer service, cleanliness, scheduling, seating, labor forecasts, annual profit & loss projections, and more
- Coordinated large-scale events involving 3500 people by promoting interdepartmental teamwork, maximizing efficiency, and driving overall excellence in service
- Established that proper ingredients and materials were available through managing inventory and budgeting
- Turned revenue around from negative to positive over three months through securing new vendors, streamlining operations, and reducing labor/costs
Manager
Ruby Tuesday
01.2008 - 04.2010
- Streamlined overall productivity and performance by heading all back-of-house operations, including scheduling, inventory, ordering, and production
- Maintained variance of less than 1% in actual vs
- Theoretical food expenses through effective product management and employee training
- Upheld lowest district employee turnover rates by creating an upbeat and positive work environment
- Received top box scores on all evaluations based on criteria in each category, including cost control, employee relations, guest relations, reviews, and testing
Education
Bachelor of Science - Business, Hospitality Administration/Creative Studies
State University of New York College
Buffalo, NYSkills
- Sales Management
- Cost Analysis/Purchasing
- Complex Problem Resolution
- Finance/Budgeting
- P&L Management
- Contract Negotiations
- New Store Openings
- Vendor Relations
- Inventory Management
Timeline
Managing Partner
Avanu on Flagler
03.2021 - 04.2025
General Manager
Off the Hook Raw Bar and Grill
03.2019 - 03.2021
Managing Partner/Chef
Riptides Raw Bar & Grill
01.2012 - 12.2018
General Manager
Tilted Kilt Pub & Eatery
04.2010 - 01.2012
Manager
Ruby Tuesday
01.2008 - 04.2010
Bachelor of Science - Business, Hospitality Administration/Creative Studies
State University of New York College
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