Troy Baustert
Frisco,TX
Summary
Highly proactive Director Of Operations/District Manager/Regional Chef with 20 years of experience in team leadership in the restaurant and hospitality industries. Extensive experience in multi-unit management, P&L management and all aspects of front- and back-of-the-house restaurant operations.
Overview
19
19
years of professional experience
Work History
Director of Operations
Spillersworks
02.2022 - 08.2023
- Oversaw day-to-day production activities in accordance with business objectives.
- Oversaw successful implementation of operational strategies and policies to drive organizational growth and productivity.
- Developed systems and procedures to improve operational quality and team efficiency.
- Collaborated with senior management to develop and execute long-term corporate goals and objectives.
- Analyzed business operations and implemented strategies to improve operational cohesiveness.
- Monitored budget and utilized operational resources.
- Achieved team goals through formalized training plans, coaching, and performance management.
- Negotiated with vendors, suppliers and other stakeholders to acquire mutually beneficial contracts and agreement.
- Mentored and coached team members to foster productive and engaging work environment.
- Defined, implemented, and revised operational policies and guidelines.
- Analyzed customer feedback and identified areas for improvement to drive business success.
- Monitored office workflow and administrative processes to keep operations running smoothly.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
Executive Director of Operations
Trinity Groves
01.2021 - 02.2022
- Surpassed annual revenue targets by over $6 million through effective oversight of daily operations and strategic initiative implementation.
- Established new Marketing team to support all Restaurants.
- Raised profits by 6% within 12 months through planning.
- Streamlined company processes and procedures while enhancing customer satisfaction.
- Leveraged experience through vital management positions guiding business to success.
- Collected and interpreted key metrics to determine which programs met desired outcomes or required further streamlining for success.
Director of Operations
The Network Bar
11.2018 - 02.2022
- Modernized and improved operational procedures to increase productivity and profitability while tightly controlling costs.
- Defined, implemented and revised operational policies and guidelines.
- Oversaw day-to-day production activities in accordance with business objectives.
- Monitored budget and utilized operational resources.
- Defined, implemented and revised operational policies and guidelines
- Kept up-to-date with industry trends and identified areas of opportunity to drive improvements
- Achieved team goals through formalized training plans, coaching and performance management
- Increased sales by $[1 million] by establishing goals, overseeing performance and mentoring staff
District Manager
Firebird Restaurant group/Village Burger Bar
05.2017 - 11.2018
- Tx
- Responsible for overall successful operations of Village Burger Bar brand, consisting of five locations in Dallas-metro area with $9M+ in annualized sales
- Direct sales budgeting, forecasting and profitability goals for all restaurants
- Implemented effective food cost controls, inventory management, purchasing initiatives and recipe enhancements to reduce food cost by 5.0% over past year
- Successfully reduced liquor cost from 32.0% to 26.5% through bar management systems
- Hire, train, motivate, coach, mentor and support General Managers, Assistant Managers, Kitchen Managers and restaurant team of more than 100 employees
- Constantly evaluate restaurant procedures and implement operational improvements to optimize company performance
- Increased overall guest satisfaction by 1.0 points (from 3.5 to 4.5) over past year
- Facilitate and direct regional manager meetings for new food and beverage rollouts, operations initiatives and P&L reviews
- Lead development of all recipes, cooking procedures and plate presentations
- Manage all guest relations issues, opportunities and resolutions
- Supervised 5 locations to enforce high-quality standards of operation
REGIONAL CHEF/General manager/Culinary
Granite City Food & Brewery
01.2008 - 05.2017
- Directed all day-to-day operations of staff members, sales and marketing, recruiting, orientations, new team member training, scheduling, and enforcement of company policies and procedures for $5.5M restaurant
- Supervised 5 kitchens as regional chef to monitor strict adherence to sanitation practices to ensure food safety and proper food preparation activities to effectively manage food, liquor and labor costs
- Forecasted, budgeted and placed all food and beverage orders; checked the quantity and quality of received products; and ordered and managed overall P&L to ensure efficient operations
- Implemented monthly restaurant inspections to ensure working equipment, recipe adherence, food preparation and handling procedures, and food cost controls
- Analyzed all recipes to assign prices to menu items, based on food, labor and overhead cost to maximize restaurant profitability
- Established and administered annual budget with controls to prevent overages, minimize burn rate and support sustainability objectives
Culinary Partner
P.F. CHANG’S CHINA BISTRO
04.2004 - 01.2008
- Responsible for high volume day to day operations, scheduling and directing a-diverse staff of 30 employees
- Ordered, tracked and organized all inventory, including checking quantity and quality of received products
- Enforced all local and company procedures for sanitation and food quality
- Inspect supplies, equipment or other work areas to ensure conformance to established standards
- Coordinated planning, budgeting and purchasing for all Food and Beverage operations within restaurant
- Trained new staff on proper food preparation, storage, equipment usage, sanitation and safety procedures
- Arranged for equipment purchases and repairs
Education
HIGH SCHOOL DIPLOMA -
PAPILLION HIGH SCHOOL
Papillion, NESkills
- Ul>
- Multi-unit management
- P>P&L Maximization
- P>Leadership & Team Development
- P>Cost Controls & Inventory Management
- P>Service & Hospitality
- P>Food Safety, Handling & Sanitation
- P>Performance Management & Scheduling
- P>Sales & Marketing
- P>Food Quality & Preparation Procedures
- P>Point-of-sale (POS) System Operation
- P>Budgeting and finance
- P>Profitability improvement
- P>Strategic planning
- P>Operations management
Timeline
Director of Operations
Spillersworks
02.2022 - 08.2023
Executive Director of Operations
Trinity Groves
01.2021 - 02.2022
Director of Operations
The Network Bar
11.2018 - 02.2022
District Manager
Firebird Restaurant group/Village Burger Bar
05.2017 - 11.2018
REGIONAL CHEF/General manager/Culinary
Granite City Food & Brewery
01.2008 - 05.2017
Culinary Partner
P.F. CHANG’S CHINA BISTRO
04.2004 - 01.2008
HIGH SCHOOL DIPLOMA -
PAPILLION HIGH SCHOOL
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