ERIC DAVIS
542 Eucalyptus Ave.
South San Francisco, CA 94080
Ph. (619) 865-2758
edavis.ca@gmail.com
OBJECTIVE: Restaurant Operations / Purchasing Management in the Food Service Industry
SUMMARY OF SKILLS:
Opening Management for New Restaurant Facilities
Team Building, Coaching & Development
Consistent Ability to Meet Sales & Labor Costs
Purchasing & Inventory Management
Restaurant POS Back Office Management
Multi-Unit Management & Training
Superior Multi-tasking & Communication Skills
Project & Special Events Management
Experienced in all aspects of Restaurant Management
Comprehension of all financial aspects of the restaurant business
PROFESSIONAL EXPERIENCE:
Management Promotion
- Successful track record as a supervisor and manager for over 13 years in the foodservice industry. The venues have ranged from full-service catering companies, high-volume restaurants, fine dining restaurants, and recently a multi-unit sports and entertainment facility.
- Many of my immediate supervisors have held me accountable for the purchasing budget of each establishment. These budgets have ranged from $20k monthly to $85k a week currently with annual sales averaging $8-$10 million. This has also allowed me to practice establishing contracts with new vendors.
Management
- Responsible for maintaining specific company P&L cost categories, payroll processing for 100+ employees, and meeting HR and Union requirements. Attended several HR seminars for purposes of strengthening my knowledge of CA labor laws and Sexual Harassment guidelines.
- Responsible for the purchasing and receiving of overall restaurant consumable and non-consumable products.
- Developed and implemented an employee skill based training program for opening new restaurant concepts within the current company brand. These programs included orientations, step-by-step development, and quarterly reviews. This also included both Union and Non-Union working facilities.
- Providing current Corporate Executives with detailed cost analysis for regular audits of purchases, inventories, receiving processes. This involves the use of our current company business systems with combined sales reporting from our POS system.
- Project management abilities include: establishing seasonal menus, implementing sales driven incentive programs, and coordinating facility maintenance and building projects.
Product Knowledge
- Ability to manage recipe costs, food costs, and labor costs both in a kitchen and front of the house setting. With my background in Formal Dining and Catering I can be cost effective when choosing quality products and personnel.
- Professional culinary background in classical and fusion food preparation. Kitchen settings include formal dining, fast casual, and full service catering. Responsible for companies budgets, allocation of product, purchasing and receiving of all consumable and non-consumable products.
- Restaurant POS / IT Management at Petco Park – San Diego Padres Baseball; experience with programming and managing the back-office functions for point-of-sale systems such as: MICROS, Maitre’d, and Aloha.
EMPLOYMENT:
Personal Chef / Caterer (Seasonal)
Self-Employed
San Francisco, CA
January 2002 - Present
Café Manager
Boudin Bakery & Cafe
San Francisco, CA
November 2004 – December 2005
Restaurant Supervisor
California Sportservice
San Diego, CA
February 2004 – December 2004
Event Chef / Supervisor
Festivities Catering
San Diego, CA
July 2003 – October 2004
Restaurant Manager
Old Spaghetti Factory
San Marcos, CA
January 2002 – June 2003
Operation Support / Consultant
Peabodys Coffee, Inc.
San Diego, CA
June 2001 – September 2001
Chef De Garde Manger - Prince of Wales Restaurant
Hotel Del Coronado
Coronado, CA
September 2000 – June 2001
EDUCATION:
AA Culinary Arts / Hotel Restaurant Mgt.
California Culinary Academy
San Francisco, CA
1998 – 2000
BS Business Administration / E-business
University of Phoenix
San Francisco, CA
Currently Attending
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