Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
Generic

Bruce Hays

La Quinta

Summary

Motivated Managing Partner with outstanding knowledge of the foodservice industry. Adept at making profitable decisions and training a team to work collaboratively towards excellence and financial success. Committed to business effectiveness and day-to-day organization.

Overview

34
34
years of professional experience

Work History

Proprietor

Ted’s Montana Grill
Littleton
06.2023 - 06.2024
  • Reviewed monthly invoices from suppliers and vendors and ensured timely payment of bills.
  • Ensured compliance with all applicable laws including labor laws and safety regulations.
  • Prepared financial statements, budgets, and forecasts for business operations.
  • Analyzed operating costs, expenses, revenue and other financial data to ensure successful operation of the business.
  • Established relationships with vendors to ensure timely delivery of merchandise at competitive prices.
  • Provided exceptional customer service by responding promptly to inquiries and complaints.
  • Recruited qualified personnel through job postings, interviews, background checks.
  • Managed inventory levels to ensure adequate stock while controlling costs associated with ordering more than necessary.
  • Daily butchering of bison, beef and fish to maintain accurate par levels.
  • Mentoring and developing managers as well as hourly employees.

General Manager

Hacienda Colorado
Denver
03.2022 - 11.2022
  • Developed marketing strategies designed to increase brand awareness within target markets.
  • Identified areas of improvement in current business practices and collaborated with other departments to develop action plans for implementation.
  • Developed and implemented operational strategies to improve efficiency, reduce costs, and maximize customer satisfaction.
  • Ensured compliance with applicable laws, regulations and industry standards pertaining to operations management.

Managing Partner

Maggiano's Little Italy
Denver
09.2019 - 07.2021
  • Accomplished restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, and coaching hourly and management team.
  • Prepared strategic and annual forecasts and budgets. I analyzed variances and implemented corrective actions to increase check averages and guest frequency.
  • Emphasized customer-focused approach, delivering local neighborhood restaurant environment centered on building customer loyalty.
  • Established restaurant business plan by surveying restaurant demands, identifying and evaluating competitors and preparing financial and sales projections.
  • Managed accounts payable, accounts receivable and payroll.
  • Collaborated with server trainees to document and resolve potential customer concerns to drive brand satisfaction and loyalty.
  • Managed busy and highly popular restaurant with professional, well-trained staff.
  • Supported leadership and employee relations by responding to requests, grievances and other issues or needs.
  • Evaluated training needs and oversaw training programs.
  • Directed recruitment, selection and hiring processes.
  • Developed and oversaw performance appraisal systems to drive peak performance.
  • Monitored legal compliance through human resource oversight.
  • Identified staffing and recruiting needs while applying best practices for talent management.
  • Implemented procedures to improve occupational health and safety.
  • Supervised employee hiring, selection and disciplining procedures.
  • Maintained knowledge of regulatory changes, new trends and employment laws.
  • Conducted training for managers and supervisors in conflict resolution and employee management skills.

Managing Partner

Maggiano's Little Italy
Durham
04.2014 - 09.2019
  • Reviewed daily and overall financials to ensure profitability.
  • Developed and implemented process improvements and key business procedures.
  • Conducted audits of entire restaurant to ensure profitability for workers and corporate partners.
  • Facilitated everyday administrative operations, supervised support staff and verified office remained compliant with state, federal and local regulations.
  • Facilitated integration of new technology into daily processes.
  • Monitored business trend forecasts and adjusted budgets and operational plans to maximize growth and opportunities.
  • I helped grow multiple revenue centers in the restaurant. Banquets increased from 800,000 to 1,100,000 37.5% increase and our Carry-out Delivery department increased from 200,000 to 350,000 a 75% increase.
  • Implemented service, food and wine classes to elevate guest experience. Guest satisfaction ratings scored through Medallia increased from an average of 52 to 89%.
  • Helped Multiple locations through mentoring fellow General Managers. I would facilitate weekly coaching conversations and visits to their restaurants.
  • Exceeded sales and profit goals by supervising marketing and planning activities.
  • Leveraged industry trends and competitive analysis to improve marketing campaign performance.
  • Planned and coordinated resourcing, staffing and venue acquisition for fundraising events.
  • Supported leadership and employee relations by responding to requests, grievances and other issues or needs.
  • Evaluated training needs and oversaw training programs.
  • Directed recruitment, selection and hiring processes.
  • Reviewed HR metrics reports to drive direction and support.
  • Monitored legal compliance through human resource oversight.
  • Identified staffing and recruiting needs while applying best practices for talent management.
  • Implemented procedures to improve occupational health and safety.
  • Facilitated professional development and certification activities for staff.
  • Assigned tasks and evaluated employee performance.
  • Supervised employee hiring, selection and disciplining procedures.
  • Monitored organizational compliance with federal, state and local policies and regulations.
  • Raised funds by coordinating events such as a poker tournament and an annual Father's Day 5K race.
  • Raised $65,000 in funds in five years to support the Make A Wish foundation.

Assistant General Manager

Maggiano's Little Italy
Boca Raton
09.2011 - 04.2014
  • Managed store cash intake with high accuracy and prepared daily bank deposits.
  • Placed new inventory orders and oversaw correct restocking procedures to maintain operational output.
  • Supervised critical budget implementations, employee reviews, training and scheduling for projects.
  • Applied knowledge of coverage needs and individual employee strengths to produce successful team schedules.
  • Motivated and led team members to work together to achieve targets.
  • Disciplined and maintained staff to deliver hospitable, professional service reflecting business initiatives.
  • Coordinated monthly budgets, managed profit and loss and consistently met desired margin targets.
  • Enhanced team engagement and performance with daily updates and informational meetings.
  • Increased profits by lowering the cost of sales while overseeing the bar.
  • Awarded a trip to Chile and Argentina with the CFO and President of Maggiano's for my outstanding leadership and contribution to the brand.

Service Manager

Duke's Malibu
Malibu
01.2001 - 09.2010
  • Prioritized and delegated daily work tasks to meet anticipated project goals.
  • Motivated, led and supported employees to maintain low turnover.
  • Created employee work schedules to keep shifts properly staffed.
  • Pitched in to complete various duties during peak periods or employee absences.
  • Uphold team productivity and quality objectives by setting and maintaining clear benchmarks for service.
  • Monitored employee performance through analysis of key metrics.
  • Hired, trained and developed a new training program to elevate service and lower turnover.
  • Shared wine knowledge with employees, encouraging team to develop wine knowledge through regular training sessions.
  • Reviewed wine list regularly in line with current trends, list appeals to diverse customer base.
  • Directed day-to-day operations of bar and wine programs, minimizing cost wherever possible without compromising quality.
  • Composed wine lists to achieve maximum guest satisfaction, profit and prestige.
  • Raised funds by coordinating events.
  • Prepared and led new employee orientation to familiarize with company policies, procedures, culture and campus.
  • Administered employee benefits and led open enrollment process, informing and coaching employees.
  • Advised leadership on vacation and sick time, benefits, job services and employment discrepancies.
  • Held exit interviews and documented information discussed with employees.
  • Created succession plans and promotion paths for staff to boost passion for reaching goals and objectives of organization.

Server, Bartender, Maître D, Bus, Line Cook, Prep

T.D. Hays
San Diego
06.1990 - 01.2001
  • Created positive guest experience by listening to guest needs and recommending options to meet requests.
  • Trained and acclimated new servers to restaurant's culture and operations.
  • Managed tables throughout dining room to execute service at highest level.
  • Maintained thorough knowledge of menu to describe dining options.
  • Directed and assisted in general dining room cleaning and sanitation.
  • Maintained knowledge of menu items, garnishes, ingredients and preparation methods to assist guests with menu selection.
  • Suggested cocktail choices based on customer preference, daily specials and inventory availability.
  • Provided exceptional service to high volume of daily customers.
  • Checked in and greeted guests warmly and respectfully, cited accurate wait times, escorted customers to seats and catered cheerfully to guests requiring extra attention.
  • Remembered repeat customers by name and preferences, delivered small touches of familiarity to dining experience and greeted customers upon arrival.
  • Maintained thorough knowledge of current menus, guest services, activities, dining options, local attractions and historical information and answered guest questions articulately.
  • Supported serving staff, food runners and bussers to keep dining room presentable and ready for guests.
  • Greeted customers, answered questions and recommended specials, wine and desserts to increase profits.
  • Kept stations stocked and ready for use to maximize productivity.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Rotated stock items and ingredients to maintain freshness.
  • Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs.
  • Prepped vegetables and ingredients by washing, chopping and dicing.
  • Helped train and develop new talent.
  • Dressed, seasoned and garnished appetizers and salads to prepare for food service.
  • Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
  • Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Tracked kitchen's inventory and ordered new food and supplies when needed.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Oversaw hiring, training and development of kitchen employees.

Education

High School Diploma -

Helix High School
La Mesa, CA

Some College - Philosophy

San Diego Mesa College
San Diego, CA

Skills

  • Foodservice Management Professional
  • Firm financial oversight
  • Financial savvy
  • Corporate management knowledge
  • Recruiting
  • Team leadership strength
  • Financial administration abilities
  • Strategic planning skills
  • Kitchen safety knowledge
  • Cross-functional team management
  • Supervision and training
  • Cost analysis and savings
  • Team training and development
  • Sales expertise
  • Guest relations
  • Team building and motivation
  • Vendor relationships
  • Communication skills
  • Marketing strategy
  • Operational efficiency
  • Team leadership

Accomplishments

  • Recognized as top 5 most profitable restaurants all five years as the Managing Partner in Durham NC.
  • Earned #1 restaurant of the month 16 times out of 51 restaurants throughout my tenure in NC with Maggianos’s.
  • Recognized for outstanding leadership and sent on a wine tasting trip to Chile and Argentina with the CFO and President of Maggiano's.
  • Ted’s Montana Grill awarded me for highest increase in sales for Colorado region.

Timeline

Proprietor

Ted’s Montana Grill
06.2023 - 06.2024

General Manager

Hacienda Colorado
03.2022 - 11.2022

Managing Partner

Maggiano's Little Italy
09.2019 - 07.2021

Managing Partner

Maggiano's Little Italy
04.2014 - 09.2019

Assistant General Manager

Maggiano's Little Italy
09.2011 - 04.2014

Service Manager

Duke's Malibu
01.2001 - 09.2010

Server, Bartender, Maître D, Bus, Line Cook, Prep

T.D. Hays
06.1990 - 01.2001

High School Diploma -

Helix High School

Some College - Philosophy

San Diego Mesa College

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Bruce Hays