Bobby Davis Email & Phone Number

Greater Orlando, Florida, United States

Winter Garden, Florida, United States

• Helping local, small business entrepreneurs and restaurant owners and operators achieve increased profitability through organization, coaching, systems, and problem solving.
• Work with teams to develop labor plans based on historic data to improve guest experience and labor cost reduction.
• Organize food storage and implement a food inventory system and process to improve overall COGS.
• Ideate new menus and items to improve guest satisfaction, reduce complexity and improve overall COGS.
• Design and execute new beverage menus to improve alcohol sales.
• Decrease ticket times by re-engineering cook and prep lines, developing schematics and improving processes.

Orlando, Florida, United States

Directed enterprise operations for the world’s largest full-service seafood dining company in US and CN, including culinary/beverage development, menu commercialization and continued process improvement. Implemented all menu changes, including providing new materials, equipment, planning, and training programs for managers, GM’s, and staff. Led a.

Greater Nashville Area, TN

Managed and led operations of up to ~1600 hourly employees and ~80 managers/GM’s in 10-25 locations with ~$42M to ~$100M annually in sales. Collaborated with senior executives and developed relationships with internal corporate departments to achieve aggressive short-/long-term business plans, establishing strong culture of growth to boost sales and EBITDA.

Danbury, Connecticut, United States

Promoted to general manager to lead the team in Danbury, CT to turn around a severely underperforming location. In a 2-year span, reduced turnover to best in company, improved sales by 35% YoY, profit by 37%, improved guest satisfaction by 28%, perfected systems and processes, and improved company scorecard results to number 3 in the company.o Grew hourly.

CT | NY | PA | NJ

Became the regional training manager in 2009 and aided the CT, NY, NJ, PA markets in growth and development of people as well as new restaurant openings. Developed and maintained a regional scorecard to ensure continued performance.o Performed training audits for the region to ensure training compliance and procedures were in place.o Participated and led.

Weathersfield, CT

Hired as a manager in Wethersfield, CT in 2007 to one of the highest volume locations in the organization – grew sales an additional 20% to $8M through coaching, incentivizing, and education.

Chattanooga, Tennessee Area

Ran operations in multiple capacities with up to 120 employees and grew sales to $11M annually. Worked locally with the corporate office to consistently test new food, beverages, and standards to aid in future growth of the organization.o Opened 2 additional brands for the company in the Chattanooga, TN market. o Developed a system for inventory, inventory.

Ran best bar and retail costs in the organization. Empowered bar team to create new drinks and offerings for guests. Improved guest satisfaction, sales, and profit. Worked with local artist to add retail items and improve sales by 5%. Brewed beer to supply 3 locations with local craft beer.

Sold copy and fax machines to local area businesses. Developed new business by cold calling and face to face relationship building.