Brian Dever Email & Phone Number

Clearwater, Florida, United States

• Directs and responsible for the P&L of 35 locations within Florida and New Jersey.
• Leads operational efforts to achieve the company’s sales, service, and quality goals.
• Oversees operational and procedural activities for each location ensuring compliance with standards in the areas of quality, food service, procurement, food cost, labor hours/costs, safety, security, cleanliness.
• Implement systems and controls to achieve financial performance as established by the departmental budget including per meal costs, labor costs, and raw food costs.
• In partnership with Finance, manages the RFP process for existing and new contracts.
• Manages the client and community relationships at the location, continually assessing operations, and developing plans to provide optimal service and drive customer satisfaction.

• Oversaw the implementation of the day-to-day operations for 10 locations and 3 restaurant brands, Anne’s, Cinnabon and 1000 Degrees Neapolitan Pizza throughout the state of New Jersey.
• Ensured that all locations maintained a high level of expertise, operating effectively and efficiently in achieving desired outcomes and performance standards were met.
• In partnership with the CEO developed and oversaw the long-term business objectives and goals.
• Sales increased at all 10 locations by 5-12% annually.
• Successfully opened 3 new restaurants, hiring new employees that consisted of a General Manager, Assistant Manager and 10-20 employees.
• Performed brand quality inspections across all locations.

• Responsible for planning and managing a high volume, complex, dining service operation.
• Total managed volume $10M for a higher education account.
• Oversaw the appropriate quantities of food prepared and served for 3,500 students.
• Maintained food production that ensured the safety and quality of food according to policies, procedures, and department requirements.
• Served as the main communicator and day-to-day client contact, fostering positive client relationships.
• Planned and directed catering events.

• Managed full operations of 6 different multi-million-dollar restaurant brands simultaneously
• Ran consistent COGS and always achieved bottom line budgets
• Responsible for fiscal management including P&L, managed day to day budgets, and food and liquor inventory
• Supervised and coordinate all culinary activities
• Oversaw guest services and resolve issues

• Promoted from Manager to AGM within 6 months.
• Motivated and coached 95 team members to deliver exceptional service and guest satisfaction.
• Developed relationships with guests to keep them coming back.
• Identifies and trained high potential managers to fill future openings.
• Annual Sales Volume: $6.1M (Freehold, NJ) setting company sales records.
• Annual Sales Volume: $3.8M (East Brunswick, NJ).

Education record

Education record