Brian Evans Email & Phone Number

Irvine, California, United States

Franklin

Provided Training to MIT’s and SIT’sResponsible for restaurant operating budgetResponsible for managing Netchef with in unitTook food cost variance from -2% to stable +/-.06% consistentlyHave promoted multiple team members and Shift Leaders into Management rollsImproved operations in all areas through building better teamsTurned restaurant from struggling inconsistent in operations to a training store.

Spring Texas

General Manager at Taco Cabana Spring Texas

Cerritos

Automotive Sales Has increased Internet Sales from an average of 60 cars a month to 115 with a team of 5 Internet sales managers#1 Sales consultant for Mazda 2012 in Western Region District 2Calls and emails sales leads using follow up systemProvides necessary price quotes and information on the new or used carsSets sales appointmentsDemonstrates functions of New and Used CarsTest drives ClientsRuns Credit Reports with Dealer track and Credit Bureau ConnectionStructures Deals with ADPNegotiates Price and payments with ClientsNegotiates Trade Value with clientCloses ClientsSuggests insurance and protection products

Seal Beach Ca

ManagerResponsible for assisting with monitoring all operations and controls in a fast casual Asian restaurantSets up new marketing programs to build salesOversaw Public and Community Relations ProjectsResponsible for all Food Ordering, Supplies and small waresequipmentResponsible for maintaining cleanliness of all facilities Ensures that all food products are made to recipe specification

Carson, Ca

Manage day to day operations

Greater Los Angeles Area

General ManagerResponsible for all operations of a fine dining restaurantResponsible for an Wine Spectator award winning wine list of more than 100 bottles of wineWorks closely with executive chef to control food costs and labor costsResponsible For Weekly Wine, Liquor, and Beer InventoriesResponsible for training all Front of the house staff in the correct technical serviceResponsible for overseeing all Food and beverage purchasingPrices out All menu items, as menus change frequentlyResponsible for maintaining cleanliness of all facilities Responsible for Planning and Coordinating all large Banquets and wedding partiesResponsible for scheduling of all front of the house staffHandle telephone communications, reservations and banquet coordination in a professional manner.Responsible for Designing and implementing new Food and Beverage menus

General ManagerResponsible for all operations and controls In a quick casual dining restaurant, with sales of Pei 1.5 Million Dollars. Increased same store sales while lowering cost of sales and labor.Sets up new marketing programs to build salesOversaw all Public and Community Relations ProjectsResponsible for all Food Ordering, Supplies and small waresequipmentResponsible for maintaining cleanliness of all facilities Ensures that all food products are made to recipe specificationResponsible for End of Period Food and Beverage InventoriesResponsible for overseeing labor scheduling and forecastingAnalyzed all costs associated with the business on a weekly basis

Chef/Kitchen ManagerResponsible for all kitchen operations In a casual dining restaurant, with sales in excess of 4 Million Dollars. While there Store Profitability and Sales IncreasedResponsible for sourcing and purchasing new kitchen equipmentResponsible for maintaining cleanliness of all facilities Ensures that all food products are made to recipe specificationResponsible for all Food Ordering, Supplies and small waresResponsible For Weekly Food InventoriesResponsible for All back of the house labor scheduling and forecastingBuilds Weekly Profit and Loss Statements to ensure continued profitability

Responsible for all operations and controls of a fine dining restaurant, with a combined capacity of 200 and annual sales of 2.2 Million Dollars.Proven abilities in customer service and staff training in kitchen and dining room areas.Perform monthly inventories of food and liquorUtilized Foodtrak inventory accounting software to price out new menu itemsResponsible for all operations and controls: experience with the Sable computer system.Handle telephone communications, reservations and banquet coordination in a professional manner.In charge of 50 plus employeesResponsible for all Employee Scheduling and labor forecasting.Responsible for all Food and Beverage ordering and inventory cost controls.Responsible for Designing and implementing new Food and Beverage menusStarted job in June 1992 and worked my way up from a Dishwasher to Managing PartnerWorked as Dishwasher June 1992- August 1992Line Cook cross-trained in all positions August 1992 – December 1994Chef/Kitchen Manager January 1995 – July 1996Restaurant Dining Room Manager July 1996 – August 1999General Manager August 1999 – July 2004 Was given title Managing Partner in 2001 and given equity shares of business.

Education record

Education record