Brian Johnson Email & Phone Number

Sacramento, California

- Improve staff performance through revamped policies and procedures; staff includes nine managers, one supervisor and 70-75 hourly team members - Determined marketing ventures for the restaurant, bar, and banquet facilities - Drive innovative promotions, menus and creating events to increase sales - Lead and support all Food & Beverage departments in the success of their financial and operational targets - Implement effective control of food, beverage, labor and operating expenses throughout the F&B division

Palo Alto, Walnut Creek, Ca

-Directly in charge of the overall operations, a staff of over 45 employees; includingmanagers and chefs- Continually monitor restaurant and take appropriate action to ensure good quality andservice standards are met- P&L responsibility, working with budgets for food costs, costs of sales, labor, retail items, small wares and expenses- Conduct Annual Performance Reviews for all employees and Role Reviews for new hires or promotions- Interview, hire and design training schedules for all positions- Conduct ongoing employee training programs for FOH and BOH using specifiedNordstrom guidelines for safety, wine or service- Manage shifts to ensure guest satisfaction and use discretion when resolving guest complaints- Plan and direct catering events within the store for different departments within a specified budget

Mountain View, California

- Managing multi-units while serving over 1,500 guests daily- Oversee 48 hourly team members, assistant manager and multiple chefs- Focus on safety with the following procedures; daily pre-shift meeting, safety walkthrough's, equipment training, committee meetings, and maintained accident freefor over one year- In charge of scheduling, payroll and ordering small wares- Controlling food, labor and small ware budget- Conduct interview to hire, train and develop new staff- Perform promotion and annual reviews for the Front of House and Back of House- Perform daily kitchen inspections to maintain food safety, review time and temperature logs and test kitchen staff- Hold weekly meetings with managers and chefs- Prompt responses to email, action plan and rolling out new Google initiatives- Mentor, train and develop hospitality interns in the student intern and extern program

Palo Alto, California

-In charge of maintaining a nationally recognized wine list that contains 100 wines by the glass and another 85 by the bottle.-Effectively rolled out the Fleming's WiNE PAD, a tool that helps guest discover what wine they would like to enjoy that included a wine sales growth of 8% in its first year.-Host corporate liquor, beer and wine dinners quarterly and put together other local dinners such as Robert Foley, Caymus, Hall, Glenfiddich, Anchor Brewing Co.-Developing service staff by having wine tastings, bringing in Wine & Spirits Representatives.-Conduct quarterly reviews of all FOH staff and implemented goals to maximize strengths and hospitality in each position.-Utilize labor saving tools to maximize hospitality while saving money in FOH and BOH labor dollars.-Work closely with Operating Partner to develop plans to increase sales & profit in all FOH operations.-In charge of growing email database list which has increased by over 20,000 email addresses in 5 years.-Scheduling & Training for all FOH.

-Ongoing research of new liquor and wine. Created wine lists after tasting numerous wines that were needed to fit into specific price points.-Weekly inventory to maintain proper cost/budgeting percentages that relate wine, liquor, and beer on the P&L.-Checked invoices as product arrived to ensure correct pricing, managing profit and loss related to all areas of the bar.-Continuous training of new and current employees to ensure 100% guest satisfaction.

Education record

General