David L. Brown Email & Phone Number

Oakdale, Pa, Us

Greater Pittsburgh Region

Greater Pittsburgh Region

Specialist in Rural Weddings and Grazing Boxes

Heidelberg, Pa

Heidelberg, Pennsylvania, United States

Heidelberg, Pennsylvania, United States

Responsible for the daily performance of three retail locations in the west hills of Pittsburgh, Pennsylvania.

Pittsburgh, Pennsylvania

In my current role, I lead operations for a catering company. I oversee staff and design and implement standard operating procedures to ensure continuity of service and operations, reduce expenses, and increase revenue. Additionally, I promptly resolve employee and customer concerns, ensure adherence to organizational and regulatory standards.Key Accomplishments:♦ Decreased expenses by more than $300K over five years by restructuring expenses.♦ Established guest service initiative and developed staffing plans that improved guest experience.♦ Improved cash management and developed debt repayment plans by creating accounting processes and producing financial statements and reports.

Bridgeville, Pa

As the general manager, I was responsible for all restaurant financials for a location of an independent restaurant and seasonal nightclub. In this position, I directed all aspects of the restaurant while hiring, training, and coaching staff to promote employee development and provide excellent customer service. I monitored and maintained inventory, created a work schedule, implemented promotions and policies to improve sale, established budgets and goals, and completed financial planning processes. Key Accomplishments:♦ Grew sales 10% in a declining market by developing high performing sales teams that delivered memorable guest experiences.♦ Improved cost of goods sold by 500 basis points by creating cost of goods management program that enabled dynamic costing, inventory management, and financial reporting.♦ Spearheaded rebranding initiative by partnering with branding professional to establish and implement marketing and messaging that improved brand image.

Pittsburgh, Pennsylvania, And Columbus, Ohio

As the managing director of Green Street Hospitality, I provided consulting and management services to hospitality clients across the Midwest. In this role, I evaluated and analyzed restaurants and identified opportunities for growth and improvement, collaborating with stakeholders to establish and implement business strategies and financial plans. I designed and implemented action plans to transform underperforming locations, ensure continuity of service and operations, reduce expenses, and increase revenue. Additionally, I improved overall efficiency of operations by redesigning systems and processes and improving employee trainings.Key Accomplishments:♦ Reduced cost of sales for franchisee by 300 basis points over 28 stores. ♦ Reviewed financials and operations for 70 company owned restaurants and supported the sale of casual restaurant chain.♦ Developed concept and prototype of Selma’s Texas Barbeque.

Greater Pittsburgh Area

At the Chartiers Country Club, I promoted efficient business operations and maintained positive relationships by managing daily operations for a 700-member private golf and country club with an 18-hole golf course, outdoor pool, multiple dining areas, snack bars, a bar, and event space. As the general manager, I developed strategies to meet operational and financial goals while adhering to organizational and regulatory policies and procedures. I also assembled and analyzed financial reports, identified opportunities for improvement, and implemented solutions.Key Accomplishments:♦ Established internal controls that increased profitability and transparency of operations.♦ Implemented technology solutions and redesigned human resources processes to decrease spending.♦ Served as advisor to the board of directors and special committees and aided in the development of organizational policies, procedures, and business practices.

Mt. Pleasant, Michigan

Responsible for the staffing, training, scheduling, cost and quality controls for a 140 seat dining room serving three meals daily, a nightclub seating over 300, banquets in a 12,500 square foot conference center, and room service for an 184 room full service hotel. • Improved profitability of nightclub operation by implementing internal controls to reduce theft, implementing a marketing plan to appeal to both local college students and hotel guests, and implementing an effective pricing strategy to improve cost of goods sold.• Improved profitability of restaurant by realigning staff positions in front and back of house, implementing a new menu strategy focused on value, improving room service program to hotel rooms, and improving guest service through improved training.• Reduced cost of goods sold for foodservice at the Pohlcat championship golf course by designing and implementing new limited service menu with standardized costed recipes as well as managing menu mix.

Gaylord, Michigan

A 110-room resort spread in 7 buildings adjacent to four golf courses and a private ski hill. Supervised Front Desk Manager, Dining Room Manager, Executive Chef and Sous Chefs, Executive Housekeeper, and Guest Service Managers. • Improved REVPAR over previous year through improving rate structure. • Eliminated theft and reduced loss by implementing internal controls.• Implemented procurement system utilizing purchase orders to control costs.• Enhanced profitability by redesigning and administered golf and ski packages.• Successfully staffed the resort in a difficult labor market by implementing a program to bring European, Australian and South African students to the resort for seasonal employment. • Designed and implemented training programs including computer-assisted training.

Gaylord, Michigan

Responsible for the staffing, training, scheduling, cost and quality controls for two dining rooms and banquet facilities with food and beverage sales of $1.2 million.• Earned Award of Excellence from the Wine Spectator magazine for the Pontresina restaurant by designing a wine program including new wine list and wine by the glass programs.• Executed special events for Members and guests including formal wine dinners, weddings, corporate events, family events and the annual community haunted house in the basement of the club lodge.• Improved management information and internal controls by reconfiguring and reprogramming MICROS 8700 Point of Sale system and implementing new cash handling procedures.• Improved service by implementing structured training programs.

Findlay, Ohio And Monroe, Michigan

Responsible for daily operations of a high volume 176 seat restaurant and retail shop. • Managed labor cost below budgeted goal through improved scheduling.• Managed food cost of goods sold through effective food production planning.• Improved efficiency and profitability of units through improved staff training, supervision and training.

Louisville, Kentucky Area

Opening Manager for JCS in Louisville, Kentucky.

Louisville, Kentucky Area

Responsible for daily operations of a high volume 176 seat restaurant and retail shop in Jeffersontown. • Managed labor cost below budgeted goal through improved scheduling.• Managed food cost of goods sold through effective food production planning.• Improved efficiency and profitability of units through improved staff training, supervision and training.

San Francisco Bay Area

A fifteen-hundred member women’s private social and athletic club established in 1915. The club is a six-story freestanding building with fine and casual dining, thirty guest rooms, athletic facilities with pool, beauty salon, boutique and library. • Improved profitability by designing new systems and implementing new technologies to increase efficiency. Newly implemented systems include new accounting procedures and information system, new MICROS point of sale system, new club reservations system, automated security system, improved accounts receivable billing system, automated employee timekeeping and new telephone/voice mail system.• Increase revenues and complemented increased athletic department usage through the redesign of the casual dining room with new concept and menu.• Effectively managed the finances of the Club in conjunction with the Club’s CPA: authorized payables, negotiated lease of club-owned parking contract to outside operator, maintained bank accounts including long-term Sinking Fund, Annual Building Fund, and Employee Christmas Fund.• Improved Member usage of facilities by surveying members and implementing marketing programs for membership and extensive, diverse food and beverage operation.• Increased service levels and member satisfaction by designing and implementing departmental employee training programs.

San Francisco Bay Area

Responsible for service of banquets in this full-service hotel.

Urbana-Champaign, Illinois Area

Small country club in Urbana Illinois with 18 holes of golf, several tennis courts and a swimming pool. Casual and fine dining.

Urbana-Champaign, Illinois Area

Responsible for special events on and off the premises of the Illini Union. This was a position that was created for me, and ended with my departure.

Pebble Beach, California

A Premier Golf and Recreation Facility on the Monterey Peninsula. The Lodge at Pebble Beach, a 161 Room Full Service Resort.

Greater Los Angeles Area

Hamburger restaurant in West LA on Pico Blvd. where we wore Hawaiian shirts.

Urbana-Champaign, Illinois Area

Family-owned, legendary restaurant located at the corner of Green and Neil streets in Champaign Illinois. It's not there anymore; all that remain are the memories...