Daniel Dirscherl Email & Phone Number

Mobile AL

Denver, Colorado, United States

Self managed Medical Courier driving across the state of Colorado

Huntsville, Alabama Area

• Implemented a best-in-class operating culture across the restaurants, including oversight of recruiting and training programs, service standards and operating procedures, Oversaw systems and business processes across.
• Led area to 6.5% sales increase YOY through 2018, ranking first in entire 203 Bonefish Grill locations nationwide.
• Increased area’s net sales over $480,000 and distributed cash flow over $200,000 YOY through September 2018.
• Proposed, planned, and executed lunch openings in two markets’ “dinner only” units.
• Conducted quarterly operational development meetings.
• Collaborated with Managing Partners development and management success.

Littleton, CO

• Oversaw and accountable for achieving all established business plan targets which included sales and transaction growth, income growth and guest counts. Directed 75 employees and five-member management team. Developed.
• Won Regional Award in 2015 for lowest employee turnover.
• Increased sales YOY each year since 2012.
• Selected and developed six hourly employees to manager roles
• Achieved recognition as training store in June 2012.
• Recognized as mentor, leader, and peer resource in Colorado market.

Colorado Springs, Colorado Area

• Led new store opening team through hiring, training, and successful launch. Oversaw 130 employees and five-member management team. Relocated to Provo, Utah and Boise, Idaho for five months to learn Tucano’s systems.
• Achieve opening sales of $115,000 per week.
• Worked with PR and advertising firms promoting, interviewing, and building awareness throughout city. o Organized and executed grand opening parties for VIP and public openings.o Partnered with Norwood Mall management.

Indianapolis, Indiana Area

• Served new store opening leader of $7,000,000 upscale seasonally inspired grill and wine bar including two 50-seat private dining rooms. Oversaw 100 employees and eight-member management team. Managed budgeting and.
• Trained and organized 100 staff members, preparing to open restaurant and introduce Seasons 52 to Indianapolis community.
• Completed Level 1 Sommelier training and obtained Serve Safe Alcohol and Food Certification in 2011.
• Led extensive wine training and food pairing classrooms
• Built private dining business to $50,000 per month and consistent delivery for every guest’s experience.

Indianapolis, Indiana Area

• Oversaw day-to-day operations and directed $3,000,000 upscale restaurant (60 employees and eight-member management team). Developed annual budget and ensured financial performance objectives for the restaurant. Managed.
• Opened restaurant and increased sales every year through community involvement and awareness, creative marketing tactics, and consistent delivery for each guest’s experience.
• Awarded Training Restaurant status after first year.
• Received two Leadership Awards in Carmel for Controllable Cash and Team Development.
• Ranked in top-ten at RUI and maintained crew and management satisfaction surveys at 87 % or higher for three years.

Anchorage, AK

• Led $6,800,000 upscale landmark restaurant (75 employees and ten-member management team. Provided company support for new restaurant opening in Norfolk, Virginia; participated in multiple company strategic leadership.
• Operated and managed one of company’s highest volume restaurants for nine years building sales every year.
• Received three Sales Awards, three Leadership Awards, and Restaurant of the Year recognition in 2003.

Oklahoma City, Oklahoma Area And Denver, CO Area

Managed the daily operations of restaurants including the selection, development and performance management ofemployees. Adhered to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.