David Reckner Email & Phone Number

Dallas/Fort Worth Area

Most recently, I led a team of 6 Directors of Operations, 32 GMs and 165 managers tasked with maintaining FOH and HOH operations for 32 restaurants.My contributions included:- Drastically reducing overtime hours and expense by 60% by implementing enhanced forecasting, scheduling, tracking and reportimg tools- helping identify significant areas of productivity improvement, and increasing team member retention.- Significantly inproving the culture of the restaurants as measured by team member and manager retention by reversing top-down autocratic leadership style- actively seeking, hearing and addressing concerns, questions and feedback from employees at all levels of the organization

Dallas-Fort Worth Metroplex

During the last 5 years of my tenure with Cheddar's, I owned the results, staffing and operations for 59 restaurants across 16 states. I mentored and led a team of 10 Directors of Operations, 59 Managing Partners and 230 managers. I oversaw the hiring, training, retention, and HR issue resolution for ~7,100 team members.I was the inaugural recipient of the Good-Rogers Founder's Award for exemplifying the spirit of the company's founders, and the values they promoted- passion, commitment, caring and hard work.Some of my contributions included:- Driving sales of $290m+ in 2018 by evangelizing operational excellence and guiding/supporting leadership teams to facilitate delivery of exceptional food quality and guest service- led the company in guest satisfaction metrics.- Led the company in management engagement and turnover metrics, as well as team member turnover metrics in 2018 bu utilizing a field-focused, hands-on leadership style to create and mainain a culture of recognition and accountability.- Reduced OT by 60% and direct labor by 70 basis points for the brand by developing and implementing a comprehensive Labor Management System - forecasting/scheduling/management/reporting including labor matrices by position and the use of Hot Schedules and daily dashboard reporting.- Developing and mentoring 12 entry-level mangagers/hourly team members to director level, and one to the regional vice president role. Developed countless team members into salaried managers, and managers into managing partners.

Dallas-Fort Worth Metroplex

In this role, I liased between operations and all other departments to facilitate timely and accurate communication and alignment around strategic priorities and initiatives and critical/emergency issues. I owned all aspects of coordinating each new restaurant opening, leading cross-functional teams to prioritize, resource, and implement company initiatives including sales building initiatives, POS system change implementation and menu adjustment/changes.I developed and implemented the field bonus program, results reporting protocols, and control systems connected to strategic initiatives and sales/profit goals- resulting in better alignment around key metrics and improved financial results for the company and its managers.I revamped our beverage/bar program- creating signature cocktails for the brand that remain on their menu, changing liquor/beer and wine offerings and creating the training program for bartenders .For 18 months, I also assumed responsibility for culinary operations and supervised a team of regional culinary assistants, oversaw safety and sanitation of all restaurants, and ensured compliance with health department and internal standards, as well as 3rd party inspections. I worked with the supply team to vet product switches and additions, validated new menu items, and trained teams on new menu items/recipe changes prior to rollout. One of my contributions was the creation of a weighted, balanced scorecard that enabled leadership to see each restaurant stack-ranked on key metrics and overall performance. This scorecard also acted as both a Time and Energy guide to direct above-restaurant leadership's attention to opportunistic results and restaurants, as well as the basis for our field bonus program.

Dallas-Fort Worth Metroplex

I directed all operations and staffing for 32 restaurants nationwide, collaborating with cross-functional teams to develop menus, create and control budgets. I was responsible for the establishment and maintenance of high standards of food quality and guest satisfaction to drive sales in a word-of-mouth brand. I oversaw and addressed HR concerns, including time/pay issues, unfair teatment, wrongful dismissal, etc.