David Tingle Email & Phone Number

San Diego, California, Us

Still working within The Brigantine Family of restaurants as General Manager of The Miguel's concept. Amazing food, location, and people.

Responsible all operations of the restaurant. Achieved highest increase in revenue over previous year (2011-2012)out of all the Brigantine concepts. Actively controlling food, bar, and labor costs, while making sure the restaurant is running as lean as possible. Constantly focusing on employee morale and performance. Always willing to take on new challenges proposed by Corporate Office (first to implement HotSchedules and new bookkeeping procedures).

Columbia, Maryland, Us

Responsible for programming point of sale systems for new and existing restaurants. Coordinated training with restaurant staff, ensuring they could effectively use the product. Maintained a strong presence on site during initial use of the system, troubleshooting all issues brought to my attention by management. Acted as technical support during office time for existing accounts when there were questions or concerns with the point of sale systems.

Managed all restaurant operations, completing scheduling, hiring, weekly ordering, and inventory. Direct large group events, creating menus and ensuring each event runs smoothly. Increased sales over the previous years while keeping labor costs down. Managed the opening of new location in February 09, interviewing and training new staff. Coordinated all menu changes and marketing techniques to increase sales. Enjoy focusing on employee morale, making sure the work environment is pleasant.

San Diego, California, Us

Addressed high profile guest issues in a high volume call center. Communicated daily with restaurant and corporate management. Completed very detailed reports in a timely manner, making sure all issues are resolved accordingly. Worked on multiple tasks at a time, satisfying each guest to their expectations.

Atlanta, Georgia, Us

Turned a previously closed Round Table Pizza into a thriving restaurant, focusing on customer service and employee moral. Increased sales, while promoting a friendly environment for employees and customers. Completed weekly ordering, inventory, and scheduling in an organized manner. Reviewed all applications, conducting interviews and hiring. Implemented a successful training program, creating consistency in staff and product

El Cajon, California, Us

Worked my way from Busser to upper management within a short period of time. Hired and trained staff, performed inventory, and weekly scheduling. Handled the nightly accounting for the entire food and beverage department, including large weddings and banquets. Was able to bring a positive attitude to my entire staff because of the knowledge and confidence I had over the department.

Master Of Business Administration (Mba), Business Administration And Management, General

Bs Public Administration, Public Administration