Douglas Mack Email & Phone Number

• Spearheaded the opening/running the Denver franchise ($6 million dollar operation)
• Purchased supplies/equipment for BOH and FOH
• Designed bar, created beverage program and relationships with over 11 vendors
• Managed bar operations, including supplies, and inventory
• Hired and trained staff members in BOH and FOH (60+ employees)
• Trained managers and supervisors
• Maintained liquor costs at 17% and labor costs below… Show more • Spearheaded the opening/running the Denver franchise ($6 million dollar operation)
• Purchased supplies/equipment for BOH and FOH
• Designed bar, created beverage program and relationships with over 11 vendors
• Managed bar operations, including supplies, and inventory
• Hired and trained staff members in BOH and FOH (60+ employees)
• Trained managers and supervisors
• Maintained liquor costs at 17% and labor costs below 25%
• Reviewed P&L statements, inventory, accounts payable, labor
• Assisted with prospecting properties for future locations
• Organized and spearheaded a team for “Pizza Wars” in Denver area
• Create Covid-19 safety protocols while maintaining profit Show less

Chicago, Illinois

- In charge of all things related to the beverage program (ordering, cocktail creation, inventory, COGS)- Oversaw daily operations/schedules for over 60+ employees.- Assisted with onboarding and training

Chicago, Illinois, United States

- Assisted with purchasing and inventory- Reviewed P&L- Ran daily operations-P&L review- Training of all FOH employees.

Manage At Carryout And Full Service Restaurants In The City And Suburbs.

-Managed dine in, carry out, and delivery operations at various locations-Assisted team members implement new ideas and concepts to increase store sales while decreasing operating costs. -Helped open new stores and trained all staff and managers-Researched and implemented “Hot Schedules” company wide-Assisted in creating alcoholic beverages (seasonal and non-seasonal) -Ensured day to day operations, revenue, and systems are in place and being used

Niles, Illinois

Procure carriers to minimize dead-heading. Account management for over 40 carriers, shipping many products ranging from Fortune 500 company's products to smaller, more niche market products.Sales Force experience.

Schaumburg

Intern/entry level management.Rotated in various positions in restaurant operations.Received exposure and training in all areas of restaurant management including POS, forecasting, and P&L systems. After the graduation of the MIT program, I managed Big Bowl, an Asian inspired full service restaurant.