Doug Shutt Email & Phone Number

Houston, Texas, United States

Specializing in both contingent and retained recruiting for all positions both locally and across the United States. My passion is to match great candidates with the best position for them. I work with candidates and clients as a true partner, providing extensive support to find the right fit for both sides. If you are an employer seeking top-notch talent, or a dedicated professional seeking a new position in your industry — contact me today to learn how I can help or visit our website: www.goodwinrecruiting.com About Goodwin Recruiting:Goodwin Recruiting, recognized as one of Forbes America's Best Recruiting Firms 2020, is a full-service recruiting agency that was founded in hospitality. Our company was built on service, and as we have grown and expanded into a broad range of industries and specialties, that hospitality mentality has remained rooted at the core of everything we do. We are committed to providing highly-personalized services, tailored to each candidate and client we work with. Across all business types, from executives to operators to administrative staff, each Goodwin Recruiting partner has an extensive background in his or her field of expertise. We speak your language, we know the ins and outs of recruiting, and we put our core values first, establishing game-changing partnerships with employers and job seekers alike.

Houston, Texas, United States

Houston, Texas Area

Started operations from scratch; created 150 recipes, designed the layout of the front- and back-of-house, purchased all FFE (fixtures, furniture, and equipment) and assisted with creating the website, resulting in $337K in first-year sales and $551K by year three.✓Manages the daily operations for a two-location catering and restaurant business; supervises 11 employees and creates weekly schedules. ✓Enforces and ensures compliance with labor laws and health codes pertaining to food handling, sanitation/cleanliness, safety, and security procedures. ✓Forecasts and generates monthly and annual budgets; manages expenses and negotiates contracts with vendors.✓Created and implemented order guides for perpetual inventory, developed maintenance schedules, and established an employee handbook.✓During the holiday season sales are slow; implemented “Lobby Holiday” events for office buildings with services including set-up and break-down, devising menus to fit budgetary needs, and providing Servers. This has been very successful with one event serving 700 guests resulting in $12K in sales. ✓Produced average annual food costs of 25%.

Oversaw the daily operations of a $1.4MM quick-service restaurant that averaged $9.50 per check. Managed a staff of 19 hourly employees; handled hiring and orientation of new staff members. Reset the standards of operations in low performing stores, holding the staff accountable for dependable on-time deliveries, reduced wait times, and consistent product quality.✓Acted as Training Manager for the Houston Market; facilitated training sessions for Managers on each station position, cash control, and weekly inventory procedures.✓Submitted annual budgets for approval, input bi-monthly payroll, managed inventory with daily monitoring and monthly counts.

Daphne, Al

Managed the daily operations of a casual, full-service restaurant with $2.7MM in annual sales. Managed a directly reporting staff of five Managers and supervised 85 employees. Developed and managed weekly and monthly budgets. ✓Facilitated weekly one-on-one meetings with the Managers.✓Monitored food and liquor cost controls; handled daily, weekly, and monthly counts, and reviewed all orders before being placed with related vendors.✓Hired staff members and conducted new hire orientation; handled all HR issues including employee relations and disciplinary actions.

Miami/Fort Lauderdale Area

Drove the daily operations of a casual themed restaurant with $5.7MM in annual sales, overseeing the responsibilities of 12 managers and supervising 125 hourly employees. Managed retail operations for the restaurant gift shop. Developed a local store marketing program. Assumed responsibility for a store that was underperforming in sales and food costs; monitored food production from receiving to plating the order and improved store operation standards; the store was the recipient of the “Most Improved Culinary Operations” award. ✓Sales were lagging; implemented a program to educate elementary school students about the rainforest and fish in an effort to become a community destination rather than a tourist destination and within six months, sales recovered to their previous levels. ✓ Moved clearance items from the gift shop to the front of the store, near the mall entrance and impulse purchase items were moved to the register areas; clearance item turnover went from one turn to three turns per month and the average retail check increased by 8%.

Greater New Orleans Area

• Oversaw the day-to-day operations of a full service casual dining restaurant with annual sales of $3.7 million.• Directed a staff consisting of 95 hourly employees and 6 managers.• Taught ‘Management Fundamentals Class’ to Managers in Training.• Manager of Corporate Training store.• Named ‘Manager of the Year’ in 1999• Co-chaired wine selection committee two years.• Produced 15 consecutive months of positive sales growth.