Gary Irvin Email & Phone Number

Los Angeles, California, United States

Ventura, California, United States

Ventura, Ca

Restaurant Consultant and Sales Manager providing business mentorship and exceptional sales service to ~30 customers within assigned Southern California territory. Personally work with each restaurant, hotel, or school-based client to analyze individual facility needs, share market trends and insights, and sell and implement most appropriate solutions. Work diligently to help clients gain traction for their businesses, while ensuring Sysco products and systems remain at the core of their daily processes.• Responsible for selling food, equipment, serving pieces, disposable products, and menu design and development; continually assist customers by using extensive background in restaurant industry to ensure practices and systems are in place and streamlined for maximum efficiency.• Establish and cultivate new accounts on a regular basis in order to grow company’s book of business within assigned territory. Additionally sell to camps, country clubs, commissaries, health food stores, convenience stores, and hospitals.• Go above and beyond by training customers’ personnel; take the time to educate staff on why things are done a certain way vs. strictly telling them to adhere to a process or rule. Share personal corporate experience with teams to help clients retain profitability, resulting in loyalty to Sysco through repeat business.

El Segundo, Ca

Provided strategic direction and management of 5 hacienda-style Mexican restaurants producing combined annual sales of $13.5M. Used talent development skill set to support ~20 GM’s, Kitchen/Back-of-House, and Front-of-House Managers. Effectively streamlined operations and increased sales for establishments based in Tennessee, Arkansas, Illinois, Texas, and California through exceptional territory management and prior restaurant industry experience. • Created 5 separate regional budgets according to distinct markets; regularly collaborated with GM’s to forecast sales, monitor all expenses, and track actual vs. theoretical waste. • Helped maintain company branding by enforcing consistent messaging and rolling out corporate promotions. • Orchestrated continual development and mentoring of GM’s and hourly employees within each establishment; executed performance reviews for direct reports, gathered feedback, and formulated strategies to help GM’s with staff training in order to solidify teams. • Successfully increased flow through of under-performing stores by 3% due to talent development and strategic operations implementation.

Manhattan Beach, Ca

Oversaw and managed daily operations of a fast-paced, high-volume restaurant located in Manhattan Beach, CA. Utilized key staffing and training performance metrics to gain traction and re-establish a positive work environment.• Helped develop an effective new training program to create a “Guest First” environment focused on meeting and exceeding customer expectations.• Consistently generated sales by using a “Local Store Marketing” methodology focused on networking within community events; visited local businesses to help promote banquet room bookings for parties and holidays. • Additional positions held with Cozymel include Kitchen Manager and Restaurant Manager from 2001 to 2008. Brought into General Manager position due to exceptional performance as Kitchen Manager in March, 2008; promoted to Area Director within 4 months.

Tucson, Arizona

Manager of a high-traffic, full-service location in Tucson, AZ; demonstrated leadership and executed training for 40 front-of-house staff while helping GM run daily operations.• Specifically tasked with purchasing and inventory control of facility’s liquor; established and cultivated strong relationships with vendors in order to receive product on time and at best price. • Worked directly with GM to create a budget which had a direct positive impact on P&L for location; raised comp store sales 9.1% from prior year. • Used innovative ideas to motivate staff; set up internal contests, resulting in a 3.1% overall liquor sale increase.• Orchestrated strong employee training programs and practices, lowering staff turnover by 22%.