James Tuhy Email and Phone Number

Director of OperationsManage $5M annual sales for 3 retail cafes and wholesale operations.Streamlined operations generating 4% labor savings.Implemented FDA Code across all locations.Oversee all new menu development, new products and sales operations.Development operational changes with annualized increase profits of over 10%.

Annual Sales Volume: $15 millionHired as Director of Operations.Responsible for the day-to-day operations of 4 Restaurants. Led development and implementation of all sales and operating strategies.Supervised the development of 3 new concepts from construction and menu development.Designed and implemented strict labor metrics using a productivity-based model.Maintained Food Costs to budget thru the proper use of recipes & purchasing models.Implemented an ordering platform for both food and beverage for par-based orders.Handled all aspects of HR and the development of all HR platforms

Oversee day-to-day operations of an Assisted/Independent/Memory Care Community with an annual budget of over $6 million. Responsible for a team of 7 directors, 60 frontline team members.

Oversee a team of 7 Department Directors, 8 Nursing staff and 60 team members. Responsible for the day to day operations a 120-room, $6 Million Budget assisted/independent/memory care facility ● Increased Net operating Income (NOI) 20% –Created an inventory system for all departments to watch all products especially PPE during COVID – 19 protocol. ● Occupancy growth of over 10% - Transformed into a sales culture mode driven by Hospitality. Utilized a resident referral program for growth. ● Reduced labor-related overtime by 70% - Used labor tracking tools and labor models. ● Reduced Turnover by 30% - Developed a people first culture focused on accountability, recognition, and teamwork.

Director of Operations (2015- 2019) Promoted to manage the everyday operations in 10 restaurants in Connecticut and Massachusetts generating $30 million in annual sales. Inspired, motivated, and held accountable 10 General Managers, 30 Assistant Managers, and 500 Team members. ● Generated 4% Sales Growth – Achieved Sales Growth of 4% Year Over Year exceeded the Brand goal by 1.9%. ● Increased Profits over 3% – On a budget of $30 Million by reducing overall operating costs. ● Achieved Labor 2% Reduction – Led area to an efficient labor reduction of 210 basis points. ● Decreased Manager Turnover by 50% –Built and strengthened relationships. ● Coached and Mentored 3 Restaurants to top 10% - 5 Star Achievement. ● Achieved 58% Improvement in Employee Turnover –Reduced area turnover to 70%, from 128% at time of hire. Ranked in top 3 of 11 areas throughout the region. ● Implemented Hourly Manager Program – Key leader in the successful development of the corporate Certified Shift Lead Program. Identified, developed, trained, and placed 15 employees in the program. Generating a decrease in Manager costs and a pipeline for growth. Market Managing Partner – New Jersey (1996-2015) Accountable for the everyday operations and sales building of a $3 million-dollar restaurant. Responsible for a team of four managers and 40 team members. ● Promoted to Corporate Training Restaurant – Coach, Mentored and Developed 30 managers. 10 of whom became general managers. ● Awards – Top 10% leaders in the brand – 5 Star Winner for 2 consecutive years. ● Top 10% of Performers Nationally – Consistently achieved top national rankings in driving profitability growth to company plan year over year. ● Executed Multi-Unit Peer Cost of Sales Program – Achieved 150 Basis points reduction in Cost of Sales over two years.