John Harrell Email & Phone Number

• Directed three concepts from fast casual, counter service, to simi-scratch kitchen upscale dining with sales of $10.5 M, $3.2 M, and $1.1 M annually respectively.
• Assisted with multiple new store openings, created systems, training, and operations in an airport environment
• Oversaw all P&L lines while developing a plan to reduce wages and food costs specifically and developed initiatives to raise top line sales
• Executed daily operations, food safety adherence, training, hiring, scheduling, coaching
• Created and executed new menu and calculated plate costs
• Created order guides, recipes, and pars using Crunchtime to better execute ordering and product usage

Houston, Texas, United States

• Championed operations of a unit with annual sales volume of $4.2M.
• Achieved top line year over year sales growth of 23% above pre pandemic levels.
• Developed and coached managers to run best in class operations as a certified training restaurant.
• Slashed turnover by focusing on training, maximizing productivity and creating an inclusive culture.
• Built forecast based on sales volume to ensure proper staffing and food prep to minimize loss.
• Managed all lines of P&L to increase profit.

Houston, Texas, United States

• Executed high volume operations with unit sales of $4.5M annually.
• Managed restaurant through department managers to exceed expectations.
• Collaborated with management to develop crew and managers to maximize productivity.
• Managed food safety, food cost, labor and other controllable lines, to maximize profitability.
• Coordinated and promoted the training of 10 managers under my leadership.
• Developed certified training restaurant executing all new menu rollouts, new product and procedures as well as training all new hired Managers.

Houston, Texas, United States

• Directly supervised daily operations of four to ten units at a time
• Managed food safety, guest satisfaction daily through staff and shift managers
• Trained and developed staff to increase productivity and cross train staff to other concepts
• Organized the roll out of new inventory process through cooperative development of digitizing inventory and requisitions for all units and concepts
• Managed profit through hands on approach by minimizing overtime, coaching recipes and loss prevention.