John Leonard Email & Phone Number

United States

Miami, Florida, United States

• Operate two venues located in the Miami International Airport, Air-Margaritaville in terminal E andViena on the 7th floor of the airport hotel-an upscale casual restaurant offering Italian food with aBrazilian flair.• Oversee P&L’s with weekly COG’s, budgeting• Accomplished in identifying and capturing market opportunities to accelerate expansion increaserevenues and improve profit margin• Review templates and schedules through hot schedules to lower labor costs• Supervise International Meal Company's R&D Culinary Test Kitchen out of Viena

Las Vegas, Nevada, United States

• Las Vegas operations as multi-unit General Manager of a 22-million dollar restaurant and entertainment complex, Land Shark Bar, 5’Oclock Somewhere, Tequila Bar, Clipper Bar, and the Volcano Bar, retail, group sales and the HR department serving over 1,000 quests daily.• Managed a staff of 7 managers and 5 chefs as well as 80 BOH/170 FOH employees including layoff and steady extra • Executed private events up to 1200 guests

Pittsburgh, Pennsylvania, United States

• Drive excellence in day to day operations of 5 Bravo restaurants in PA with sales in excess of 20- million, 3.5-5 per unit.• Significantly growing sales and EBITDA to 4.3 million in 2014 in region • Implementing stringent cost controls to improve gross margins • Training, motivating, mentoring and supporting General Managers, Executive Chefs, Assistant Managers and Sous Chefs, as well as the restaurant teams

Pittsburgh, Pennsylvania, United States

As Corporate District Chef I oversee 28 Bravo/Brio locations on the East Coast as a culinary leader through overseeing the BBRG vision. In 2014 I was again promoted to Director of Operations to drive excellence in day to day operations of 5 Bravo restaurants in PA with sales in excess of 20-million, 3.5-5 per unit.• Opened 13 restaurants with BBRG total beginning with kitchen design, menu development and flawless food production, ensuring the highest expectations • Designed and conducted culinary specific training programs for staff working in marketing, sales and R&D department• Participated in sessions and meetings pertaining to new product and service ideas• Worked with the Corporate Executive Chef team on R&D for new menu items• Significantly growing sales and EBITDA to 4.3 million in 2014 • Implementing stringent cost controls to improve gross margins • Training, motivating, mentoring and supporting General Managers, Executive Chefs, Assistant Managers and Sous Chefs, as well as the restaurant teams • Review templates and schedules through hot schedules to lower labor costs

Virginia Beach, Virginia, United States

Responsibilities were to train, evaluate and oversee a staff of 30 as well as opened 7 locations ensuring the highest level of accountability to sure the team produced a superior product and presentation. Managed systems such as labor cost through hot schedules, food cost through back office, supplies, repair and maintenance and monitored the P&L closely to focus on cost controls of a high volume operation at 3.5-5 million per year. Conducted food safety and sanitation classes and would personally visit any table where a guest had a dietary restriction of food allergy, ensuring each and every guest had a memorable experience.

Cincinnati, Ohio Area

Managed P&L and staff of 35 employees. Oversaw daily operations of the ala carte dining room and kitchen with revenues totaling 1.5 million. Improved management techniques and inventory control. Developed vendor relationships, created staff schedules, and directed execution of banquet functions.

Associate'S Degree, Culinary Arts

Business Administration And Management, General

Business Administration