John Mohan Email and Phone Number

Took over operation 4 months after its opening.Improved sales year over year during my tenure at the location.Lowered food costs and labor costs year to year.Improved profitability year over year during my management of the location.

Involved in the successful opening of three new store locations (South Plainfield, Clifton, and Eatontown.) Directly responsible for the hiring and retention of over 200 employees.Currently responsible for the kitchen operation in overseeing food cost improvement and labor productivity.

- Served as a representative for the areas general managers to present and discuss regional issues to the Vice President of Operations. Headed the Area's Kitchen Manager (KM) department for the Central Jersey Market -Conducted and organized meetings to instruct and develop the Kitchen Managers of the region to standardize their operations through implementing uniform best practices to improve efficiency and reduce waste. Sales PerformanceIn 2007 and 2009 was recognized for overall improvement in gift card sales from previous years' attainment. Achieved through incentivizing through sales contests and outreach to local organizations.In 2007 surpassed 92 stores for the best glassware sales raising guest check averages by 7%.Recognized in 2010 for improvement in "per person" guest check average. Raised check averages by 4% over previous year. Achieved through conducting coaching classes to improve salesmanship techniques.Budget managementIn 2009 experienced positive flow through profitability dollars and percentage in the region exceeding company expectations by 1%.Beverage Sales Drove company focus on beverage sales in 2009, leading the region as #1 in sales dollar as well as percentage to prior year sales. Revenue was increased excess of $50K with a 6.5% increase to prior year. In 2010, the restaurant is continuing to experience growth being up in excess of $32K with a 4% increase to 09.' Achieved through implementation of local marketing plan using online social networking, text message local events, and promotional theme nights. Community ContributionsCreated monthly 'dine-in discount nights' featuring events for local schools and organizations' fundraising activities resulting in average 5% lift in sales with net revenue. Evolving into a bi- monthly event creating greater community support and involvement. Previous Carlson Experience-

Managed a T.G. I. Friday's unit with a $3.3M sales budget.Directed efficient guest flow through participative shift management, scheduling a full working staff of up to eighty crew members including servers, bus persons, hosts/hostesses and bartenders. Oversaw employee relations encompassing staff recruitment, training and performance evaluation. Handled weekly inventory and vendor relations to ensure the timely and cost-effective purchasing of food, beverages, liquor, beer and small wares. Effectively lead and motivated employees through implementation of in-house training and incentive plans, resulting in increased productivity levels and employee satisfaction. Prepared and tracked sales budgets, consistently meeting a weekly sales volume exceeding $70,000. Ensured the integrity of restaurant operations through excellence in customer relations. Attracted, retained, and promoted new business through proactive community service efforts.Managed the overall performance of food service facility and kitchen operations. Directed the recruitment, interviewing, hiring, training, motivation and evaluation of all crews. Oversaw the quality of recipes, service standards, and sanitation practices. Supervised the preventative maintenance and upkeep of equipment, facility, and grounds. Ensured a safe workplace and pleasant customer service

During my first year of management I headed the server department. I was able to double the size of the server department by focusing on hiring, training and retention. I was promoted to kitchen manager from 2001 to 2006 and was promoted to Assistant General Manager overseeing as bar manager for the location

Lowered food cost by 2% over first tenure in position. Achieved through reducing inventories and limiting direct purchases. Improved portioning standard and recipe adherence.12 time Presidential Award winner for Store of the Quarter as well as two time Store of the Company in 02' and 03' while managing the kitchen operation.During tenure, contributed to sales growth of $3.2 million to $5.1 annually.