Ken Tyrrell Email & Phone Number

Huntsville, Alabama, United States

Huntsville, Alabama, United States

Huntsville, Alabama Area

Involved in day to day operations, managing $4.2MM in sales, accountable for a successful P/L. I remain in the top 3 sales and #1 in Bravo profitability.

Huntsville, Alabama Area

Huntsville, Alabama Area

Interviewed, screened and hired numerous employees for multiple new locations. Conducted orientation meetings and reviewed corporate policies and procedures. Started Catering program in Nashville & Huntsville, networking has led to ~4% of annual sales. I have implemented current systems in place including private dining, off-site catering, custom menu designing and special events. Acted as Market Partner while Superior has taken leave or on vacation.I have remained in the top… Show more Interviewed, screened and hired numerous employees for multiple new locations. Conducted orientation meetings and reviewed corporate policies and procedures. Started Catering program in Nashville & Huntsville, networking has led to ~4% of annual sales. I have implemented current systems in place including private dining, off-site catering, custom menu designing and special events. Acted as Market Partner while Superior has taken leave or on vacation.I have remained in the top 20% of company’s annual profitability for over 10 straight years. Show less

Charlotte, North Carolina Area

Instrumental in various operational, menu and marketing changes of existing concepts (Jack Mackerel’s, Blue Marlin). Facilitated start up concept. (Uncle Sal’s)

Dallas/Fort Worth Area

Reduced guest service time by 7 minutes a meal. Revised service steps and cook times. Results: Increased sales volume 21 percent over two years.Reviewed monthly service schedules and adjusted schedules to meet customer flow. Results: Reduced labor cost by $16,500.Analyzed, researched and implemented lunch catering program for Fort Worth pharmaceutical representatives. Results: Location increased lunch sales by eight percent.Evaluated current master prep plan… Show more Reduced guest service time by 7 minutes a meal. Revised service steps and cook times. Results: Increased sales volume 21 percent over two years.Reviewed monthly service schedules and adjusted schedules to meet customer flow. Results: Reduced labor cost by $16,500.Analyzed, researched and implemented lunch catering program for Fort Worth pharmaceutical representatives. Results: Location increased lunch sales by eight percent.Evaluated current master prep plan, readdressed receivables and implemented shrinkage controls. Results: Decreased cost of sales for two consecutive years while still remaining in the top 20 percent out of 135 locations.Administered internal training program for ten management trainees and eight general managers. Documented individual manager's progress. Results: Provided additional qualified management talent for the long-term growth of Brinker International.Created monthly budget for my locations after researching sales history, projected trends and forecasted monthly cost by category. Results: Reduced overhead by three percent, or $96,000 annually. Show less