Kevin Hixon Email and Phone Number

•Provide on-site management consulting to world-class hotels, resorts, and restaurants concentrating on workforce planning and analysis, forecasting, scheduling, budgeting, operations analysis and process re-engineering. •Develop efficient labor standards while maintaining high guest service levels. Implement labor management technology and conduct staff development in the effective use of new software and processes.UniFocus is a leading global provider of performance measurement, resource management technology, operational consulting and business intelligence applications for the service industry.

• Operations Management role, with strong emphasis on meeting sales goals and exceeding previous sales results• Lead store to the highest sales increase in the region for last 2 years by coaching staff on sales techniques• Average sales per year is in the range of 5.5M• Daily direct contact with customers, with an emphasis on overall guest satisfaction and gaining repeat guests.• Developed new employees and training techniques• Responsible for creating and meeting monthly budgets • Lead contact in the restaurant for addressing customer concerns. Currently achieving a 95% satisfaction rate in customer complaints and concerns.• Responsible for Inventory control and P&L.

• Average sales per year were in the 3-3.5M/year.• Ensured smooth and efficient daily operation of kitchen activities and schedules. • Managed 80 employees, and responsible for the schedules of 50 staff. • Developed new managers with an emphasis on teaching leadership in the areas of sales and customer satisfaction.• Developed marketing techniques to feature new products • Responsible for ordering, receiving, managing and recording all supplies and materials. • Responsible for P&L.• Maintained proper inventories.• Ensure storage, stock and inventory management for all kitchen consumable supplies.• Work with vendors to schedule repair, maintenance and preventative maintenance for all Test Equipment.

• Applied Serve Safe Certification techniques to kitchen operation. • Identified areas in the kitchen that need to be improved on and changed. • Banquet volume ranged between 15-100 people.• Restaurant averaged 50 covers per day.• Responsible for ordering, receiving, managing and recording all supplies and materials. • Reported directly to the GM of the Country Club.• Developed new menus for banquets and club restaurant.• Developed and trained new staff.• Restored kitchen equipment and setup.• Ensure storage, stock and inventory management for all kitchen consumable supplies.• Work with vendors to schedule repair, maintenance and preventative maintenance for all Test Equipment.