Lindsay C. Irvine Email & Phone Number

Orange, California, United States

Irvine, California, United States

- Hired to transition concept from “mom & pop” ideology to a 60-unit concept with a consistent method of training, developing and promoting. All stores across the country closed in 2020 due to COVID-19.- Management – Managed seven stores in Orange County and San Diego, including seven GM’s and over 100 team members- Operations – Focused on sales, human resources, P&L, budgets, labor, office management, and guest/vendor Relationship based duties- Training & Development – Built and implemented regional training programs to ensure consistency in all aspects of training/development, and service throughout the Southern California stores, including follow-up, testing and in-store promotion- Sales & Growth – Grew catering business from 35% to 55% of total sales; achieved YTY growth

Aliso Viejo / Mission Viejo, Ca

- Hired to take over and help revive a low-volume franchise- Sales & Operations – Achieved consistently higher YTY sales numbers, higher check averages, lower turnover of Mgmt and team members- Hiring – Responsible for hiring all FOH/BOH staff, conducting thorough reference/background checks and overseeing onboarding/orientation- Financial – Successfully maintained positive cash flow through accurate planning/forecasting and cost effective operating procedures- Guest Services – Ensured guest expectations were set and maintained through consistent coaching/training of staff, including incentives, contests, and quarterly all-hands meetings- Vendor Relations – Managed relationships, based on store needs - Relationship Management – Maintained ongoing relationships with other regional stores as well as Regional Manager, Director of Operations and Principal Owner of company.- Communication – Developed agendas and led regularly scheduled staff meetings to engage staff & ensure company vision was being followed

Newport Beach, California, United States

- Hired by ownership group to prepare upscale start-up concept for first store opening- Operations – Responsible for all aspects of restaurant operations- Hiring & Training – Hired, trained and managed all service/bar personnel- Collaboration – Worked with chef to ensure proper ordering and inventory of all BOH/FOH items

Newport Beach, California, United States

- Hired by owners to create high-end wine bar and bistro concept- Operations – Responsible for operations, ordering, inventory, P&L, training material and purveyor relations- Hiring & Training – Hired, trained and managed all service/bar personnel- Collaboration – Worked with chef to ensure proper ordering and inventory of all BOH/FOH items

Corona Del Mar, California, United States

- Hired by owner to prepare upscale concept for opening- Operations – Responsible for operations, ordering, inventory, P&L, training material and purveyor relations- Hiring & Training – Hired, trained and managed all service/bar personnel- Collaboration – Worked with Master Sommelier Peter Neptune to implement wine program

Fountain Valley, California, United States

- Hired as Assistant Manager of this highly successful restaurant chain and promoted to Manager of Operations within three months- Training – Formed and led Training Team with the objective of training all incoming employees to meet and exceed company standards in guest service and food safety and sanitation, including ServSafe and L.E.A.D.. Company is an industry leader in the guest service and FSS area- Staff Development – In charge of developing and promoting at all levels in store, including new hires and Management. Onboarded and debriefed all candidates during interview, offer and resignation process.- Hiring – In charge of hiring all staff, leading each through hiring process which included paperwork compliance, orientation, safety and FSS tours. Completed all reference and background checks- Financial – Responsible for all areas of P&L management through accurate planning/forecasting and cost effective, proactive operating procedures- Guest Services – Ensured guest expectations were set and maintained through consistent coaching/training of staff, including incentives, contests, and quarterly all-hands meetings

Rancho Santa Margarita, California, United States

- Opened exciting new restaurant in popular Southern California location, from ground-up design in 2001 through the opening in 2002 and running daily operations until concept was sold in 2004- Operations – Responsible for all aspects of FOH/BOH operations, including financial and office management, guest services, hiring, training, inventory, ordering, marketing, public relations- Training & Development - Hired and trained entire staff of store. Single-handedly authored all training material. Staff was trained in the principles of impeccable Guest service as well as ServSafe and were consistently monitored to assure expectations were met and exceeded. Held weekly Management meetings and quarterly all-staff meetings to ensure vision was being followed successfully

Bachelor Of Arts - Ba, Communication

Master Of Arts - Ma, Education