Luther Cutchins Email and Phone Number

Owner/Operartor of Noke's Granola specializing in artisan, all natural, organic products.

General ManagerResponsible for all aspect of the restaurant, including the viability of the monthly P & L, development of three assistant managers and two shift leaders, and measuring the guest experience.§ Keep a balanced approach to the P & L by making decisions with the guest and investors in mind. Consistently hit store plan PACE by focusing on top line sales and profitability. Average sale $2.3M, consistent COGS of 29.1, Supplies at 4.3%, Facilities at 16.3% and average PACE of 20%.§ Rebuilt the FOH and BOH team, while maintain Friday’s culture, providing a fair, firm, fun environment § Increase Guest Satisfaction Scores from low 70’s to 90’s consistently§ Cleaned up over $50,000 dollars in old invoices, and still delivered $30k more in PACE than in 2011

Started and ran successful catering business.

Responsible for all aspect of the restaurant, including the viability of the monthly P & L, development of four assistant managers, maintaining an "employer of choice" status with team members, and measuring the guest experience.- Proven to increase sales, guest counts, and profitability. First year in Montgomery increase sales by 22% highest increase in company 2002. As General Manager of Chattanooga year one increased profitability by a swing of $200,000 year over year and an increase of sales by 25%.- Keep a balanced approach to the P & L by making decisions with the guest and investors in mind. Consistently hit store plan MOP by focusing on top line sales and profitability. Average sale $2.6M, consistent COGS of 26.5, Comps in line at .9%, Supplies at 7%, Facilities at 8.9% and average MOP at 34-36%.- High commitment to developing talent. During my tenure I have developed over fifteen team members to be opening store trainers, four team members into managers, and three managers into general managers- Chosen as one of two General Managers to be on the Core Values Committee with company leaders to develop our company vision, mission statement, and core values. Was recognized for those efforts at the 2008 General Managers Conference by the President of Romano's Macaroni Grill on stage at event.2006 - "Cut of Above the Rest Sword" lead company in increased profitability, sales, and guest counts versus prior year (first year GM in Chattanooga); Among seven that went to Hawaii 2003 - "Shooting Star" Award Leading company in increased Sales and Guest Counts (first year GM in Montgomery)

Managed and created all aspects of the BOH operation.- Opened the kitchen and designed the kitchen lay out and work stations- Created the menu, price points, and costs.- Set up vendors and order guides- Created the back of the house training programs- Received a "3 1/2 Fork" rating out of 4, by local food critic.