Matt Largent Email & Phone Number

Baltimore, MD, US

Scottsdale, Arizona, US

Scottsdale, Arizona, US

• TRUE FOOD KITCHEN, BETHESDA, MD/WEST PALM BEACH & TAMPA, FL, OCTOBER 2020 TO OCTOBER 2023GENERAL MANAGER
• Oversee and coordinate a wide range of daily operational activities and lead the development and execution of business and financial strategies with direction from the corporate office.
• Guarantee the consistent delivery of an exceptional dining experience to customers to achieve maximum satisfaction and retention.
• Place a strong emphasis on identifying and meeting the dining needs of customers and ensuring the ongoing provision of top-quality service.
• Actively engage and participate in the preparation of orders for customers and guarantee the timely serving of all orders to customers.
• Clearly and effectively communicate with customers to obtain their feedback and to address and resolve problems and complaints.

West Palm Beach, Florida, US

• GENERAL MANAGER
• Played a key role by administering all aspects of the P&L for an $8M+ restaurant while driving increases in brand recognition across efficient operations.
• Conducted inventory control and management for front of house and back of house operations, including maintaining an ongoing count of available supplies and ordering more as necessary.
• Orchestrated all elements of the development and execution of the $3.3M scratch bar program with more than 325 tequila selections.
• Furnished supervision, mentorship, and leadership to a newly promoted Executive Chef and Bar Manager while adhering to budgeted food and beverage cost for quarter.
• Performed the strategic planning and approval of all FOH labor templates through employment of Hotschedules, contributing to restaurant development.

Scottsdale, Arizona, US

• ASSISTANT GENERAL MANAGER
• Carried out the administration, updating, and maintenance of documentation and monthly reports for General Manager P&L calls.
• Administered the evaluation and assessment of company KPIs and achieved success by reaching budget forecast for $6M dollar location.
• Delivered training and coaching to the new Regional Director in Naples and led the development and implementation of training strategies and NMRO for the rapidly expanding company.
• Orchestrated all elements of the recruitment, hiring, and training of new staff members to deliver exceptional customer service, take orders in a swift manner, serve food and beverage items, and cultivate a positive.
• Handled the creation and administration of staff schedules and conducted the evaluation of staffing levels to meet guest service, operational, and financial objectives.

• ASSISTANT GENERAL MANAGER
• Led the creation, development, and implementation of employee handbooks, training materials, and new procedures to provide proper education to staff.
• Searched for, identified, and capitalized on operational opportunities to improve performance and spearheaded the implementation of key standard operations to increase profit.
• Administered the purchasing of equipment, inventory, and food and liquor while strictly adhering to cost and cash handling controls.
• Executed a wide range of related human resources functions, including facilitating interviews and hiring and onboarding FOH staff.
• Effectively employed HotSchedules to setup staff, forecasting, and FOH and BOH templates and utilized Aloha for POS changes and updates for food and alcohol items.

Calabasas Hills, CA, US

• SR. MANAGER II
• Worked closely with Regional Director, General Manager and teams to develop, implement, and execute comprehensive plans for increasing top line sales, managing budgeted COGS, promotions and New Menu Roll-outs.
• Conducted the scheduling, training, and maintenance of productivity levels for FOH staff for up to 90 employees to ensure success.
• Spearheaded the development, planning, and execution of projects from inception through to completion in a timely manner.
• Undertook and completed key inventory control and management duties related to the ordering of china, glassware, and smallware for the entire restaurant.

Managed and ensured all operational objectives in sales, costs, staff member retention, guest service and satisfaction, food quality, cleanliness and sanitation are metRaised $950,000 investment capital to open new restaurant Created and designed the food and drink menuDesigned logo and overall “image” of the restaurantOversaw the daily operations.

Columbia, MD, US

Oversaw daily operations of business with more than $325,000 in monthly sales and managed over 50 employees in a 300 seat-capacity restaurant and bar Created value through efficient operations, appropriate cost controls, and profit managementPrepared and tracked sales budget in order to meet weekly sales volume goalsControlled profit and loss by following.

Sole responsibility for opening a new restaurant with three franchises located in the same locationActed as General Contractor (GC) for the construction project Responsible for negotiating 10 year lease with options and landlord contribution towards build outSuccessfully completed 2 week franchisee training at Subway University and Bagel University.

Salt Lake City, UT, US

Began as an employee in High School then promoted to manager in 1992 The youngest franchisee in TCBY history when I purchased the business in 1994Performed duties of General Manager in all aspects of food service operations Successfully completed 2 week Yogurt University Franchise TrainingResponsible for cost of goods and monthly inventory.