Matthew Dockham Email & Phone Number

• Coordinated front of house and back of house operations.• Responsible for all customer related experiences and opportunities in the restaurant and online.• Managing special catering events.• Created growth in our rewards program.• Managed private dining events. Prospecting,selling,planning and booking large events.• Growing sales through prospecting businesses and individuals for private dining events. Runningweekly promotional liquor and dinner specials.• Created a more positive and fun environment for my staff both FOH and BOH.• Responsible for all restaurant marketing through multiple social media platforms.• Responsible weekly/monthly ordering for all FOH and BOH needs. Equipment and supplies, Pepsi,liquor, local vendors etc.• Responsible for maintenance of the restaurant. Inputing work orders through various companies.• Responsible for maintaining FOH appearance through performing weekly preventive maintenance andperforming maintenance task.• Upholding restaurant cleanliness standards and enforcing health department standards. Throughteamwork and holding my team responsible daily.

• Achieved monthly/quarterly sales objectives as a team.• Forecasting sales, interpreting data and setting short/long term goals with staff to increase profitability.• Managed all events including large parties and facility rentals.• Increased all event and facility rental sales over 30% versus previous years sales.• Planned and coordinated daily, weekly and quarterly marketing through social media, communityoutreach and upcoming promotions.• Managed all Vendors,Subcontractors and Security daily to keep the park's operations runningsmoothly.• Communicated daily with my management team in park and above on current goals.• Auditing weekly sales through Center Edge.• Disputed Charge backs on a weekly basis.• Managed Park's accounts receivable and payable.• Recruited amazing individuals to help us thrive as a park.• Evaluated performance of individuals to set them up for success.• Coached staff one on one and as a team to grow them in there current positions to develop themfor the future.• Managed all HR needs in house.• Developed all of my managers in there positions and trained them in all aspects of running the park.

Indianapolis, Indiana, United States

Optimized profits by controlling food cost, labor cost and meeting budgets.Maintain food safety standards of both the company and the board of health within the restaurant.Responsible for hiring, training of both crew and managers, disciplinary and termination.Increased employee moral through daily recognition and planning contest with prizes.Meeting/exceeding sales goals daily with continued coaching of staff in both great customer service and upselling.Ensure proper execution of marketing within the store with each roll out.Self marketed my store through social media groups and self promoted my store through frequently visiting local businesses with promotional products.Properly managed the restaurant from the start of the pandemic through constant communication with upper management, following daily changes with in the county, handling customer concerns and communicating with staff.Implementing and re-enforcing of store store procedures/policies including COVID related policies.

Indianapolis In

Meeting sales goals by developing & training my team on product knowledge, speed and food presentation.Optimized store profit through daily management of labor and food cost.Reinforce the compliance of all company policies and procedures.Manage Restaurants P&L daily through weekly score card. Including managing weekly inventory.Managed two different store locations simultaneously.Analyze variances and take corrective action if needed to ensure company goals are achieved.Managed and trained Assistant GM, Shift leaders and crew

Indianapolis/Chicago

Managed expenses, invoices, P&L and commissary food,equipment and supplies.Created weekly and monthly reports.Completed & processed weekly payroll.Worked on multiple projects/taskBudgeted and controlled food cost,labor and other cost.Menue planning.Employee hiring, training, evaluations, team building and implemented corrective actions when needed.Planning and coordinating with Marketing, local groups and Onboard service crew on upcoming trips, events and special events.Coordinating with regional manager and owner weekly though in person meetings and email to discuss business needs, goals and budgets.Coordinated schedules and assigned staff members' weekly.

Indianapolis, Indiana, United States

Managed, hired, evaluated and trained front of house staff and kitchen staff.Managed and exceeded food cost, restaurant expenses and labor goals.Managed promotions and special daily deals by properly training staff, engaging customers and by using promotional training tools.Coordinated and planned nightly music from local bands, game/trivia nights, promotional events with local beer companies and special events with local charities.Exceeded customer expectations and satisfaction through improving food quality and customer service through daily communication/coaching with staff.Creating weekly goals for my staff and holding friendly competitions for prizes to increase team moral.Increased weekly customer count and sales through implementing better time and efficiency practices.

General Studies, 3.8

Education record