Matthew Paul Email & Phone Number

Remote

• Responsible for working within a collaborative team atmosphere to implement Data Central within new or existing client environments. Using operational knowledge of the hospitality industry, serve as a consultant for.
• Consult with clients to fully analyze and understand their existing infrastructure, as well as determine their current and future needs
• Design and test solutions configured to meet the needs of the client as identified while consulting with the client throughout the implementation project
• Effectively communicate with all levels of technical and non-technical personnel while serving as the Project Manager throughout the configuration, pilot, and roll-out phases of the implementation project
• Efficiently and accurately complete configuration with varying degrees of complexity
• Consult with third-party providers and internal implementation team members to design and deliver software integrations and rollout solutions

Remote

Member of the Client services team in Data Central. Providing support to restauranteurs, C-suite executives, administrators on a national platform level. Acting as an account contact for use of systems.

• Oversee operations of $9,000,000.00 in revenue at four locations under two brands. Research, develop, andexecute new concepts in line with strategic plans to expand the company.
• Account Manager to C-Suite Executives for corporate event planning
• Maintain customer success across all restaurant platforms
• Maintain cost of food, beverage, and labor metrics well below market standards
• Developed comprehensive SOP manual for positions at all levels of the organization
• Drive revenue and growth through implementation of marketing plans and sales incentive programs

Owasso, Oklahoma

• Responsible for location efficiency and profit while managing overall daily operations. Oversaw the developmentand opening of a second location. Trained staff to meet overall concept standards and adhere to policy.
• Developed, implemented, and maintained organizational operating budgets
• Recruited, onboarded, and trained high-performing staff of 50 employees to achieve sales,profitability, market share, and business plan objectives
• Prepare, analyze, and present financial reporting
• Developed sales promotion and employee incentive programs to increase overall sales
• Created training and onboarding programs and materials

Owasso, Oklahoma

• Assisted in developing and maintaining private club atmosphere with the aim to create a unique experience formembership. Built lasting relationships with the club members that ensured prompt and adequate.
• Responsible for the recruitment, training, and supervision of all food and beverage staff.
• Acted as main point of contact for all customers – both internal and external
• Approve and code all product invoices
• Managed staff of four managers and 35 employees.
• Cultivated wine program to expose membership to wider range of wines and spirits

Tulsa, Oklahoma Area

• Oversee day to day operations of the clubhouse and all dining facilities within. Ensure the quality and standards of the membership was kept in all aspects. Established and oversaw all scheduling for front of house.
• Maintained proper inventory levels
• Assisted in creation and operation of club events
• Developed the organizations first internship program to cultivate talent and succession planning for key positions

Tulsa, Oklahoma Area

Serving membership and meeting all needs possible.

Paradise Valley, AZ

• Lead fellow employees to complete necessary daily tasks
• Helped in the proper training of new employees
• Developed the organizations first standard operating and procedures manual for all positions while participating in the Manager in Development Program
• Weekly ordering of food products and paper goods
• Oversaw a staff of up to ten fellow employees when manager was out

Bachelor’S Degree, Hotel And Restaurant Administration

Gain the knowledge and experience relevant to the hospitality and tourism industry as it is currently with a focus on restaurant and hotel.

Associates, Culinary Arts And Hospitality Management

Progressive culinary program, Teaching basic and advanced culinary techniques. Hospitality program consisting of food and beverage.