Michael Barnes Email & Phone Number

Fairfax, Va, Us

Washington, District Of Columbia, United States

• Served as an internal consultant for the Gentle Harvest Management executive team, advising the CFO & VP of Operations on strategic projects. • Conducted comprehensive strategic business analysis that resulted in the reorganization of unprofitable business units and the merger between our farm-to-table restaurant and off-sitecommissary kitchen.• Collaborated with the VP of Operations to plan, map out, and schedule the company’s restructuring. Briefed the CFO and owner on strategies to avoid business disruptions and utilized an iterative planning approach to allow for flexibility during implementation.• Provided recommendations to ownership (which became new benchmarks) for streamlining customer service practices and reducing restaurant foods costs. Performed thorough qualitative and quantitative analysis and research in conducting menu evaluations, which resulted in the consolidation of product offerings and reduction of excess perishables.• Spearheaded business model restructuring for the café segment of the retail operations. Implemented a menu that resulted in higher revenue per transaction and an overall 60% increase in gross profit for menu items.• Evaluated business performance and provided weekly sales and labor reports to the CFO. The expediency of reporting led to company directives resulting in the reduction in excess retail labor hours by 10%.• Performed detailed cost analysis and profitability comparisons for our restaurant, commissary kitchen, and retail store café, resulting in the reduction of direct labor by $150,000 while increasing menu margins by 8%.

• Provided direct oversight to the management teams of our farm-to-table restaurant (Hunters Head Tavern) and our retail gourmet store (Gentle Harvest). Supported and directed the activities of the managers of both business units. Served as the liaison in communicating purchasing needs to our in-house suppliers, which included our meat processing plant and offsite commissary kitchen business units.• Established training protocols, procedures, and materials and mentored new managers to achieve strategic goals and operational objectives. • Performed detailed food costing, identified Key Performance Indicator’s, and business segment tracking for completion of monthly Gross Margin Analysis.• Tracked weekly/monthly sales and waste reports while evaluating business performance trajectories. Determined corrective action for business units and collaborated with managers to implement changes.• Received outstanding assessments on annual performance review for ability to work independently, as a team leader, or as a self-motivating contributing member of the business’s leadership team.• Established myself as a dependable contributor, serving as a valuable supporter and resource for mid-level management while executing executive management business vision and mission objectives.

• Led a team of 30 hourly staff members (including an Assistant General Manager & Sous Chef), to achieve an 8% increase of gross sales revenue in the first full year of employment.• Achieved an annual revenue increase from 1.75 to 1.9 million within the first 24 months of assuming the General Manager role.• Implemented Beer, Wine, Liquor (BWL) controls and price restructuring that reduced a 42% BWL monthly cost to 25% within the first fiscal quarter of assuming the GM position.• Conducted monthly inventory assessments, while establishing par inventory levels for weekly orders. Utilized historical sales data to determine inventory levels and forecast product ordering needs. Trained managers to follow protocols and maintain tight inventory controls to minimize product waste while adhering to budgetary constraints. • Created standard operating procedures (SOP’s) and staff member annual evaluations that became HR benchmarks for Hunters Head Tavern. • Executed a dramatic shift in company culture towards a structured, collaborative team-centric approach that drove guest service improvements. • Implemented quality initiatives aimed at reducing waste and streamlining kitchen operations (through portion-control, station management, and plate presentation improvements).• Managed employee accountabilities through progressive discipline, creation & modification of business policies and procedures, and staff training initiatives.• Administered annual reviews for salaried managers and hourly associates. Executed HR functions including termination forms for all departing employee’s; received extensive praise from Human Resources for excellence in technical writing.• Hired, trained, and mentored 2 General Managers (GMs) and 3 Assistant General Managers (AGMs). This included development of staff for internal upward mobility, resulting in 1 AGM being promoted to GM.