Phillip Eckert Email and Phone Number

• Successfully launched and managed two restaurants, both of which ranked in the top ten within the state of Florida and top 100 across the United States. • Conducted in-depth analysis of sales data, inventory levels, and production processes to generate weekly financial reports for executive leadership.• Developed and maintained comprehensive budgets and financial reports, providing a clear financial roadmap for strategic planning.• Effectively oversaw profit and loss statements… Show more • Successfully launched and managed two restaurants, both of which ranked in the top ten within the state of Florida and top 100 across the United States. • Conducted in-depth analysis of sales data, inventory levels, and production processes to generate weekly financial reports for executive leadership.• Developed and maintained comprehensive budgets and financial reports, providing a clear financial roadmap for strategic planning.• Effectively oversaw profit and loss statements, optimizing cost controls and ensuring financial stability.• Built and maintained strong relationships with customers and clients developing trust and rapport.• Recruited and provided training for 60 individuals, ensuring a well-prepared team to support financial operations.• Proficiently reviewed invoices for accuracy and compliance, and efficiently processed payments. Show less

• Collaborated with athletes to create comprehensive reports addressing their performance, goals, and needs.• Developed and managed customized meal plans for athletes, optimizing the use of the allocated budget to meet individual nutritional requirements for three meals a day per player.• Recruited, supervised, and led a 20-member team while ensuring rigorous adherence to quality standards.• Actively facilitated and supported the transition process within management groups which… Show more • Collaborated with athletes to create comprehensive reports addressing their performance, goals, and needs.• Developed and managed customized meal plans for athletes, optimizing the use of the allocated budget to meet individual nutritional requirements for three meals a day per player.• Recruited, supervised, and led a 20-member team while ensuring rigorous adherence to quality standards.• Actively facilitated and supported the transition process within management groups which enhanced my ability to adapt and remain flexible in dynamic work environments, engaging in close collaboration with NFL counterparts. Show less

• Thrived in a dynamic work environment leading a team of 15, readily adapting to changing situations and prioritizing tasks effectively to meet business goals.• Leveraged strong interpersonal skills and a service-oriented approach to build and maintain strong customer relationships, fostering client trust and satisfaction.

• Directed and managed daily operations, resulting in an annual revenue increase of $1 million.• Orchestrated departmental schedules and labor management, overseeing profit and loss statements and financial budgeting.• Implemented comprehensive cost-saving initiatives reducing food costs by 10.5% and alcohol costs by 19% through optimization and efficiency.• Delivered one-on-one training to 30 team members, emphasizing guest centric and service-oriented approach.

• Advanced culinary techniques among staff, resulting in an increase in the restaurant rating from 3 to 4 stars, reflecting positively on the financial performance of the establishment.• Supervised and optimized the performance of 50 lead cooks to consistently deliver high-quality dishes, streamlining labor hours for cost efficiency. • Ensured that guest services exuded an atmosphere of elegance and luxury, playing a key role in enhancing financial performance.

• Elevated the culinary skills of the kitchen staff, leading to notable improvement• Supervised and fine-tuned the performance of 50 lead cooks to ensure the consistent delivery of high-quality dishes

• Took charge of procurement, including invoice verification and financial oversight.• Underwent professional training guided by a highly renowned chef and subsequently led 55 newly recruited chefs, ensuring stringent quality control standards.• Consistently delivered exceptional service to a clientele of 900 customers per day, on a regular basis.