Randy Eddy Email & Phone Number

Houston, Texas, United States

Conroe, Texas, United States

• Design and implement training programs for FOH staff to improve the quality of service and overall guest experience provided.
• Create new seasonal cocktail and HH food menu to generate sales.
• Through training and inventory management, worked with BOH and FOH management to reduce shrinkage and increase profitability.
• Oversee day to day operations and upkeep of every aspect for a $5m+ annual sales upscale restaurant.
• Launched a party and events program, including exclusive wine dinner pairings and special events hall.

Humble, TX

• General Manager
• Oversaw build-out and developed relationships with vendors.
• Controlled labor cost at 18% vs 20% company standard by managing staff through sales forecasting and cross training key roles to reduce downtime.
• Exceeded company standard for food cost at 28% vs 30% through proper training, reducing waste and adjusting PARS for high variance inventory items.
• Chosen to lead on-site manager training for 10 new franchise openings.
• Hire and oversee proper training of all staff on procedure and policy.

• General Manager
• Hired as a manager in 2006, promoted to General Manager in 2009 and given company sweat equity of 25% in 2012.
• Designed and oversaw the addition of a kitchen in 2011, increasing sales 15%.
• Developed all menus, recipes and procedures for BOH and FOH.
• Maintained a liquor cost of 18% and food cost of < 30% with continuous training and improved prep procedures.
• Generated constant growth by implementing social media campaigns focused on neighboring offices, Alumni / networking groups, and local patrons.

Implemented orientation and training of new employees. Performed inventories and ordering. Assisted with weekly Profit and Loss analysis. Scheduling and training all bar staff. Performed bartending duties under high volume situations.

Performed inventories, ordering and maintained bar cost. Updated and implemented all bartender and server handbooks, manuals and learning tools. Assisted with weekly P&L and payroll. Managed staff and daily operations. Performed bartending duties under high volume situations.

Implemented corporate opening and operational training program, with focus on bar knowledge. Performed beverage inventories, ordering and maintained bar cost. Developed specialty drink menus and recipes. Transferred to Duke’s Original Roadhouse for opening project. Conducted initial interviews for the opening staff.