Scott Hlavacek Email and Phone Number

Managed all business operations for a $2.5-$3 million dollar restaurant. Grew guest counts and drove sales by continually sourcing highly qualified, great people. Directly oversaw training for every department and staff retention programs for 90+ employees. Facilitated Human Resource functions, P&L statements, and all accounts payable operations. Operational/Financial Achievements:Achieved annual turnover of 92.1%, 27.9% below company goal of 120%.Effectively increased beverage sales by 7.4% over prior year.Successful initiated a Late-night bar program to drive sales during non-peak times. Achieved a Center of Excellence status, becoming a certified management training store. Spearheaded the opening of 2 new successful stores.

Designed kitchen operations for new store opening, Millbury Ma. Coordinated the purchase, receipt, storage, and preparation of all supplies. Completed all staffing performance appraisals for front and back of the house employees. Directly in control of all food and beverage ordering and costs. Ensured strict compliance of all safety and sanitation procedures according to OSHA guidelines.

Designed daily menus for restaurant operations. Passionately lead team and supported company vision with emphasis on high quality food. Directly in-charge of all ordering, receiving, storage and preparation of consumables and employee scheduling. Reduced food waste by cross utilization, FIFO methods, and proper planning. Responsible for 15 direct reports and 3 supervisor reports.

Planned and Prepared Upscale Banquets ranging from 100-2000 people.On-Site and Off-Premise catering

Coordinated the ordering and preparation all food for on and off-site banquets ranging from 50 to 2000 people. Ensured Strict safety and sanitation guidelines for off-site catering. Directly responsible for employee schedules, sanitation procedures, and in-house food service for employees. Oversaw ongoing training and development of Sous Chefs and hourly team members.

Trained in all aspects of the hotel industry, primarily focused in the back of the house. Trained in Banquet planning and production, restaurant operations and production, accounting, human resources, engineering, front office, purchasing and receiving. Facilitated on and off site banquets for 50 -2000 people