Timothy Eagan Email & Phone Number

Palm Beach County, Florida, United States

• Opening General Manager
• Wrote all the opening SOP including employee handbook, steps of service, craft cocktail & wine lists.
• Compiled the yearly and weekly budgets utilizing our previous restaurants and local competitors numbers.
• Planning and execution of all private events including composing of the different menu packages.
• Processed the Bi Weekly Payroll for a staff of 80 employees including the weekly commission reporting.
• Organized all the daily bank deposit and did a weekly bank run.

Glen Mills, PA, US

• Exceeded NOI goals on a consistent monthly basis.
• Lowered Food Cost from 37.5% to 34%, Labor Cost from 20% to 17.5%, Beverage Cost from 24.2% to 21.5%
• Adapted to Pandemic practices, including signing on with ASAP, Uber Eats, and Door Dash, maintaining 75% of revenue during March-June 2019.
• Executed forecasts: daily, weekly, monthly and yearly.
• Optimized profits by controlling food, beverage, and labor costs on a daily basis.
• Initated negotiations regarding vendor contracts and the updated records of contracts.

Philadelphia, Pennsylvania, US

• Consistently met goals set by the corporate office, which included a combined beverage cost of 25%, and 6% FOH Labor and 10% BOH Labor for 2 concepts-upscale steakhouse Steak 954, and casual Mexican El Vez.
• Executed weekly forecasts, labor budgeting, bi weekly inventories, processed payroll, and P&L reconciliation.
• Sought out and implemented methods to improve service and team performance to boost business sustainability.
• Cultivated professional client relationships by asking appropriate questions, identifying needs and providing insightful information regarding products.
• Built positive and productive customer connections to drive consistent sales.
• Designed specialized drink menu with classic and innovative drinks, prices and nonalcoholic beverages.

• Invented monthly drink specials based on alcohol inventory and season.
• Designed specialized drink menu with classic and innovative drinks, prices and nonalcoholic beverages for 3 different restaurant concepts: Upscale Southern Cuisines, Traditional French Bistro & HIgh End Seafood.
• Assisted with staff development by implementing effective, hands-on training programs for new employees, maximizing performance and engagement from day one.
• Negotiated pricing for beer, liquor and wine from vendors to secure optimal pricing and keep costs low.
• Analyzed buying trends at each store location to identify appropriate mix of inventory items for top-tier sales.

• Upscale Steak & Seafood Restaurant-$9 Million Annual SalesOpening Restaurant Management Team.
• Maintained Wine Spectator Magazine Award of Excellence Wine List for seven years comprising 500 Wines By The Bottle and 40 Wines By The Glass for Chops Lobster Bar, and Lobster Bar Sea Grille.
• Lowered the beverage cost after the 1st year by 5%, and increased the sales through weekly tastings, monthly wine dinners, and happy hour events to increase foot traffic.
• Analyzed buying trends at each store location to identify appropriate mix of inventory items for top-tier sales.
• Assisted with staff development by implementing effective, hands-on training programs for new employees, maximizing performance and engagement from day one.
• Negotiated pricing for liquor and wine from vendors to secure optimal pricing and keep costs low.