David D. Preston815A Brazos #516  • Austin, TX 78701  •  (512) 638-2160  ● davidDpreston@gmail.com ●

http://www.linkedin.com/in/daviddpreston

Executive Business Development & Operations Professional

A proven revenue builder who sets himself and his company apart from the industry – providing a “2nd to none” customer experience. Extensive know-how in sales, marketing and enduring client/vendor and community relationships. Personifies mantra of “Everyone is a Customer” throughout the business spectrum. Key skills include:

Superior Customer Satisfaction Business to Business/Customer Contract NegotiationsMulti-Level Client Engagement Enduring Relationship Building “Beyond the Box” CreativityCross-Culture Team Building Proven & Effective “Closer” Forecasting / P & LMulti-Brand Operations Process Operations Improvement Purchasing / ProcurementRecruitment / Staffing CRM Experience Value-Added Process

Career Highlights

Increased revenues by $550K from prior year. Managed transition of in-line business to free-standing operation while bolstering the company’s catering revenue in the oil & gas industry. Established all transition objectives, formed departmental teams and their specific goals, implemented production flowcharts, installed operating procedures and effectively marketed change in company location. (Operations Manager – Pizza Roma)

Laid groundwork for additional 20% revenue generation over two years. Transformed company cultural outlook by introducing an “employee-inclusion” management style, identifying morale and operational deficiencies through one-on-one engagement. Demonstrated “example set leadership,” encouraging employee ownership and teamwork culture. (Director of Operations – Restaurant Freedom)

Doubled annual revenues for three consecutive years. Built additional revenue stream by creating a catering service within well-known, multi-unit operation. Established viable presence in market by establishing business-to-business relationships, backed with great service and phenomenal follow through. (Director of Catering – Quay Restaurant Group)

Work Experience

Compass Group, Eurest Dining - Samsung, Austin, TX (2012- Present)Director, FoodserviceRevamped entire operating system for dining facility in pursuit of re-establishing confidence of the client and ensuring the stability of the contract.

● Challenged to substantially increase revenues. Created an internal marketing campaign that focused on strategic product enhancement & positioning and on one-to-one customer/employee engagement. -2013 - Beat budgeted annual revenues by $170K; Increased prior year revenues by $240K. -2013 – Awarded Most Improved Sales in the District.”-2015 – Increased prior year revenues by $205K.-2016 – Beat budgeted annual revenues by $204K; Increased prior year revenues by $175K. -2016 - Awarded third, 5-yr contract (September).

  ● Implemented fundamental financial practices to achieve annual expense goals.

-Over 4-yr term, decreased annual product costs by 7% and labor expenses by 2%. -2015 - Awarded “Best in Class” in the district.-2016 – Beat Profit Before Overhead by 9K.

Restaurant Freedom, Austin, TX (2009-2011)Director of Operations, Lake Travis Restaurant Group (2010-2011)

Constructed, implemented and maintained turn-key operating systems for two new restaurant concepts (Soleil and Uncle Billy’s Brew & Que). First year revenues of $4M. Retained concurrent direction of third concept (Little Woodrow’s Bars) with $5.5M in annual revenues.

● Launched / managed start-up of two restaurant entities.  Designed / executed all policies and procedures; appointed key management; implemented all cost controls, staff training and development, product offerings and costing, vendor negotiations and all service standards.  Built businesses to achieve $12M in annual sales and employ 250 people in a 30,000 sq ft complex.

  ● Launched marketing initiatives that pipelined promotions for three independent businesses.  Targeted

audiences through impactful marketing campaigns and direct sales approaches.  Increased respective product mix revenues by 15-18% in all companies. 

Director of Operations, Restaurant Freedom Concepts (2009-2010)Overhauled and created operational processes for three distinctly different Austin restaurant/bar concepts (Little Woodrow’s Bars, Austin Java Coffeehouses and Ski Shores Café). Responsible for revenues of $10.8M leading 16 general managers and 280 employees.

● Enhanced product offerings in a multi-unit concept by overhauling equipment infrastructure and incorporating efficient operating processes.  Executed formal training modules and monthly promotions.  Increased annual revenues by 6%, opened concept to additional demographics, and established new offerings as 23% of total product mix.

 ● Restored and reopened iconic lakeshore business dating to 1954, offering full-service guest

experience and enhanced amenities.  Created and implemented all standard operating procedures, management and key staff appointments, and service and product development.  Exceeded annual revenues by 19% within just 9 months of operation while beating cost of goods budget by 2%.

  ● Reorganized and oversaw multiple entities in rapid succession.  Retooled, assimilated and

strengthened operations in two multi-unit concepts; opened entirely new concept while concurrently overseeing operational direction of fourth multi-unit business.  Managed $10.8M in revenues for 16 units and 280 employees and was awarded 2010 Employee of the Year.

  ● Instituted best practices for procurement of quality company employees.  Explicitly advertised

company ethos, expectations and goals via prominent employment websites.  Recruited new individuals by fitting qualified candidates to position, rather than position to candidate, fortifying employee retention and longevity within company. 

Quay Restaurant Group—dba Texadelphia, Austin, TX (2000-2009)District Manager (2006-2009)Directed $3.7M in annual revenues with 7 general managers, 5 assistant managers, and 70 employees. Responsible for all aspects of company development, the establishment of a company culture and all financial objectives.

● Launched cost-saving initiative in $3.7M, 7-store operation. Streamlined operating practices that maximized management/staff potential, minimized waste, refined inventory practices, and initiated hiring/training programs that maximized retention and minimized annual training costs by 33%. Saved company $160K while keeping focus on guest experience.

● Incorporated “work-life balance” focus into organization by instituting “Life is Short” philosophy as component of the company mantra. Implemented teamwork and delegation skill training modules that redefined division of labor and optimized output and responsibility potential. Fostered a more democratic and team driven work place, inherently creating happier, more engaged and accountable employees.

Multi-Unit General Manager / Director of Catering (2000-2006)Promoted to operate two stores within first 3 months of employment. Successfully opened and operated three additional locations within 5 years. Developed catering arm of the business.

● Turned around multi-unit business by reengineering turnkey operating processes throughout company to match business demands and assimilate product and service. Centered business on customer satisfaction and retention. Decreased product costs by 9% and labor costs by 12%, and built annual revenues to $1.3M.

● Restructured company operations around introduction of corporate culture. Conceived and established company ethos of “The Phenomenal Customer Experience,” emphasizing superior customer satisfaction. Created effective litmus for employee and company success and inherently produced transparency, accountability and autonomy among team members.

● Introduced email-based marketing campaign. Gathered personal data using customer loyalty

program; focused goals toward company visibility and customer retention; implemented campaign in all company locations after successful beta-tests. Built following from 300 to 5000 customers and maintained 90% follower retention rate.

Early Career

Pizza Roma, Inc., Houston, TX (1997-1999)Operations / General ManagerDevised the transition and development of an employee team and its operating systems for company relocation. Built new location first year revenues to $1.3M, leading 50 employees.

Education & Civic Endeavors

B.B.A., Marketing, Stephen F. Austin State University (Nacogdoches, TX)

Zoning Committee Vice Chair – Bouldin Creek Neighborhood Association

Advisory Board Member – Le Cordon Bleu Culinary School