Cameron Andrews 3838 Lockhill-Selma Rd. #1425 San Antonio, TX 78230

Mobile (940) 206-1313 E Mail cba0016@gmail.com

HOSPITALITY / RESTAURANT MANAGEMENT Strengths in Operations / Sales / Guest Retention

Top-flight hospitality management professional with 10+ years progressive experience and a track record of delivering measurable revenue and profit improvement. Team building and leadership strengths with proven ability to hire, train, and motivate top performing teams. "Big-picture" and creative thinker, highly organized, with the ability to multitask in a fast-paced environment and respond quickly and effectively to issues. Learns quickly and thrives on challenges.

--Core Competencies-- Customer Service/Client Relations/Team Building/Hiring, Training, & Motivating/ Operations Management/Time & Task Management/Policy & Procedures/Revenue

Optimization/Cost Containment/ Productivity Enhancement/Problem Solving

Professional Experience

RED LOBSTER SEAFOOD COMPANY, Austin/San Antonio, TX Achieved successful results in areas of Beverage & Hospitality, Service, Training & Staffing, and Culinary management positions.

Culinary Manager--San Antonio Red Lobster 6240 (June 2014-Present) Oversee day-to-day food and beverage operations of $1 million a year casual-dining restaurant establishment that averages 2,600 covers weekly. Train, manage, and mentor cross-functional team of 60, ensuring highest standard of customer service and brand integrity. Supervise food & beverage inventories, manage costs and maximize profitability, monitor safe handling best practices & procedures. P&L accountability.

· Orchestrated scheduling that minimized overtime & labor percentage; maximizing productivity.

· Hired, trained, and supervised cross-functional heart-of-house team of 15 · Generated guest satisfaction survey scores consistently above company

expectations. · Slashed overall waste by 20.7% and Seafood/Beef/Chicken by 29.5% · Promoted positive work environment by setting goals & directives to achieve

sense of value for everyday work, providing individual development plans for team members, and celebrating successes achieved by heart of house team.

· Ranked in top tier of managers in the region · Fulfilled qualifications for General Manager position

Culinary/Training & Staffing/Beverage & Hospitality Manager-- San Antonio Red Lobster 137 (May 2013-June 2014) Selected to help improve performance of a bottom performing high volume restaurant. Train, manage, and mentor cross-functional team of 90. Brought restaurant from bottom performer to top 25% in division. Supervise food & beverage inventories, manage costs and maximize profitability, monitor safe handling best practices & procedures. P&L accountability.

· Improved total food waste by 30% within first month. · Improved Total Quality Assurance score by 43.75% within first month. · Improved Total Quality Assurance score by 87.5% within 7 months. · Brought alcohol waste down to 5% consistently best in the region. · Increased Guest Satisfaction Score by 51.1% within one year. · Lowered turnover by selecting strong candidates for each position, and assuring

proper training occurred.

Beverage & Hospitality/Culinary Manager-- Austin Red Lobster 95 (July 2011-May 2013) Completed three month development program concluding with on-site training at Darden National Headquarters in Orlando, FL.

· Improved Actual Vs. Theoretical in bar and heart of house · Analyzed Profit & Loss waste management · Handled ordering & receiving restaurant wide inventory · Improved guest satisfaction score · Lowered team member turnover · Implemented motivational systems for team members to boost productivity · Assisted in hiring high quality, motivated team members, and improved team

member scheduling for more efficient shift coverage improving labor costs · Supervised Manager-in-Training

Team Lead/Banquet Server & Bartender-- Dallas Trinity Event Staffing (February 2011-July2011) Supervised functions, served 5 star quality events, setup and breakdown, worked many venues (Meyerson Music Hall, Cowboy Stadium, AT&T Aramark, Arboretum, Etc.), Work for many top quality caterers (Shinsei, Kent Rathbun Catering (Abacus), Tejano Brothers, Aramark, Legends, Food Glorious Food,, CN Catering Etc.)

Bartender/Manager--Dallas Absinthe Lounge (August 2008-December 2010)

Opened and closed, supervised operations, formulated/received liquor orders and deliveries, developed special product promotions, extend customer usage, trained new employees, and improved premium liquor sales by 15%.

Manager/Server--Grapevine Big Buck Brewery & Steakhouse (January 2008-August 2008) Management team training, reported to corporate regarding daily sales and inventory, monitored daily staff and house goals, developed food/liquor inventories, placed food and liquor orders, improved main dining room service training program, scheduled busboy team, conducted new product training. Efforts resulted in increasing per person average using motivational techniques and suggestive selling training. Improved Ecosure score by 10% in 2 months. Server January 2007-August 2008

Service Captain/Server/Bartender Corinth Oakmont Country Club (Clubcorp Property) October 2006-January 2007 & April 2004-August 2005 Supervised all functions of special events and banquets, managed dining room floor, supervised kitchen productivity, ordered biweekly liquor inventory improving functionality of liquor storage and trained new team members regarding proper service and selling techniques. Efforts resulted in increased club member club use and food and beverage services.

Education

University of North Texas Graduation Pending Major: Hospitality Management Minor: Business

Professional Development

Darden 3 Month Manager Development Program 5 Star Service Training Represented UNT at National Hospitality Conference-New York Bartender Training- Certificate Course TABC Certification Food Handlers Certification

References Upon Request