Cameron Hickman

Experience

• 

  Denny's

  Feb 1998 - Nov 2003

  General Manager

  • Worked with area manager to develop and meet the restaurants annual operating budget. • Oversaw 3 managers and 54 associates. Made final decisions in all areas of importance.• Managed all areas of the business and controlled all profit and loss centers, including food, labor, supply, utility and other operating costs.• Ended the year 2000 4th in profit and 6th in sales, while having a 17% sales increase over 1999 sales.• Improved restaurant labor dollars per guest goals by closely monitoring guest projections and associate training (To ensure new associates knew of company job area expectations).• Ensured that control procedures were in place in the areas of cash handling and restaurant and product security.• Ensured that the weekly food order was accurately counted. Maintained proper food and non–ingredient stock by doing a thorough review of product variances.Handled any guest complaints either in person or by telephone ensuring that all issues were resolved.• Oversaw and implemented local store marketing strategy’s as well as rolled out national marketing pop for my store Show less

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  Johnny Rockets

  Nov 2003 - Jun 2004

  General Manager

  • Oversaw a team of 26 employees 1 shift supervisor and an assistant manager to deliver the Johnny Rockets guest promise.• Worked with area manager to develop and meet the restaurants annual operating budget. • Managed all areas of the restaurant and supervised shifts, which include daily decision making, staff support, guest interaction, pre-shift meetings and planning while upholding company standards.• Reviewed all financial transactions and monitored budget to ensure efficient operation and that all expenditures stayed within budget limitations. Ensured all shift and daily financial (invoices, reporting) personnel /payroll related administrative duties were completed accurately, on time and in accordance with company policies and procedures.• Accountable for all operations of the restaurant including food inventory and food ordering. Averaged a 19.1% food cost which is a tenth of a percent under budget. • Held weekly manager meetings to ensure weekly financial plans and were communicated and that the management team shared the same vision. Show less

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  Bennigan’s

  Jun 2004 - Apr 2008

  General Manager

  • Oversaw a team of 50-70 employees 2 key employees and 2 salaried department managers.• Worked with area manager to develop and meet the restaurants annual operating budget. • Managed all areas of the restaurant and supervised shifts, which include daily decision making, staff support, guest interaction, pre-shift meetings and planning while upholding company standards.• Reviewed all financial transactions and monitored budget to ensure efficient operation and that all expenditures stayed within budget limitations.• Ensured all shift and daily financial (invoices, reporting) personnel /payroll related administrative duties were completed accurately, on time and in accordance with company policies and procedures.• Accountable for all operations of the restaurant. Completed an inventory in both costs of goods area food and beverage at least once a month with each department manager to check for accuracy. • Held a weekly directional to ensure management shared the same vision and had weekly one on ones for the development and growth of my managers. I monitor the strengths and weaknesses of my managers and give feedback to ensure their growth. Show less

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  Olive Garden

  Apr 2008 - Oct 2016

  Restaurant Manager

  • Oversaw teams of 90 -120 team members and along with a culinary professional and service professional• Led the overall Food and Beverage experience in the Dining Room, Culinary, Lobby, Bar, Take-Out and Off-Premise (Catering and Delivery) departments• Oversaw all service and culinary team members which consisted of line cooks, production (prep), utility(dish), salad-ally, ally coordinator (food expeditor 40 servers, 8 host, 8 take out specialist, 6 bartenders, and 6 bussers and 2 Service Professionals.• Led the team to deliver the guest satisfaction experience resulting in sales and guest count growth• Ensured high standards are consistently upheld in all areas and provides clear feedback and redirection to team members• Managed rules and policies fairly and consistently• Ensured high standards are consistently upheld in all areas and provides clear feedback and redirection to team members• Ensured the adherence to HACCP and food safety guidelines in the restaurant• Ensured the safety and sanitation of the interior and exterior of the restaurant • Promoted a food and wine culture while ensuring compliance with local health department and responsible service of alcohol service standards • Managed the implementation of new limited time offers and core menu items and product roll outs • Managed food, non-alcohol beverage and alcohol waste Owned the monthly food and beverage inventory process and used an actual versus theoretical approach to address any waste concerns • Managed all new-hire paperwork associated with orientation, ensures compliance and enters PeopleSoft for all new hires• Identified Certified Trainers and provided ongoing coaching and development to these team members; scheduled these team members for Train-the-Trainer workshop Show less

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  Brick House Tavern + Tap

  Oct 2016 - Dec 2018

  Service Manager

  FOH Manager• Leads the bar, service, host and bussing’s team to deliver a guest focused and tailored culture • Leads the overall bar operations by ensuring that all bartenders are trained and receive communication regarding food and beverage menu updates or limited time offers• Ensures proper restaurant cleanliness throughout the restaurant starting with the curb appeal and included both areas of the restaurant FOH and BOH • Ensures proper staffing throughout the restaurant for all hourly employees this includes front and back of the house • Ensures that schedules are completes and accurate to forecast and according to teams availability. This also includes making any adjustments when • Ensures all team members are trained correctly by developing trainers, communicating the restaurants vision and utilizing the company’s training program and ensuring all trainees are validated before they work their first shift by themselves• Ensures the liquor, beer and wine cost is under budget through proper coaching and use of pour test, bar audits and weekly inventories. • Ensures all liquor beer and wine product is available and displays are being properly restocked and maintained • Ensures the restaurant supplies which include uniforms, small wares, office supplies, first aid and uniforms are properly stocked and the supply budget is being met according to budget • Ensures all cleaning systems are in place and follows to ensure they are being followed according to schedule Show less

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  Bubba Gump Shrimp Co.

  Dec 2018 - now

  • AGM

    Dec 2022 - now

  • FOH Manager

    Dec 2018 - Dec 2022