David Desseyn

Experience

• 

  Oh! Brians restaurant

  Jan 1979 - Jan 1985

  General Manager

  Responsibilities included opening of new restaurant, hiring, training, sales, profits, development of new menu, promotions and all aspects of operations.

• 

  Steak and Ale

  Jan 1985 - Jan 1992

  District Manager

  Responsibilities included hiring, training, sales building, profitability, motivation, customer service, and all aspects of profit and loss reporting.

• 

  Outback Steakhouse

  Mar 1992 - Dec 2015

  Managing Partner

  Manage all operations of Outback Steakhouse location to attain continued profitability and business development. Develop and direct sales and grassroots marketing initiatives to increase profits and market growth. Leverage business acumen to reach goals for top-line sales and bottom-line results. Ensure achievement of all financial and performance targets. Oversee quality assurance and control for all service and food activities to ensure customer satisfaction and sustained business growth. Create and implement strategic direction of establishment to meet both franchise and corporate objectives. Target areas of improvement and implement advancement initiatives. Oversee all hiring, training, and development to drive optimal productivity. Identify high potential employees for management opportunities. Oversee 80 reports. Show less

• 

  Takosushi

  Feb 2016 - Jun 2016

  Area Supervisor

  Hired over 65% of initial staff to properly operate unit to standards determined by myself for sales growth and profitability. Negotiated with new supplier for alcohol to provide for over 35% savings in purchasing of daily levels, plus negotiated with distributor for bulk purchase of house tequila to provide for annual savings of over $4000.00 (18% of total purchases.) Initiated, communicated and developed a plan for multicultural recruiting for staffing from the Micronesian Islands through Habele. Lowered labor cost by 8% in a declining off season market equating to a higher bottom line of same %.Initiated a collegiate Intern program with University of South Carolina and their HRTM program,hiring and training 2 of the companies first management interns.Responsible for recruiting managers for the company through online programs and media and communications. Responsible for recruiting staff through social, online and add based programs to staff salaried cooks for all restaurants. Achieved highest rating in Health Inspections in time frame employed (100%) by direction and training.Initiated and developed a DHEC manual to include all inspections of Health, City, Fire, and Cleaning schedules and reports, plus additional forms included to streamline inspectors visits and to upgrade communication and eliminate issues from improper record keeping. Helped as a liason for new accounting firm unfamiliar with Positouch point of sale systems, explaining reports, programming possibilities, and usage of information. Ran and co-ordinated social media pages to update info and generate public interest.Negotiated cost saving purchasing with larger B2B companies to modernize and streamline purchasing. Show less

• 

  Tazza Kitchen

  Sept 2016 - now

  Responsible for unit growth 75% increase over 3 year tenure. One of lowest food cost in company, highest sales increase percentage, highest profit increase. Developed internal candidates for promotion to sous chef (manager of back of house) and general manager. Development of key managers also. Unit was last in company previously and now in top producing position consistently.

  • Senior Partner

    Jan 2024 - now

  • Operating Partner

    Sept 2016 - Jan 2024