Brent Tran

Experience

• 

  Outback Steakhouse

  Jan 1994 - Jun 2023

  Oversee and lead staff of 700 with 46 Managers and Partners as direct reports; direct operations for up to 16 locations in Michigan, Ohio and previously Indiana with sales volume of up to $40M in the region. Manage responsibility for $3.2M monthly budgeted sales; create monthly and annual area budget.Conduct monthly meetings with Managers and Partners to discuss customer service, new initiatives, cost savings ideas, staffing levels and budgets; address facility and equipment needs and staff issues.Perform onsite inspections to ensure adherence to procedures, oversee quality and review financials.Complete area P&L and monthly summaries; annually rate the Partners based on overall performance. Review sales, profitability and wastage as well as scheduling, turnover and average dining times.Implement competitive analyses to attract customers, improve customer service, and meet sales goals.Liaise with Midwest Marketing Manager to review the local advertising budget and strategies.Oversee hiring process for management positions; conduct interviews, make selections and train managers in coordination with HR and following all legislative guidelines.Provide performance reviews with managing Partners based on criteria defined by sales and customer service goals, safety objectives and operational efficiency, in order to meet company standards.Facilitate Midwest regional meetings on new initiatives, business and staff development. Present success stories and research recommendations for presentation; talked at national meetings with VP.Utilize customized software system to input and retrieve reports, tracking KPI’s and reviewing.Lead bimonthly brainstorming sessions to provide assistance across the territory.Coach and mentor managing Partners and Managers; develop culture exceeding customer expectations.Notable: Provide peer mentorship to other Joint Venture Partner to improve business. Show less Directed 90 staff members with all directly reporting including Kitchen Manager and 2 Front & Back House Managers. Operated $4 million full-service restaurant known as the flagship store in the market. Scheduled staff to ensure business needs were being met within payroll allowance.Reviewed overall budget and financials on the profit and loss statements to determine possible cost savings measures; streamlined operations for more efficient processes.Oversaw facility maintenance as directed by Head Office; obtained bids for maintenance work.Interviewed, selected and hired staff; provided orientation including company policies and procedures. Led training and set up job shadowing, reviewing training skills with experienced staff.Complied with legislative acts in case of carrying out disciplinary actions.Delivered performance reviews with management staff, reviewing goals and providing opportunities for career development; identified management candidates for succession planning.Ensured quality of food products, leading training on food safety and updating ServSafe standards.Spearheaded community involvement including in-store events, attended events, developed sponsorships, and outreach. Acted as member on Chamber of Commerce and restaurant associations.Developed employee sales incentives to reduce inventory by promoting particular items, reducing waste and increasing sales; initiated effective measures to increase sales, productivity and guest counts.Notable: Built sales year over year with consistent quality food and best in class customer service. Show less Drove operational standards with commitment to providing clear direction to staff and coaching. Assisted in the hiring and development of all hourly employees; delivered in-store training to develop menu knowledge and production skills.Coordinated contributions to community events and hosted in-store events to build customer base.Enforced safety and sanitation practices to ensure compliance with standard procedures and guarantee all health inspections exceed required State standards.Reduced the store’s linen costs to below the area’s average cost on a monthly basis. Reduced costs from 1.1% to 0.7% within two months (average was 0.9%) and maintained reduced level. Show less

  • Joint Venture Partner

    Jan 2004 - Jun 2023

  • Managing Partner

    Jan 1997 - Jan 2004

  • Manager

    Jan 1994 - Jan 1997
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  Bolay Fresh Bold Kitchen

  Oct 2018 - Mar 2024

  Direct a team of 8 Operating Partners, 22 Restaurant Managers, 3 Area Directors and 1 Senior Partner while overseeing a total of 350 staff across 8 restaurants for a brand of fast-casual restaurants providing extraordinary and nutritious food. Collaborated with executive leadership to grow the business from 5 to 28 restaurants across Florida while spearheading new location openings, training initiatives, policy development and financial management. Manage facility maintenance and collaborate with Operating Partners to develop, revaluate and adjust annual budgets and sales forecasts.Oversaw the recruitment, hiring and training of Area Directors, providing mentorship to ensure the success and profitability of each restaurant while ensuring compliance with health, safety and quality standards. Maintain an annual area budget of $25M as well as review profit margins, sales revenue rates and management reports while monitoring results and realigning sales plans to match strategic objectives. Travel to restaurant locations, conducting inspections, implementing corrective action plans and holding meetings with Partners to cooperatively implement solutions, improve culture and staff engagement, and drive results.• Ensure consistent compliance with SOPs and KPIs as well as recipe, sanitation and training standards.• Promote community engagement initiatives to increase brand visibility and awareness as well as coordinate events and sponsorships to cultivate a positive brand image.• Collaboratively create developmental training plans and mentorship programs for successful staff and managers.• Complete continuous training and remain up-to-date on industry standards and market trends to capitalize on business opportunities and grow market share. Show less

  • Sr. Director of Operations - Bolay Restaurants

    Jun 2023 - Mar 2024

  • Area Director

    Oct 2018 - Jun 2023

  • Area Director Of Operations

    Oct 2018 - Jun 2023
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  3Natives Acai and Juicery

  Mar 2024 - now

  Operations