Brian Hodge, Jr. Resume
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Brian W. Hodge, Jr. 2746 N. Ashland Avenue, #2 (847) 452-9300 Chicago, Illinois 60614 [email protected] Highlights Dynamic leader and achiever Excellent communication and organization skills Logical, yet creative thinker Operations and people-focused Goal-oriented, self-motivated Exceptional relationship-builder, and team player Problem-solver; Personable and engaging High volume/quality restaurant management experience Professional Experience 2007 to Present LETTUCE ENTERTAIN YOU ENTERPRISES (LEYE) Hub 51 (a LEYE restaurant) – Chicago, IL Manager, (2013 – present) Recruited back to identify opportunities for growth, revive team culture and improve systems. Completely revanped beer program; popularized restaurant in the River North area by promoting craft beers; increased liquor/beer sales by 20 percent in the first year. Plan and host craft beer dinners with food pairings featuring leading microbreweries to build awareness and business. Used prior experience with Cheftec to implement more stringent controls over food costs and ordering practices. Demonstrate, by example, actions and responsibilities necessary to build a team environment. Oversee 120+ front and back of house staff. Schedule all front of house staff members; lead liquor/beer/wine training. RPM Italian (a LEYE restaurant)– Chicago, IL Manager, (2011 – 2013) Restaurant opening team leader. Cultivated a fine-dining culture with guests. Trained staff to emulate this type of experience. Scheduled all front of house staff, manage both FOH and BOH staff of 100+. Oversaw beverage department, including ordering and inventorying 100+ wines, and the selection of Italian craft beers. Identified numerous cost control opportunities in food, beverages and supplies; implemented measures to reduce costs. As daily opening manager consistently ensured quality of service and products and procedures.
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Transcript of Brian Hodge, Jr. Resume
Brian W. Hodge, Jr.2746 N. Ashland Avenue, #2 (847) 452-9300Chicago, Illinois 60614 [email protected]
Highlights
Dynamic leader and achiever Excellent communication and organization skills Logical, yet creative thinker Operations and people-focused Goal-oriented, self-motivated Exceptional relationship-builder, and team player Problem-solver; Personable and engaging High volume/quality restaurant management experience
Professional Experience
2007 to Present LETTUCE ENTERTAIN YOU ENTERPRISES (LEYE)
Hub 51 (a LEYE restaurant) – Chicago, IL Manager, (2013 – present) Recruited back to identify opportunities for growth, revive team culture and improve systems. Completely revanped beer program; popularized restaurant in the River North area by promoting craft beers; increased
liquor/beer sales by 20 percent in the first year. Plan and host craft beer dinners with food pairings featuring leading microbreweries to build awareness and business. Used prior experience with Cheftec to implement more stringent controls over food costs and ordering practices. Demonstrate, by example, actions and responsibilities necessary to build a team environment. Oversee 120+ front and back of house staff. Schedule all front of house staff members; lead liquor/beer/wine training.
RPM Italian (a LEYE restaurant)– Chicago, ILManager, (2011 – 2013) Restaurant opening team leader. Cultivated a fine-dining culture with guests. Trained staff to emulate this type of experience. Scheduled all front of house staff, manage both FOH and BOH staff of 100+. Oversaw beverage department, including ordering and inventorying 100+ wines, and the selection of Italian craft beers. Identified numerous cost control opportunities in food, beverages and supplies; implemented measures to reduce costs. As daily opening manager consistently ensured quality of service and products and procedures.
RJ Grunts (a LEYE restaurant), Chicago, ILManager, (2009 – 2011) Completed rigorous LEYE, three-month management training program, encompassing FOH, BOH, and financials. Rapidly promoted in management ranking. Mastered intricacies of fast-casual dining. Trained in and applied the LEYE systems for ordering and, food and supplies inventories. Cultivated new and nurtured existing vendor relationships to change beer program to reflect the craft beer boom. Supervised and scheduled 30 FOH staff; supervised 20 BOH.
Hub 51 – (a LEYE restaurant), Chicago, IL Server and Bartender, (2007 – 2009) Restaurant opening team member. Assisted in training of servers in “The Lettuce Way.” Used craft beer knowledge to suggest expansion of menu options. Promoted into management
EducationBachelor of Arts – Communications major, Business minor
Ohio University, Athens, OhioDean’s List 2004, 2005. Graduated June 2005.
