Sales Social Media
Resume:
EADE VINCENT
Auburn, Alabama
adh0mv@r.postjobfree.com
www.linkedin.com/in/eade-vincent-
201710101/
Culinary Arts, Johnson & Wales
University
Bachelor of Science in Psychology,
Auburn University
Cross-Functional Leadership
Continual Process Improvement
Financial Modeling & Analysis
Concept Design
Menu Research / Development
Execution & Results
Data Analytics
Project Management
Communication / Collaboration
Influence / Resilience
Risk Assessment
Integrity
Strategic Planning
Multitasking
President, Florida Restaurant
Association
Florida Head Start Program
A meticulous and dynamic hospitality innovator who is empowering the next generation of leadership. Applies strong financial planning and analytical skills in driving sales and profitability. A collaborative leader who serves as a catalyst for sustainable change by empowering teams to meet aggressive but achievable goals. A driver of continuous improvement who is rethinking what's possible, transforming complex business obstacles into tangible and profitable solutions.
"Eade has helped us achieve some amazing sales and profitability goals and has been a pleasure to work with. Eade is a true restaurant professional, and does more for his team than he does for himself."
- Chef Cameron Rodgers
2014 -
Present
Assistant General Manager
Jim 'N Nick's Community Bar-B-Q
Jim ‘N Nick’s has 34 restaurants in 7 states and has become a Southern institution. Jim 'N Nick's specializes in Hickory Smoked BBQ and Southern Food in a made-from-scratch, fresh daily kitchen.
Spearheads management of restaurant operations; total food and beverage revenues exceeding $3.9 million dollars and catering revenues of $500,000+ dollars.
Shapes and supports strategic planning, CRM, compliance, financial reporting process and analysis, forecasting, budgeting, purchasing, analyzing profitability and operating expenses, and performing month- end close activities; leads all catering operations at multiple locations including Auburn University, KIA Motors, and Mobis. Drove revenue and profitability growth; TCI of 26%, and 100% score on all state and local board of health inspections.
Optimized increased revenue generation through new staff upsell training methods.
Coaches, trains, and mentors employees through leading and influencing, improving employee satisfaction and reducing turnover - dramatically below hospitality averages.
2009 - 2014 Owner
Taylor's Bakery
Pioneered the overall leadership and management of a highly successful start-up bakery with annual sales of $750,000+; cross- functional team management, quality assurance, cash controls/data analysis, menu procurement and development, financial controls, purchasing, training, HR management, workplace safety, financial modeling and analysis, customer relations, financial reporting, and local store community marketing.
Ignited food sales 17%, bakery sales 13%, and beverage sales 20%; conceptualized and authored unique beverage program, collaborated with a local coffee roaster to create specialty blends. Education
Skills
Organizations
Volunteer Experience
Executive Summary
'An exceptional Restaurant Operations Executive, with passion and the drive for excellence
Professional History
2006 - 2009 General Manager / Founding Partner
SoNapa
Responsible for overall leadership and operations of $3+ million dollar restaurant; orchestrated all research and development, strategic planning and leadership - including financial maximization, sales positioning, leverage, and market share to dominate performance in the trade area.
Orchestrated all SOPs, customer service training, staff and guest safety, food and beverage sanitation training, weekly audits, menu design/recipes, budgets, food and beverage quality/presentation, marketing, and advertising, purchasing, catering sales, time and attendance management, liquor controls, cash handling, security, and weekly food and beverage inventories.
Conceptualized and authored unique points of difference in the marketplace; tapas, wine bar, and wine club.
Lead and mentored employees through leading and influencing, and improving guest and associate member satisfaction while simultaneously exceeding all optimum financial targets. Authored all training and development for associate members as well as administering all annual performance reviews.
Ensured adherence to policies and procedures while engaged in effective communication with stakeholders.
2002 - 2006 Managing Partner
Bone Fish Grill
Spearheaded start-up operations and overall leadership of a $4 million dollar restaurant; cross-functionally collaborated with local officials to ensure city/state inspection compliance.
The restaurant opened at $420,000 dollars in revenue in the first month; drove the highest gift card sales in history; authored unique
'Martini Mondays' beverage program dramatically driving sales. Facilitated all branding, marketing, social media, strategic planning, fiscal administration, hiring, training, human resources, incentive programs, menu design, wine program, reserve lists, logistics, and operational standards.
Exceeded all P&L accountability measures through persistent strategic planning and the analysis of new client growth in increasing market share; drove cashflow 20%.
Propelled key sales and marketing strategies that propelled year over year sales growth.
Optimized staffing levels within the payroll budget and productivity metrics as well as exceeding hiring goals through a rigorous selection process.
Developed employees through leading and influencing, improving employee satisfaction and dramatically reducing turnover to less than 30% annually.
Piloted all training and development for team members as well as administering all annual performance reviews; chosen to train other General Managers throughout the United States.
Created monthly wine dinners; developed menus and selected paired wines.
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