CHARLES McMAHON

Home: (520) 908-1725 Tucson, Arizona 85735 Cell: (520) 289-1324 cmcmahon568@gmail.com

RESTAURANT GENERAL MANAGER / ASSISTANT GENERAL MANAGER

Accomplished restaurant manager, with a successful 19+ year record of maximizing performance and profitability for a popular regional restaurant chain. Expertly build and manage talented teams, with exceptional leadership and decision making skills. Effectively manage restaurants with up to 140 employees, generating $5.5M to $8.25M annually. Consistently improve productivity, identify cost savings, and enhance guest experiences. Bilingual (English & Spanish), with experience managing multiple locations across Arizona and California. Areas of expertise include:

Restaurant Operations Management Strategic Planning Staff Leadership, Mentoring & Training Forecasting Budget Management Guest Satisfaction Cost Avoidance Recruitment & Hiring Purchasing Compliance Scheduling Inventory Control Restaurant Start Ups Food Preparation Oversight

PROFESSIONAL EXPERIENCE CLAIM JUMPER RESTAURANTS, Various Locations 1993-2012 Restaurant chain with 45 locations in Arizona, California, Illinois, Nevada, Washington, Wisconsin, and Oregon. Assistant General Manager, Scottsdale, Tempe, and Tucson, Arizona (2004-2012) Managed all facets of front-of-house and back-of-house operations, including food preparation, product ordering (liquor and food), scheduling, guest satisfaction, inventory, budgeting, forecasting, etc. Ensured proper food preparation standards were being met at all times. Oversaw 80-140 employees. Certified Manager Trainer (CMT), charged with training and testing all MITs. Hired and trained over 50 staff members. Consistently ensured smooth introduction of new programs. Diligently reviewed pricing and identified optimal suppliers, resulting in substantial cost savings. Senior Manager, Tempe, Deer Valley, and Scottsdale Arizona (2000-2004) Directed all front-of-house and back-of-house operational activities, including food preparation, purchasing (liquor and food), scheduling, guest satisfaction, inventory, budgeting, forecasting, etc. Ensured proper food preparation standards were being met at all times. Hired, trained, and oversaw 20-60 employees. Discovered and reversed $9K overage by comparing billing statements. Instrumental in opening of Tempe location, including hiring, training, purchasing, liquor inventory, aesthetics, etc. Restaurant Manager, La Mesa, Temecula, Carmel Mountain, and Corona, California (1993-2000) Managed all front-of-house and back-of-house operational activities, including food preparation, product ordering (liquor and food), scheduling, guest satisfaction, inventory, budgeting, forecasting, etc. Ensured proper food preparation standards were being met at all times. Hired, trained, and oversaw 20-60 employees. Effectively hired, trained, and scheduled employees across multiple departments. Consistently received positive guest feedback. EDUCATION Bachelor of Science, Information Systems National University, San Diego, California Bachelor of Science, Finance San Diego State University, San Diego, California LANGUAGES English, Spanish