Gary Clark

1511 Lilac Mist

San Antonio, Texas 78260
(817) 692-8706
jc91170e@westpost.net
OBJECTIVE
To obtain a management position within a quality, growing company offering the o
pportunity for advancement both personally and professionally.
PROFESSIONAL EXPERIENCE
Texas Land and Cattle
January, 2010 - Present
San Antonio, Texas
General Manager
I am currently the General Manager of our company's highest sales volume restaur
ant. We are beating 2009 net sales by 12% through the first half of FY2010 by f
ine-tuning operations, exceeding guest expectations, and following a strategic l
ocal store marketing plan I developed upon arrival. Additionally, I have incre
ased our Customer Satisfaction scores from an average of 63% to 94% since my arr
ival earlier this year by ensuring that each manager and staff member is 100% de
dicated and passionate about exceeding every guest's expectations.
Johnson Restaurant Group
December, 2008 - January, 2010
Casper, Wyoming
Operating Partner
I was responsible for overall operations of two restaurants for this regional re
staurant company. Old Chicago is a $3 million casual theme restaurant where I i
ncreased the restaurant's operational review score from a 71% to a 91% and sales
by over 10% in 4 months. I also increased Net Income in this restaurant by ove
r 8% through the first 9 months of the year. FireRock, an upscale chophouse con
cept, is a concept which we purchased in July 0f 2009. In six months I increas
ed sales from approximately $40,000 to $75,000 per week.
Boston's Restaurant and Sports Bar
March, 2006 - December, 2008
Dallas, Texas
Field Services Manager / Corporate Stores Manager
As a Field Service Manager I provided overall planning, direction, guidance, mot
ivation, compliance and control to assigned franchisees and managers to achieve
operating and financial goals. I assisted franchisees in establishing budgets,
preparing monthly income statements, analyzing financial and customer service re
sults, and preparing developmental action plans for any opportunity areas. I wa
s the Opening Unit FSM for 6 new franchises during my tenure. As the area manag
er for our corporately owned units, I was solely responsible for the financial p
erformance and professional development of our 6 corporate restaurants and manag
ement teams. This included our Corporate Training Center in Irving, TX where al
l new franchisees and managers attended training classes. During my tenure as C
SM my team raised customer satisfaction scores from 41% to 56%. "Employee Conne
ction" scores, I believe, had the greatest effect on this trend as they increase
d from 44% to 64% during the same time frame.
Fox and Hound Restaurant Group
September, 2001 - February, 2006
Ft. Worth, Texas
Managing Partner
Operational responsibilities for these $30k-$70k per week properties include opt
imizing profits by controlling food, beverage, and labor costs; increasing sales
by ensuring 100% guest satisfaction; implementing corporate and in-store market
ing plans; developing up to 100 person staffs and 5 Assistant Managers by leadin
g, challenging, coaching, and training. Served as an Opening Unit General Manag
er at Austin, Texas location. I was the Training Managing Partner in Arlington
and Ft. Worth, Texas where my team and I were responsible for the training of 14
Managers and 3 General Managers.

EDUCATION
Texas A&M University
College Station, Texas
1991-1994
Management