1. Bernard S. Murphy (781) 771-3436
351 Granite Street, Quincy, MA. 02169 bernie.murphy1@gmail.com
CAREER PROFILE
Extremely devoted and disciplined District Manager with over 20 years of restaurant management experience.
Possess a strong initiative, superlative communication and team-building skills, supported with a solid work ethic.
 Experience with full service budget planning,
inventory, marketing, sales supervision,and
development of staff and managers.
 Exceled in selection and training of top talent and
developing of new recruits who became high
performing employees, including advancement in
management.
 Proficient in Micros, RPower, PosiTouch, Jonas,
Microsoft Word, PowerPoint, Excel, and Outlook,
as well as some experience with Quick Books.
 Certified TIPS trainer, who holds regular
certification seminars for staff members.
 Mentored and encouraged all managers and
subordinates undermy tutelage to reach all
goals and performance initiatives.
 Operated full service restaurants,including
budgets,menu selection, marketing,
purchasing,and inventory
 Multi-unit Manager
PROFESSIONALACCOMPLISHMENTS
Cadete Enterprises Inc., DBA Dunkin Donuts
 Oversees recruiting, management, budget compliance, and overall operations for six restaurants to
ensure excellent customer service, high quality foods,management development, food safety,store
cleanliness, and maximum profitability.
 Oversees other aspects ofbusiness operations,such as implementation of Loss Preventions, Human
Resources,and Marketing programs.
 Maintains communication, acts as a liaison with Dunkin Donuts corporate personnel, while providing a
positive focus on the network culture and values.
 Responsible for building a strong team; through overseeing hiring, training, and development of
restaurant management, providing clear consistent direction, and recognizing individual as well as
team accomplishments.
Black Rock Country Club
 Responsible for overall member and diner satisfaction in formal and informal settings.
 Designed and implemented a training program for FOH staff, including but not limited to steps of
service, etiquette, and appropriate beverage service.
 Purchaser of liquor, wine and beer, and developing a tastefulwine list that complements specials as
well as seasonalmenus.
 Maintained comprehensive and professional relationships with members to ensure overall satisfaction
with the club.

2. Uno’s Chicago Grill
 Leader with a shared vision of the general manager, who is an expert in all areas of the restaurant and
responsible for every aspect of the operation.
 Devised a comprehensive action plan to increase productivity and consistency,while reducing
turnover, and establishing a direct line of command within all shifts.
 Directly responsible for a declining budget including but not limited to janitorial, small-wares, paper-
goods,supply and budget.
Dockside Restaurants
 Developed and implemented training programs and tools for manager’s to increase “Knowledge
Management” with subordinates,thus reducing turnoverand increasing productivity.
 Selected a management team to design and develop new marketing strategies for future growth, as well
as to maintain implementation.
 Assists in the creation of monthly and annual financial statements,as well as providing analysis to
increase ROI.
 Responsible for staffing, analyzing financial reports, purchasing,inventory management,
communicating with vendors,while ensuring customer satisfaction.
Town Line Ten Pin
 Held the position of temporary president,while legal matters were settled between two sets of owners .
 Subcontracted to oversee operations, staffing, manage financial statements,and responsibilities.
Not Your Average Joes
 Recruited, hired, supervised,scheduled and motivated a staff of 150 active employees across two
restaurants.
 Consistently met or exceeded sales benchmarks throughout six different restaurants.
 Maintained and developed local marketing initiatives that directly influenced an increase of sales.
 Managed both the revenue and cost elements of the 6 locations and consistently met goals set forth
from the company sales projections.
Cheesecake Factory
 Responsible for managing a staff of 210 active employees, while inspiring managers and their
subordinates to drive implementation of company programs, and exceed organizational objectives,
while providing meaningful sincere recognition.
 Successfully completed senior management program to achieve assistant general manager position.
 Consistently exceeded target sales budget of $250,000 while maintaining company customer metrics,
employee retention, and promotion of internal talent.
 Responsible for enabling the staff to provide fast paced, high volume business,while reducing staff
inefficiencies, thus creating an increase of 11% in the profit margin.

3. EMPLOYMENT HISTORY
District Manager Cadete Enterprises Inc,. DBA Dunkin
Donuts, Marshfield MA
2014 – 2015
Director of Dining Services Black Rock Country Club, Hingham,
MA
2012 – Present
Assistant General Manager Uno’s Chicago Grill, Hanover, MA 2011 – 2012
Director of Operations Dockside Restaurants, Malden, MA 2008 - 2011
Acting President Town Line Ten Pin, Malden, MA 2009 - 2010
General Manager Not Your Average Joes, Randolph, Ma 2005 - 2008
Assistant General Manager Cheesecake Factory, Boston, MA 2003 – 2005
General Manager Dockside Restaurants, Malden, MA 1994 – 2003
References
References are available upon request.