1. Cameron Andrews
3838 Lockhill-Selma Rd. #1425 San Antonio, TX 78230
Mobile (940) 206-1313 E Mail cba0016@gmail.com
HOSPITALITY/ RESTAURANT MANAGEMENT
Strengths in Operations/ Sales/ Guest Retention
Top-flight hospitality management professional with 10+ years progressive experience
and a track record of delivering measurable revenue and profit improvement. Team
building and leadership strengths with proven ability to hire, train, and motivate top
performing teams. "Big-picture" and creative thinker, highly organized, with the
ability to multitask in a fast-paced environment and respond quickly and effectively to
issues. Learns quickly and thrives on challenges.
--Core Competencies--
Customer Service/Client Relations/Team Building/Hiring, Training, & Motivating/
Operations Management/Time & Task Management/Policy & Procedures/Revenue
Optimization/Cost Containment/
Productivity Enhancement/Problem Solving
ProfessionalExperience
RED LOBSTER SEAFOOD COMPANY, Austin/San Antonio, TX
Achieved successful results in areas of Beverage & Hospitality, Service, Training &
Staffing, and Culinary management positions.
Culinary Manager--San Antonio RedLobster 6240 (June 2014-Present)
Oversee day-to-day food and beverage operations of $1 million a year casual-dining
restaurant establishment that averages 2,600 covers weekly. Train, manage, and mentor
cross-functional team of 60, ensuring highest standard of customer service and brand
integrity. Supervise food & beverage inventories, manage costs and maximize
profitability, monitor safe handling best practices & procedures. P&L accountability.
· Orchestrated scheduling that minimized overtime & labor percentage;
maximizing productivity.
· Hired, trained, and supervised cross-functional heart-of-house team of 15
· Generated guest satisfaction survey scores consistently above company
expectations.
· Slashed overall waste by 20.7% and Seafood/Beef/Chicken by 29.5%
· Promoted positive work environment by setting goals & directives to achieve

2. sense of value for everyday work, providing individual development plans for team
members, and celebrating successes achieved by heart of house team.
· Ranked in top tier of managers in the region· Fulfilled qualifications for General Manager position
Culinary/Training & Staffing/Beverage & Hospitality Manager--
San Antonio Red Lobster 137 (May 2013-June 2014)
Selected to help improve performance of a bottom performing high volume restaurant.
Train, manage, and mentor cross-functional team of 90. Brought restaurant from
bottom performer to top 25% in division. Supervise food & beverage inventories,
manage costs and maximize profitability, monitor safe handling best practices &
procedures. P&L accountability.
· Improved total food waste by 30% within first month.
· Improved Total Quality Assurance score by 43.75% within first month.
· Improved Total Quality Assurance score by 87.5% within 7 months.
· Brought alcohol waste down to 5% consistently best in the region.
· Increased Guest Satisfaction Score by 51.1% within one year.
· Lowered turnover by selecting strong candidates for each position, and assuring
proper training occurred.
Beverage & Hospitality/Culinary Manager--
Austin Red Lobster 95 (July 2011-May 2013)
Completed three month development program concluding with on-site training at
Darden National Headquarters in Orlando, FL.
· Improved Actual Vs. Theoretical in bar and heart of house
· Analyzed Profit & Loss waste management
· Handled ordering & receiving restaurant wide inventory
· Improved guest satisfaction score
· Lowered team member turnover
· Implemented motivational systems for team members to boost productivity
· Assisted in hiring high quality, motivated team members, and improved team
member scheduling for more efficient shift coverage improving labor costs
· Supervised Manager-in-Training
Team Lead/Banquet Server & Bartender--
Dallas Trinity Event Staffing (February 2011-July2011)
Supervised functions, served 5 star quality events, setup and breakdown, worked many
venues (Meyerson Music Hall, Cowboy Stadium, AT&T Aramark, Arboretum, Etc.),
Work for many top quality caterers (Shinsei, Kent Rathbun Catering (Abacus), Tejano
Brothers, Aramark, Legends, Food Glorious Food,, CN Catering Etc.)
Bartender/Manager--Dallas Absinthe Lounge (August 2008-December 2010)

3. Opened and closed, supervised operations, formulated/received liquor orders and
deliveries, developed special product promotions, extend customer usage, trained newemployees, and improved premium liquor sales by 15%.
Manager/Server--Grapevine Big Buck Brewery & Steakhouse
(January 2008-August 2008)
Management team training, reported to corporate regarding daily sales and inventory,
monitored daily staff and house goals, developed food/liquor inventories, placed food
and liquor orders, improved main dining room service training program, scheduled
busboy team, conducted new product training. Efforts resulted in increasing per person
average using motivational techniques and suggestive selling training. Improved
Ecosure score by 10% in 2 months.
Server January 2007-August 2008
Service Captain/Server/Bartender
Corinth Oakmont Country Club (Clubcorp Property)
October 2006-January 2007 & April 2004-August 2005
Supervised all functions of special events and banquets, managed dining room floor,
supervised kitchen productivity, ordered biweekly liquor inventory improving
functionality of liquor storage and trained new team members regarding proper service
and selling techniques. Efforts resulted in increased club member club use and food
and beverage services.
Education
University of North Texas
Graduation Pending
Major: Hospitality Management Minor: Business
Professional Development
Darden 3 Month Manager Development Program
5 Star Service Training
Represented UNT at National Hospitality Conference-New York
Bartender Training- Certificate Course
TABC Certification
Food Handlers Certification
ReferencesUpon Request