Carl McClure has over 15 years of experience in restaurant operations and management. He is currently the District Director of Operations for Catalina Restaurant Group, where he oversees 13-21 restaurants and was responsible for opening four new locations in Arizona. Previously he held management roles such as General Manager and Assistant Manager for various restaurant chains. McClure has a background in training employees and implementing new company directives. He aims to improve productivity, sales, and cost reduction through analyzing financial reports.

1. C A R L M C C L U R E
19426 N. 13th
Ave, Phoenix , Arizona, 85027 United States 602-516-9452 cmcclure65@gmail.com
P R O F E S S I O N A L E X P E R I E N C E
CATALINA RESTAURANT GROUP, CARLSBAD, CALIFORNIA UNITED STATES
District Director of Operations, Dec 2009 – present
 Leader in sales building, program initiatives, and implementation.
 Responsible for managing the operations of 13-21 restaurants, with over 15 years of restaurant experience.
 Review financial statements, sales and activity reports, and other performance data to measure productivity and goal
achievement and to determine areas needing cost reduction and program improvement.
 Manage staff, preparing work schedules and assigning specific duties.
 Responsible for opening four new restaurants in the Arizona Market.
 Determine staffing requirements, and interview, hire and train new employees, or oversee those personnel processes.
 Plan and direct activities such as sales promotions, coordinating with other department heads as required.
 Direct and coordinate organization's financial and budget activities to fund operations, maximize investments, and
increase efficiency.
 Establish and implement departmental policies, goals, objectives, and procedures, conferring with board members,
organization officials, and staff members as necessary.
 Liquor License Agent for all restaurants in Arizona.
General Manager, Mar 2007 – Dec 2009
 Manage staff, preparing work schedules and assigning specific duties.
 Determine staffing requirements, and interview, hire and train new employees, or oversee those personnel processes.
 Perform sales floor work such as greeting and assisting customers, stocking shelves, and taking inventory.
 Roll out new company directives and ensure proper implementation.
 Responsible for single unit operations, sales, and profits.
 Review financial statements, sales and activity reports, and other performance data to measure productivity and goal
achievement and to determine areas needing cost reduction and program improvement.
Associate/Assistant Manager, Jun 2003 – Apr 2007
 Responsible for training, scheduling, ordering, inventory procedures, guest satisfaction, speed of service, sales
building, and QA standards.
 Responsible for all aspects of day to day operations.
BRINKER/CHILI'S RESTAURANTS, PHOENIX, ARIZONA UNITED STATES
FOH Training Team Captain, Jun 2001 – Jul 2003
 Responsibilities included providing outstanding customer service to guests, expediting, training new FOH team
members, conduct training meetings and facilitate train the trainer seminars. Rolled out new training incentives to
ADO's, GM's, supporting management and training department.
COCO'S BAKERY AND RESTAURANTS, PHOENIX, ARIZONA UNITED STATES
Certified Service Trainer, May 1999 – Jun 2001

2.  Responsibilities included but not limited to, delivering an exceptional guest experience to Coco's customers by
following Coco's service standards and training new team members.
 Was a member of the Training Team that opened two new Coco's Restaurant locations, Corona CA and Bakersfield
CA.
WESTERN STREET MANAGEMENT/BOOT CITY INC., BOSSIER CITY, LOUISIANA UNITED STATES
District Manager, Aug 1992 – Jun 1995
 As District Manager for Western Street Management/Boot City, I was responsible for two retail units with sales over
2 million dollars annual. My responsibilities included but were not limited to, staffing, training and development,
inventory controls, purchasing, sales building and profitability.
E D U C A T I O N
BOSSIER PARISH COMMUNITY COLLEGE, BOSSIER CITY, LOUISIANA UNITED STATES
 Pre-requisite classes
TRINITY HEIGHTS CHRISTIAN ACADEMY, SHREVEPORT, LOUISIANA UNITED STATES
 Vice President of Junior Class and President of Senior Class. Lettered in tennis, and attended the Washington D.C.
Close Up Foundation Tour.
A D D I T I O N A L S K I L L S
 Proficient in Microsoft Word and Excel
 Proficient with Micros, Menu Link, Siva, and Tracks Operating Systems
 Professional development reads include: The Goal, It's your Ship, Fish!, The Five Dysfunctions of a Team, The Five
Temptations of a C.E.O, Good to Great, The One Minute Manager, The Toyota Way, 7 Habits of Highly Effective
Poeple
 Professional Workshops to include: Tony Robbins Personal Power and Zig Zigglar Sales Seminar.
R E F E R E N C E S
Jim Kensinger: V. P. of Administration: Catalina Restaurant Group (949) 331-7111
Bill Runyon: V.P. of Operations Catalina Restaurant Group (949) 233-8235
Jim Combe: District Director of Operations Mimi’s Café (480) 560-8284
Rosaura Galarza: General Manager of Coco’s Bakery and Restaurant (760) 710-7460
Melissa Flohre: Human Resources and Recruiting: (760) 715-1071