1. David S. Madigan / 5302 W Washington Blvd / Milwaukee, WI 53208 / (414) 530-4182 /
DavidSmadigan@gmail.com
SUMMARY
Results-driven manager with diverse experience in food service-related industries, including
large-scale operations management, with exceptional customer service approach.
RECENT ACHIEVEMENTS
 Consistently exceeded key budget indicators*.
 Developed and implementedcommunity
fundraising to gain visibility in area and drive
sales.
 Successfully transitioned employee dining room from a no-cost employee benefit to a fee-
based service, which required extensive inter-departmental collaboration.
 Oversaw food preparation for an employee appreciation event serving over 2400 employees.
 Reduced monthly reported guest issues by 75% through improved service and quality
PROFESSIONAL EXPERIENCE
B A R T O L O T T A ’ S R E S T A U R A N T S / February – September 2016
General Manager, Osgood’s*
Managed team of 35
P&L responsibilities
*Managed by Bartolotta’s, owned by Phoenix Hospitality Group
P O T A W A T O M I H O T E L A N D C A S I N O / January 2010 – December 2015
General Manager, The Buffet / June 2012- December 2016
Manage team of 64
P&L responsibilities, including sales of $6 million
Cash-handling according to industry standard internal controls
Performance management
Inventory management
General Manager, The Torch Employee Dining Room / January 2010-June 2012
Managed team of 26
P&L responsibilities
Cash-handling according to industry-standard internal controls
P O N D E R O S A S T E A K H O U S E / February 1994 – October 2009
General Manager / June 1997 – October 2009
Managed operation with $1 million in annual
revenue P&L responsibilities
Led team of 35 employees
Responsibilities included recruitment, performance management, payroll, audits, and
direct customer service improvements
Notable accomplishments- Internal audit score of 98%, highest in market; Above-average QHC
2015
Labor -2%
Food Cost -3%
Sales +8%
Guest Count +7%

2. (Quality, Hospitality, Cleanliness) inspection; Steady decline in corporate-logged customer complaints,
decreasing to zero in 2008
Manager - February 1994 – May 1997
Managed back-of-house operations, including maintaining food quality and preparation
procedures; scheduling; and, training
Notable accomplishment-Manager of the Year Award, 1995

3. R A D B I L E N T E R P R I S E S / January 1982 – February 1994
Employed by a sole proprietor of several different restaurants as Manager or
Operations and Catering Manager
Wales on Wells: a Chicago-stylemade-to-order sandwich shop
Pizza Company: pizza made from scratch, dine in or delivery
Catering Associates: catered casual and elegant functions for 15 to 7500 guests, from corporate
picnics and tailgates to weddings
633 Restaurant: a breakfast and lunch casual dining full-service restaurant
Notable accomplishment-Developed and implemented new food delivery system that was
immediately successful and raised sales by 20%
CERTIFICATIONS & PROFESSIONAL DEVELOPMENT
 ServSafeCertifiedthroughNational RestaurantAssociationEducationalFoundation(NRAEF)
 ServSafe Beverage certifiedthrough NRAEF
 Current bartender’s license
 Continuing education classes in various food service related topics (i.e., Diversity,
Japanese Saki, braising techniques)
PROFESSIONAL REFERENCES
1. Jeff Cook / Past Supervisor at Potawatomi
Food & Beverage Director, Milwaukee Art Museum
(608)577-1579 / jeff.cook@mam.org
2. Scott Williams / Supervisor at Osgood’s
Multiple Unit Director / Bartolotta’s
(414) 803-5635 / scottwilliams@bartolottas.com
3. Tom Cardinal / Previous managerial mentor at Ponderosa Steakhouse
Executive Sales Representative/ Dierks Waukesha Foods
(414)899-0009 / bookman1960@sbcglobal.net
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