1. John Lawless Brock
2830 Monterey Blvd
Brookfield WI 53005
(414) 688-6293
jlawlessbrock@aol.com
Life Goal
A challenging position that allows myself to use my years of knowledge and experience in the restaurant industry to
coach and train others to become a valuable team member.
Learn new areas of the restaurant business to grow and progress as a valuable team member.
Summary
View myself as a leader, coach and manager within any market I have been a part of in the food service
industry over the past 29 years. During these years I have always taken an ownership role in my beliefs and
actions while maintaining high standards in food service and increasing sales in several very highly
competitive markets. Very focused in the day to day operations of the restaurant with leadership, coaching
of the teams and managing the costs for a strong bottomline for a profitable operation.
Achievements and Accomplishments
 Long-term hospitality manager with over 29 years in the restaurant industry. General Manager for
19years.
 A General Manager of high volume (3MM) restaurant that is in top 3 in the nation (out of 475
stores) for operations, scoring 96% on corporate inspections and operating within the guidelines
set forth by the company. Culvers
 Consistently maintains food and labor costs within goals and has full knowledge of P&L. Able to
maintain sales in an increasingly more competitive restaurant industry. Able to design and
implement marketing campaigns for promotional purposes.
 Has participated in two store openings and has full knowledge of designing and opening new
restaurants. Chancery
 Has assisted in product and menu development at a full service restaurant. Chancery
 Experience in all areas of restaurant management, including front of the house, back of the house
and bar.
 Provides staff training for restaurant employees and managers. Three trainees have moved up to
General Manager at their own stores. Chancery

2. Current Work Experience
April 1, 2016 to PresentTrugreenLawnCare & Services
 Outside sales and customer service
 Create new customers
 Meet with existing customer to ensure they are receiving good service or have an concerns.
Educate existing customers on the condition their lawn, other services Trugreen we have to
offers to ensure a great lawn and plant scape.
 On phone sales to create new revenue for the company.
 First sales job started doing door to door sales then moved training new team members on
door to door sales, moved to working with existing customers in a different area lawn care,
then moved to phones sales to help create new revenue for Trugreen on fall aeration and
seeding of lawns.
July 2, 2015 to October 20, 2015 Point After Sports Pub and Grille
 Assisted in opening an independent restaurant
 Opened the restaurant in six weeks from construction to opening to the public
 Managed day to day operation after opening to the public
 Before opening responsible for hiring, research menu items, test items, write menu and recipes.
 Wrote two menus for the restaurant and another for roomservice for the Hampton Inn
 Orientation for all team members front of the house and kitchen
 Training of the front of the house and kitchen teams
 Testing kitchen and front of the house on menu items
 Ongoing training of the team after opening to the public
 Assisted in choosing and setting up a POS systemfor the restaurant front of the house, kitchen and
cost control and inventory
April 1, 2015 to July 1, 2015 KFC General Manager/Trainer
 Overseeing two different markets one north of Milwaukee (Saukville) and the other Madison
(Cottage Grove and Greenway) operations
 Assisted the General Manager & management team on focus of KFC control systems that increase
sales and development of their team.
 Systems include a high level of communication, coaching, managing costs and one on one
interaction to reinforce the major systems for the management team.
 Reinforce with meetings and interactions which include action plans that will focus the teams on
actions to improve sales and guests satisfaction.
 Areas of communication written, verbal and one on one evaluations
November1, 2013 to March15, 2015 KFC West Allis General Manager
 Upholding a high level of service, guest satisfaction,hiring & training
 Controlling the day to day operations labor, costs and KFC standards

3.  Training of new General Managers & Assistant Managers for the Milwaukee market
 Ongoing training for my managers on communication, levels of service, guest satisfaction, day to
day operations,KFC standards and team work and goals
December2011 - September 2013 West Allis Culvers General Manager
 Upholding a high level of service, guest satisfaction,hiring & training
 Controlling the day to day operations labor, costs and Culvers standards
 Ongoing training for my managers on communication, levels of service, guest satisfaction, day to
day operations,Culvers standards and teamwork and goals
 Entering this operation communicated a high level with ownership and current team on retraining
of Culvers standards while rebuilding the operation with new hires.
 To reach this rebuild of the operation included action plans with dates,communication with the
team and management on where we are located on the goals and dates
 Modified goals and dates through communication and reaching said goals
2003- September 2011. Culver’s of Milwaukee, Milwaukee, Wisconsin
General Manager
 Upholding a high level of service, guest satisfaction,hiring & training
 Controlling the day to day operations labor, costs and Culvers standards
 Training of Assistant Managers forthe location
 Ongoing training for my managers on communication, levels of service, guest satisfaction, day to
day operations,Culvers standards and teamwork and goals
1986-2003, Chancery Pub and Restaurant, 3 Locations
General Manager, 1992 – 2003 (3 locations)
Assistant Manager, 1988 – 1992
Bar Manager, 1986-1988
 As General Manager worked at three different locations
 Menu development
 As Assistant Managerassisted in opening two operations and assisted in training of new managers
and all departments of the operation
 Upholding a high level of service, guest satisfaction,hiring & training
 Controlling the day to day operations labor, costs and Chancery standards
Education
Attended University of Wisconsin, LaCrosse, Business Management