Sean Bates has over 20 years of experience in operational and financial management, customer service, marketing, and leadership for food and beverage businesses. He has a proven track record of increasing sales, reducing costs, developing loyal customer bases, and mentoring management teams. Bates is currently an owner and consultant for Bates Hospitality, providing marketing, management, and consulting services to help food outlets rebrand and increase performance.

1. Sean M. Bates
Los Angeles, CA e: bates@ymail.com P: 323-810-4245
EXECUTIVE SUMMARY
Operational & Financial Management
• Managed inventories in line with business forecasts and seasonality through control programs and ongoing competitive sourcing (particular
expertise in local and farm-to-fork)
• Coordinated special events (meetings, banquets, receptions, etc.) on- or off-premises resulting in repeat business, new customers and resulting in
double digit sales increases
• Drove maximum business performance every day through consistently applied standards, detailed reporting (sales/ cash flow / P&L), ongoing
menu engineering, and proactive employee incentive programs
Customer Service and Marketing
• Sourced and developed loyal customer bases; managed demanding customer needs and critical situations
• Created marketing and promotional programs to drive retention and new business for both same-customer and new-business
• Generated and implemented social media presence and targeted campaigns taking of new media technologies
• Cultivated customer and media attention through community engagement programs, seasonal menu focus, and specials in light of emerging
trends in product and customer offerings
Leadership and Team Development
• Repeatedly garnered highly positive market recognition (Favorite Restaurant in Hollywood – OpenTable; Top Performer in Los Angeles market
– Zagat; Preferred relationships with major studios (Paramount & Warner Bros.); Best Margarita program, Best Hotel Dining in North America
– Condé Nast)
• Mentored existing managers and trained entire new management staff for consistent brand and culture
• Provided ongoing training and development opportunities for all staff to ensure consistent quality and reduce turnover
EXPERIENCE
Bates Hospitality, Los Angeles, CA Owner 2014 – Present
Bates Hospitality provides consulting, marketing, and management services for food and beverage outlets
• Developed and implemented re-branding of existing outlets on behalf of owner/operators
• Sourced, hired, and trained permanent General Managers on operational procedures and tailoring marketing to the outlet needs
• Drove measurable increases in sales through planned expansions in target market segments
• Created loyalty and promotional programs (with guest tracking) to increase business
• Turned around underperforming outlets through management, cost control, and marketing
• Planned and managed construction projects, from design through completion – on time and under budget
• Evaluated, recommended, sourced, and implemented PoS system best suited for individual operation
• Sourced and procured furniture, fixtures, and equipment, from kitchen to smallwares, glassware and china to table tops
• Coordinated and maintained relationships with governmental and regulatory authorities to smooth permitting and approvals processes
• Sourced, hired, and trained permanent General Managers and Chefs on operational procedures and tailoring marketing to the outlet needs
• Sourced, hired, and trained FoH and BoH staff on operational procedures and guest service standards
• Developed and implemented training programs geared towards company structure and ideologies
Larchmont Grill, Los Angeles, CA Owner 2007 – 2014
• Led all aspects of business with >$2 million dollars in annual sales, maintaining COGS at 24% and overall Operating Costs < 50%
• Implemented delivery and catering programs targeting area businesses such as Paramount Pictures
• Developed philanthropic and community marketing programs for Hancock Park location
• Launched successful Happy Hour daypart and managed vendors to provide deeper discounts on highlighted menu items
• Streamlined all employee files, hiring and termination processes to ensure compliance with applicable labor laws; handled worker's
compensation claims; managed benefits and 401k programs; produced biweekly payroll. Created employee handbook and implemented training
program for each position within the restaurant with ongoing menu training.
• Maintained highest standards of cleanliness, freshness, compliance, and safety to deliver quality experience and resultant decreases in costs
• Successfully sold business to new operators and managed all associated legal, business, accounting, and regulatory services necessary
throughout transition

2. Sean M. Bates
Los Angeles, CA e: bates@ymail.com P: 323-810-4245
Jamba Juice, West Hollywood, CA General Manager 2003 – 2007
• Managed costs and wastage to enable reduction of costs of goods to 27% over 37-40% in prior years
• Decreased hourly labor as percentage of sales from an average of 29% to an average of 21%, saving in excess of $25,000
• Increased sales year-over-year by implementing multiple broad-based marketing programs
• Managed staff of 15+ employees, supervisors, and managers
• Provided consistent training to new General Managers across southern California for corporate
Marix Tex-Mex Café, W. Hollywood, CA General Manger 2001 – 2003
• Maintained restaurant P&L with a $3 million in annual sales and delivered on-budget results across labor, cost of goods & operating expenses
• Increased team focus on returning customer experience, driving higher repeat business
• Reduced costs of goods with material business impact: beverages decreased 14%; liquor decreased from 26% to 18% percent; wine decreased
from 30% to 24%
• Managed guest experience for high-profile and celebrity customers
Patina Group, Los Angeles, CA General Manager 1998-2001
• Increased sales from $57k per week to $70k in less than four months upon becoming General Manager of Studio City location
• Created best practices adopted company-wide: weekly inventory system, reporting practices (including general ledger coding system), kitchen
audit and line check system; increased bar sales by 7% through promotions while cutting liquor cost by 2.5% from reducing unused inventory
• Increased brand awareness by developing relationships with key local business and launching the company’s first social media campaign
• Co-led company’s successful bid to win exclusive restaurant and concessions contract with the Los Angeles County Museum of Art (LACMA)
• Managed the design, construction, renovation, and opening of two restaurants, an in-house catering division, and multiple food and beverage
stations
• Served as Interim General Manager at Pinot Blanc in the Napa Valley, diagnosing multiple operational and managerial problems and
implementing action plans that successfully resolved issues while permanent General Manager was sourced
CERTIFICATIONS & EDU CATION
Los Angeles County Health Department, Los Angeles, CA
Certified food handler/ supervisor
State of California, Department of Alcoholic Beverage Control
LEAD program certified seller/server
Employers Insurance, Los Angeles, CA
Workplace Safety Training
County of Los Angeles and City of West Hollywood, California
Commendations for dedicated service to the community
Arizona State University, Tempe, AZ
Majored in business administration, with specialization in hospitality administration
PROFESSIONAL REFERENCES
Will Be Provided Upon Request