Bradley Kahn has over 15 years of experience in restaurant management. His resume highlights his experience as: - Senior General Manager for Jim Brady's Detroit where he created all operating systems for the new restaurant. - General Manager for Meritage Hospitality where he developed the management team and improved food and beverage programs. - Assistant General Manager for Applebee's where he improved kitchen execution and food quality scores. - General Manager for Romano's Macaroni Grill for multiple locations, increasing sales and developing hourly employees into managers. - Dining Room and Kitchen Manager for Romano's, improving financial results and training new managers.

1. Bradley Scot Kahn
700 Trombley Road
Grosse Pointe Park, MI 48230
(586) 744-6442
EXPERIENCE
Jim Brady’s Detroit (07/2015-9/2016)
Senior General Manager
 Created this new restaurant concept from scratch
 Utilized all programs in Microsoft Office to create all checklists, orientation slideshows, company
handbook, all position manuals and handbooks
 Processed all payroll
 Interviewed all vendors and negotiated their contracts
 Entered all food, liquor, beer and wine items in Optimum Control
 Entered all recipes in Optimum Control
 Performed and verified all restaurant accounting
 Performed all inventory procedures
 Interviewed and hired all management team members
 Interviewed and hired all hourly team members
 Performed all employment separations
 Organized and monitored all team member files
 Developed all food, liquor, beer and wine menu items
 Created all purchasing order guides
 Contributed to kitchen design and layout
 Developed IT systems with Micros, J-Tech, Hot Schedules and Optimum Control
 Created all training systems from opening teams to all new hires
 Created all kitchen operating systems including but not limited to order guides, p-mix, line check,
cleaning checklists, schedules (Hot Schedules), all position execution
 Created all dining room operating systems including but not limited to steps of service, secret shop
reports, server check ins, cleaning checklists, side work, floor plans, schedule (Hot Schedules), all
position execution
 Created all manager systems including but not limited to ordering guides for all small wares, lighting,
equipment, office supplies, uniforms, interviewing hourly team members, staffing templates, budgets,
team member incentives, scheduled hourly team member development
 Developed systems to monitor and improve cash flow
 Developed systems to monitor and improve all cost of goods
 Facilitated weekly manager meetings
 Facilitated quarterly hourly team member meetings
 Followed up on all hourly team member reviews and approved all pay increases where they were earned
Meritage Hospitality - Twisted Rooster and Freighters (07/2014-07-2015)
General Manager
 Develop management team
 Develop hourly team members
 Develop food items and menus
 Deliver high profit cost of goods
 Deliver execution
 Deliver balanced labor costs
 Train new hire managers
 Train executive chefs
 Develop beverage items and menus
 Organize and execute all local restaurant marketing
 Organize and execute Block Party with 97.1 The Ticket for Detroit Tigers opening day

2.  Manage and perform all accounting procedures
 Work with hotel to plan and execute all banquet functions
 Plan and execute all meal periods (breakfast, lunch, dinner and late night)
 Create, plan and execute all Happy Hour menus
Applebee's (01/2012-07/2014)
Assistant General Manager
While serving as Assistant GM at the Sterling Heights location, I have driven the kitchen to execute at a high
level delivering a sales increase of 26% versus prior year. Prior to my leadership, this location delivered a failing
Ecosure score. Since then I have developed the kitchen and management staff and have delivered an Ecosure
score of 95% or better consistently. During my time at this location I have developed the kitchen to execute at
a high level delivering 94.5% of the food orders in fewer than 14 minutes while raising the food scores in every
category to 80% or better. Those categories are food correct temperature, food looked appealing, received
great value, food tasted great and food prepared accurately. These food scores lead the way to delivering the
highest GEM (Guest Experience Measurement) in the company for the third quarter of fiscal year 2013.
 Assist delivering results in every area of the restaurant.
 Execute training program.
 Create and deliver departmental one on one meeting with each member of the kitchen.
 Conducted all ordering for supplies, food, Liquor, beer, wine, uniforms, chemicals and paper products.
 Conduct and verify all inventory procedures and results and create necessary action plans.
 Create balanced schedules to deliver profits, execution and team morale.
 Maintain clean and safe work environment.
 Teach, coach and develop all safety and sanitation standards to management team as well as hourly
team members.
 Pass all inspections from health department, Ecosure and company driven inspections.
 Conduct audits for the entire restaurant to ensure all company standards are being met.
 Create action plans for any area of opportunity in the entire restaurant based on these audits.
 Monitor all restaurant systems and checklists and deliver feedback to management team.
 Perform all cash handling procedures 100% to company expectations.
 Conduct Guest Service Rescues resulting in improved guest relations.
Romano's Macaroni Grill (7/2000-12/2011)
General Manager (09/2005-12/2011)
I served as the General Manager for the Auburn Hills, MI and Shelby Township locations, MI locations. I was
promoted into a restaurant that was losing sales each year and turned it around through the development of
team members increasing sales by 9% from the prior year. Sales continued to escalate in each subsequent year.
Under my direction, I aided in moving 9 hourly associates into salaried management positions. I created an
hourly schedule that delivered 1.8% below company budgets while maintaining an Operations Excellence score
of 96% or better consistently. I lead the opening of the Grand Rapids location as the Regional Executive Chef.
 Interview, hire, and train management and hourly team candidates.
 Conduct audits for the entire restaurant to ensure all company standards are being met.
 Create action plans to assist in improvement efforts.
 Monitor all restaurant systems and checklists and deliver necessary feedback to management team.
 Perform all cash handling procedures 100% to company expectations.
 Create Managing Chef position including job description, development modules, position requirements
and measurements for success.
 Created Excel tracking sheets and assisted Area Director in monitoring all restaurant’s delivered
results.
 Conducted conference calls to assist other restaurants in their improvement efforts.
 Certified Management Training restaurant.
 Conduct all guest relations for my restaurant.
 Develop, market, and execute catering program.
 Write balanced management schedules to deliver profitability for the restaurant while maintaining

3. quality of life for my team members.
 Worked flawlessly through sale of brand and the transition to new software, POS systems and back office
systems.
 Supported all restaurants in my market as they went through the transition of new software, POS
systems and back office systems.
Dining Room Manager (6/2003-9/2005)
I served as the Dining room Manger Shelby Township and was subsequently moved to Auburn Hills to improve
operational excellence and advance the restaurants sales results. I earned training restaurant status in both
restaurants. I consistently developed dining room staff to increase check averages. I created an employer of
choice culture which kept my turnover 17% below the company average. I developed my team to deliver the
highest increase in wine sales throughout the Northeast region increasing bar sales by 12%, working with wine
representatives to provided regimented training for bar tenders and servers.
 Developed floor plans for the dining room that were incorporated throughout the entire company.
 Trained new hire managers successfully.
 Wrote balanced schedules to deliver great results while giving my team every requested day off.
 Delivered financial results below company budget for labor in the entire dining room while increasing
sales, morale and profits in each cost center in the dining room.
 Implemented Curbside To Go service for carryout business improving sales for carryout by 6%.
 Developed support staff to help create efficient, fun and festive atmosphere in dining room for guests by
coaching them to interact with guest and support servers and bar tenders with more than just seating
guests, bussing and running food.
 Created an,”In like new condition” cleaning mentality in the dining room improving overall GEM (Guest
Experience Measurement) scores.
 Assisted Area Director with tracking check averages, staffing levels, sales goals, sales commitments,
delivered results and all contests for the entire area.
 Conducted all liquor, beer and wine ordering.
Kitchen Manager (7/2000 -6/2003)
While kitchen manager, I was moved to three locations specifically to improve kitchen Operations Excellence,
food, supply and labor costs, attrition rate and overall cleanliness of each restaurant. I delivered food costs of
26.2% in Ann Arbor, 25.9% in Auburn Hills and 25.8% in Shelby Township versus the company budget of
26.7%. I developed certified trainers for new restaurant openings.
 Created an, “In like new condition” cleaning mentality in the Kitchen improving overall GEM (Guest
Experience Measurement) scores.
 Lead the area in food cost and labor results versus company budgets.
 Assisted in opening of Grand Rapids location as their Regional Executive Chef.
 Won the Creative Chef contest 3 times and had 2 of those winning recipes added to the nation wide
menu.
 My restaurant was the training kitchen for all new menu roll outs. I organized, planned and executed the
training of all new menu items for our entire area.
 Wrote balanced schedules to deliver great results while giving my team every requested day off.
 Created an employer of choice culture which kept my turnover 26% below the company average.
 Developed 8 restaurant opening trainers for world wide restaurant openings.
 Worked closely with the Regional Executive Chef to develop Kitchen Managers from our entire area.
 Held conference calls for the Area Director discussing best practices to help entire market improve
results.
 Executed at a high level with lower than company average ticket times while maintaining high food
scores for GEM (Guest Experience Measurement).
 Trained Area Directors, Kitchen Managers and General Managers how to execute the company’s new
Create Your Own Pasta initiative. How to execute this in the kitchen as well as in the dining room.
 Conducted all ordering for supplies, food, uniforms, chemicals and paper products.
 Conduct audits for the entire restaurant to ensure all company standards are being met.
 Passed all inspections from health department, Ecosure and company driven inspections.