1. J. Robert (Bobby) Berry III
248 Due West Drive Stockbridge, GA 30281
Mobile: (770) 366-2766
Email: mberry60@bellsouth.net
PROFESSIONAL EXPERIENCE:
02/1998 – Present O’Charley’s Restaurants Fayetteville, GA
General Manager/ Training General Manager
Annual Sales Volume: $2.2 Million - $3.3 Million
• Hired in as Assistant Kitchen Manager.
• Promoted to Kitchen Manager in 1998 for new store opening in Snellville, GA.
• Promoted to General Manager in 1999 for Conyers location. Promoted to Training General Manager within 3
months in 1999; Conyers became regional training location for all Managers, training over 45 Managers within
a 3 year period. Transferred to McDonough location as General Manager for new store opening.
• As General Manager responsible for all day-to-day operations including hiring, scheduling, training 70 Front-
Of-House and Back-Of-House team members and 3 Managers; develop organization spirit and culture to
deliver 100% customer experience excellence; maintain all fiscal budgets and P&L reports.
• Stepped down to Kitchen Manager in 2004 due to family concerns and transfer to Fayetteville location for new
store opening; since then Fayetteville has become model for “Little O locations” across the company.
• As Kitchen Manager responsible for all daily Back-Of-House operations including hiring, scheduling, and
training; inventory, ordering, budgets, P&L reporting, all maintenance and repairs and vendor relationships.
• Increase sales Year-Over-Year from 10.5% to 12.8% by working hands-on with entire team to consistently
improve product and service quality based on increased training of all team members. Increased knowledge of
staff of menu and procedures also built confidence of hourlies and lowered employee turnover.
• Decrease food, labor, and bar costs within company standards; maintain food cost within Top 10 in company;
• Contribute over 20% Total Controllable Income (TCI) and 2
nd
highest sales in Atlanta consistently.
• Decrease turnover below company standards by implementing consistent performance feedback and coaching
programs with Managers; at McDonough ran 0% turnover
• Work with Home Office Culinary Department to help in setting yields for the Theoretical Food Cost System to
accurately calculate food cost budgets based on actual food sales improving original budgeting procedure
which disregarded sales/product mix; editing the recipe manuals and editing line check documents.
• During our first remodel, Fayetteville was chosen as the training store for Kitchen Display Systems (KDS) in
the Mid-Georgia area.
• The Fayetteville store has been a test store for many promotional items and menus that have made it to the
core menu; also test site for development of the new prep sheet system.

2. • Develop "pie on line" service instore removing responsibility of pie plating from servers to cook's line; reducing
loss of product and increasing revenues; project eventually implemented companywide and increased revenue
and decreased loss in food costs by $30K to $55K per store annually.
(Reason for seeking: concern for organization direction and future; seek management opportunity with stable, growing
branded corporate company where can contribute and advance with the company as it grows)
02/1989 – 02/1998 Applebee’s International Inc. Atlanta, GA
Assistant General Manager
Annual Sales Volume: $1.75 Million - $3.2 Million
• Hired in as Kitchen Manager.
• Promoted to Assistant General Manager in 1990.
• Responsible for all day-to-day operations including hiring, scheduling, training 75 Front-Of-House and Back-
Of-House team members and 4 Managers; maintain all fiscal budgets and P&L reports.
• Control costs to run 1% - 4% above controllable income budget.
• Reduce Back-Of-House labor costs by cross-training entire Back-Of-House staff to work any line position.
• Successfully programmed and implemented payroll/labor calculating programs in the store computer, then
worked with corporate analyst on making the programs corporate wide.
• Rewrite programs for daily, weekly and monthly operational forms to streamline regional efficiency.
• While in Atlanta work for 4 of the highest volume stores in region; 1 store made Top 10 list nationwide.
• Achieve awards for “Most Improved Store”, “Best Total Controllable Income” and “Largest Sales Increase.”
• Develop 2 Hourly employees to implement all Back-Of-House product ordering including smallwares, paper
and supplies.
(Reason for leaving: no opportunity to advance and grow within company, resign with notice; seek new management
opportunity with stable, growing corporate restaurant company where can contribute and advance)
11/1988 – 02/1989 Sneaker’s / Bourbon Street Underground Atlanta,
GA
Kitchen Manager (McKendrick Management Company)
Annual Sales Volume: $2.4 Million - $2.5 Million
• Hired in as Kitchen Manager.
• As Kitchen Manager responsible for setup and execution dinner buffets five nights a week.
• Assist writing menus and recipes for the opening of three Underground Atlanta Bar/Restaurants.
(Reason for leaving: Owners did not pay bills, restaurants were closed; seek stable, branded restaurant where can
contribute and grow within the company)
Additional Experience:
05/1984 – 11/1988 Gadget’s Café / Sergeant Pepper’s Restaurants Tucker, GA
Assistant Kitchen Manager / Restaurant Chef

3. 08/1980 – 04/1984 Bennigan’s Tavern & Restaurant Tucker, GA
Kitchen Supervisor / Certified Trainer
EDUCATION:
Columbia High School Decatur, GA Graduate 1977