1. LOUIS SCHICK
118 Arbor Lake Blvd., Hermitage, TN. 37067 / H: (615) 939-9709 / louis.schick@gmail.com
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Skills
 Budget Forecasting,CostAnalysis,Financial Planning
 Operate P&L
 Inventory Control
 Menu Development
 Staffing, training,and development
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Skill Highlights
 MicrosoftOfficeSuite, Aloha,Positouch,Micros,BlackFish
 Spreadsheet creation,P&L development, Powerpoint Presentations
 Public Speaking,Manage staff meetings, Time management, Problem solving,Interpersonal skills
Professional Experience
Marketing Manager/ Account Representative 08/2015 – Present
South, Inc. Nashville, TN.
 Customer acquisitions,managenew accounts and hold retention with existingaccounts in designated
territory
 Direct faceto face marketing and advertisingof products to client
 Develop relationshipsto maintain and increasecustomer base
 Oversee trainingand development of entry level employees
 Developed and Executed meetings on marketing strategies
 Interviewed potential entry level sales representatives
General Manager 02/2015 – 8/2015
Whiskey Rhythm Saloon, LLC. Nashville, TN.
 Oversawopening and execution of new bar/music venue
 Set up all contracts,vendors,advertising,and marketingfor venue
 Developed and Implemented all systems and operations
 Created food and liquor menu
 Hired and trained all staff and managers
Managing Partner 03/2013 – 10/2014
P.F. Chang’s China Bistro Nashville, TN.
 Managed staff of 60-70 employees, and $5million in revenue annually
 Selected to be a pilotstorein the company to test new menu items, plateware, and culinary systems
 As a part of this program, successfully managed $250K remodel that included redesign of brand with the
goal of sustainingfuturecompany growth
 Improved financial metrics by reducingspendingin R&M, labor,and food costs every quarter
Sous Chef 04/2012 – 02/2013
Dickie Brennan & Company New Orleans, LA.
 Managed kitchen staff of approximately 40 employees and $8 million in revenue annual ly
Managing Partner 08/2006 – 04/2012
P.F. Chang’s China Bistro Rogers, AR
 Increased sales and profitability for 18 consecutive months, leadingcompany in longestconsecutive
record of sales/profitability in singlelocation.
 Managed staff of 60-70 employee directly,and oversawdevelopment of all 200+employees in regional
market

2. LOUIS SCHICK
 Certified national hospitality and culinary trainer,and therefore ableto act as a hybrid and liaison
between the front and back of the house positions
 Selected to have the market’s model traininglocation for all culinary and hospitality management
 Tested and implemented new systems to control food and labor costs includingdevelopingbetter
schedulingpractices,safety committee, creation of ordering and yield count templates, and
implementation of additional security standards
 Developed and coached key employees in order to ensure retention and internal development for future
management staff
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References
Jay Roberts: (615) 319-3877
Regional Partner P.F. Chang’s China Bistro
Tim Bolger: (913) 265-5683
ManagingPartner P.F. Chang’s China Bistro
Mark Kirke:(816) 582-4882
Regional Vice PresidentP.F. Chang’s China Bistro