Results-driven food service manager with over 15 years of experience managing large scale operations including restaurants, employee dining facilities, and catering services. Extensive experience exceeding financial targets and improving customer satisfaction through quality initiatives and staff development.

1. David S. Madigan / 5302 W Washington Blvd / Milwaukee, WI 53208 / (414) 530-4182 /
DavidSmadigan@gmail.com
SUMMARY
Results-driven manager with diverse experience in food service-related industries, including
large-scale operations management, with exceptional customer service approach.
RECENT ACHIEVEMENTS
 Consistently exceeded key budget indicators*.
 Developed and implementedcommunity
fundraising to gain visibility in area and drive
sales.
 Successfully transitioned employee dining room from a no-cost employee benefit to a fee-
based service, which required extensive inter-departmental collaboration.
 Oversaw food preparation for an employee appreciation event serving over 2400 employees.
 Reduced monthly reported guest issues by 75% through improved service and quality
PROFESSIONAL EXPERIENCE
B A R T O L O T T A ’ S R E S T A U R A N T S / February – September 2016
General Manager, Osgood’s*
Managed team of 35
P&L responsibilities
*Managed by Bartolotta’s, owned by Phoenix Hospitality Group
P O T A W A T O M I H O T E L A N D C A S I N O / January 2010 – December 2015
General Manager, The Buffet / June 2012- December 2016
Manage team of 64
P&L responsibilities, including sales of $6 million
Cash-handling according to industry standard internal controls
Performance management
Inventory management
General Manager, The Torch Employee Dining Room / January 2010-June 2012
Managed team of 26
P&L responsibilities
Cash-handling according to industry-standard internal controls
P O N D E R O S A S T E A K H O U S E / February 1994 – October 2009
General Manager / June 1997 – October 2009
Managed operation with $1 million in annual
revenue P&L responsibilities
Led team of 35 employees
Responsibilities included recruitment, performance management, payroll, audits, and
direct customer service improvements
Notable accomplishments- Internal audit score of 98%, highest in market; Above-average QHC
2015
Labor -2%
Food Cost -3%
Sales +8%
Guest Count +7%

2. (Quality, Hospitality, Cleanliness) inspection; Steady decline in corporate-logged customer complaints,
decreasing to zero in 2008
Manager - February 1994 – May 1997
Managed back-of-house operations, including maintaining food quality and preparation
procedures; scheduling; and, training
Notable accomplishment-Manager of the Year Award, 1995

3. R A D B I L E N T E R P R I S E S / January 1982 – February 1994
Employed by a sole proprietor of several different restaurants as Manager or
Operations and Catering Manager
Wales on Wells: a Chicago-stylemade-to-order sandwich shop
Pizza Company: pizza made from scratch, dine in or delivery
Catering Associates: catered casual and elegant functions for 15 to 7500 guests, from corporate
picnics and tailgates to weddings
633 Restaurant: a breakfast and lunch casual dining full-service restaurant
Notable accomplishment-Developed and implemented new food delivery system that was
immediately successful and raised sales by 20%
CERTIFICATIONS & PROFESSIONAL DEVELOPMENT
 ServSafeCertifiedthroughNational RestaurantAssociationEducationalFoundation(NRAEF)
 ServSafe Beverage certifiedthrough NRAEF
 Current bartender’s license
 Continuing education classes in various food service related topics (i.e., Diversity,
Japanese Saki, braising techniques)
PROFESSIONAL REFERENCES
1. Jeff Cook / Past Supervisor at Potawatomi
Food & Beverage Director, Milwaukee Art Museum
(608)577-1579 / jeff.cook@mam.org
2. Scott Williams / Supervisor at Osgood’s
Multiple Unit Director / Bartolotta’s
(414) 803-5635 / scottwilliams@bartolottas.com
3. Tom Cardinal / Previous managerial mentor at Ponderosa Steakhouse
Executive Sales Representative/ Dierks Waukesha Foods
(414)899-0009 / bookman1960@sbcglobal.net
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