1. THOMAS G. LUCAS
1939 S Quebec Way #1101, Denver CO 80231 • 720-217-4219
lucas.tom1@gmail.com
Languages and Special Skills
• Fluent in Spanish and Portuguese
• T.I.P.S. Trainer Certified
• Familiar with and able to program P.O.S. systems: Aloha, Micros, Squirrel and others
• Extensive wine and spirits knowledge
• Able to calculate and regulate liquor costs, P&L
• Excellent team leader skills; motivate staff and manage scheduling
• Interview and hiring experience
• Always provides top notch customer service; can handle both positive and negative customer interaction with ease
• Experienced in fine dining and casual service
• 25+ years in the restaurant business
Organizations
Member - Colorado Restaurant Association Board of Directors, 2014 - Present
Education
University of Nebraska, Kearney -Business Management 1981-1984
McCook Community College, McCook, NE 1980-1981
Fatima High School, Dorados, Mata Grosso de Sul, Brazil 1979-1980
McCook High School, McCook, NE 1977-1980
Contract Employment
GM - 3/14 - 12/14 The Fort Restaurant, Morrison, CO
Worked closely with kitchen staff to improve food quality and standards, improved efficiency of service and overall dining experience, worked to
improve food/labor costs.
GM - 10/'13 - 1/14 Heather Gardens / Rendezvous Restauarant, Aurora CO
Hire and train new staff and mgmt., set up inventory/computer system, work with chef to develop menu, facilitate private parties and banquets
while negotiating restaurant start-up.
Manager - 1/'13 - 10/'13 - KM Concessions / Denver Zoo, Denver CO
GM - 8/'12-10/'12 - Woody's Wood Fired Tavern, Denver, CO
Interim GM position to hire and train new staff and mgmt., set up inventory/computer system, improve overall FOH function.
GM – 8/'11-4/'12 - Udi’s Pizza Café and Bar, Arvada, CO
Hired to train and supervise an elite service and bar staff, coordinate scheduling, manage food and liquor costs. Created superior standard of
customer service.
F&B MGR – 10/10-4/11 - Rolling Hills Country Club, Golden, CO
Worked in FOH and BOH to lower food costs and raise level of dining room service. Hired and trained host, service and bar staff to increase
company standard and develop higher level of service for CC members.
GM - 2007-2008 - Wellshire Inn (Levy Restaurants) Denver, CO
As interim GM, I was responsible for running the formal restaurant and golfer’s pub located on an 18-hole golf course and coordinating the staff
at banquet facilities for over 300.
Previous Employment
OWNER / INSTRUCTOR 2009-2010
Estrela Bartending School, Denver, CO
Opened business to teach bartending and job seeking skills to those in the restaurant industry. Taught students in all aspects of bartending and
bar management, including drink recipes, liquor costs, P&L, and customer service skills, with a strong emphasis on job seeking skills and
interview training.
FLOOR MANAGER 2008-2009
Jos. A. Bank Clothier, Denver, CO
Lead customers through the sales process of selecting, coordinating and purchasing traditional business and casual clothing and accessory
options designed for the upscale professional man. Acted as manager-on-duty when Store Manager was not on premises. Opened and closed
the store. Coached associates on selling techniques, supervised staff and assist customers with issue resolution
MANAGER 2001-2007
Cherry Creek Grill (Houston’s) Denver, CO
One of the most successful restaurants in the Houston’s company; best controllable income and P&L out of 54 restaurants, demonstrates the

2. management ability that I have. Trained in all FOH and BOH operations, I was responsible for hiring and training greeter, server and bartender
staff to maintain the company standard and level of perfection required.
BARTENDER 1998-1999
American Orient Express Denver, CO
Privately owned luxury passenger train which is a replica of the Orient Express in Europe, giving passengers an alternative to traditional
vacation travel. The train operated much like a cruise ship with 3-10 day itineraries that cover the whole US and Canada, offering passengers
first class service and fine dining. In addition to mixing drinks in one of the three club cars on board, I was responsible for serving high tea, light
lunches and coordinating lectures held in the club car daily.
References available upon request