1. DWAYNE A ROSCOE
370 Loma Avenue, Long Beach, California 90814 H: (562) 552-4559 droscoe1061@yahoo.com
Planning and Budgeting: Strong background in planning, forecasting, and budgeting process.
Financial Analysis: Analysis of P & L to improve daily operations, cost, and generate new sales.
Operational Background: Strong background in daily operations with company goals, systems, and profitability.
Communication Skills: Ability to communicate well, both written and verbally with all levels of management.
High energy
Courteous, professional demeanor
Quick problem solver
Thrives in fast-paced environment
Committed team player
Flexible schedule capability
Assistant General Manager, 08/2015 to Current
SADDLE RANCH CHOP HOUSE –Encino, CA 818.788.2239
With annual sales in excess of $9,000,000 a year, this has been a great opportunity to be on a team running one of the
busiest restaurants in California.
Liquor sales generate approximately 45% of the total restaurant sales.
I was given the opportunity to use my knowledge to control the liquor cost and take it from the high 29% to under 18%.
General Manager, 07/2011 to 08/2015
ROMANO'S MACARONI GRILL – Houston, TX 832.649.2260
Hired as Culinary Manager then quickly moved to General Manager at the El Segundo location.
After El Segundo closed I was transferred to the Seal Beach location as GM.
In Seal Beach I took this opportunity to implemented spreadsheets to control cost, run a successful local store marketing
program, and take the Seal Beach location from a negative profit to a positive one.
General Manager, 10/2008 to 04/2011
RUBY'S DINER – Irvine, CA 949.644.7829
Started as a Service Manager and was quickly promoted to General Manager.
I was assigned the under performing store in Fullerton.
In Fullerton with sales down 20 percent from prior year I started a "Cook Out" program. This program was designed to go
out of the restaurant and capture sales by selling Double Deluxe burgers at any special event. The first year I generated
over $18,000 in "Cook Out" sales.
Assistant General Manager, 03/2005 to 10/2008
P. F. CHANG'S CHINA BISTRO –Scottsdale, Arizona 480.888.3000
I had the opportunity to manage at four different locations in the Los Angeles area.
I gained great insight into using the operational systems of a successful, large volume restaurant.
Furthermore, I was given the opportunity to implemented new spreadsheets to control the cost of liquor and labor.
Consistently promoted to the next level of management
Proven improvements in labor and cost to under performing restaurant
Improved sales from creative local store marketing
Trained several Assistant Managers to become General Managers
Proven success adapting to new restaurant cultures and building sales
High School Diploma:
Fullerton Community College -
Business Administration, Economics
PROFESSIONAL SUMMARY
SKILLS
WORK HISTORY
ACCOMPLISHMENTS
EDUCATION