1. William Griffin, Jr.
P.O. Box 299 North Berwick Me 03906
H (207) 676 2224 C (207) 752 3821 tidewaterfishing@hotmail.com
Objective
Highly Motivated and disciplined professional with extensive management experience
seeking career advancement within a dynamic organization. Offering Leadership
capabilities with articulate communication and proactive problem solving skills while
serving as a catalyst for goals achievement. Pursuing a managerial position to utilize
skill-sets, talents and experience.
Highlights of Qualification
Budgeting and Cost Analysis, Critical Thinking and Problem Solving
Achieving Labor and Food cost goals High Level Customer Service
Highly Organized Team Oriented and Self Motivated
Summary Of Experience
Meat Manager July 2015 to present
Hannaford’s Hampton New Hampshire
Responsible for all daily department Operations. Including ordering, inventory
management, following of company standard practices. Was responsible for achieving
company labor goals and forecasting, as well as training of new hires.
Assistant GM Oct 2013 to July 2015
Margaritas Management Group Dover New Hampshire
Responsible for All daily restaurant Operations Hiring On-boarding and Training of
Front of House staff. Responsible for all shift related management, including ordering
inventory, R&M , oversight , sales and labor goals.
General Manager August 2010 to Oct 2013
Darden / Longhorn Restaurant Newington NH
Lead a four member management team in operations of a 60K per week corporate
restaurant. Serving 500 lunch and 1500 dinner guests per week. Achieved all goals for
food and labor costs while maintaining the highest guest satisfaction index with in
region. Responsible for improving sanitation standards at two different restaurants.
Ensured company standards were strictly adhered to. Developed Managers and Team
members and participated in community charity events.

2. Service Manager Oct 2005 to Aug 2010
99 restaurants Seabrook NH
Responsible for all aspects of daily restaurant operations along with staffing, training,
and on-boarding of new hires. Engaged in all aspects of food labor and beverage
management, as well as sales building. Held positions of Service Manager and Beverage
manager with emphasis on maintaining company standards and goals
Executive Chef / Managing Partner Oct 1999 to Oct 2005
Bluwater Cafe Newburyport Mass
Responsible for all points of daily restaurant operations. Engaged in all aspects of Front
and back of the house Hiring training and development. Involved in all financial
planning including food and labor costing, R&M, Equipment purchasing, Budgeting,
cost analysis and troubleshooting. Received many favorable write ups in local and
regional newspapers including two excellent Boston Globe food section write ups.
Maintained a 29% food cost achieved set labor goals produced 35K covers per year and
maintained a $32,00 per person check average.
Chef Oct 1995 to Oct 1998
Windows on the Water Kennebunkport Maine
Hired as Sous Chef promoted Jan 1996. Responsible for all aspects of Kitchen
operations in a small, semi fine dining, coastal restaurant.
Chef Tournant June 1992 to Oct 1995
Mastered all stations, assisted with ordering and inventory. Restaurant was New
Englands only AAA five diamond property at the time. Relais / Chateau,
Education
A.S. Degree Florida Institute of Technology
Offshore Marine Technology
Melbourne Florida
1985 to 1987
Commercial Diver Certification
Florida Institute of technology
Jensen Beach Florida
1984 to 1985