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David Gordon profile image

David Gordon

Director Of Food And Beverage at Firethorne Country Club
Intro Book
Seasoned hospitality executive with 30+ years of experience in restaurant management and leadership.
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Location
Concord, North Carolina, United States, US
Skills
  • Customer Service
  • Restaurant Management
  • Food And Beverage
  • Catering
  • Leadership
  • Show all
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Bio

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David Gordon is a seasoned hospitality executive with 30+ years of experience in restaurant management, leadership, and customer service. He has held various roles, including Director of Food and Beverage, General Manager, and Managing Partner, at prominent establishments such as Firethorne Country Club, ClubCorp, Wolfgang Puck Kitchen & Bar, Tupelo Honey Cafe, The Cheesecake Factory, Romano's Macaroni Grill, Outback Steakhouse, and Red Lobster. He has a strong background in menu development, inventory management, time management, team building, and new restaurant openings. Gordon has a Bachelor of Science degree in Sports Entertainment & Event Management from Johnson & Wales University.

Experience

  • Firethorne Country Club
    • Marvin, North Carolina, United States
    • Director Of Food And Beverage
      • Jan 2020 - Present
      • Marvin, North Carolina, United States

  • ClubCorp
    • Charlotte, North Carolina, United States
    • Director Of Food And Beverage
      • Jan 2020 - Present
      • Charlotte, North Carolina, United States

  • Wolfgang Puck Kitchen & Bar
    • Charlotte, North Carolina Area
    • General Manager
      • Feb 2019 - Jan 2020
      • Charlotte, North Carolina Area

  • Tupelo Honey Cafe
    • United States
    • Restaurants
    • 500 - 600 Employee
    • Director of Hospitality
      • Sep 2015 - Jan 2019

      Representing a Growing Brand with a 2017 Revenue of $45.8 Million across NC,SC, TN, GA, CO and TX

    • General Manager
      • Sep 2015 - Nov 2016

      Increased Revenue from $2.7 million to $3.5 million within a year through increased quality, training and efficiency.Lowered the Prime Cost from 72.6% to 59.7% within 6 months through training, SOP implementation and mentorship.

  • The Cheesecake Factory
    • Charlotte, North Carolina
    • Executive Kitchen Manager
      • Jul 2010 - Aug 2015
      • Charlotte, North Carolina

      Successfully led a and mentored a team doing $13.1 in annual revenue.

  • Romano's Macaroni Grill
    • Raleigh-Durham, North Carolina Area / Charlotte, NC
    • Manager / Kitchen Manager
      • 2005 - 2010
      • Raleigh-Durham, North Carolina Area / Charlotte, NC

      Successfully Managed both FOH & BOH areas. Regional Kitchen Operations Manager -Charlotte Area

  • Outback Steakhouse
    • Virginia Beach, Virginia
    • Managing Partner
      • 1995 - 2005
      • Virginia Beach, Virginia

  • Red Lobster
    • Newport News Virginia
    • Corporate Trainer
      • Jan 1985 - Jun 1991
      • Newport News Virginia

Education

  • Johnson & Wales University
    Bachelor of Science - BS, Sports Entertainment & Event Management

Suggested Services

This profile is unclaimed. These are suggested service rates with 0% commision upon successful connection

Industry Focus. “Hospitality”

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