Experience

High Flying Foods

• United States
• Hospitality
• 1 - 100 Employee

• Assistant Director Of Operations

  • Aug 2019 - Present

  San Diego, California, United States



Viewpoint Brewing Co.

• General Manager

  • Mar 2018 - Aug 2019

  Del Mar, California · Took over a restaurant/brewery that had lost $116k in it’s first 8 months, and turned it around to bring $420k+ to the bottom line in my first 9 months · Increased sales YOY by $280k+ during first year · Managed an Exec Chef, Sous Chef, AGM, Sales Manager, Brewer and 45 hourly employees in a $3.5million+ Brewery/Restaurant · Won best Brewpub Fare from San Diego Magazine (http://www.sandiegomagazine.com/San-Diego-Magazine/April-2018/TheBest-of-North-County-2018/) ·… Show more · Took over a restaurant/brewery that had lost $116k in it’s first 8 months, and turned it around to bring $420k+ to the bottom line in my first 9 months · Increased sales YOY by $280k+ during first year · Managed an Exec Chef, Sous Chef, AGM, Sales Manager, Brewer and 45 hourly employees in a $3.5million+ Brewery/Restaurant · Won best Brewpub Fare from San Diego Magazine (http://www.sandiegomagazine.com/San-Diego-Magazine/April-2018/TheBest-of-North-County-2018/) · Corrected all admin discrepancies and issues with CTUIT software and implemented more consistent communication · Worked with Flores Financial to fix all of discrepancies that were causing issues with incorrect P&Ls · Established budgets for all Prime Costs that previously did not exist · Organized the management team with areas of responsibility · Retrained staff to increase awareness of steps of service and reestablish a higher expectation of beer and food knowledge · Held manager meetings weekly without exception to keep the management/ownership on the same page and help bridge previous communication gaps · Followed up with Management teams on a daily and weekly basis to make sure they were looking ahead at the next sales opportunity · Reported directly to ownership team on weekly and monthly financial updates · Increased YELP score from 3.5 to 4 stars through staff training, staff testing, as well as reaching out to any YELP score less than 4 stars to invite them back in, or find out more about their experience · Coordinating weekly events that include live music, trivia, cooperation with other breweries, anniversary party, July 4th BBQ, beer dinners, cornhole tournaments, etc. Show less



Halcyon Coffee Bar & Lounge, Stella Public House

• Director Of Operations

  • Dec 2017 - Apr 2018

  California, Texas · Bi-monthly travel to oversee six restaurants in Texas and two in California · Corrected all admin discrepancies and issues with CTUIT software · Fixed all recipes and correctly tied them into the ALOHA software to calculate accurate theoretical costs · Implemented new daily service and food focuses to insure staff knowledge · Attended manager meetings for each location and gave feedback to GMs and Chefs · Followed up with Management teams on a daily basis to make sure… Show more · Bi-monthly travel to oversee six restaurants in Texas and two in California · Corrected all admin discrepancies and issues with CTUIT software · Fixed all recipes and correctly tied them into the ALOHA software to calculate accurate theoretical costs · Implemented new daily service and food focuses to insure staff knowledge · Attended manager meetings for each location and gave feedback to GMs and Chefs · Followed up with Management teams on a daily basis to make sure they were looking ahead at the next sales opportunity · Reported directly to ownership team on weekly and monthly financial updates · Added new systems and sheets to company's Daily, Weekly, Period and Quarterly operations · Worked with corporate chef in implementing new inventory procedures and trained management teams to be able to take inventory more efficiently and more precisely · Currently overseeing sale and transition of one property to another restaurant company Show less



Whisknladle Hospitality

• United States
• Restaurants
• 1 - 100 Employee

• General Manager

  • Jul 2014 - Dec 2017

  San Diego, California Opened a brand new concept in the Whisknladle Hospitality group Helped define the concept and set the style of service, and rewrote training manuals Worked closely with Chef Vince Schofield and Dustin Karasghuesian to produce the highest quality Italian food in San Diego and maintain our commitment to the Seasonal Farm-to-Table style cuisine that my company is known for Increased gross sales from $2.2 mil in the first year to $3 mil in the second year in a 110 seat upscale dining… Show more Opened a brand new concept in the Whisknladle Hospitality group Helped define the concept and set the style of service, and rewrote training manuals Worked closely with Chef Vince Schofield and Dustin Karasghuesian to produce the highest quality Italian food in San Diego and maintain our commitment to the Seasonal Farm-to-Table style cuisine that my company is known for Increased gross sales from $2.2 mil in the first year to $3 mil in the second year in a 110 seat upscale dining environment Maintained the lowest Prime Costs in our company along with the highest Restaurant Contribution Placed 2nd in the Best New Restaurant in San Diego our first year Listed as one of Zagat’s 14 Best New Restaurants of 2015. Also listed in USA Today’s Best Patio Dining in the USA Won awards inside my company using our new feedback system HUMM for three of the first four quarters Maintained the lowest turnover in my company by keeping an elevated level of morale each and every day in my team members, only losing one server/bartender in all of 2016 My team and I raised over $16k for SAY San Diego during the last 2 holiday seasons as part of their “Adopt a Family” program by donating our salary and/or tips during a Charity Night. Was featured in the San Diego Tribune twice for this. http://www.sandiegouniontribune.com/lifestyle/people/sdut-making-a-difference-whisknladle-steven-mcglynn-2015dec21-story.html Show less



Eddie V's Prime Seafood

• United States
• Restaurants
• 300 - 400 Employee

• Managing Partner / General Manager

  • Nov 2009 - Jul 2014

  Scottsdale, AZ - San Antonio, TX - Houston, TX - San Diego, CA Supervised and developed 50 FOH and 15 BOH employees, as well as a 4 managers, in a 250 seat, fine-dining restaurant with $5+ million annual revenue. Increased return of sales from 10% to 19% by controlling food/beverage/supplies/labor costs, working very closely with Executive Chef Partner Eddie Djilali and his focus on freshness and sustainability Took a restaurant in San Antonio that was down 14% in comp sales to increased revenue for 5 straight quarters within the first 2… Show more Supervised and developed 50 FOH and 15 BOH employees, as well as a 4 managers, in a 250 seat, fine-dining restaurant with $5+ million annual revenue. Increased return of sales from 10% to 19% by controlling food/beverage/supplies/labor costs, working very closely with Executive Chef Partner Eddie Djilali and his focus on freshness and sustainability Took a restaurant in San Antonio that was down 14% in comp sales to increased revenue for 5 straight quarters within the first 2 years Fully integrated all new systems over a 12 month period after large corporate restaurant group acquired the company Earned over 90% average Secret Shopper score through constant education and enforcement of high service and food standards. Exclusively received scores of 100% on all health inspections. Proved dedication, excellence, and integrity in 10 of the 14 restaurant locations throughout Arizona, California, and Texas. Show less



Bank of the West

• United States
• Banking
• 700 & Above Employee

• Customer Service Rep

  • Oct 2008 - Oct 2009

  San Jose, CA



Morton's The Steakhouse

• United States
• Hospitality
• 1 - 100 Employee

• Head Bartender

  • Dec 2004 - Oct 2009

  charlotte, nc; san jose, ca Lead Bartender • Charlotte, NC & San Jose, CA • 2004 - 2009 • Responsible for training staff and ensuring proper preparation and presentation of over 500 drink recipes • Accountable for processing all restaurant checks (nightly average of $15,000) and ensuring proper distribution of gratuities to wait staff Developed and retained a loyal clientele base.



Outback Steakhouse

• Restaurants
• 700 & Above Employee

• Key Manager & Head Bartender

  • Aug 2002 - Dec 2004

  danville, va; charlotte, nc Key Manager/Bartender• Danville, VA & Pineville, NC • 2002 - 2004 • Led front of house by scheduling staff, resolving both internal conflicts and guest issues, and processing payments. • Ordered and tracked inventory to control cost and maximize profitability. • Provided superior customer service, earning an exceptional number of guest compliments and subsequent promotion within my first year.