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Peter C. Osborne
[email protected] (415) 990-9731
Restaurant Operations Professional
Versatile, knowledgeable management professional with over 18 years of hospitality industry experience. Passionate
about food, drink, and building positive culture while operating a profitable business. Demonstrate hands on leadership
and forge meaningful connections with staff, guests, and colleagues. I am in search of a management role within a
dynamic, well respected company, and I am confident that I will make a positive impact on both quality and
profitability of your operation.
Management Experience
Golden Bear Restaurant Company
GBRC is a $16M+/year restaurant company that currently operates four distinct concepts: MoMo’s (1998),
Pete’s Tavern (2007), Pedro’s Cantina (2010), and Mission Rock Resort (2012) and employs up to 250 employees.
Director of Operations (Sept 2015 – Current)
Oversee all aspects of operations. Increased profitability & minimized losses at three locations that see extreme
seasonal fluctuation. Developed a strong brand that we were able to take to market for future ventures, most
recently resulting in $3.1M capital investment for in a fifth location. Recruit, retain and supervise over 120 FOH
employees and a 17- person management team. Maintain good morale among staff and management by holding
everyone accountable to high standards, and rewarding sustained evolution and progress.
Responsibilities:
Accurate financial forecasting/budgeting based on historical sales/cost data analysis of market trends
Daily quality control of all food, drink & service
Setting standards of sanitation and organization
Revenue generation through community outreach & business networking
Hiring, training & supervision of all management teams, both FOH & BOH
Acheivements:
Achieved unprecedented levels of HR compliance through development and administration of an
interactive online manager/employee portal
Lead management teams in educational HR seminars resulting in new company wide hiring protocols
Oversaw new POS implementation at two concepts that greatly improved mobile communication
abilities, employee efficiency, and flow-through
Led complete overhaul of service model, menu content, bar program, and pricing strategy at Pedro’s
Cantina, resulting in greatly improved customer satisfaction and 4% flow-through increase
Supervised strategic COGS & Labor cost reductions across all concepts
o 2016 YTD Total Direct Labor Cost Average vs. 2015 – 23.7% vs. 26.9%
o 2016 YTD COGS Average vs. 2015
Food – 23.2% vs. 26.4%
Beverage – 20.3% vs. 21.9%
Mission Rock Resort
Mission Rock Resort is a $5.5M upscale casual seafood restaurant located on the shores of San Francisco Bay in the
rapidly expanding Mission Bay district. Planned and managed every aspect from conception through first three years
in business. Supervised $3M remodel and upgrade of facilities
Managing Partner/Executive Chef (April 2012 – September 2015)
Responsibilities:
Developed culinary and bar programs
Oversaw all staff hiring and training protocols
Accurate financial forecasting/budgeting based on cost/market analysis
POS administration – implemented and programmed our ALOHA POS system, trained all
management and staff on the system.
Maintain regular investor correspondence and updates
Acheivements:
Generated positive financial return for investor during first 10 months
Produced bi-annual principal and interest disbursements
26.2% food cost, consistently improving food quality and presentation
Earned OpenTable Diner’s Choice “Best Outdoor Dining” award for four consecutive years
Perennial feature, Thrilllist’s Best Happy Hour
Generated $250k annual banquet revenue growth through direct community outreach
Waterbar Waterbar is a waterfront fine-dining, seafood restaurant at the foot of the Bay Bridge on San Francisco’s
Embarcadero with approximately $10M annual revenue.
Front of House Manager (January 2011 – April 2012)
Working in this high volume, fine dining environment was tremendously beneficial to my development, and
opened my eyes to different styles of business management.
Ensuring guest satisfaction through hands on, interactive, anticipatory service.
Daily staff/labor management – daily shift scheduling, strategic staffing of the floor, hourly cuts
Assist sommelier with high end wine service
Expediting nightly dinner service
MoMo’s American Bar & Grill
MoMo’s is an iconic San Francisco restaurant and bar located on the corner of 2nd & King St., directly
across from AT&T Park. A destination for Giants fans, MoMo’s is an extremely high volume environment
before/after baseball games, and morphs into an intimate neighborhood bar & grill during slower periods.
General Manager/Bar Manager (August 2007 – November 2010)
Hiring/Training/Scheduling of seasonal staff of up to 65 FOH employees
Ordering/receiving/inventory for $3M/year bar program
Achieved 18% beverage cost
Cash handling and daily sales reconciliation
Professional References
Lydia Warmsley Chief Financial Officer, GBRC - 415.724.6259 [email protected]
Paul Cardinale Owner, Local Tap - 415.994.5654, [email protected]
Pete Sittnick Managing Partner - 415.706.2383, [email protected]
Jack Bloom Food & Beverage Manager, Waldorf Astoria Hotel, NY - 858.829.1901; [email protected]
Kristen Gianaras Owner, NOVY – 415.672.3600; [email protected]
Cole Barrett General Manager, Mission Rock Resort – 781.733.5026; [email protected]
Education
St. Ignatius College Preparatory (1998-2002)
o Graduated with honors; weighted 4.3 GPA; AP Spanish, English, Statistics
o Team Captain, Varsity Lacrosse, two-time CIF State Champion (2001-2002)
o Over 450 hours of community service performed for various charitable organizations.
UC Berkeley (2002 – 2005)
o Completed three years of coursework towards a major in American Studies, with an emphasis on
American culinary traditions
Santa Barbara City College (2005) - Completed one year of coursework in Culinary Arts
City College Of San Francisco (2008 – 2010) - 3.7 GPA as Culinary Arts major
Wine Education through the Court of Master Sommeliers
Skills/Certifications
Proficient in Microsoft Word, Excel, Google Sheets, Google Drive
Proficient in ALOHA POS Back office programming
Conversational Spanish skills, especially in a kitchen work environment
Food Safety Manager Certification (expires 2016); enrolled for re-certification (9/12/16)
Skilled creative writer; finalist for 1999 National High School Essay Contest
