Eamon McGowan

General Manager

Location 15h@2xGarden City, NY

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Work Experience
  • General Manager

    Pret a Manger
    Jan. 2015 to Jan. 2016 (12 months)

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    Role & Tasks:

     Was beating PY sales by 22%, below labor target by .4%, and beating projected controllable profits by 4.4%%
     Was responsible for driving succession by ensuring staffing meets business needs and driving team happiness and morale. Have open and honest conversations with team to entrench understanding of key responsibilities and performance. Support, coach, and develop team to reach potential. Reward and recognize team when they do a great job
     Drove business through speed of service principles, knowledge of customer profiles, knowledge of safety and standards, sales and profits, and having a vision for the business as well as a plan to achieve said vision. Support team to deliver outstanding customer experience by creating a fast, friendly, relaxed, and comfortable environment for customers. Coached team to ensure right decisions are done in the right way at the right time of day. Updated and taught new and existing standards, and clearly cascaded information down through team. Upheld and implemented standards to make a clean, safe, and well maintained shop. Drove safety practices. Plan, analyze, and review results to better forecast peak trading periods, events, and seasonal changes. Oversaw ordering to ensure stock levels are held to meet customer needs. Monitor operating costs and results, and act to make them better and to maximize every opportunity in relation. Decipher annual sales patterns and have plan for growth.
     Held regular team meetings and motivational briefs to drive and embed change.

  • General Manager - Training Leader

    Jan. 2012 to Oct. 2015 (3 years and 9 months)

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    Role & Tasks:

     Beat PY sales by 6.5%, came in 1.7% underneath targeted costs of goods, below labor target by 3.8%, beating profit targets.
     Was responsible for all levels of hiring and development. Trained over 15 PB managers in New York market. Developed and executed plans to reduce turnover. Taught PB hiring classes, new orientations, and retention classes. Educated management on HR policies, labor laws, safety and security procedures, and ensured compliance by shop management teams. Conducted performance reviews, provided continuous feedback, and held shop teams and managers accountable.
     Held shop managers accountable for product quality, consistency, speed of service, cleanliness, maintenance, and customer service. Analyzed and improved results of mystery shopper reports. Audited shops to ensure operational standards, food safety standards, and labor laws were met.
     Developed annual business plans for stores in market. Ensured proper execution of local marketing promotions and new product rollouts. Fostered positive energy in shops and worked with shop managers to accomplish business results. Held managers accountable for results of facility standards. Opened/led multiple shop/new shop openings. Planned executed, and met financial/operational goals, and motivated/supported shop managers to do the same. Identified shop opportunities and threats, and adjusted business planning to respond to the same. Completed audits to ensure compliance with standard practices and procedures.
     Provided leadership, coaching, and direction to shops primarily through the development of people. Provided support to four locations. Led the improvement of shop operations to maximize the long term sales and profits of each shop. Set goals, monitored the progress of goals (sales, profits, turnover, labor, and costs of goods), held employees accountable for delivering results on goals through coaching.

  • Assistant General Manager

    Jan. 2006 to Nov. 2008 (2 years and 10 months)

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    Role & Tasks:

    Assistant Store Manager – 2006 to 2008
    Cosi - Reston, VA and Washington, DC
     Managed inventory and COGS (theoretical and actual) through use of variance reports, action plans, and reading and responding to sales trends, weather, and catering needs.
     Trained/developed partners, responsible for hiring and termination decisions, and scheduling
     Used flash reporting and hot redeployment to manage labor, guest experience and productivity. Created and maintained policies and procedures for assigning tasks, apportioning work and assignments, and following up to ensure work was performed.
     Daily sales reporting, deposits, cash outs, reconciliation of safes to ensure cash handling was followed in a safe and responsible way
     Communicated with managers, employees, and guests to ensure consistent exemplary service
     Community relations

  • Assistant General Manager

    Jan. 2003 to Jan. 2006 (3 years)

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    Role & Tasks:

     Contributed to and accountable for increasing sales, managing inventory, and controlling labor
     Trained/developed partners; determined staffing requirements; conducted interviews; responsible for hiring/termination decisions; scheduled vacations, days off, and work hours; resolved complaints/concerns; gave feedback and performance reviews; counseled partners
     Supervised employees by assigning specific tasks, apportioning work and work assignments, and ensuring duties were performed in an appropriate manner. Organized and efficient work environment and managed day-to-day store operations as required
     Responsible for maintaining store equipment and appearance
     Achieved rank of “Coffee Master” and received awards and recognition for job performance

  • CLEG
    American UniversityWashington, DC, US
    Aug. 1999 to May. 2003

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    Studied communications, legal institutions, economics, and government at the School of Public Affairs, the American University, in Washington, DC. Additional study was done at the Campaign Management Institute, the American University, Washington, DC. The studies showed and taught me differing ways of setting goals, reaching out, capturing, and communicating messages to large and diverse audiences across a variety of platforms and media, while engaging broad spectrum of people and clientele.


Off-site Event Management

On-site Special Events

Ordering / Purchasing

Ordering / Receiving

Over 300 covers a night

Enforcement Of Safety / Sanitation Standards

Equipment Maintenance



Family Meal


Food / Beverage Pairing

Food Budgeting

Servesafe Certified

Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge

Staff education / motivation

General knife handling

Ticket Management

Up to 100 covers a night

Up to 200 covers a night


Up to 300 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Menu development

Organizations & Volunteer Activity
  • Excel Program, the American University
    Volunteer • Sep. 1999 to May. 2002

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    Assisted in the transition to student and adult life for capable, but underperforming, students. Acted as a role model, mentor, general counselor, and confidant to incoming students to ease and make successful the changes through which they were going.
Food, People, Desserts, Baking, Coffee and Tea, Community, Travel
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