![]() Management turnover was becoming a major problem. Sales began falling and the demands put on by the expansion started taking their toll. The Papa-Razzi, although a great concept, was not a concept that could successfully be expanded at the pace demanded by Wall Street. BBRG would eventually have restaurants in New Hampshire, Massachusetts, Connecticut, Rhode Island, New York, New Jersey, and Washington D.C. The challenge became even greater as Back Bay Restaurant Group (BBRG) moved down the east coast. To open restaurants, you need new people and you have to retain the existing people to ensure stability and profitability. When you become a public company, it is about opening new restaurants and generating sales and profits. ![]() His responsibilities were not so much benefits and personnel issues, but rather the hiring, training, and development of regional managers, general managers, restaurant managers, chefs, and sous chefs. Paul was made the Vice-president of Human Resources for the Back Bay Restaurant Group, the name of the newly public company. As a publicly-traded company, the focus moved from concepts to replicable expansion and growth. It was at this point that Paul’s role in the company began to change. This was the concept that Charley used to launch his public offering. Read The Rest…Ĭharley’s passion and ability to develop restaurant concepts continued. Paul took over the position of general manager of J.C. Charley had two restaurants of his own under the name J.C. ![]() Sullivan’s partner in the Charley Saloons, Charley Sarkis. This was not the direction Paul wanted his career to take, but his roots came calling just in time. They also decided to expand the night club instead of the restaurant. With the renewed success of the business, the owners decided to expand the building, itself, rather than take on new locations. ![]() It provided him the chance to implement the controls and disciplines he had learned at the Charley Saloons. The operation did not have the disciplines and structure of the Charley Saloons, and it served as a restaurant, bar, and night club. The owners had one location but were looking to expand. In 1976, Paul left the Charley’s Saloon Group and took a general manager’s position at the Great Escape in Weymouth, Massachusetts. ![]()
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