Bob Stein

Agent

Bob Stein

Port Orange Office

Watson Realty Corp. REALTORS®

(386) 843-3304 – Mobile
(386) 767-2890 – Office
Bob Stein - Watson Real Estate

My background includes 28 years in executive management that includes operations management, strategic planning and project management. I specialize in Golf Course and Beach Properties in Volusia and Flagler Counties and I currently reside at the LPGA Golf Resort in Daytona Beach with my wife Virginia and Molly our dachshund. I have found the key to success when helping home buyers and sellers is developing trust, great communications, follow-thru and accuracy. Knowledge of current market conditions along with broad knowledge of whats available in the market is also very important. I have worked with international clients from Canada to Europe and Asia along with many folks just moving in the area or changing homes that include short sales, foreclosures and bank owned properties. My education includes Dartmouth College, Tuck Business School and several development seminars that include marketing, sales training, finance and group communications. Currently Director of Finance for LPGA Home Owners Assoc. Set on the Finance Comm. with Board Of Realtors ROBERT L. STEIN 4 Promenade at Lions Paw LPGA International Daytona Beach, Florida 32114 Home (386) 274-5883 Cell (386) 843-3304 rlsstein@cfl.rr.com rstein@watsonrealtycorp.com Career Summary Dynamic executive with 20+ years of combined experience in operations, strategic planning, and project management. Background includes 19 years in operations management & development, 3 years in corporate strategic planning, 1 year consulting internationally and 6 years Executive Vice President. Exceptional interpersonal skills, with a passion for producing results through visionary leadership and team development. Professional Experience Watson Realty Corp. 2009 to Current Realtor Port Orange, Fl. 32127 Board number 7433 Responsibilities include customer service, heavy administrative accountability, marketing, interface with banks, mortgage processors, attorneys, title companies, buyers and sellers. Sales for 2010 in excess of 2 million Sales in 2011 2.6 million. Sales for 2012 3.1 million List and sell homes with in 2 county areas. Folks Restaurant Management Group 2001 to June 2007 Atlanta, Ga. Executive Vice President Operations Responsible for development of strategic initiatives, operations, menu / food development, and human resources for 17 restaurants with yearly sales of $22 million dollars. Shared responsibilities with the President include site selection, facilities management, purchasing, marketing and restaurant operations. Developed strategic plan for last 3 years that included evaluation of under performing units with actionable steps to improve profitability. Developed a new Mission Statement. Evaluated all key management for competency and contribution to Folks long range growth resulting in the re-training and or replacement with more experienced people. Established new management positions in the restaurants that reflected higher level of focus and expertise that include job descriptions for each position that are modeled in the performance reviews. Developed a complete set of training materials from the manager to employees that reflect Folks values and expectations. Involved in the development of a new TV. Campaign to launch new menu and strategy for a value driven concept. Negotiated new food distribution contract resulting in $175,000 improvement in distribution costs. Opened 2 new restaurantss exceeding performance expectations first 3 months of operations. Kuwait Food Company 1999 to 2000 Cairo, Egypt Restaurant Consultant Researched and evaluated current operations in two 300 seat seafood restaurants located on the Nile River and the Mediterranean Sea for the purpose of developing a complete set of Operating Manuals, Store Reports, New Restaurant Opening Guidelines and Performance Reviews for management and crew. Developed a complete Operations Manual that included systems, procedures and guidelines for the following areas: * Food Handling * Ordering Systems and Procedures * Quality Assurance, Sanitation and Food Safety * Facilities Management including Emergency Procedures * Small-wares Ordering and Control * Cost Controls * Service and Seating Procedures * Internal Sales Building Developed a complete set of Operating Reports to measure on going standards. Developed a set of Management and Crew performance reviews Built a complete set of New Restaurant Opening Guidelines. The above efforts resulted in positioning of the concept to open more restaurants with consistent operating standards. Cooker Restaurant Corporation 1997 to 1999 West Palm Beach, Florida Director of Operations Directed operations for all new restaurants from pre-opening readiness through opening operations, in addition to directing operations of the 28 existing restaurants with 2600 employees and $63 million in sales. Opened 17 new restaurants exceeding earnings expectations. Increased sales by $1.6 million through developing 2 new Beverage, Appetizer and Dessert Menus. Increased check average by $.20 through developing, testing and rolling out new table side sales techniques. Decreased food cost by $.05 per guest. Promoted and trained 4 new regional managers to assume responsibilities for 5 to 6 restaurants. Revised all training manuals and opening guidelines. Red Lobster Restaurants Inc. 1977 TO 1997 Orlando, Florida Director of Operations Development (1995 to 1997) Managed several project teams and outside consultants in the overall reengineering of the Red Lobsters service, food, beverage, and facilities. Led a comprehensive Server Banking reengineering project resulting in a $15 million dollar savings. Improved Alcohol beverage sales by $12.9 million dollars annually. Directed the two R&D restaurants which provided for real time food and service testing. Coordinated the efforts between the culinary center and outside chef consultants in the development of new food selections and menu design. Director of Operations / Strategic Planning (1992 to 1995) Developed initiatives relating to restaurant operational changes. Spearheaded the development of a Mystery Diner Program, resulting in a chain-wide 1-800 Gallup survey of dining guests. Created and implemented an Employee Attitude Survey which was in corporated in the companys current Guest First Reviews. Designed and implemented a successful electronic seating system. Completed phase 1 of a commissary project that included time and motion, site selection and study of successful commissary operations. Director of Operations (1985 to 1992) Directed operations for up to 38 restaurants with 4000 employees and financial accountability of $90 million dollars in sales. Achieved accelerated financial performance during this period through improving sales and cost controls, resulting in $6.2 million dollars in earnings. Led a team with the training department to develop new skill programs for field management which included high performance work teams, operating review techniques and small-ware ordering programs. Opened 11 new restaurants through the U.S. Trained 11 new supervisors of whom where promoted to Director of Operations. Contributed to new restaurant site selection and capital project reviews. Regional Operations Manager Responsible for directing operations of 16 to 20 restaurants with 2000 employees and financial accountability of $56 million dollars in sales. Area Supervisor General Manager Education / Professional Development Dartmouth College: Amos Tuck School of Business Administration New Hampshire Completed numerous professional seminars, including the following: RED LOBSTER Cornell Restaurant Seminar Marketing for Non-Marketing Managers Finance for Non-Financial Mg. Managing for Personal Growth Managing Interpersonal Relationships Sharpening Leadership Skills Rational Problem Solving Diversity Training Effective Group Communications Total Quality Management Training ODI Maximizing Communication Skills Executive Techniques Successful Life Course Executive Development Systems Certified Professional Food Managers Course National Assessment Institute Affiliations and Business Relationships University of Central Florida Industry Panelist Philadelphia Restaurant School Speaker / Host U. S. Foodservice Industry Panelist, Presidents Forum Consultants: Customer First Service Consultants, Washington, D.C. Show Tenders, Inc Mixologists, Orlando, FL. Hale Group Strategic Planners, Boston, MA. Restaurant Partners, Inc Business Designers, Orlando, Fl. Lippincott & Marqulies Concept Designers, Ft. Lauderdale, FL. Cini Little International Food Service Business Designers, Rockville, MD. Tim Cushman Chef / Consultant, Chicago, IL. Tom Stall Contemporary Business Concepts, Altamonte Springs,
Spoken Languages
  • German
Designations
  • ABR
Awards
  • Silver Pinnacle Award
My background includes 28 years in executive management that includes operations management, strategic planning and project management. I specialize in Golf Course and Beach Properties in Volusia and Flagler Counties and I currently reside at the LPGA Golf Resort in Daytona Beach with my wife Virginia and Molly our dachshund. I have found the key to success when helping home buyers and sellers is developing trust, great communications, follow-thru and accuracy. Knowledge of current market conditions along with broad knowledge of whats available in the market is also very important. I have worked with international clients from Canada to Europe and Asia along with many folks just moving in the area or changing homes that include short sales, foreclosures and bank owned properties. My education includes Dartmouth College, Tuck Business School and several development seminars that include marketing, sales training, finance and group communications. Currently Director of Finance for LPGA Home Owners Assoc. Set on the Finance Comm. with Board Of Realtors ROBERT L. STEIN 4 Promenade at Lions Paw LPGA International Daytona Beach, Florida 32114 Home (386) 274-5883 Cell (386) 843-3304 rlsstein@cfl.rr.com rstein@watsonrealtycorp.com Career Summary Dynamic executive with 20+ years of combined experience in operations, strategic planning, and project management. Background includes 19 years in operations management & development, 3 years in corporate strategic planning, 1 year consulting internationally and 6 years Executive Vice President. Exceptional interpersonal skills, with a passion for producing results through visionary leadership and team development. Professional Experience Watson Realty Corp. 2009 to Current Realtor Port Orange, Fl. 32127 Board number 7433 Responsibilities include customer service, heavy administrative accountability, marketing, interface with banks, mortgage processors, attorneys, title companies, buyers and sellers. Sales for 2010 in excess of 2 million Sales in 2011 2.6 million. Sales for 2012 3.1 million List and sell homes with in 2 county areas. Folks Restaurant Management Group 2001 to June 2007 Atlanta, Ga. Executive Vice President Operations Responsible for development of strategic initiatives, operations, menu / food development, and human resources for 17 restaurants with yearly sales of $22 million dollars. Shared responsibilities with the President include site selection, facilities management, purchasing, marketing and restaurant operations. Developed strategic plan for last 3 years that included evaluation of under performing units with actionable steps to improve profitability. Developed a new Mission Statement. Evaluated all key management for competency and contribution to Folks long range growth resulting in the re-training and or replacement with more experienced people. Established new management positions in the restaurants that reflected higher level of focus and expertise that include job descriptions for each position that are modeled in the performance reviews. Developed a complete set of training materials from the manager to employees that reflect Folks values and expectations. Involved in the development of a new TV. Campaign to launch new menu and strategy for a value driven concept. Negotiated new food distribution contract resulting in $175,000 improvement in distribution costs. Opened 2 new restaurantss exceeding performance expectations first 3 months of operations. Kuwait Food Company 1999 to 2000 Cairo, Egypt Restaurant Consultant Researched and evaluated current operations in two 300 seat seafood restaurants located on the Nile River and the Mediterranean Sea for the purpose of developing a complete set of Operating Manuals, Store Reports, New Restaurant Opening Guidelines and Performance Reviews for management and crew. Developed a complete Operations Manual that included systems, procedures and guidelines for the following areas: * Food Handling * Ordering Systems and Procedures * Quality Assurance, Sanitation and Food Safety * Facilities Management including Emergency Procedures * Small-wares Ordering and Control * Cost Controls * Service and Seating Procedures * Internal Sales Building Developed a complete set of Operating Reports to measure on going standards. Developed a set of Management and Crew performance reviews Built a complete set of New Restaurant Opening Guidelines. The above efforts resulted in positioning of the concept to open more restaurants with consistent operating standards. Cooker Restaurant Corporation 1997 to 1999 West Palm Beach, Florida Director of Operations Directed operations for all new restaurants from pre-opening readiness through opening operations, in addition to directing operations of the 28 existing restaurants with 2600 employees and $63 million in sales. Opened 17 new restaurants exceeding earnings expectations. Increased sales by $1.6 million through developing 2 new Beverage, Appetizer and Dessert Menus. Increased check average by $.20 through developing, testing and rolling out new table side sales techniques. Decreased food cost by $.05 per guest. Promoted and trained 4 new regional managers to assume responsibilities for 5 to 6 restaurants. Revised all training manuals and opening guidelines. Red Lobster Restaurants Inc. 1977 TO 1997 Orlando, Florida Director of Operations Development (1995 to 1997) Managed several project teams and outside consultants in the overall reengineering of the Red Lobsters service, food, beverage, and facilities. Led a comprehensive Server Banking reengineering project resulting in a $15 million dollar savings. Improved Alcohol beverage sales by $12.9 million dollars annually. Directed the two R&D restaurants which provided for real time food and service testing. Coordinated the efforts between the culinary center and outside chef consultants in the development of new food selections and menu design. Director of Operations / Strategic Planning (1992 to 1995) Developed initiatives relating to restaurant operational changes. Spearheaded the development of a Mystery Diner Program, resulting in a chain-wide 1-800 Gallup survey of dining guests. Created and implemented an Employee Attitude Survey which was in corporated in the companys current Guest First Reviews. Designed and implemented a successful electronic seating system. Completed phase 1 of a commissary project that included time and motion, site selection and study of successful commissary operations. Director of Operations (1985 to 1992) Directed operations for up to 38 restaurants with 4000 employees and financial accountability of $90 million dollars in sales. Achieved accelerated financial performance during this period through improving sales and cost controls, resulting in $6.2 million dollars in earnings. Led a team with the training department to develop new skill programs for field management which included high performance work teams, operating review techniques and small-ware ordering programs. Opened 11 new restaurants through the U.S. Trained 11 new supervisors of whom where promoted to Director of Operations. Contributed to new restaurant site selection and capital project reviews. Regional Operations Manager Responsible for directing operations of 16 to 20 restaurants with 2000 employees and financial accountability of $56 million dollars in sales. Area Supervisor General Manager Education / Professional Development Dartmouth College: Amos Tuck School of Business Administration New Hampshire Completed numerous professional seminars, including the following: RED LOBSTER Cornell Restaurant Seminar Marketing for Non-Marketing Managers Finance for Non-Financial Mg. Managing for Personal Growth Managing Interpersonal Relationships Sharpening Leadership Skills Rational Problem Solving Diversity Training Effective Group Communications Total Quality Management Training ODI Maximizing Communication Skills Executive Techniques Successful Life Course Executive Development Systems Certified Professional Food Managers Course National Assessment Institute Affiliations and Business Relationships University of Central Florida Industry Panelist Philadelphia Restaurant School Speaker / Host U. S. Foodservice Industry Panelist, Presidents Forum Consultants: Customer First Service Consultants, Washington, D.C. Show Tenders, Inc Mixologists, Orlando, FL. Hale Group Strategic Planners, Boston, MA. Restaurant Partners, Inc Business Designers, Orlando, Fl. Lippincott & Marqulies Concept Designers, Ft. Lauderdale, FL. Cini Little International Food Service Business Designers, Rockville, MD. Tim Cushman Chef / Consultant, Chicago, IL. Tom Stall Contemporary Business Concepts, Altamonte Springs,
Spoken Languages
  • German
Designations
  • ABR
Awards
  • Silver Pinnacle Award
Show More

Contact Me