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Click here or scroll down to respond to this candidateCandidate's Name
Atlanta, GA Street Address PHONE NUMBER AVAILABLE EMAIL AVAILABLEProfessional SummaryCustomer-oriented General Manager with 10 years of experience focused on increasing revenues and expanding margin. Adaptive and deadline-oriented consistently executes and completes multiple projects in high-stress environments. Meticulous leader and strategic planner with comprehensive managerial acumen, offering vision and motivational acumen. SkillsOperations managementExceptional interpersonal communicationProject ManagementCoaching and mentoringEffective leaderFood preparation and safetyConsistently meet goalsEmployee schedulingStaff training/developmentWork HistoryGeneral Manager 10/2018 to CurrentGoldbergs Bagel & Deli Atlanta, GADelivered business strategy and developed systems and procedures to improve operational quality and team efficiency.Introduced new methods, practices and systems to reduce turnaround time. Performed statistical analyses to gather data for operational and forecast team needs. Identified trends in customer marketplaces to develop valuable solutions. Developed and maintained relationships with customers and suppliers through account development.Evaluated suppliers to maintain cost controls and improve operations. Managed budget implementations, employee evaluations and contract details. Reduced process bottlenecks by training and coaching employees on practices, procedures and performance strategiesSales Associate 03/2012 to 01/2016Dillard's Sandy Springs, GAHelped customers locate products and checked store system for merchandise at other sites. Prepared merchandise for sales floor by pricing or tagging. Engaged with customers to build rapport and loyalty. Greeted customers, offered assistance in finding requested items and carried merchandise to checkout line.Trained and developed new hires in company processes, product knowledge, customer service and selling techniques.Answered customer questions about sizing, accessories and merchandise care. Grew sales and boosted profits, applying proactive management strategies and enhancing sales training.Recommended accessories and complementary purchases to boost revenue. Processed product returns and assisted customers with other selections. Supervised changing rooms, rehanging unwanted merchandise and supporting loss prevention initiatives.Maintained records related to sales, returns and inventory availability. Organized racks and shelves to maintain store visual appeal, engage customers and promote specific merchandise.Maintained customer satisfaction with quick and professional handling of product returns. Maintained calm demeanor and professionally managed issues in busy, high-stress situations. Enhanced product presentation and promotional material displays, working alongside retail representativesSupervised changing rooms, rehanging unwanted merchandise and supporting loss prevention initiativesProvided positive first impressions to welcome existing, new and potential customers Increased sales by offering advice on purchases and promoting additional products Prepared merchandise for sales floor by pricing or tagging Grew sales and boosted profits, applying proactive management strategies and enhancing sales trainingHelped customers locate products and checked store system for merchandise at other sites Sous Chef 05/2002 to 05/2006Showboat Atlantic City Atlantic City, NJPrevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.Planned and directed high-volume food preparation in fast-paced environment. Produced innovative menu offerings to promote company awareness and customer satisfaction.Established and updated staff schedules and assignments to optimize coverage of peak times. Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.Trained kitchen staff to perform various preparation tasks under pressure. Cultivated positive relationships with vendors to source best ingredients at best prices. Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.Acted as head chef when required to maintain continuity of service and quality. Obtained fresh, local ingredients to improve dish flavors and limit grocery costs. Collaborated with staff members to create meals for large banquets. Maintained high food quality standards by checking delivery contents to verify product quality and quantity.Trained and managed kitchen personnel and supervised related culinary activity. Developed and remained accountable for safety, quality, consistency and adherence to standards.Reduced food costs 15% by using seasonal ingredients, setting standards for portion size and minimizing wasteImplemented successful cross-marketing strategies such as food and wine pairings Managed 50 culinary personnel in service to 300-customer base Produced innovative menu offerings to promote company awareness and customer satisfaction Planned and directed high-volume food preparation in fast-paced environment Reduced food costs 20% by using seasonal ingredients, setting standards for portion size and minimizing wasteEducationAssociate Of Applied Arts: Culinary Arts 04/2016Atlantic Cape Community College - Mays Landing, NJ |
