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Candidate's Name
PHONE NUMBER AVAILABLEEMAIL AVAILABLENew Tripoli, PA 18066phoneemailaddressP R O F E S S I O N A L S U MMARYHardworking professional oers demonstrated success in leading teams and managing projects to successfulcompletion. Skilled in problem-solving and conict resolution, with a strong focus on customer service and satisfaction. Proven track record of developing and implementing successful strategies to optimizeperformance, increase eciency, and improve quality. Experienced in budgeting, forecasting, and nancial management.E D U C ATIONJune 1993High School DiplomaLiberty High School, Bethlehem, PAE X P E R I E N C EAugust 2018 - PresentMulti-Unit General ManagerSmokey Bones, Reading, PAImplemented cost control measures that resultedin an overall reduction in operating expenses of10%.Successfully managed multiple high-volumerestaurant locations and teams, ensuring customersatisfaction and protability.Utilized strong problem-solving skills to resolvecustomer complaints quickly and eciently.Eectively communicated corporate initiatives andobjectives to regional managers and store levelpersonnel in order to ensure successfulimplementation at the local level.Provided leadership and direction to ensurecompliance with company policies and procedureswhile driving continuous improvement inoperations.Fostered a positive work environment throughopen communication and recognition ofachievements among team members.Developed relationships with vendors to securefavorable pricing on goods and services whilemaintaining quality standards.Coordinated special events designed to promotethe brand and drive sales growth across multiplelocations.Ensured compliance with all state and federal labor laws within each unit's jurisdiction.Directed hiring process from recruitment throughonboarding for multiple units simultaneously.Established clear performance standards foremployees, monitored progress, and providedcoaching to maximize team productivity.Managed daily operations including stang,scheduling, inventory management, budgeting,forecasting, payroll processing.Maintained frequent interaction with seniormanagement to measure goal achievement anddetermine areas of improvement.DISTRICT MANAGERM A R K S A N T A N AMay 2016 - August 2018General ManagerTGI FRIDAYS, Pottstown, PAAugust 2014 - May 2016Assistant General ManagerSmokey Bones, Reading, PAMay 1996 - July 2012Kitchen ManagerRed Lobster, Whitehall, PACreated weekly schedules based on predictedstang needs, budgets and employee requests.Built and maintained relationships with vendorsand suppliers.Recruited team members to maintain adequatestang levels.Provided coaching and mentoring support foremployees at all levels of the organization.Used customer feedback for improving operationsand building brand loyalty.Monitored store performance and identiedopportunities for improvement.Coordinated sta training sessions to ensurecompliance with company policies and procedures.Managed prot goals against budget and prior year, keeping controllable costs within budget.Developed strategies to improve operationaleciency, reduce costs and maximize protability.Managed day-to-day operations, ensuring highlevels of customer service and satisfaction.Resolved customer complaints in a timely mannerwith an emphasis on maintaining positiverelationships.Acknowledged outstanding sta performance toboost company morale and productivity.Recruited and hired associates to meet businessneeds and requirements.Mentored sta on problem resolution techniquesand provided guidance regarding company policy.Trained new sta in kitchen operations, procedures and food prep standards.Maintained accurate inventory of all food items,supplies and equipment to ensure ecientoperations.Ensured compliance with local health departmentregulations regarding safe food preparation andstorage practices.Veried daily prep lists to conrm correct amountof prepared products.Followed sanitation and food safety standards toprevent illnesses.Supervised and coordinated kitchen sta tomaintain productivity and eciency.Observed safe temperature storage of all foodproducts to prevent spoilage.Developed and implemented training programs forkitchen sta, emphasizing proper food handlingtechniques, customer service and safety protocols.Minimized food waste by regularly orderingaccurate amounts of ingredients.Communicated with cooks to achieve timely andaccurate food orders.Oversaw kitchen sta to achieve proper recipecompletion and quality standards.Oversaw ordering process from suppliers in orderto maintain adequate stock levels at all times.S K I L L S Protability Assessments Performance Monitoring Customer Satisfaction Leading Meetings Business Management Principles Operational Standards P&L Responsibility Employee Performance Reviews Inventory Control Processes Closing Procedures Strategic Vision Maintaining Clean Work Areas Financial Reconciliations Inventory Accuracy Clear Verbal Communication Skills Crew Direction POS Inventory System Operation Safe Food Handling Practices Inventory Audits Quality Control Standards Project Requirements Safety Awareness Risk Analysis Corrective Actions Program Improvements Work Assignments Condential Records Management Employee Paperwork Restaurant Operation Cash Control Health InspectionsC E R T I F I C ATIONS RAMP ServsafeR E F E R E N C E SReferences available upon request |
