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Click here or scroll down to respond to this candidateCandidate's Name
Street Address PHONE NUMBER AVAILABLEEMAIL AVAILABLEEXPERIENCETropical Smoothie Caf (SERVE Hospitality Group), Chicago, IL 08/23 04/23District Manager - Northeast IllinoisLead GMs and their teams with a servants heart at six locations by elevating others, SMART goal setting and a strong sense of accountability.Responsible for sales volume and growth of over $10 million per year across six locations.Qualified and approved all promotions and staffing decisions across 6 locations in NE Illinois.Maximize EBITDA through constant monitoring and coaching of best practices with inventory variance, labor percentage, and customer satisfaction.Support growth of company through training and development of Crew, Shift Leaders and Assistant GMs and GMs at each location.Learned the staffing struggles of the Northeast Illinois suburbs and implemented solutions to overcome them.Raising Canes Chicken Fingers, Chicago, IL 5/19 08/23Training Restaurant LeaderEntered company directly into the GM training program and excelled through three months of training out of state.Opened landmark location across the street from Wrigley Field.Sales expectation for Wrigley location in 2023 is $4.8 million.Consistently hit expectation or better for all company metrics and achieved Training Restaurant status after just 9 months of opening.Won award for highest Mystery Shop scores in the entire company (over 700 locations) for Q3 of 2021.Navigated team of 6 managers and 45 55 crew through pandemic and staffing crisis and we all came out stronger on the other end.Lukes Lobster, Chicago, IL 10/16 5/19Regional ManagerOversaw GMs and operations of 6 locations (2 Chicago, 1 Las Vegas, 3 NYC).Traveled 2 to 3 times a month for 1 to 3 nights at a time.Acted as liaison between construction team and companys facilities team for 2 separate build-outs.Handled outside hire GM transitions as well as promote from within GM transitions to ensure good team morale as well as successful and confident GMs.Promoted 3 Shift Leaders (key holders/assistant managers) to GM positions and closely monitored their training and development into successful leaders and business operators.Attended weekly conference calls with the rest of the Ops Team as well as constantly stayed in touch with all GMs via appropriate communication channels (phone, conference calls, video calls, email, text).Reviewed P&Ls monthly with each GM and helped to analyze and create action plans for each.Helped bring busiest location in the company (Plaza Hotel, NYC) from underperforming YOY to 8% sales increase YOY.Longhorn Steakhouse, Darden Restaurants, Indianapolis, IN & Chicago, IL 6/11 10/16Staffing and Training Manager, Culinary Manager, Bar and Service Assistant Manager, Server ManagerSuccessfully completed rotations of all areas of responsibility (AOR).Managed all metrics in each AOR at or better than company goal.Acted as Staffing and Training Manager for new restaurant opening in Skokie, IL.Assisted new management team in turning around under-performing location.Naked Tchopstix, Indianapolis, IN 4/10 6/11Multi-Unit ManagerDirectly responsible for all FOH and BOH activities within the Pan-Asian restaurants.Train entire FOH staff for new restaurant opening in Ft. Wayne, IN.Responsible for all bar and kitchen inventory and ordering.Work at 3 of the 5 locations weekly: the 3 full-service restaurants average $2.5 million annually each.Lead staff of 25 to 40 team members at each location.Assist ownership in creating training guides and policy and procedures documents.Elixir Juice Bars, New York, NY 9/08 4/10Multi-Unit ManagerOversaw operations of five Manhattan free-standing locations and units inside Equinox Fitness Centers.Sourced new vendors and products to increase sales.Launched commissary operations and product execution for distribution to all locations.Analyzed and repaired COGS and labor budgets for each location.Implemented standardized operational procedures within all units.Created and implemented new employee hiring guidelines and training program.Hands-on management of employee performance and development for all sites.Acted as main contact point with new ownership transition allowing for a smooth turnover and opening 2 new locations.Potbelly Sandwich Works, Washington, DC 7/05 9/08 General ManagerRan day-to-day operations with average weekly sales of $35,000-$40,000.Created and implemented employee appreciation program that is now used region-wide.Operated as a member of a region-wide clean-up team, working closely with under-performing stores to retrain staff and realign them with their sales/budget goals.Sourced, interviewed, hired and trained/developed all team members.Decreased turnover and improved associates' job satisfaction.Conducted employee feedback sessions and contributed to their performance appraisals.Controlled product quality, inventory and service speed.Maintained cleanliness and sanitation for all physical aspects of the store.Ensured food safety requirements and practices.Lead local store marketing initiatives to help boost in-store and catering sales including; sales blitzing, catering call-backs, arranging in and out-of-store fundraising events, and creating and implementing in-store marketing displays.Consistently met or exceeded food and labor costs within budgets.Implemented new products and procedures; provided clear goals and updates for how they were being achieved.EDUCATIONIndiana University, School of Public and Environmental Affairs, Bloomington, IN May 2002Bachelor of Science, Public Affairs Management. Business Certificate.Erasmus University, Rotterdam, Netherlands Fall 2001ACTIVITIESExecutive Board Member, Students Taking Active Roles Today (START) Fall 2000 - Spring 2002Responsible for planning and implementing outreach activities for over 65 studentvolunteers. Activities included working with children, senior citizens, non-profitorganizations, and environmental awareness groups. |
