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Click here or scroll down to respond to this candidateCandidate's Name
Street Address EMAIL AVAILABLE PHONE NUMBER AVAILABLEOBJECTIVE To find a place within a company where my skills and over 25 years of customer service experience can be utilized and challenged. To secure a position of leadership and excellence, where I can thrive not only to benefit any potential employer, but that it will be an equally advantageous venture for my professional future.SKILLS &ABILITIESI have excellent communication skills, and my people skills are magical. I have a natural ability to win any customer in any situation. I am a strong leader as I have managed several large teams of associates and can effectively achieve service related and financial goals. I have a proven track record of being a person of integrity and spot on professionalism. EXPERIENCE MANAGER Chili's Grill and Bar06/16 TO 06/20My role as a manager for Chilis was to ensure that every guest had an exceptional experience every time. To achieve this I was responsible for hiring, coaching, motivating and developing both the heart of the house staff as well as the front of the house team.I was responsible for the schedules for all of the front of the house team: Servers, Bartenders, host staff, carryout specialists, expeditors and food runners. In addition I had responsibilities for the hoh team: prep staff, line cooks, dish attendants, Kitchen supervisors. I also assisted with daily, weekly and monthly P&L goals for the restaurant. It was my role to train and develop managers in training, existing staff and to spot and develop future leaders for the company. I was directly responsible for developing and maintaining the culture of the restaurant and guest relations. Improving in an ongoing basis the guest survey scores, through my personal interaction as well as setting goal for the staff and guiding them accordingly. I conducted interviews and all aspects of the hiring process, counseling, and termination of the associates. To seek out and organize our catering staff. It was my direct responsibility to put in place and organize and coordinate new company standards throughout the Covid Pandemic in conjunction with the state, Federal and Local ordinances and to teach the staff and hold them accountable for the New Normal processes while also achieving sales, sanitation and profitability standards for the brand. ASSISTANT GENERAL MANAGER MAX & ERMAS8/09 TO 2016My responsibilities as the AGM/ Service Manager are to ensure that the agenda and goals of the general manager are supported and adhered to. Other duties were managing and overseeing the entire front of the house staff, i.e. Servers, Hosts, Carry outs, Bartenders, and expediters. To align the staff with the agendas of the company and to maintain a level of profitably. Scheduling, ordering, hiring, coaching and counseling. As the AGM, I am an important part of the restaurant's financial picture. Performing physical product inventories, calculating and reconciling P&Ls, on a regular basis. Monitoring and managing declining budgets, performing daily basic financial duties, employee reviews and executing menu roll-outs as well as creating and supporting company promotions, contests and various incentives. Other duties are in the absence of the General Manager, I assume the role of Gm and maintain systems, programs and policies that are operating in the best interest of the company, and our guests. Other duties included training of new hires and Managers in training, to follow, chart and direct their development throughout the training process.SENIOR ASSISTANT MANAGER OLD COUNTRY BUFFET6/06 TO 7/09My responsibilities were the support of the General Manager and the management team. To maintain a quality working environment, for all associates. Performing inventories, ordering of food, uniforms, small wares, office supplies, POS materials etc.My other duties included overseeing the entire front of the house associates, and alternating duties and running the entire Heart of the House. In these roles I assumed the duties of Service Manager and as the Kitchen Manger. Hiring, coaching, counseling, and termination when necessary. Developing my prospective teams, to achieve company goals and the internal goals of the restaurant. I also did scheduling, maintained P&Ls and declining budgets in the support of the General Manager. Performed regular Upkeep and maintenance of the equipment, supplies and small wares. Training of all staff and Managers in training. To provide every guest with the best possible experience, every time. Facilitated manager meetings and department meetings as well. GENERAL MANAGER IHOP RESTAURANTS12/06 TO 6/07As the General Manager my role was to oversee the entire operation. My duties included Scheduling of the management staff, according to our business needs. To oversee the development of the entire management team (the service manager, the kitchen manager, and the MITS. To validate that each department manager did his or her schedules, orders, and training according to Ihop standards and in a timely and consistent manner. Coaching where necessary and developing my team. Perform weekly inventories, Manage the P&L statements and meet the food and Labor, and financial goals for my restaurant. Other duties included interviewing, hiring, orientations, and any disciplinary actions needed. To maintain local store marketing program, by providing donations, discounts, and community involvement. Operations Manager Jani-King2004-2006Field outgoing and incoming client calls on a daily basis. Initiated resolution for all customer concerns and complaints. Ensuring the integrity of the Jani-King concept by monitoring quality control. Setting and recording daily, weekly, and monthly goals within the customer service department. Keeping on going records and books of legal and moral obligation due for franchise owners. Maintaining current area and territorial listings for the operations department, while following up on all client concerns and logging them into the database for the daily meeting with the operations department.Developing and maintaining business relationships with clients and prospective customers. Daily inspections of facilities cleaned by our Regional Office or franchise owners. Oversee the continuous development of franchise owners in partnership with the company. Teaching training classes and seminars which included; Business 1 & 2, Policies and Procedures, Client Communication, Safety & Workplace Awareness, as well as hands on training. Manager Chilis Grill & Bar Detroit, MI20032004My role with Chilis as manager is to manage, monitor and improve Avt. Perform various functions as it relates to food cost and managing profitability for my restaurant. Ongoing coaching and the development of all team members. To perform live inventory counts on a bi weekly basis. To facilitate hot food counts nightly and document variances. Other duties are to validate Gold Star Execution and maintain the systems that are a part of the Gold Standard. To perform daily line checks and to ensure there is a weekly audit of cooling logs and linechecks. To execute any menu rollouts and or updates and changes to our menu or specifications. To keep an updated AVT communications board, celebrating the wins and coaching the opportunities in our restaurant. Other duties include writing schedules, interviewing potential candidates for employment. Cross training and developing existing team members. To ensure that our UL scores meet the company standards or exceed them. To manage our food, great scores on our guest engagement surveys. To regularly update and make changes to our prep and inventory documents making sure they are sheet to shelf and that the suggested order process is being PAGE 2followed. To assist the General manager in any way that adds value and support to our team. My other basic duties are those of an assistant manager. Counting and reconciling daily deposits. Table visits with guests and to bring our guests back again and again. Perform daily product orders using the suggested order informationSenior Asst. Manager Max & Ermas Restaurant1999-2004Overseeing and maintaining a quality operation within company guidelines. Managed 90-95 associates on a regular basis.Implemented training for new hires, increasing profitability, and decreasing turnover. Responsible for food and beverage ordering, receiving, staging and preparation. Operating within the state and company regulations for serving safe food to the general public. (SAFE Certified). Transferred for the Corporate Training unit to a newly remodeled unit to assist with the development of the staff and management team.Responsible for employee morale, development, coaching and counseling on an ongoing basis, to meet the needs of our guests.Operations Supervisor Courtyard by Marriott19961999Managed all Front-desk, Housekeeping, and Restaurant operations. Monitor and audit revenues for each front-desk and restaurant associate. Interviewing, hiring, training, and counseling associates for a staff of 150 people. Responsible for direct communication between upper management and associates. Expanded sales to include more frequent guest visits, which directly led to growth for business meeting rooms and special occasion visits.EDUCATION HENRY FORD, DETROIT MIBASICLEADERSHIP In addition to my many years of management, I am also a leader in my community, I have been in leadership in my church organization. I have held the office of deacon for the last 30 years. I have been a constant positive role model for youth programs, vacation bible school, Sunday school and weekly services. My integrity and passion for people is second to none REFERENCES ANY REFERENCES AND RECOGNITION AVAILABLE UPON REQUEST. PAGE 3 |
