Energetic food service manager with more than 10 years of management experience in the QSR industry. Strong work ethic and high personal standard. Very comfortable giving and receiving feedback.
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Responsible for everything that happens during each shift. This includes all cost controls, inventory control, cash control and customer relations. Following policy and procedures and expecting the same from the crew.
Also staffing, paperwork, cost controls, food management and preparation, setting superb example to the crew, store cleanliness and profitability.
Overall responsibility for the operation of the restaurant. Including profit/loss, managing inventory, controlling labor, equipment maintenance and cleanliness and cash control. Lead restaurant management team in recruiting, selecting, hiring, and training team members. Set general tone of restaurant especially around speed and customer satisfaction.
Managed cash control/security procedures and implemented marketing plans (POP), maintained inventory, managed labor, and used financial reports to increase restaurant results, especially concerning food cost. Help oversee largest improvement of food cost in market. Operated restaurant in GM absence.
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