Dedicated, hardworking management professional with extensive daily planning and operations experience. Skilled in staff training and development. Highly proactive manager with 25 years of experience in team leadership in multiple industries. Background includes sales, management and motivating employees to reach their highest potential. Flexible, results-oriented Manager offering focused leadership and operations knowledge to drive profitability. Exceptional communication skills.
Highlights
Courteous and professional demeanor
Service-oriented
Flexible schedule
Effective multi-tasker
Flexible and adaptable
Excellent cook
Verbal communication
Cash register operation
Maintaining floor displays
Computer proficiency
Courtesy
Manual pallet jack operation
Compactor operation
Staff development talent
Customer-oriented
Strong leader
Supervisory skills
Hiring and training
Stable work history
Operations management
Adaptable
Accomplishments
Experience
Dairy Excellecence Lead, 02/2013 - Current Cookunity – Atlanta, GA,
Primary point person for accurate ordering utilizing a computer ordering system.
Responsible for all functions of the Dairy department including product rotation and code dating as well as ensuring all close dated products are marked down for quick sale.
Other responsibilities include breaking down the daily load from the warehouse and distributing it to the proper vehicle in order to get the product to the shelf with great efficiency.
Created a positive work environment to allow customers a relaxing shopping experience.
Correctly calculated inventory and ordered appropriate supplies.
Maintained a safe working and guest environment to reduce the risk of injury and accidents.
Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.
Primary overseer of the restaurants food service operation.
Managed a kitchen staff of 25 employees, including hiring, training, and scheduling to meet budget and sales forecast.
Managing and reporting payroll for the entire restaurant's hourly staff, as well as accounts payable and weekly sales.
Supervising the entire kitchen operations from preparation to complete guest satisfaction.
Point person for the kitchen budget, including estimating food needs, product inventory and control, and budget to profit ratio.
Promoted the business through participation in and sponsorship of community events.
Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.
Maintained a safe working and guest environment to reduce the risk of injury and accidents.
Prepared for and executed new menu implementations.
Led and directed team members on effective methods, operations and procedures.
Correctly calculated inventory and ordered appropriate supplies.
Carefully interviewed, selected, trained and supervised staff.
Co-Owner, 03/2003 - 08/2013 Aegion Corp – Chicago, IL,
Designing custom outdoor wood structures from initial concept to completion of structure and ultimate client.
satisfaction.
Building structures according to specifications using a variety of precision measuring tools, hand.
tools, power tools, and pneumatic tools.
Strategically developed effective marketing plans to increase sales and profits while managing costs.
Actively participated in ongoing customer service programs to build sales and rapport in the community.
Foreman, 08/2001 - 07/2010 Estate Fence Company – City, STATE,
Project management at individual job sites, including but limited to overseeing crews, obtaining and delivering all supplies, and functioning as the primary point person on each job.
Coordinate, organize, plan, sequence and assign work efficiently to keep jobs on schedule.
Quality check all jobs are built to specifications and visually check work to insure quality of finished products.
Customer service representative, including creating estimates for clients, bidding on future jobs in lieu of owner, and controller of overall client satisfaction through the construction process.
Effectively communicate verbal information such as tie-ins, status and job related information to owner, customers, and suppliers.
Dining Room/Kitchen Manager, 09/1991 - 06/2001 The Keg Restaurant – City, STATE,
Primary overseer of the restaurants front end, including hospitality, food service quality, guest satisfaction, and dining room staff manager.
Kitchen operations manager, included management of 25 individual employees, supervision of the entire kitchen operations from preparation to complete guest satisfaction.
Point person for kitchen budget, including estimating food needs, product inventory and control, and budget to profit ratio.
Oversee and work with others, and as part of a team which includes giving and receiving feedback, assisting others in completion of tasks; using interpersonal, listening skills Use of computer skills, including but not limited to navigating the internet, email and all window applications Conducted timely performance evaluations for all front of house staff.
Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.
Created fun team building activities to engage staff in up-selling to meet revenue targets.
Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
Education
Select One: General studies, Expected in 1988 - Front Range Community College - Westminster, CO GPA:
High School Diploma: , Expected in - Kentridge High School - , WA GPA:
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