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district manager resume example with 16+ years of experience

Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
Summary

Detail-oriented Hospitality Industry Professional with 15 years of experience. Expert in hiring and training protocols with extensive knowledge of conflict resolution. Known for cutting service costs without sacrificing top-notch quality.

Skills
  • Purchasing
  • Food safety
  • Budgeting
  • Portioning understanding
  • Recruitment and hiring
  • Training
  • Strong communication skills
  • Organizational ability
  • Produce knowledge
  • Excellent customer service
  • Multitasking and prioritization
  • Budgeting and cost control
  • Operations & Training
Experience
District Manager, 11/2018 to Current
Championx Corp.Monahans, TX,
  • Spearheaded growth initiatives to improve operational standards.
  • Managed business expansion, revenue development and market gains.
  • Strategized business operations, merchandising strategies and personnel moves.
  • Audited location sales performance and data trends to improve under-performing areas.
  • Maximized branch revenue by optimizing daily operations.
  • Evaluated budget plans and current costs to project trends and recommend updates.
  • Established, reviewed and updated territory boundaries and distribution routes for route sales teams.
  • Oversaw store merchandising, brand exposure and product availability.
  • Sourced and recruited top talent for various retail store positions and verified recruiting processes met new store opening timelines.
  • Produced top sales across my region and quartered through effective planning and implementation of key initiatives.
  • Returned stores to profitability by reviewing operations, implementing improvements, restructuring frameworks, hiring talented staff and enhancing training programs.
  • Developed and enhanced sales and merchandising programs, positively impacting bottom-line profitability with strong growth.
  • Addressed customer complaints quickly to drive satisfaction and adjusted operational strategies to reduce issues.
  • Oversaw quality of operations of five locations throughout my district and region.
  • Reduced manager turnover rate by offering percentage of training through e-learning.
  • Oversaw inventory purchases and sales contracts to keep records current and compliant.
  • Supervised 5 general managers, over 15 assistant managers, over 25 shift managers and managed all performance metrics within my district and region
  • Trained over 5 other District Managers (Supervisors), over 15+ General Managers, over 25 Assistant Managers, over 30+ Shift Managers to fill internal job vacancies.
  • Trained the General Managers, how to build a schedule for their team, trained them how to coordinate and count Daily, Weekly and Monthly Inventories. Also how to run a successful and profitable business.
  • Coordinated weekly meetings within my district to help resolve any conflicts within the restaurants, help build sales and promotion within each team.
  • Verified bank deposits, and financial reports for each restaurant, and also the execution of P&L's (Profit and Loss Statements).
  • Ensures all food safety procedures are executed according to company procedures and health regulations and takes corrective actions as appropriate.
  • Maximizes sales goals versus budget and prior year, including the monitoring/execution of national and local marketing programs.
  • Assists the Marketing Manager with the development of local store marketing plans.
  • Manages assigned store requirements for new product roll-outs/ procedures.
  • Maximizes profit goals vs. budget and prior year, including the ongoing review of assigned store budgets.
  • Monitors food and labor costs and utilizes profit/loss statements to track results and implement corrective action as necessary for enhanced results.
  • Plans and conducts working store visits with all levels of store management to ensure the continual improvement of Quality, Service.
Restaurant General Manager, 12/2013 to 11/2018
Wintergreen ResortNellysford, VA,
  • Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
  • Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
  • Prepared strategic and annual forecasts and budgets, analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
  • Established and enforced standards of personnel performance and service to provide customers with consistent and positive experiences.
  • Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences.
  • Prepared and led food service training programs to teach staff about the importance of Food Safety standards.
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Managed a busy and highly-popular restaurant with over a staff of 50+ waitstaff.
  • Accomplished restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling and disciplining management staff.
  • Established restaurant business plan by surveying restaurant demands, identifying and evaluating competitors and preparing financial and sales projections.
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of over-serving or underage drinking.
  • Hired qualified staff to fill Assistant Manager and Shift Manager positions, besides crew members.
  • Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
  • Established restaurant business plan by conferring with people in community to select food and beverage offerings.
  • Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
Restaurant General Manager, 07/2009 to 11/2013
Wintergreen ResortNellysford, VA,
  • Hired qualified staff to fill the crew, shift managers and assistant manager positions.
  • Controlled portion sizes and garnishing for optimal cost controls.
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of over-serving or underage drinking.
  • Sought out and implemented methods to improve service and team performance and boost business sustainability.
  • Reduced food waste by over 60% and overseeing the use of ingredients to plan for costs, anticipated customers and popularity of items.
  • Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
  • Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
  • Emphasized customer-focused approach, delivering local neighborhood restaurant environment that built customer loyalty.
  • Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences.
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
  • Coordinated the scheduling of our staff levels, and trained over 5 Assistant Managers, and over 10 Shift Managers.
Assistant Restaurant Manager, 02/2005 to 06/2013
Erickson LivingRichmond, VA,
  • Enforced and adhered to high-standards of cleanliness and organization throughout work and serving areas to remain compliant with company policies and regulatory requirements.
  • Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
  • Maintained entire look of restaurant, keeping it clean and inviting at all times.
  • Counseled and disciplined restaurant staff to maintain compliance standards, and performance requirements.
  • Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
  • Trained workers in every position, including food preparation, money handling and cleaning roles.
  • Calculated inventory and ordered appropriate supplies to meet expected demands.
  • Handled escalated customer complaints to provide full resolutions and promote loyalty.
  • Interviewed and hired new workers offering great personalities, fantastic restaurant experience and desire to work hard.
  • Took immediate responsibility for issues and found effective solutions for swift resolution.
  • Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.

Education and Training
High School Diploma: , Expected in 06/2002
South Panola High School - Batesville, MS
GPA:

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Resume Overview

School Attended

  • South Panola High School

Job Titles Held:

  • District Manager
  • Restaurant General Manager
  • Restaurant General Manager
  • Assistant Restaurant Manager

Degrees

  • High School Diploma

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