District Manager with a winning attitude and desire to deliver a exceptional dining HQSR experience. Focused on setting high expectations and raising service standards. As Area Manager with a 15 plus year career at successful 3-star rated establishments. Seeking to advance professional career in the restaurant industry. Experienced District Manager who oversaw a high-volume, 15 m dollar 8 restaurant. Versed in planning daily operations, staffing and strong store level management goal set High energy Area Manager who is an efficient and creative high skills GM/AGM and Shift Manager. Strong knowledge of the food and beverage industry. Hardworking, dedicated District Manager with an extensive background in culinary arts and event planning. Customer-eccentric, team-oriented Area Manager.Educational background includes business operations, accounting and marketing. Aspires to manage a successful restaurant operation. Food service professional with 5 Dynamic and accomplished catering and food service professional with prior work in social and corporate markets. Notable success in large-scale event planning, food preparation and menu development. Currently seeking a food service Operations management role. years in FOH and BOH operations. Demonstrated team leader with excellent staff management skills.
Skills
Staff development talent
T.I.P.S. certified
Customer-oriented
Strong leader
Full service restaurant background
Adaptable
Stable work history
Operations management
Honed marketing skills
Supervisory skills
Proven sales record
Employee recruitment expertise
Hiring and training
Experience
District Manager / Operations Manager, 09/2014 - Current Arbys – Parma, OH, As an Area manager/district manager in Checkers Drive-In / Rally’s Hamburgers, I have to efficiently manage approximately 10 restaurants. I have provide the needed leadership and support to restaurant management teams at those restaurants while adhering to the policies of Checkers Drive-In / Rally’s Hamburgers to ensure development of high performing restaurant management teams. As an area manager I have delivery the Checkers THE GOAL(THE WHY) and how to BEHAVE team&10 professionals Managers. Coach the Managers to how to Suggestive selling priorities and greet Guest with A smile. Our Promise to our Guests.Developed department's first incentive performance plan which motivated staff and resulted in a 6% increase in sales. Reduced and controlled expenses by take Management actions.Directed strategic initiatives to achieve ROHAN GROUPS objective and how impact our 17 systems. Built financial model for new business unit. Surpassed revenue goals in four consecutive quarters. Initiated program that standardized employee training and led to increase in customer satisfaction by 5%. Executed integrated advertising campaign across multiple media channels.
District Manager / Operations Manager, 01/2009 - 07/2014 Arbys – Perryville, MO, Managed team of 8 professionals. Developed department's first incentive performance plan which motivated staff and resulted in a 10% increase in sales. Leads Operational Excellence and the Customer Service Commitment: Role models exceptional Customer service
for Team members and continually motivates teams to deliver passionate Customer service at all time.
• Empowers the Team to make decisions that are in the best interest of the Customer and provides a learning
environment to build capability to satisfy Customers.
• Builds Team Talent: Ensures only the best people are hired and developed in the restaurants.
• Builds teamwork through effective training, deployment, and communication.
• Understands performance criteria and holds myself and Teams accountable through effective coaching.
• Drives Sales Growth: Thinks creatively and seizes business opportunities.
• Learns quickly and challenges the status quo and seeks new and better ways to doing things.
• Projects a competitive spirit and a drive to succeed through having pride and expertise in area of responsibility.
• Manages and control Restaurant Compliance: Utilizes learning to identify trends in performance and probes the
situation to analyze the root cause of an issue.
• Understand the critical nature of making logical and timely decisions under tight deadlines and high-pressure
situations.
• Plans and Communicates: Understand the importance of creating and executing an actionable plan to achieve
goals.
• Clearly conveys important information and ideas and influences others to align with strategies and tactics.
Restaurant General Manager, 08/2005 - 12/2008 CHARLIE BROWNS STEAKHOUSE – City, STATE, • Increased sales by 8% over a two-year period. As an UPSCALE Fine Restaurant General Manager my responsible
for all facets of restaurant operations, front-of-the-house and kitchen operations in addition to managing P&L cost
centers.
• As a General Manager, monitored multiple databases to keep track of all company inventory. Successfully led key
projects which resulted in the positive outcome. I face Dine IN Kitchen forward-thinking, passionate that can motivate,
coach and develop a restaurant team comprised of managers and hospitality professionals.
• My Responsibilities include but are not limited to the following:
• Ensures restaurant is optimally staffed with talented employees and actively recruits new talent on an ongoing basis
to ensure outstanding hospitality.
• Continuously strive to develop all managers and hourly staff members by giving timely, honest, and ongoing
coaching through one-on-ones and performance evaluations.
• Adheres to the operational basics and standards with total commitment and passion: working with the Effectively
controlled the release of proprietary and confidential information for general client lists. Completed all company
insurance renewals including property, Workers' Compensation, general liability, cargo, aviation and K & R
documents. Prepared routine legal correspondence and memoranda for attorney partners. entire management team
to be accountable for maintaining proper service standards established.
• Adheres to company standards and service levels to increase sales and minimize costs resulting in increased profit
performance compared to budget and prior year.
• Maintaining the physical plant through preventative maintenance while ensuring that all restaurant equipment is
properly maintained to ensure proper safety and sanitary standards.
• Ensures compliance with operational standards, company policies, federal/state /local laws, and ordinances;
ensures all health inspections meet required state standards.
• And restaurant Managers and myself requirements including cash handling, governmental compliance as part of the
corporate plan.
• Supervised a team of 45/50 area managers and 4 associates.
• Established project control procedures such as project forecasts and cash flow projections.
• Reduced average contract expenses by 3% through aggressive negotiations with vendors.
• Established operational objectives and work plans and delegated assignments to subordinate managers.
Restaurant General Manager, 06/1995 - 07/2005 KFC – , STATE, Different Location southern - New Jersey As a General Manager my responsible for developing and operating a
cost-effective operation which exceeds guest expectations through the service of high-quality effectively Organized
and coded all documents related to due diligence for acquisitions. Organized and coded all documents related to
due diligence for acquisitions. Reviewed and provided comments on the adequacy of documents and took necessary
steps to cure any deficiencies. controlled the release of proprietary and confidential information for general client lists.
food and beverages in a clean and comfortable atmosphere.
• I have overall responsibility for all aspects of the operation; in particular, as related to sales, profit and the
development of people.
• Additionally, my responsible for maintaining good standing client relations and acts as the lead liaison for crop call
center to our clients.
• Ensuring the entire restaurant team is properly trained and developed.
• Interacting well with customers, management, and the restaurant team.
• Resolving conflicts in a timely and effective manner.
• Making sure your team understands and acts on business priorities Organizing, planning, and prioritizing Work
Developing specific goals and plans to prioritize, organize, and accomplish your work.
• Specifically, around core operations procedures (e.g.
• Shift accountability, product projections, and cost of sales/cost of labor controls.
• This includes staff management and scheduling shifts in advance for employees.
• Ensure that all restaurant plans, and marketing initiatives are in place and being implemented.
• Conduct area manager and headquarter regularly with the Provided onsite training. Monitored multiple databases to
keep track of all company inventory. management team.
• Established operational objectives and work plans and delegated assignments to subordinate managers.
• Established project control procedures such as project forecasts and cash flow projections.
Education and Training
Bachelor of Science: Business Administrative, Expected in 2017 - Ashford University - Baltimore, MD GPA:
Associate of Arts: Business Administrative, Expected in 2011 - Fortis College - Ohio, ohio GPA:
High School Diploma: , Expected in 1990 - Feni High School - Clementon, NJ GPA:
Activities and Honors
Leadership Development Program From Kentucky Fried Chicken
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