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.