Operations Management * Financial Analysis * P&L Management * Forecasting/ Budgeting * Cost Control Inventory Management *Administrative Management * Critical Thinking * Strong Applied Analytics
Staff Development &Leadership * Guest Service Excellence * Performance Improvement
Team Building/Training/Supervision * Coaching * Collaboration * Profit and Growth Strategies
Teamwork Orientated * Active listening * Integrity * Innovation * Adaptability/Flexibility
budget analysis, Data Management, special events, financial reports, financial reporting, food safety, forecasting, purchasing, sales, scheduling, spreadsheets, staff development
2941 Street Food - Rochester HillsRochester Hills, MIGeneral Manager
Responsible for overall operations focused on improving the guest's experience Responsible for all ordering and food cost control Effectively budget and forecast in order to lower and exceed labor budget while improving efficiency Focused on changing the culture in regard food safety and sanitation practices Focused on creating uniform service standards that will facilitate clear understanding of expectations.
Responsible for catering and local marketing focusing on building brand awareness and driving sales.
IHOP - TRINITY RESTAURANT GROUP LLCSTERLING HEIGHTS, MIGeneral Manager
Develop and manage budgets, analyze financial reports and identify trends to establish goals for sales, labor, food, and overall controllable costs.
Responsible for ensuring that budgets are met.
Successfully manage and lead a staff of 55 and cultivated a culture of stability, teamwork, delegation, positivity, motivation, and unlimited growth potential.
Responsible for accurate and timely completion of all week/period reporting including purchasing, operating statements, manager reports, payroll, and P&L reconciliation.
Responsible for overall food cost control including inventory, ordering, and overall analysis of product usage and waste with the use of food management software.
Utilized innovative strategies and collaborative efforts of the team to achieve lower variance.
Drive sales and profitability by leading a team to provide operational excellence.
Responsible for effectively scheduling to insure labor cost is within budget while not compromising service or staff retention.
Manage training and relations including performance appraisals, coaching and counseling, and motivational techniques to provide the opportunity for growth and provide challenges.
Develop and train staff on standard operating procedures within the restaurant.
Responsible for leading the management team in application screening, interviewing, hiring, and orientating new staff.
Developed shift leads and managers to effectively manage, train and develop staff to ensure a core foundation of systems are at the highest standards Created, developed, and implemented formal training procedures and staff testing material to ensure standardized training is followed as well as communication and follow up is efficient amongst trainers.
Built and managed food safety systems to ensure all safety and sanitation regulations are followed.
Developed easy to use daily checklists and reporting spreadsheets to insure procedures are followed and accountability, organization, and communication is efficient.
Administered presentations and provided leadership of our data management software (ROSNET) to our multiple franchise management teams to improve their analytical skills and assist in driving our franchise bottom line.
Train and develop management in all facets of operations including staff development, guest satisfaction, administrative responsibilities, financial reporting and understanding, budget analysis, hiring/training, sales forecasting, labor management, payroll systems, scheduling, food management, and safety and sanitation.
ENOTECADETROIT, MIGeneral Manager
Responsible for overall operations Responsible for superior guest service Responsible for working with vendors to develop a wine list that incorporates a balance of price point and value to fit the needs of our guests Developed and implemented a menu to pair well with our wines and spirits Responsible all daily, weekly, period financial reporting Responsible for food, liquor ordering Responsible for liquor and food inventory Implemented local marketing, promotions, and responsible for coordinating special events ACCOMPLISHMENTS Exceeded sales increase expectations with a 13% increase in 2015 and 6.4% increase in 2016.
Achieved increased profitability year after year from 2012 to 2016.
In 2016, reduced food and labor costs by .3% and .7% respectively while improving food service quality, and guest satisfaction.
Our team was awarded highest sales increase and traffic count increase in 2015.
Our team has held the lowest food cost 2013, 2014, 2015, and 2016.
Our team was awarded "The Trinity Standard" trophy for 2013.
This is top honor in our franchise and recognizes the best overall company operations.
Our team was awarded a trophy for Best Operational Evaluation Inspections in 2013 and 2015 Our team was awarded a trophy for Top Financials in 2013 and 2015 and were ranked second in 2014 and 2016.
Education and Training
WAYNE STATE UNIVERSITYDETROIT, MIB.A: Business Administration/Corporate Finance/Investment and SecuritiesBusiness Administration/Corporate Finance/Investment and Securities