Energetic management professional versed in business management, finance and sales. Emphasizes process improvement to increase profits and customer satisfaction.
Conducted daily pre-shift and weekly departmental meetings to ensure Implemented and evolved high-impact strategies to target new business opportunities and new markets.
Prevented store losses using awareness, attention to detail and integrity.
Managed both inbound and outbound marketing campaigns to generate new business and to support partner and sales teams.
Managed the in-house advertising program consisting of print and media collateral pieces.organizational efficiency.
Scheduled and directed staff in daily work assignments to maximize productivity.
Efficiently resolved problems or concerns to the satisfaction of all involved parties.
Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
Developed and maintained exceptional customer service standards.
Ensured proper cleanliness was maintained in all areas of the bar and front of house.
Optimized profits by controlling food, beverage and labor costs on a daily basis.
Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
Built sales forecasts and schedules to reflected desired productivity targets.
Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
Initiated negotiations regarding vendor contracts and kept updated records of contracts.
Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.
Carefully prepared weekly payroll to keep up with projected revenue for the week.
Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
Regularly updated computer systems with new pricing and daily food specials.
Managed accounts payable, accounts receivable and payroll.
Counseled and disciplined staff when necessary.
Increased weekly revenue by [number] percent.Increased weekly revenue by 16 percent in 2013
Improved annual productivity by 14 percent in 2013
Consistently obtained highest rating from the county health department.
McDonalds Corporation recognizes the top 10% of managers
Outstanding Restaurant Manager
Making a Positive Difference award recognizes an employee who makes a significant difference in the training department at Casper's Company.
Best Customer Satisfaction
Super Star Award
Valuing People award recognizes the general manager with the lowest turnover for the calendar year.
Outstanding restaurant manager.
Super Star Award
Making a positive difference
Recognizes Manager with the lowest turnover for the calendar year.
•Developed and inventory system for 50 restaurants. The inventory system was developed to help general managers be able to control cost better in the store by have greater knowledge on purchases in the restaurant. Once developed trained and taught each restaurant system the new operations of the system.
•Instructor for the Manager Orientation class to new managers in McDonalds. In this class they learn how to manage operations such as kitchen and guest service areas. They take real case scenarios and groups brainstorm solutions to problems that arise as managers.
•Participate in English Under the Arches. This is a class that is designed to teach managers how to speak English. The class outcome is to increase communication in the restaurant and have Spanish speaking managers feel comfortable interactive with customers.
•Facilitates the Certified Crew Trainer Classes. This class is designed for employees who have the potential to become future managers with McDonalds. In this class they become procedural experts.
•Instructor for the Foundations of Restaurant Management. This class is designed to teach restaurant that are transitioning into Restaurant Department Management how to redesign their team. They learn how to take a current management team and transitioning it into departments (kitchen department, people department, guest service department, and general manager department) in where now the 12 McDonalds systems will be assigned to four managers instead of one.
•Actively raises fund for the Ronald McDonald House Charities at least twice per year. February 14, 2014 coordinated and marketed an event that made national headlines.
•Assisted in the development of an online on boarding hiring system used to hire over 780 employees yearly.
•Assisted in developing and currently instructing an e-labor scheduling system to be rolled out in 53 stores by the first quarter of 2015.
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