manager training manager resume example with 20 years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • H: (555) 432-1000
  • C:
  • Date of Birth:
  • India:
  • :
  • single:
  • :
Professional Summary

Proactive MD with experience over 20 of years overseeing accurate and efficient performance of daily tasks. Motivated team leader with experience safely operating equipment and enforcing company policies. Focused with attention to detail, exemplary communication and exceptional mechanical abilities. Forward-thinking GM with 7 years of relevant work experience. Offering excellent problem-solving, communication and multitasking abilities. Background planning and managing innovations to existing processes, implementing new processes and installing equipment. Reliable Manager demonstrating high level of ownership and initiative. Quick and effective at decision-making and learning skills while maintaining excellent customer service throughout sales experience. Possessing exceptional work ethic and desire to go above and beyond to exceed company expectations. Offering knack for building productive working relationships. Successful in fast-paced, deadline-driven environments to manage goals and team development. History of thriving in team-oriented environments.

  • Manager coaching and training
  • Skilled manager
  • Certified Marco's Pizza Manager
  • ServSafe Manager Certified
  • Computer H/W, S/W, LAN, WiFi Technical configuration, installation & Troubleshooting
  • Closed circuit TV systems technical configuration, installation & troubleshooting
Work History
Manager /Training Manager, 06/2019 - Current
Shawnee, KS,
  • Collaborated with staff to maximize customer satisfaction, streamline procedures and improve bottom-line profitability.
  • Evaluated operational trends and made proactive strategy adjustments to maintain alignment between performance and objectives.
  • Facilitated month-end journal entries, account reconciliation and invoicing using FOODTECH.
  • Import biweekly payroll data and make payroll using pcspay isolve payroll software, also maintain employee records, entering employee data, maintain punchin/out record’s to ensure accuracy of timesheet.
  • Assisted negotiation with vendors and suppliers to reduce cost by 10%.
  • Reduced shrink by developing culture of loss prevention, improving return processes and upgrading store layout.
  • Established and created training programs to enhance employee knowledge of best practices, resulting in improved customer satisfaction.
  • Conducted inventory counts by assessing current state of inventory integrity against target accuracy levels and tracking variances.
  • Monitored supplier operations to verify quality, delivery schedule and conformance to contract specifications.
  • Recruited, hired and trained new employees, including monitoring and review of individual performance.
  • Automated office operations, managed client correspondence and tracked records.
  • Created schedules for EMPLOYEE’S to keep every shift well-staffed during holidays and busy periods.
  • Completed thorough opening, closing and shift change functions to maintain operational standards each day.
  • Forecasted trends in expected business levels and adjusted labor and inventory to match expectations.
  • Remained calm and professional in stressful circumstances and when dealing with unhappy customers, effectively diffusing situations.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Answered guest questions, delivering most accurate and updated information available.
  • Kept stations stocked and ready for use to maximize productivity.
  • Complied with safety and sanitation guidelines to maintain health and well-being of customers and other staff.
  • Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste.
  • Created from-scratch pizza dough daily in large quantities following authentic Italian recipe.
  • Built pizzas using proper amount of dough and quantities of toppings according to specifications.
  • During busy hours and to cost control labour would shift as line cook.
  • Daily and weekly count of inventory taking using Foodtech solution.
  • Create weekly schedule using Foodtech solutions.
  • Post PO to Pepsi, PFG, City produce using Foodtech Solutions.
  • Make sure goods received as per PO to ensure 0% variance.
  • Stocked freezers and refrigerators times per week to maintain adequate supply of ingredients and products.
  • Instructed kitchen staff to work on clean surfaces and wipe down counters with company-approved cleaning products.
  • Communicated with customer to provide menu offering details and assist with decision-making.
  • Encouraged owner to add specialty pizza to menu, which drew in new clientele.
  • Performed general maintenance on machinery and equipment to prevent malfunctions.
  • Diagnosed equipment malfunctions and completed repairs to restore equipment and maintain uptime.
  • Configured new employee work stations, including all hardware, software and peripheral devices.
  • Proficient in network protocols, DHCP, DNS and SMPT.
  • Identified hardware issues caused by component failures using approved diagnostic tools.
  • Configured computers to network drivers and connected to printers and other peripheral equipment.
  • Upgraded laptops/desktops, improving speed and performance.
  • Installed appropriate security patches to eliminate security vulnerabilities.
  • Updated software versions with patches and new installations to close security loopholes and protect users.
  • Conferred with vendors to obtain replacement hardware or software and escalate more complex concerns.
  • Consulted via telephone to understand user problems, run through testing scripts and ask probing questions to locate root causes.
Managing Director, 01/2014 - 02/2019
Bmo , MI,
  • Optimized profits by controlling food, beverage and labor costs daily.
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
  • Developed and maintained staff that provided hospitable, professional service while adhering to policies and business initiatives.
  • Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
  • Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
  • Worked closely with chef and cooks to determine menu plans for special events or occasions.
  • Collaborated with Executive Chef to analyze and approve all food and beverage selections.
  • Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
  • Built revenue by delivering innovative catering services, leading region in catering sales.
  • Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
  • Maintained cleanliness and sanitation across all food service, storage, and preparation stations.
  • Updated computer systems with new pricing and daily food specials.
  • Prepared and cooked dishes using authentic Indian recipes and incorporated various ingredients and spices.
  • Partnered with HEAD CHEF to create dynamic entrees for large banquets and special events.
  • Inspected freezers and refrigerators prior to each shift to check temperatures levels, verifying proper functionality.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Purchased ingredients from local farms to benefit environment and reduce costs.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Prepared various local and seasonal specialties for 200 PAX restaurant.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Director, 01/2001 - 02/2019
North Country Academy , , TANZANIA
  • Reviewed daily financial reports and reconciled accounts to keep information current and accurate.
  • Estimated materials and labor requirements to complete jobs within budgetary and timeline requirements.
  • Coordinated schedules and day-to-day activities of crew to satisfy project needs.
  • Planned daily operational strategies, including delivery routing, team workflows and promotional initiatives.
  • Cross-trained in every store role to maximize operational knowledge.
  • Conferred with other managers, technical personnel and team leaders to coordinate efficient site work and maintain tight schedules.
  • Assigned work to employees based on project requirements and individual team member strengths.
  • Checked supply against demand by overseeing all merchandising decisions, replenishment and inventory management.
  • Managed accounts payable, accounts receivable, inventory, invoicing, create estimate, create items, create supplier & customer accounts and payroll using Tally & BUSY.
  • Limited financial discrepancies, reviewing and approving billing invoices and expense reports.
  • Facilitated buying process by providing customers with value proposition for products and services while promoting brand.
  • Fostered strong relationships with customers and suppliers by and maintaining communication.
  • Monitored inventory levels on basis and placed new orders for merchandise to keep supply well-stocked.
  • Evaluated financial statements and reports to monitor performance to devise solutions for improvement and cost reduction.
  • Increased employee efficiency.
  • Prepared, coordinated and communicated price quotes, terms of sale, delivery dates and service obligations to customers and contractors.
  • Supervised financial strategies and managed inventory while identifying cost-effective vendors and suppliers.
  • Selected IT, CCTV products best suited to satisfy customers' needs.
  • Sourced new vendors for purchasing needs from CHINA, INDIA, UAE, TAIWAN, USA, EU, AFRICA.
  • Researched modern product trends and adapted designs to match.
  • Updated and reconfigured existing and new computers with current software and operating systems.
  • Tested performance, functionality and security of network systems, individual workstations and peripheral devices.
  • Troubleshot hardware issues and worked with service providers to facilitate repairs for end users.
  • Built and maintained successful relationships with service providers, vendors, dealers and consumers.
: , Expected in
Status -
Marcos Pizza - - MUO | Certification Marcos Pizza Management Certification: , Expected in 07/2019
- ,
Status -
Diploma: Computer Hardware & Networking Information Technology, Expected in 01/1999
Status -
Diploma: , Expected in 07/1994
Status -

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Resume Overview

School Attended


Job Titles Held:

  • Manager /Training Manager
  • Managing Director
  • Director


  • Some College (No Degree)
  • Marcos Pizza - - MUO | Certification Marcos Pizza Management Certification
  • Diploma
  • Diploma

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