Montgomery Street, San Francisco, CA94105(555) 432-1000, resumesample@example.com
Professional Summary
Dedicated, hardworking multi-unit restaurant area supervisor with extensive daily planning and operations experience. Skilled in staff training and development. Flexible, results-oriented Manager offering focused leadership and restaurant operations knowledge to drive profitability. Exceptional communication skills. Experience leading multi-million dollar restaurants. Driven to raise the bar for dining and all aspects of guest relations.
Skills
Inventory control and record keeping
Natural leader
Strong work ethic
Passion for customer satisfaction
Proven cost-control expert
Conflict resolution techniques
Trained in performance and wage reviews
Results-oriented
Business operations expertise
Marketing and advertising
Hiring and Interviewing follow Geoff Smart's WHO
Pal's BEI Certificate
100% test score on Servesafe
Work History
05/2003 to 08/2004Meat CutterWeis Markets, Inc. | Accokeek, MD,
Ensured meats were properly cut in a timely manner.
Maintain proper temperature and humidity levels for meat products.
Cleaned meat aisles, storage areas and work areas, following all health and safety guidelines.
Weighed, packaged and labeled meat and seafood products, following proper dating procedures.
Held the industries highest HCAAP standards while implementing many new country of origin regulations that the USDA encouraged prior to becoming law.
08/2004 to 08/2005Meat Department SupervisorWhole Foods | Sherman Oaks, CA,
Lead a team of meat cutters and associates in a fast paced, high service standard department with sales north of $300,000/Wk.
Hired, trained, and held every employee accountable to providing the highest customer service scores and encouraged all staff to exceed all health department food safety procedures.
Ordered all paper supplies and seafood twice a week while consistently rotating over 5000lbs of product and recording COOL labeling Act information.
Developed associates into meat cutters and meat cutters into department supervisors. Â Began a journey into the world of management.
08/2005 to 2010Meat Department ManagerWhole Foods | Tustin, CA,
First priority was Staff Development in a dysfunctional department with the goal of strengthening the team in order to bring Costco's values and high expectations in line.
Developed and trained Strong Interpersonal Skills within the team
Became a Strong Leader within the warehouse encouraging a sense of continuous development from the bottom to the top.
Efficiently Resolved Problems with inventory controls and yield adherence
Investigated and implement ideas for quality improvement, increased productivity and cost reduction.
Managed documentation of and training on production procedures and work instructions.
Verified that all process control parameters were being documented and followed at all times. Â When parameters were not followed I coached, disciplined, and if necessary terminated the team member.
Immediately addressed all expired product dispositions.
Planned, directed, coordinated and assigned manpower to meet aggressive production schedules.
Defined manufacturing performance standards and reviewed the outcome of performance goals to set future targets.
Wrote a weekly employee schedule to meet the ideal hours needed for our average sales.
Effectively managed our inventory weekly, troubleshot our variances, and ran our P & L statement weekly in order to report.Â
2010 to 11/2011Marketing/Membership ManagerLintons Managed Services | Hummelstown, PA,
Directed and coordinated marketing activities and policies to promote products and services. Â Mainly focusing on the largest part of Costco's business, membership fees.
Directed the hiring, training and performance evaluations for marketing and sales staff and supervised their daily activities.
Preserved brand integrity by monitoring the consistency and quality of marketing content.
Communicated marketing teams' plans and accomplishments to verify alignment with senior management objectives.
05/2012 to CurrentMulti-Unit ManagerFresh Hospitality/ DBA Taziki's Mediterranean Cafe | City, STATE,
Managed and developed managers to ensure their inner-values were in line with Taziki's Purpose and Mission, to engage and connect with our guests, our fellow team members, and most importantly, our communities.
Effectively managed the construction sites, the purchase orders, and the hiring process for all new locations in my area with the most being 5 in 12 months
Collaborated with the General Managers to ensure we secured a 23-26% Food Cost rarely exceeding a waste variance higher than 1.8-2%.
Updated all GL accounts and Flash reconciliations prior to reporting our periodic P&L to the Board
Always ensured to keep labor between 16-20% depending on the stores volume and the experience of their staff with the main focus being on the criteria the guest were receiving a one of a kind experience in the fast casual industry.
Education
Expected in 1998High School Diploma | Wheeler High School, Marietta, GAGPA:
Expected in BBA | Internation BusinessGeorgia Southern University, Statesboro, GAGPA:
Expected in 2004Bachelor of Arts | International AffairsKennesaw State University, Kennesaw, GAGPA:
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