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I was the first person in Cafe Zupas history to hold this title. This position was created for me so that I could stay on with the company when moving to an area that did not have an in-state location. My duties included hiring, completing new hire paperwork, performing new hire orientation and training of all levels of store talent from Line Servers up to Operating Partner. My role focused on getting employees trained and their stores “grand opening” operational within the established timeframes determined by Cafe Zupas executives.

Accomplishments

• Assisted in the grand opening of 10 stores in five different states
• Implemented new training procedures established by the company's corporate office

As an operating partner, I was responsible for the entire day-to-day operations of my store. I fostered the Cafe Zupas culture by managing all employee hiring and retention policies, new hire onboarding and management training all while insuring customer satisfaction. Other duties included the enforcement of Cafe Zupas policies, procedures and quality standards of product and services. I assisted in the development and implementation of new policies and procedures. Mentored staff to foster internal growth opportunities.

Accomplishments

• I successfully managed the stores targeted revenue, labor, and food costs
• Maintained a fully staffed store often sending assistance to understaffed locations
• Provided mentorship and coaching to my team allowing for ~5 internal management promotions

I was hired to work as a line server in the fifth Cafe Zupas store in 2011. A line server is responsible for the overall customer experience. I was promoted to a shift lead in 2012. This increased my overall responsibilities which include line server training, customer issue resolution, and tracking and completion of daily shift duties. Shortly after, I was promoted to Hospitality Manager. I was now responsible for overseeing all aspects of the front house, including training and tracking of duties. These duties were highly centered around customer satisfaction and revenue growth. I maintained the culture of casual, friendly customer services. In July 2015, I was promoted once again to Culinary Manager. I was responsible for overseeing all functions of the kitchen and kitchen staff. Responsible for managing inventory and placing orders with vendors. Trained and managed the kitchen staff in a fast-paced environment and successful completion of the daily kitchen tasks.

Accomplishments

• I successfully maintained the mandatory percentage of 90-100% on weekly secret shopper reports
• I consistently hit or surpassed targeted revenue goals for multiple quarters
• Successfully lowered and maintained the company food cost by meeting or exceeding the quarterly targets