I am a Restaurant General Manager focused on producing quality food and providing exceptional customer service. I work with a teamwork mindset to achieve results by resourcing and learning procedures and best practices. I execute my gained knowledge to achieve breakthrough results and establish a "clouds down" approach to business to achieve 100% procedure execution.
Recognized by ARL for going above and beyond normal job functions by executing World Class Operations.
- C.O.R.E. evaluation at a 92.43% and only one Food Safety Consultation hit non critical.
Discovered and resolved a fix for a coding error in POS software for a product roll out that caused Company/Nation wide errors in food cost reporting.
First store in region to implement and execute 100% compliance in new online training system.
Lowest turnover rate in the region for first two quarters of the current fiscal year.
Coordinated all Business functions for team of 30+ employees.
Maintained detailed administrative and procedural processes to improve accuracy and efficiency.
Contacted providers to discuss status of rebilling and reimbursement process to ensure account resolution.
Reconciled and reported discrepancies found in records. Complied with company policies, procedures and regulations
Communicated with customers, employees and other individuals to answer questions and explain information.
Managed the day-to-day tactical and long-term strategic activities within the business.
Coached and mentored fourteen staff members by offering constructive feedback and taking interest in their long-term career growth.
Drafted business plans, budgets and monthly and quarterly business reviews.
Maintained accurate food counts to ensure some of the best bottom line P&L results in the business.
Helped adjust and modify schedules to ensure the best plan to execute customer satisfaction and exemplify business management.
Tracked, analyzed and interpreted trends in metric's.
Served as a link between R.G.M. and employees by handling questions, and personal issues implementing root cause analysis to prevent future and present work-related problems.
Carefully maintained sanitation, health and safety standards in all work areas.
Followed all established restaurant practices and procedures.
Assisted senior/salary management with weekly inventory control and weekly stock ordering.
Closely followed standard procedures for safe food preparation, assembly and presentation to ensure customer satisfaction.
Up-sold additional menu items, beverages and desserts to increase restaurant profits.
Took necessary steps to meet customer needs and effectively resolve food or service issues.
Recorded customer orders and repeated them back in a clear, understandable manner.
Served fresh, hot food with a smile in a timely manner.
Resolved guest complaints promptly and professionally.
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