Chris-Ann Rose

**** ** **** ****** acux0p@r.postjobfree.com

Ft. Lauderdale, FL 33309 352-***-****

EXECUTIVE PROFILE

An Award winning restaurateur with an entrepreneurial attitude known for building successful teams and leading sustained results at a Fortune 100 company. Excellent influential, collaborative, and relationship management skills. Strong financial acumen with multi-million dollar P&L management.

Core Competencies and Skills:

Strategic Planning Skills at Operational Level

Operations Qualitative and Quantitative Data Analysis

Building High Guest-focused Culture

Keen Organizational Skills

Strong Operations Management

Leadership Development at Operational Level

Human Resources/Employee Relations Problem Solving Skills

Broad-based Knowledge of Facilities Management

KEY ACCOMPLISHMENTS

General Manager Operations:

Progressive quarterly performance improvements (KPM-Key Performance Measurement)

Turned around four under-performing restaurants.

Led one of the highest volume restaurants in the company.

Leadership development at the Olive Garden.

Olive Garden regional GM of the Year Award

Consistently attained lowest TQ scores in the region

Highest Guest Count Increase, Top quartile Guest Satisfaction, Lowest Turnover, and Top tier Team Member Satisfaction.

Under tenure leadership, led sixteen managers to be promoted to GMs and twenty team members to be promoted to Managers.

Orchestrated opening of three new Olive Garden restaurants.

DARDEN RESTAURANTS, INC. 1988-2016

General Manager of Operations

Executed Olive Garden’s strategic business plans and drove the culture of restaurateur-ship in one of the company’s highest volume restaurants by leading operations teams in multiple regions while improving profitability and improving operations execution.

Developed and led restaurant employees through recruiting and selection of highly talented and diverse employees.

Ensured all processes and procedures were followed consistently.

Provided supervision for and ensured retention of managers and employees.

Developed high potential hourly and management employees.

Ensured that all training and development of managers and employees was of high quality and timely.

Informed, aligned, and gained commitment from the management and employee teams regarding the Company’s vision and brand.

Ensured financial success through establishment of plans and measures of specific financial goals to continually increase restaurant profitability.

Held management team accountable for financial responsibilities and performance.

Effectively controlled costs associated with food and beverage, labor, direct operating expenses, utilities, repairs, and workers’ compensation.

Ensured proper cash-handling procedures and inventory controls were in place and conflicts of interest did not exist.

Focused on guest experience through the promotion of the service culture of the company.

Ensured that food was prepared to recipe and served at the proper temperature and appearance.

Monitored and ensured that all safety, sanitation, and security guidelines were followed and met at all times.

EDUCATION

B.S., Business Administration with concentration in Hotel Restaurant Management-James Madison University-Harrisonburg, VA

PROFESSIONAL DEVELOPMENT

Olive Garden-Formal culinary training-Culinary Institute-Tuscany, Italy

Culinary Institute of America-Hyde Park, NY-Greystone, CA

Attendance at wine seminars and liquor and beer seminars

NFS-Food Service Sanitation Certification

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