Tauna Yarnell
Land O Lakes, FL 34639
acuyy8@r.postjobfree.com
Goals/Objectives
With my extensive background, I believe that I would be an asset to your team. I am a goal-driven person who gives 100% to any challenge that I may face. I am an excellent motivator and team leader, who is not afraid to “think outside the box” and I will go to any length to achieve my desired results. My tenure and accomplishments speak for themselves. I am looking to join a company where I can utilize my experience and skill set to help an organization grow. I am ready to become a leader on your team!
Professional Employment
December 2014- Present
Too Jay’s:
Catering (OPS) Manager Multiple FL. Locations
Increased catering sales by 3.8% within my first six weeks.
Super headed the safety committee which reduced work related injuries by 4 the first six month with a score of zero injuries.
Conducted daily meetings with my catering team to build business and staff relationships
Focused carefully on first time and returning guests needs. That would include daily call backs.
Worked with the team developing new menu presentations and recipes
Inventory was maintained and we beat our monthly budget by 4.2%
Forecasted weekly sales to meet the budget given. I was able to increase sales by 9% in 6 months
Scheduling and multitasking with short notice on staff and events or deliveries
Coached the management on proper ordering and par levels procedures.
October 2012- November 2014
Romano’s Macaroni Grill:
General Manager Multiple FL. Locations
I was hired to run the N. Tampa location. I was asked to stay at the training store to develop and train all new managers for the east coast including Dubai
Created a structured, well-balanced FOH and maintained a strong knowledge of the BOH
Managed 60-75 team members; this did not include the managers-in-training
I was in charge of everyday operations. This also included coaching and training the new managers on policies and procedures
Created new catering clientele from LRM. This increased our catering and to go sales by 26%
Raised the guest count by 12% within my first 6 months of employment
Created an annual budget as well as a weekly budget for my managers to follow
Raised the ECO Sure and Health department scores by 10 within 3 months
Organized local fundraisers and other events in the community to build guest relations
Lowered food cost by 6.8% from 30.6% to a 24.2% this included beating my budget every week.
My location was only one of the top 5 locations that brought money to the bottom line. My sales increased 21% from the previous year.
Coached managers on how to read the P&L, scheduling, ordering, writing budgets and developing a training program for new hires
I was sent to restaurants that were low in volume and down in sales to teach the GM’s how to turn it around and to create a positive cash flow
Organized all of the new menu rolls out and taught the staff, this included the managers in our market.
February 2003 – September 2012
Mimi’s Café: Multiple FL. locations
General Manager
Within three months of hire, I was promoted to corporate traveling trainer-developed training material; coached and trained all new employees including Management
After eight months of employment with Mimi’s I was promoted to Assistant Manager. Upon my second year of employment I was promoted to Assistant General Manager
Upon my fifth year of employment I became the General Manager
Responsible for all day to day operations
Created yearly budgets including quarterly business plans
Managed 70-85 team members, which included 3 Culinary managers, 2 General Managers,
3 Assistant Managers, 18 Hourly Managers
Coached and developed team to increase sales volume by 13% within first 7 months, including the increase of carryout by 7%
Controlled food cost by lowering it 8.1% from 35.3% to 27.2% within the first year
Maintain BOH food line including HACCAP sanitation, temping and recording products
Responsible for all ordering, including alcohol, food and supplies
Train all team members and management to adhere to health and safety guidelines
Coached and trained managers in P&L, scheduling, ordering, payroll, and hiring process
Opened 7 new restaurants, assisted in hiring and developing all new management and team members
Programs used
Aloha System
Micro System
POS System
General Office Equipment
Microsoft Programs
Performance Extras
Awards Received
Best Brand Builder 2011- #1 in overall operations
Silver Award in Steritech Audits- #2 for QSR in FL.
Top 5 restaurants up in sales for 2013
Best Guest Relations 2014
Gold Achievement Award (positive in catering sales 2015)