Robert J. Emms

**** ******* ***** ******

High Point, NC 27265

336-***-**** - Home

703-***-**** - Mobile

abjy4r@r.postjobfree.com

EXPERIENCE

August 2006 RUBY TUESDAY ~ Greensboro, NC

to Present General Manager

< Manage operations with weekly sales up to $65,000;

recruit, train and supervise staff of 60 employees

including Managers, Shift Leaders, Culinary Manager,

Guest Services Coordinator, Servers, Bartenders, Hosts /

Hostesses, Bussers, Cooks, Dishwashers and Garden Bar

Attendant. Generate and implement monthly Action Plans

to enhance productivity and sales expertise while

maximizing bottom-line profits and minimizing loss.

< Develop and facilitate training programs and strategies

for all staff; workshops include Opening & Closing

Procedures, Shift Management, Conflict Resolution,

Scheduling, Food Preparation, New Product Handling &

Marketing, Restaurant Financials, Customer Service and

Business Administration. Coach and mentor team of

Trainers tasked with administering training program to

all new employees. Observe and assess new employees

throughout training process to identify weaknesses and

develop personalized training or re-training to address

those needs.

< Review and approve ordering of food, beverages, alcohol

and controllables; reconcile profit and loss weekly;

analyze and review budget weekly ensuring accuracy of

financial data and successful operations. Comply with

company, local, state and federal safety and sanitation

standards and regulations. Build and maintain excellent

vendor relationships.

ACHIEVEMENTS

< Increased catering sales through generating contacts and

building business relationships with local business

leaders and providing exceptional on-site catering

service.

< Selected to manage highest grossing restaurant in state

after increasing sales, standards and quality at lowest

performing restaurant in district.

< Successfully trained 11 full-time, salaried Managers -

two have been promoted to General Managers; promotion of

three hourly team members to full-time salaried

Managers.

November 2001 AMERICAN CAF ~ Arlington, VA

to August 2006 General Manager (4/04 to 8/06)

< Managed daily operations of high-volume, casual dining

establishment with weekly

sales of $55,000; hired, trained and mentored staff of

50 team members and four salaried managers. Facilitated

daily motivational team meetings to enhance sales and

team cooperation in working together. Led weekly

management meetings designed to enhance smooth

operations, guest satisfaction and bottom-line profits.

Implemented company initiative to increase efficiency

and quality of service.

Robert J. Emms Page 2

EXPERIENCE (continued)

AMERICAN CAF (continued

ACHIEVEMENTS

< Selected by Vice President to collaborate with Corporate

Training Manager in developing and improving company's

training materials.

< Developed and mentored two Shift Leaders into successful

full-time Managers.

< Consistently received High Marks on Quality Restaurant

Visit Reports following quarterly visits by from company

Vice President.

Manager (11/01 to 4/04)

< Assisted General Manager with weekly inventory and

financial reporting; prepared, organized and conducted

training workshops for new hires; leg high-energy shifts

while promoting stellar guest satisfaction.

ACHIEVEMENTS

< Collaborated with District Training Manager to improve

and streamline training procedures for restaurants in

Northern Virginia and Maryland markets.

May 2000 to DEMO'S RESTAURANT ~ Murfreesboro, TN

October 2001 Manager

< Monitored operations of high-volume, privately-owned

family restaurant; assessed

team members' performances; facilitated training classes

for new employees. Prepared shift-specific reports for

General Manager. Assessed inventory needs, and ordered

weekly supplies.

EDUCATION

University of Virginia ~ Charlottesville, VA

Graduate Coursework in Education

Vanderbilt University ~ Nashville, TN

Bachelor of Arts in Psychology and History

OTHER TRAINING

Customer Service Workshops

ServeSafe Certificate

Food Service Professional

with expertise in

Sales ... Operations / Facility Management

Management / Supervision

Staff Training & Development

Retail Dining Services ... Catering

Inventory Control ... Purchasing

Customer Relations with Stellar Service

Special Event / Promotion Management

Budget Development ... Financial Planning

Vendor Coordinator ... Contract Negotiations

Conflict Management ... Problem Resolution

Work Well with Diverse Groups

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