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Jerald J. Floyd
750 McPherson Dr. Nashville, TN 37221
Cellular: 859-***-**** / E-Mail: abn30j@r.postjobfree.com
-
Hands-On, Performance Process & Results-Oriented
Fast Food Management Professional (General Manager)
with strong skills in the following areas:
* Operations Management * Profit & Loss Responsibility * Hiring & Motivating Staff members
* Developing and Implementing Training Programs * Increasing Customer Satisfaction
-
Summary of Qualifications:
● Background encompasses extensive professional experience in Food Service
Management in the following key positions of responsibility: General Manager; Assistant
Manager; Shift Leader; Cashier, Customer Service.
● Strengths: Proven leadership/managerial abilities (able to motivate personnel to reach
desired objectives); excellent communication/interpersonal skills (able to develop positive
relationships with customers and employees); highly skilled at problem identification/
problem resolution; results-oriented.
Selected Accomplishments:
● General Manager (Buffalo Wild Wings): Increased sales by 7% between 2007 and
2008; between 2007 and 2008, reduced the number of employees from 60 to 45, saving
over $5,000 per month in labor costs.
Professional Experiences:
Sept 11 to Dec 2012; Assistant Manager Oz Pizza Eastpoint, GA
● Hiring, staffing and training of all front of house employees
●All cash handling, and end of shift financials
●Ordering of all produce, and front of house equipment
●Total guest satisfaction
May 07 to June 2011 General Manager BWW, Florence, KY
● Manage all aspects of food service operations (profit and loss responsibility).Hire, train,
motivate, supervise, evaluate, schedule and terminate employees.
● Oversee inventory control, ordering, food sanitation and quality control of food products.
● Maintain excellent customer service by stressing "the customer comes first" in all weekly
employee meetings.
● Developed new menu items once a month; Developed "marketing program" ("poker nights/
karaoke) that significantly increased sales between 2009/2011.
● Ensured that all OSHA and DHEC regulations were complied with (passed all county and
state-mandated inspections). Attended yearly conferences.
● Attract additional patrons through implementation of proven marketing Strategies. Meet and
exceed financial expectations, during the budgetary process.
May 02 to May 07 General Manager KFC/Taco Bell, Cincinnati, OH
● Managed total restaurant operations in areas of staff management, customer
relations, vendor relations, budgets, inventory control, and purchasing of food,
beverages and small wares.
● Recruited, trained and scheduled a full working staff of up to forty five crew
members.
● Streamlined controllable spending in an on going effort to meet weekly overhead
expenditures. Posted to General Ledger, processed weekly payroll, and prepared
weekly sales reports. Prepare and distribute payroll for up to 45 employees. Handle
weekly inventory and vendor relations to ensure the timely and cost effective
purchasing of food, beverages, liquor, beer and small wares.
Sept 98 to May 02 General Manager Cici’s Pizza, Cincinnati, OH
● Managed the overall performance of food service facility and kitchen operations.
● Directed the recruitment, interviewing, hiring, training, motivation and evaluation of
crews.
● Oversaw the quality of recipes, service standards, and sanitation practices.
● Controlled fiscal aspects of business operations and met financial goals.
● Coordinated work schedules, ordered food and supplies, and developed restaurant
team. Ensured a safe workplace and pleasant customer service experience.
● Maintained customer relations and coordinated promotions to drive new.
Feb 93 to Sept 98 General Manager Red Lobster, Cincinnati, OH
● Effectively lead and motivate employees through implementation of in house
training and incentive plans, resulting in increased productivity levels and employee
satisfaction.
● Prepare and track sales budgets, consistently meeting a weekly sales volume of
$65,000.
● Hold P&L accountability; manage sales analysis, forecasting, and reporting activities.
● Report directly to Corporate, and communicate with five regional area locations.
● Ensure the integrity of restaurant operations through excellence in customer
relations.
● Participate in Menu Planning Committee meetings to collaborate on the development
of new standardized menu, contributing to item, pricing and design changes.
● Attract, retain, and promote new business through proactive community service
Efforts
Education:
Bachelor of Science, Criminal Law: Defiance College, Defiance, Ohio
Associate of Arts, Business Administration: Park College, Parkville, Missouri
References Upon Request
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