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District Manager

Herndon, Virginia, 20170, United States
February 01, 2018

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Herndon, VA *****

Contact Phone: 734-***-**** • Email:


Ambitious, motivated, and highly-skilled culinarian and restauranteur who possesses well-developed skills in:

• Personnel Management and Development • Project Management

• Food Production and Quality Control • Inventory Management and Cost Control

• Guest Relations • Food Safety and Sanitation

Looking to transfer existing experience and skillset into a position that will allow for additional growth, development and stability.


June 2017 – December 2017

BRAIN DRAIN INDIAN KITCHEN, HERNDON, VA – General Manager/Project Manager Responsible for start-up, managing, and executing tasks necessary to open a new casual, quick-serve restaurant:

● Licensing – Obtained pertinent licenses for operation, (i.e. business, alcohol, food service)

● Inspections – Prepared for, and walked through, facility inspections with authorities

● Management Guidelines – Provided guidance, and made recommendations, to owner on standard restaurant operating procedures (i.e. labor management, product development, product delivery, etc.)

● Systems – Developed systems to establish standards for, and for efficient operations of, the restaurant (i.e. Point-of-Sale, Inventory, Labor and Scheduling, Hazard Analysis Critical Control Plan (HACCP), product order guides, food rotation guides, etc.)

● Equipment – Recommended equipment for purchase to design a well thought out workspace and trained associates on proper usage

● Organization – Established systems for efficient storage of goods within the bar, kitchen line, dry storage, and walk-in unit

● Contractors – Created contracts with companies for maintenance and repair of equipment

● Vendors and Ordering – Established accounts and developed relationships with vendors needed for production,

(i.e. beverage, produce, meats, imported items, smallwares); ensured that the costs, quality, and delivery schedules were all within operating guidelines

● Human Resources – Recruited and hired staff for the restaurant for all areas of operation, (i.e. kitchen, dining room, bar); obtained and/or created necessary documentation for management records on employees; developed all training materials and executed orientations and training sessions; established payroll system for the owner

● Certifications – Provided coaching on ServSafe and Northern Virginia Food Handling procedures with managers to prepare them for certification; ensured certifications were properly displayed

● Operations – Managed all Front-of-House and Back-of-House activity June 2014 – June 2017


● Orchestrated and/or assisted in new café openings in the DC region

● Responsible for providing outstanding leadership to a team of approximately 20+ persons

● Ensured execution of product according to strict company standards

● Maintained safe and secure working environment by establishing, following and enforcing all company, local, state, and federal food-safety and sanitation procedures

● Strived for optimal staff performance by mentoring, counseling, and enforcing policies/procedures.

● Recruited, selected, and trained new hires to meet staffing objectives

● Drove growth of sales from dine-in, carry-out, and catering aspects and exceeded budgeted and prior year sales Lerrina S. Sanford

Herndon, VA 20171 • Ph.: 734-***-**** • Email: l

● Controlled costs by monitoring food and labor efficiencies; adjusted as needed to meet company expectations

● Coordinated with various vendors to ensure on-hand product is adequate

● Remained in contact with restaurant guest by providing table-side visits to ensure their satisfaction

● Ensured that proper cash handling procedures are met by staff members; manages banking transactions, safe maintenance, and issuance and counting of tills

● Received accolades for “Best in Class” for increasing overall profitability and exceeding company standards in the Guest Satisfaction Program, ranking #2 company-wide September 2008 – May 2014

BUCA DI BEPPO, LIVONIA, MI – E xecutive Chef / Chef Partner

• Responsible for approximately 50 staff members; administers new-hire and on-going instruction to staff to ensure uniformity in production and consistent quality; handles human capital-related duties as they pertain to Back-of-House (BOH) staff: scheduling, performance reviews, merit increases, and disciplinary actions

• Prepared menu items from scratch; monitors each aspect of production from proper preparation to final execution and expedition of goods to Guests; routinely visits with Guests to be certain that the products and services delivered were to their satisfaction

• Monitored product consumption; forecasts future usage to ensure inventory is appropriately stocked; communicates with suppliers to ensure the correct product is ordered and delivered on time

• Ensured that kitchen is compliant with standards of safety and cleanliness as set forth by both the Company’s Eco Sure Program and by government regulations

• Responsible for all Front-of-House (FOH) duties in absence of General Manager (i.e. guest relations, wait staff management, cash handling, ordering and inventory control; liquor, beer, and wine management; FOH scheduling and staffing to par levels, recruiting and training, etc.)

• Traveled to assist Regional Manager and VP of Operations with executing new menu rollout training throughout the region; by conducting regional operation and financial audits as well as assisting restaurant locations by identifying areas of opportunity, creating action plans, and implementing systems to ensure compliance; with training newly hired chefs and managers and offering continuing training and support to ensure kitchens/restaurants were operating to company standard for maximum profitability

• Supported restaurants with training opportunities; teaching and coaching staff to adhere to company standards to maximize productivity and guest satisfaction

• Planned, prepared and executed various food festivals representing our brand for the market

• Lead team and organized various charity event fundraisers

• Marketed brand by participating in promotional events and live media broadcasts demonstrating product offerings in the local market

January 2000 – September 2008


• Traveled to various locations alongside, or in absence of, the Regional Chef to assist with developing seasonal menu items to include procurement, cost analysis, execution and menu rollouts; assist with the execution of high-volume catering events; assist with continuing training of location chefs; and identify areas of opportunity in food cost analysis, BOH cleanliness and organization, financial and budget analysis for streamlining and normalizing operations of locations

• Trained all new hire chefs and managers within the Muer concept

• Organized and assisted Regional and Executive Training Chef with testing new recipes for new menu items.

• Planned, prepared for, and executed various food festivals to represent our brand throughout the region

• Was responsible for all BOH operations at assigned locations to include ensuring quality of food production; maintaining safety and sanitation standards; conducting financials analysis and meeting predetermined goals; conducting continuing education of BOH staff members; and fostering an environment that promoted team work and inclusion


2 P age

Lerrina S. Sanford

Herndon, VA 20171 • Ph.: 734-***-**** • Email: l

● Ronald McDonald House, Detroit, MI

● H.E.L.P., Detroit, MI

● AIDS Walk Detroit, Detroit, MI

● Cooking Matters, Detroit, MI


• ServSafe Food Handling Certification

• Montgomery County Maryland Certified Food Service Manager

• Northern Virginia Food Handling Certification


• Point-of-Sale: Square, MICROS, Squirrel, NCR Aloha Point-of-Sale Software

• Inventory Management / Requisitions: EATEC, eSysco-Sysco Market, Radiant MenuLink Backoffice Software

• Scheduling: Schedule Fly, TMX, Hot Schedules Web-Based Scheduling

• General: MS Word, Excel & Outlook; Windows, Android OS EDUCATION

• August 1998 – June 1999

Johnson & Wales University, Charleston, SC

Culinary Arts / English Composition

• August 1993 – June 1995

Golightly Career and Technical Center, Detroit, MI Hospitality and Food Service


Furnished Upon Request

3 P age

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