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Restaurant Management

Tucker, GA
October 04, 2018

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Kenny Griffin



Advance my career by utilizing my well-organized, self motivated, hands-on skills to motivate my team. Continue my professional growth by learning from mentors. Utilize systems, standards, experience and enthusiasm to ensure customer satisfaction and maximize profits and quality expectations.

Food & Beverage / Production Mgr. Emory University Atlanta, GA

11/2008 – Present Sales: $5.0 mil. / 120+ staff members in 12 food service restaurants/food locations

Managed both front and back of the house operations.

Responsible for Inventory, P&L and menu planning for multiple restaurant locations on campus.

Developed and executed production processes to maintain quality and cost expectations.

Food & Beverage Director Stars & Strikes Entertainment Multiple Locations – Metro Atlanta

1/2006 – 11/2008 Sales: $5.0 mil. / 120 Associates and managers in 3 locations

Opened multiple locations within the metro Atlanta area. Designed and implemented full service menus.

Developed and executed action plans to reach and exceed P&L projections and budgeting.

Reduced Liquor Costs from 28% to 21.5% consistently.

Set up par ordering system to minimize partial case ordering and fees. Enforce conduct and integrity. Selected bartenders internally from servers who are guest focused.

Reduced over-all labor from 18.5% to 14.5% through cross-training, low employee turnover, reduced overtime.

General Manager Crossroads Grill & Bar Flowery Branch, GA

2/2002 – 1/2006 Sales: $2.0 mil.

Managed both front and back of the house operations.

Developed daily reporting paperwork to ensure consistency.

Developed proper order of service, server protocol, staff development and training with key employees.

Reduced average ticket times to produce 92% of tickets under 15 minutes on 300 ticket per night average.

Broke down budget into weekly balances, including food and beverage.

General Manager All Star Pizza and More Atlanta, GA

3/1999 – 2/2002 Sales: $2.0 mil.

Grew sales from 40K to 100K per month within first year of employment

Invited customers to fax in orders prior to days open for routine or large orders to reduce delivery time. Resulted in daily sales increase by 25% consistently

Developed marketing program in downtown Atlanta ~ Identified key market potential to maximize profits

Set up accounts with Georgia State University, Georgia Tech and 1 Atlantic Center

Implemented on-site sales of pre-made pizza to local campuses at discounted prices.

Established portion control protocols with portion cups and weighted scales / High cost products ordered in bulk

Executive Chef Chicago Sports Bar Atlanta, GA

6/1992 – 3/1999 Sales: $5.5 mil.

Developed back of the house systems for high volume operation. Responsible for all back of the house operations; to include ordering, inventory, daily prep sheets, line checks, scheduling and menu specials.

Responsible for training and enforcement of specifications. Assisted in roll-outs of new products and service initiatives, complying with special requests and waste tracking.

Personalized chef coats, chef hats for employees who repeatedly exceeded goals.

Provided hands-on preparation, cooking and expo assistance during high volume time.

Constant table visits to ensure customer satisfaction with meal and dining experience.


1992 Art Institute-Culinary Arts / ServSafe Certified / HACCP Certified / TIPS Certified

1990 Ga. Southwestern University

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