Restaurant Management

JOHN RANDOLPH SKINNER

*** ****** ***** **** 615-***-****

LaVergne, TN 37086 *********@***.***

PROFESSIONAL OBJECTIVE AND PROFILE

High-Caliber Manager and Business Professional with more than 41 years of experience building and leading integrated operations in the Food and Beverage Industry. Extremely talented and skilled in all areas of client relations, budget analysis, employee management, purchasing, and inventory. Strong general management qualifications in strategic business planning, organizational re-engineering, and process/productivity/quality improvement. Excellent experience in customer service, personnel training, development, and leadership. Seeking a management position that will provide a challenging opportunity to significantly contribute to your company's efficiency, organization, growth, and profitability.

SUMMARY OF QUALIFICATIONS

Track Record of Success: Background exemplifies a successful track record of career accomplishments including more than 39 years of experience managing and directing large-scale business operations. Consistently advanced throughout career to positions of higher levels of responsibilities and authority.

Management and Profitability: Direct and mange overall operations of restaurants. Consistently achieve and surpass sales quotas which increase overall profitability for the company. Develop and budget operating funds allocated for operations and general expenditures. Analyze budget variances and initiate appropriate strategies to more aggressively control expenditures. Prepare future budgets based on previous expenditures and changes in organizational needs and community events.

Labor and Cost Control: Efficiently schedule employees in order to minimize and maintain labor costs, and maximize staffing policy guidelines.

Quality Assurance and Control: Experienced in monitoring facilities and food products to ensure adherence to OSHA and other federal, state, and local rules and regulations.

Client Services: Committed to providing a superior service to clients to ensure customer satisfaction, which results in repeat business and referrals. Easily establishes good rapport, with ability to effectively interact with diverse groups of individuals, and all levels of management and personnel. Develop and maintain an excellent network of clients/business relationships as a result of strong communication skills and interaction with vendors and suppliers.

Employee Relations: Recruit, interview, hire, train, and supervise staff members. Schedule and delegate work responsibilities; monitor and evaluate overall job performances to ensure adherence to company policies and guideline. Empower employees to think and work independently, while simultaneously encouraging and supporting a team-like work environment. Strong leader and motivator of others, with the ability to guide associates to achieve their maximum potential.

Business Management: Dynamic results-oriented Manager, within a two year period improving a restaurant from the 17th highest volume unit up to the 3rd highest volume unit in the franchise as a result of consistently achieving and surpassing sales quotas. Talented in restructuring management methods to effectively streamline operations and increase profitability. Awards received: Bachelor of Waffle House Restaurant Management.

Recipient of all Sales; Sales Increase; 110% Award; Payroll; Operation; Overall Costs; and Sanitation Awards that were offered annually by Waffle House during tenure.

PROFESSIONAL MANAGEMENT AND EXPERIENCE

Assistant and General Manager, IHOP, Nashville Region, 2014- Present

Manger/District Manager, Waffle House, Middle Tennessee, (2003-2014) (1987-2000) (1977-1978)

General Manager/Owner, Sonic, Murfreesboro, TN, 2000-2003

Responsibilities were the same as listed above in the Summary of Qualifications section with inclusion of being responsible for all checks written for licenses (federal, state, county, and city). Equipment repairs, all food vendors, utilities (water, electric, phone, and waste recycling), new uniforms, anything the restaurant was liable for that resulted in an invoice for any and all items. Building lease, equipment leases, and insurance matters. All taxes due by restaurant on federal, state, county, and city levels. Totally responsible for budgeting all monies incurred by and for restaurant up to and including daily deposits, signing payroll checks, savings account, cooperate fees, and monies due to Sonic Industries.

PROFESSIONAL MARTIAL ARTS EXPERIENCE

Master Greens Tang Soo Do

Instruction: Instructed students of all ages in Tang Soo Doo, Moo Duk Kwan, and Hapkido.

Student/Client Relations: Developed and maintained an excellent network of business relationships between students/clients as a result of providing excellent service and instruction. Maintained working rapport with other Martial Artists in southeast United States.

Instructor (1991-1996)

Student (1983-1996)

VOLUNTEER EXPERIENCE

Cub Master (2005-2007)

Pack 340, LaVergne, TN. Duties included all aspects of leadership from Tiger Cub to Weblos. Was responsible for organizing activities ranging from weekly projects for advancing in rank to twice yearly camp outs. Worked with Committee for Pack meetings and advancement awards ceremonies, which I was the Master of Ceremony, but the main function was to have fun with/for the boys.

Non-Profit Organizations

Boy Scouts

Youth League Sports

Cub Scouts

Police Department

Girl Scouts

Church Groups

Brownies

Any not for profit organization is allowed to use Camp Skinner free of charge.

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