Hospitality-Restaurant-Sales Management

Kris A. Lundeen *(***) ***-*** * *******.****@*****.*** ۰

**** ***** **** **** * O gden, UT 84405 h ttp://www.linkedin.com/in/krislundeen/

OPERATIONS’ MANAGEMENT Over twenty years of diverse foodservice management and business leadership

blending two food-related disciplines: Retail/Wholesale & Production/QA-QC/Manufacturing

Profile

Business Management Possess multi-discipline experience encompassing production,

sales/marketing, customer service and retention, financials/P&L, budgets’, cost-control, H/R, purchasing and

inventory management.

Production & Service Excellence Multi-task successfully between departments focusing on

consistent product quality, service excellence, SOP’s, GMP’s, KPI’s, food safety/HACCP’s, sanitation/CIP and

“best practices”.

Training & Development Hire, train, coach, motivate and team-build between production-QA/QC

and sales-service departments’; communicating expectations, responsibilities and accountabilities with follow-up.

Project Management Provide a diverse work-ethic which include planning and executing

expectations, responsibilities and accountabilities while adhering to established timelines and maintaining strong

customer relations.

Sales & Marketing Utilize years of POS systems, service excellence, customer retention

methodologies and supporting marketing/LSM strategies to drive new sales while achieving new revenue and

bottom-line growth.

Professional Experience

Krispy Kreme Doughnuts Layton, UT (1/2014-5/2014)

GENERAL MANAGER (WHOLESALE AND RETAIL STORE)

Recruited to “clean-up” 24/7 factory store’s deteriorating interior/exterior, landscape and local KK brand

image while simultaneously revitalizing under-performing and inconsistent operations. This included supporting

sales initiatives, training, food and labor cost management, sanitation/cleanliness, checklists/audits, production

quality-waste control, checklists, customer relations/retention, purchasing, and inventory. Hired, trained,

developed and supervised management and hourly staff with wholesale distribution to multiple locations in three

states and five delivery drivers:

Instituted immediate leadership training to build new and stronger supervisory production and service teams.

Reorganized department training to build and develop stronger hourly production and service teams.

Provided extensive interior/exterior retail and warehouse area “make-over” enhancing KK brand image.

Boosted customer satisfaction immediately with new quality and service focus driving sales +17% -vs- L/Y.

Selected an effective re-training and train-the-trainer program to orient and develop old and new staff to

achieve productivity and sales goals accomplished with extensive product and service

excellence training.

R ickenbacker’s Steakhouse, Doolittle’s Fresher Express Ogden, UT (2011-2013)

MULTI UNIT MANAGER www.rickenbackerssteakhouse.com www.doolittlesfx.com

Recruited to re-brand/image, re-develop and re-open multiple concepts, including The Flight Deck,

Banquets and Catering at the Ogden Airport; Initiated new operations’ with comprehensive business and

marketing strategies while tactically exploiting location strengths. Managed schedule and payroll with 50-60

employees with cross-training between concepts:

Re-branded multiple concepts focusing on specialized menus providing superior quality and value, using

locally-sourced milled flours, cheeses and meats and proudly representing: “Buy Local First

Utah”.

Re-developed successful operations’ making immediate impact with new menus/recipes and remodel

incorporating a fresh, quality and value focus with numerous facility and equipment

modifications.

Re-opened (closed) restaurants with strong advertising, websites and social media helping drive double-digit

growth after four months (compared to previous stores) receiving “People’s Choice Awards”

first two years.

Re-Instituted new safety, sanitation, culinary, sales and service initiatives to improve food and labor

costs

while implementing guest loyalty and retention programs driving new sales and repeat guests.

Created bakery/pantry production with freshly baked breads, buns/rolls, pastries/cakes and sauces.

Kris A. Lundeen 2 *******.****@*****.***

Saltgrass Steakhouse/LANDRY’s Restaurants’ San Antonio, TX (2010-2011)

RESTAURANT MANAGER

Managed Culinary, Sales/Banquet and Service operations in two of the busiest Saltgrass Steakhouses in

Company, including the famed Alamo Plaza/Riverwalk location. Opening and closing manager chosen to assist

with special projects in recognition of leadership, organizational and operations’ expertise:

Opening and closing manager for two of busiest front-of-house (FOH) and back-of-house (BOH) operations’.

Managed culinary, service and sales and banquet operations’ and initiatives at busiest “Riverwalk” location.

Led development and implementation of new HACCP checklist and food safety checklist audit program.

Olive Garden/DARDEN Restaurants’ San Antonio, TX (2002-2010)

GENERAL MANAGER

Managed all locations in various capacities as asked by Regional Director which included fixing under-

performing stores and other projects as needed. Promoted in recognition of performance to newly created

position opening new OG “Tuscan Farmhouse” themed prototype. Under Director’s supervision, teamed with

DARDEN operations, engineering and construction personnel briefing Regional Director on project deadline and

grand opening status:

Led teams to unprecedented three-time P.A.C.E. Award Winners receiving SVP written recognitions.

Led teams to “Best” BOH/FOH “Overall” Guest Satisfaction Surveys (GSS) of recognized excellence.

Directed new restaurant opening (NRO).ground-breaking labor control with superior GSS results.

Assisted in development of a “Tuscan Farmhouse New Restaurant Opening Manual” for future NROs.

Worked with DARDEN culinary department as designated “test restaurant” for new menu promotions.

Education

Brigham Young University

BS Degree, Food Science

Provo, UT 1982

Utah State University

No degree*, Dairy Research

*Opened GCC Dairy Plant, CA

Logan, UT 1985

Additional

Recognized sales leader with

2nd and 3rd highest region sales

Pizza Hut GM of the Year and

promoted to Area Director

Opened world’s largest cheese plant as Assistant

QA/QC Mgr

Developed “Biogurt”

MS Office, Oracle, Micros, Aloha

Concept and menu development

Turnaround operation strategies

References Available upon request

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