Manager

FRANK A. BURK

** **** *** *** *****, TX ***** ***************@*****.***

Cell 832-***-****

Summary of Qualifications

Accomplished Manager with more than 25 years experience successfully

creating and leading

teams with my motivational skills, sense of urgency and an optimistic

can do attitude. Accepting challenges and creating positive solutions

that are focused on company objectives and vision. Seeking an

opportunity to utilize my abilities for a dynamic and diverse company

in order to ensure current and future success in an ever changing

business environment.

Providing: Knowledge, tools, guidance, positive reinforcement and

viable pathways for success.

*Communication ability that is clear and effective for

adherence to company policies & goals.

*Problem analysis and concise decision making for corrective

solutions in all areas.

*Leadership with visionary goals in great service and positive

sales growth.

*Effective Recruiter and trainer for efficient employee placement

and workforce retention.

*Operational success in safety, cash & budget controls, driving

sales and financial analysis.

*Great interpersonal skills for conflict management to create a

positive work environment.

*Administrative Skills in Aloha, Excel, Word, MenuLink, Spanish

and ServSafe Certified.

Experience

General Manager, WPR Sales, Lucille's Kitchen, Kingwood, TX 2014-2015

Responsibilities of menu and product development, cash management,

back office fiscal reports and the efficient coordination of

communication for objective goals at all levels. Ensuring adherence to

budgets for food, labor, waste management and all other operational

areas. Developed specific goals and plans to prioritize, organize and

accomplish set objectives. Purchasing, scheduling, inventory,

staffing and training program were implemented. Continual monitoring

of sales for adequate staffing and food production in order to

maximize efficiency while maintaining high quality standards.

General Manager, Genghis Grill, Houston, TX 2012-2014

Operational guidance and direction for maintaining high performance

standards in adherence to

company goals. Overall responsibilities to implement procedures that

optimized results in all areas including purchasing, scheduling,

inventory, employee performance standards, cost controls, budget

adherence, guest satisfaction, promotional agendas, food quality and

recipe standards.

General Manager, Food Systems, Casa Ole Mexican Restaurant, Baytown,

TX 2006-2012

Expanded role as manager over restaurant operations including

catering agenda focusing on increased

sales and restaurant profitability. This provided additional revenue

of at least 10 % with a flow thru of

75% per year because of operational procedures already in place.

Management responsibilities for purchasing, scheduling, inventory,

recruitment, training, coaching, staff development and discipline.

Operational duties of cost controls, budget adherence, guest

satisfaction, problem resolution, safety

awareness, cash management, facility maintenance and other

controllable expenses. Created open communication so that all issues

were addressed timely and professionally. Operational management

for two expansion concepts in areas of staff recruitment, training

program, menu development, facilities and administrative duties.

Operations Manager, C.F.M. Systems, Mo's Bar-B-Que, Humble, TX 2004-

2006

Company officer for this quick-serve style concept. Enabled company

growth and expansion by providing high quality items at a reasonable

price point. Community involvement with local groups and organizations

in order to strengthen brand awareness and patronage. Operational

duties of human resources, administrative and office procedures, cash

management, scheduling and training programs, recipe standards and

cost control initiatives. Doubled company growth over a two year

period with expansion restaurant and production cost saving measures.

General Manager, Food Systems, Casa Ole Mexican Restaurant, Baytown,

TX 1997-2004

Manager over all areas including, hiring, training, schedules,

inventory, cash handling, purchasing, facilities, recipe adherence,

food and labor cost. Maintained low turnover rate while cross training

employees for efficient productivity. Community involvement and

sponsorship ensured local marketing initiatives. Increased Sales by

20% with productivity adjustments and facility renovation.

Education

Bachelor of Science Degree, Stephen F. Austin State University,

Nacogdoches, TX

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