James M. Bryant Phone: 334-***-****

**** *.*. ****** **** Email: acxpm8@r.postjobfree.com

Lake City, Florida 32025

SUMMARY

An experienced professional with the ability to train multiple levels of management and employees, in equal consideration, based on merit or other relevant criteria. Successful at instructing and instilling values, skills, and actions that support communication and leadership. Seeks to obtain a leadership position within an organization that allows me to utilize my skills and expertise, as well as assist in achieving organizational goals.

SKILLS

Proficient in use of Microsoft Word, Excel, and Power Point

Operating systems: AS400, Windows 95, 98, 2000, EX 2007, XP, Vista

Exceptional communication skills; organized; quick learner; team player

EXPERIENCE

O’Charley’s Restaurant Bar & Grill August 2015 - Present

Prattville, Alabama

Service Manager

Manage the operations of Front of House, including the direction and supervision of 2 managers 2 Key Hourly and 71 personnel in store operations, such as scheduling, hiring, coaching and training.

Ensure excellent customer service with O’Charley’s guests and patrons.

Completely responsible for store operations and the supervision of more than 71 employees during various shifts

Instrumental in a 1.3% increase in store sales.

Instrumental in increasing the health score from 90% to 96% in a 60day time frame when I first took over the store as Service/Kitchen Manager

Coordinate and participate in community-related charity events.

Instrumental in receiving a 94% Food Safety and 93% Cleanliness on Steri-Tech Audit.

Instrumental in receiving a 922 on Applebee's Brand Assessment out of a 1000 point scale. Ranking2nd highest in overall company in 2013.

Instrumental in Lowering store food & Bar cost to meet company's theoretical goal of 1.5% consistent in weeks.

EXPERIENCE

R & R Food Services March 2015- August 2015

Ft. Sill, Oklahoma

Area Director/Senior Operations Manager

Manage the operations of the United States Army, Largest Garrison Dining Facility. Feeding off the menu designed by the First Lady of the United States. To ensure all soldiers, marines and civilian were fed a nutritional meal 3 times a day. This is too, include, the direction and supervision of 14 assistant managers 4 Senior Manager in operations, such as scheduling, hiring, coaching, mentoring and training.

Ensure excellent customer service with R & R Food Services guests (the government and soldiers).

Completely responsible for daily operations and the supervision of more than 500 team members.

Instrumental in ensuring passing of all designed Government inspections as well as internal Quality Control Inspections.

Coordinate and participate in military related events such as Memorial Day and Army's Birthday.

Instrumental in building the moral and welfare for the team members by implementing an incentive program, such as Bingo and Safety days $1,000.00 cash give away for perfect attendance in a quarter.

Implementing necessary plans in reducing weekly and monthly inventories. Controlling Budgets (P&L).

Instrumental in conducting random cash audits and administrative inspections.

Managing 4 facilities labor budget and exceeding Project Managers set goals each month.

Assisted the Projected Manager in every aspect of the contract.

Instrumental in updating and changing Standard Operations Procedures (SOP).

Instrumental in implementing Policy Letters, to ensure better quality in communications and a proper flow of messages being sent out by the Project Manager.

EXPERIENCE

Applebee's Bar & Grill Jan 2013 – March 2015

Montgomery, Alabama

General Manager

Manage the operations of the Grill Kitchen, Salad Prep, Fry cook and utility department, including the direction and supervision of 3 managers 1 Key Hourly and 68 personnel in store operations, such as scheduling, hiring, coaching and training.

Ensure excellent customer service with Applebee's guests and patrons.

Completely responsible for store operations and the supervision of more than 68 employees during various shifts

Instrumental in a 5.5% increase in store sales.

Instrumental in increasing the health score from 83% to 92% in a 30 day time frame when I first took over the store as General Manager

Coordinate and participate in community-related charity events such as Make a Wish Foundation for the children final wish, church and local schools car-washes.

Instrumental in receiving a 90% Food Safety and 90% Cleanliness on Eco-Sure Audit.

Instrumental in receiving a 922 on Applebee's Brand Assessment out of a 1000 point scale. Ranking2nd highest in overall company in 2013.

Instrumental in Lowering store food cost to meet company's theoretical goal of 1.5% consistent in weeks only missing 4 out of 52 weeks.

EXPERIENCE

Piccadilly Cafeteria April 2009 – Dec 2012

Montgomery, Alabama

Associate General Manager & Marketing Manager

Manage the operations of the Serving Line, Kitchen, Salad Prep Bakery and Utility and Pot-washers department including direct supervision of 41 personnel in store operations, such as scheduling, hiring, coaching and training.

Ensure guest satisfaction with Piccadilly guest by ensuring that the last guest receive the same as the first guest.

As the Culinary manager was instrumental in the increase of the health sanitation score from the Health Department by 2 points from when I arrived.

As marketing manager, implemented theme days such as kids nigh, back to school program, tools for the schools & catering events. Most importantly, not only building sales, but a good rapport with the community and its leaders

Instrumental in the restaurant acquiring several individual Food Service Contracts from Hyundai, & Local Private Schools.

Instrumental in an 11/2 increase in store sales.

Clear Shine Detail Feb 2009-Dec 2009

Live Oak, Fl.

Owner & Operator

Owner and Operator of the Largest Auto Car Detail in town. Manage the operations of the facility, controlled Profit and Loss (P& L), payroll and the direct supervision of 10 personnel

Develop marketing techniques, such as advertising

Ryan’s Restaurant Dec. 2005-Jan. 2009

Monroe, Louisiana

General Manager

Manage the operations of the Display/Grill Kitchen, Salad Prep, Salad Cook, Bakery, Cashiers & Utility departments, including the direction and supervision of 3 Managers & 75 personnel in store operations such as scheduling, hiring coaching and training.

Ensure excellent customer service with Ryan’s guests and patrons.

At least 5-6 times a week, completely responsible for store operations and the supervision of more than 75 employees during various shifts.

Develop marketing techniques, such as theme days, complimentary items, advertising specials and discounts for local organizations that help ensure repeat business and increase store profitability.

Coordinate and participate in community-related charity events such as Fan Drive for the elderly, church and local school car-washes

Instrumental in a 6% increase in store sales.

United States Army Nov. 2004 – Oct. 2005

Camp Red Cloud, Korea

Operations Manager

Served as Director of Logistics/Plan & Operations; Division Manager responsible for 45 personnel as well as planning, directing, coordinating, and developing logistics management operations.

Prepared logistics plans, operation plans, annexes, menu programming, emergency plans, mobilization and contingency plans for the Commanding General’s Restaurant.

Experienced in diverse logistic support functions, such as supply and services, maintenance, transportation system responsiveness, logistics programs planning and conducting functional reviews.

Also responsible for activation of logistic activities, unit and equipment relocation, redistribution, ceremonies, special events, logistical training, administrative operation of the organization and other related support functions.

Prepared annual Logistics office operating budget and facility account.

Subject Matter Expert (SME) in Food Service, Transportation, Supply and Service logistics, Facilities Management (includes Operations Manager, Administrative and Rations Distribution Manager and Budget and Account officer).

Developed and reviewed command logistical policies, regulations and operating procedures to ensure that activities are capable of supporting mission requirements efficiently.

Recommended changes to existing programs and policies, developed methods and techniques required for program execution.

Communicated ideas through oral presentation/briefings in order to persuade a diverse audience, including high-level staff members, and staff of other services.

United States Army

Fort Polk, Louisiana/Iraq Feb. 2000 - Nov. 2004

Administrative Supervisor

Served as the Administrative Supervisor responsible for 15 soldiers who performed duties in the Dining Facility feeding 1,200 personnel daily.

Served as unit training NCO (Non Commissioned Officer); also responsible for menu programming.

Served as Junior Adviser to the Commander and 1st Sergeant in command during Operations Iraqi Freedom.

Trained subordinates in the preparation of food items, mentored subordinates in proper procedures for food preparation and provided technical training.

United States Army

Schweinfurt, Germany July 1997 - Feb. 2000

Team Leader/Squad Leader

Administrative leader responsible for the leadership of 10 soldiers who performed duties in the dining facility.

Trained subordinates in the preparation of food items, mentored subordinates in proper procedures for food preparation and provided technical training.

Colonel’s Chef of the Quarter for outstanding skills and knowledge too, include performance.

United States Army

Fort Stewart, Georgia Dec. 1995 – July 1997

Chef

Responsible for preparing meals for 700 soldiers per day, as well as kitchen maintenance and organization.

United States Army

Camp Casey, Korea Nov. 1994 - Dec. 1995

Shift Supervisor

Provided mentoring and leadership for two soldiers during this tour of duty.

Responsible for meal preparation, as well as kitchen maintenance and upkeep.

Mentored subordinates in food inspection, kitchen procedures, and other administrative duties.

Assisted soldiers in becoming non-commissioned officers while under my leadership; one soldier won the Chef of the Quarter award, while another soldier attained an Associates Degree.

United States Army National Guard June 1993 – Nov. 1994

Live Oak, Florida

Administrative Supervisor

Assisted with meal preparation as a soup and salad employee.

EDUCATION/TRAINING

Central Texas College. Hotel and Hospitality Management

Combat Life Savers School. Provide medical treatment of numerous soldiers during Operation Iraq Freedom.

Unit Recruiter School/Human Resource. Organize and maintain the handling of soldiers’ recruitment in the United States Army.

Equal Opportunity School. Training in the practice that is applied uniformly to all applicants or employees.

Preventive Maintenance Certification Course. Critical technical and safety management when operating a vehicle or heavy equipment transportation trucks.

International Training Course. Training in information service in the fields of international relations, anti-terrorism, and security.

United States Army HACCP and Hazmat Training School.

Serve-Safe Certification and Course Culinary Arts Training. Chefs, cooks, and food preparation in a variety of restaurants and other food services establishments. Trained to ensure quality is maintained and safety and sanitation guidelines are observed.

Primary Leadership Development Course. Study of Army leadership and framework.

Attended Ryan’s Management Training Program, including Civil Treatment training.

Attended Piccadilly’s & Applebee's Management Training Program.

AWARDS/ACCOMPLISHMENTS

Army Commendation Medal-4

Army Achievement Medal-7

Expert Marksman Qualification Badge-2

Operation Iraq Freedom Medal-1

Operation Iraq Enduring Freedom Medal-1

Overseas Ribbon-3

Good Conduct Medal-4

Korean Defense Service Medal-2

National Defense Ribbons-2

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