Summary

Highlights

GREGORY HARPER

*** ******** **, ****, ** 37615 C: 423-***-**** aczup7@r.postjobfree.com Hamburger University graduate. I worked every level of management of McDonald's through first assistant up to General Manager mastering each department with kitchen department being my strongest. Before becoming an area supervisor I had the privilege to be kitchen department head of my organization while holding the GM position at the only store in the company running a consecutive sales increase since taking over the position. I am currently an area supervisor over a patch of four stores in a 11 traditional store organization with two being the highest volume stores in the company. I was chosen to be training manager over a group of employees that would be the opening crew of a brand new store. I have opened two new stores and one remodel. As the area supervisor over four stores I still am kitchen lead over 13 GM's and KDM's meeting at least twice a month to train in food cost control, managing/creating P&L's and other responsibilities of the GM and KDM.

I have a chosen method of supervising by influencing my GM's by methodology like time in motion ( 3600 seconds in an hour ) making the most out of every bend and turn, trust but verify ( utilizing all the supervision tools to follow up on all systems, the broken window theory - teaching that the outside and inside appearance of ones stores attracts the same, to get reasonable results a GM must set unreasonable expectations. ( such as maintaining a 100% zero cigarette butt/ litter lot. I have a sstrong belief that shoulder to shoulder time with my people is the only way to impact and create positive results within a patch. When visiting a store, quality time not the quantity must be the emphasis. Every visit to a store must have an agenda and if unpredictable events puts me into a store not on my schedule, we must be aware and observe with a critical eye to be able to grab an agenda to work on while there.

P&L analysis and management.

Kitchen Department skill training and food

cost control.

Influence peddler among my GM's and the

ability to teach them the power of

influence.

Very high set of standards and the eye and

awareness to spot the finer details as

visiting a store.

Enlarging the scope of seriousness given to

Ability to conduct seed store training and

roll out new procedures and menus with

the experience to adjust cabinet, table,

and overall layouts to best suit the time in

motion and productivity of our staff.

Ability to influence a GM and team to be

the keeper of the standards when it comes

to quality control - teaching to try and sell

product at the beginning of its life and not

the end. Cook less more often.

Accomplishments

Experience

Education

food safety by giving real life reasons of its

huge importance.

While still a second assistant I was taken out of management for a period of 2 months to lead a group of around 20 crew borrowing a store to train them in in order to open a new store with qualified crew. I also have been called on several occasions to go into stores after one or two supervisors couldn't produce favorable results and was successful 100% of the time so far. Before being promoted to a traditional store my company had ran consecutive sales decreases in every store including the one I was promoted GM of. My first month was the only and last decrease I ran in that store the entire year. There were many more like this as a supervisor. To much critics, the secret to my success was to remove labor as the primary goal of my team and focus on sales building. I accomplished this by scheduling and inventories that would make my ROP accurate. I assigned crew to one position until they mastered their jobs, not winging training. I used " 3 points at peak " for my management team meaning DT, FC, and kitchen, had to be managed through peak by someone other than the shift manager.

Supervisor Apr 2014 to Current

JE DAVIS ENTERPRISES - Johnson city, Tn

I have had up to five stores and as few as four such as currently with two being the highest volume stores in the company.

GENERAL MANAGER Jun 2013 to Apr 2016

JE DAVIS ENTERPRISES - Johnson city, TN

I was the GM of a 2.4 million dollar store who had experienced a 2 year sales decrease and I ran a one year consecutive sales increase.

Kitchen Department Manager Jan 2011 to Jun 2013

JE DAVIS ENTERPRISES - Johnson city, TN

I was the kitchen department to a full RDM sustained store with the lowest food cost in the company getting my food cost board in an article for the Raleigh region. Second Assistant Store Manager May 2009 to Jan 2011 JE DAVIS ENTERPRISES - Johnson city, TN

I ran shifts to the best of my ability for QS & C while picking the brains of all experienced managers and my GM.

No degrees received, Business management 2001

East Tennessee State University - Johnson city, TN, USA I withdrew from school to focus on family.

No degrees received, Supervision 2014

Northeast state - Blountville, TN, USA

I was promoted to the position I was ultimately going to school to reach so I put school off again. HAMBURGEROLOGY, Leadership Capstone 2014

Hamburger University - Oakbrook, IL, USA

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