JB JAMES BECKETT

ad22wb@r.postjobfree.com 954-***-**** Hollywood, FL 33024

PROFESSIONAL

SUMMARY

Highly proactive manager with 35 years of experience in team leadership in food industry. Background includes sales, management and customer service in fast-paced settings. Restaurant Manager with expertise in general operations management, special events, staff development and training, recruitment and vendor negotiations. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. SKILLS Recruitment

Schedule Coordination

Operations Management

Menu Development

Staff Management

Customer Engagement

Adaptable

Order Delivery Practices

Customer-Oriented

Pre-Shift Walk-Through

Complaint Resolution

Kitchen Equipment Operation

and Maintenance

Trained in Performance and

Wage Reviews

Food Service Background

Recipes and Menu Planning

Supply Chain Management

Regulatory Compliance

Staff Scheduling

Passion for Customer

Satisfaction

Point of Sale (POS) System

Operation

Organization and Prioritization

Employee Retention

Customer Loyalty

Supervisory Skills

Performance Improvement

Shift Management

Inventory Control and Record

Keeping

Conflict Resolution Techniques

Quality Assurance

Performance Evaluation

Vendor Relations

Customer Service

Effective Communication

Time Management

Decision Making

Team Management

Financial Management

Employee Supervision

Portion Control

Quality Control

Expense Tracking

Staff Supervision

Payroll Administration

Relationship Building

Kitchen Staff Coordination

Money Handling

Back of House Management

Managing Deliveries

Customer Retention

ServSafe Food Manager

Recruitment and Hiring

Purchasing

Anticipating Problems

Cost Estimation

Cost Controls

Monitoring Food Preparation

Inventory Management

Delegating Assignments and

Tasks

Reliable and Responsible

Supply Ordering and

Management

Problem-Solving

Work Planning and Prioritization

Critical Thinking

Leadership Abilities

Conflict Resolution

Staff Training

Organizational Skills

Problem Solving

Inventory Control

Sales Techniques

Labor and Overhead Cost

Estimation

POS Terminal Operation

Scheduling Staff

Building Maintenance

WORK HISTORY Restaurant Manager Five Guys Burgers - 10/2023 - CURRENT Hallandale Fl

Improved overall customer satisfaction by implementing new service standards and staff training programs.

Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.

Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service. Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities. Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation. Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.

Implemented cost-saving measures through streamlined processes, efficient scheduling, and strategic vendor negotiations. Promoted a positive work environment with proactive conflict resolution strategies and team-building activities. Ensured compliance with local health department regulations through regular staff training sessions and facility inspections. Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross- training strategies.

Streamlined front-of-house operations by introducing digital reservation systems and mobile payment options for enhanced convenience.

Fostered an inclusive atmosphere with open communication channels for all employees to voice concerns or suggestions freely. Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.

Facilitated regular safety training sessions for all team members to ensure a safe working environment free from accidents or injuries. Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce. Carefully interviewed, selected, trained, and supervised staff. Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service. Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant. Led and directed team members on effective methods, operations, and procedures.

Reconciled cash and credit card transactions to maintain accurate records.

Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.

Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.

Oversaw front of house personnel to maintain adequate staffing and minimize overtime.

Monitored inventory of supplies and purchased orders to maintain adequate stock levels.

Correctly calculated inventory and ordered appropriate supplies. Oversaw food preparation and monitored safety protocols. Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment. Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.

Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines. Deli Personnel Publix - Hollywood, FL 06/2023 - CURRENT Improved employee performance by conducting thorough personnel evaluations and providing constructive feedback. Streamlined the recruitment process for better candidate selection and reduced timetohire.

Enhanced company culture with the implementation of employee engagement initiatives and team-building activities. Assisted management in identifying skill gaps, providing targeted training opportunities to address workforce needs. Restaurant Manager Miami Subs - Dania Beach, FL 01/2015 - 07/2023 Improved overall customer satisfaction by implementing new service standards and staff training programs.

Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.

Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service. Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities. Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.

Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation. Implemented cost-saving measures through streamlined processes, efficient scheduling, and strategic vendor negotiations. Promoted a positive work environment with proactive conflict resolution strategies and team-building activities. Developed comprehensive marketing plans for special events, promotions, and community outreach efforts to boost brand visibility. Ensured compliance with local health department regulations through regular staff training sessions and facility inspections. Coordinated catering services for private events, delivering memorable experiences while maximizing profits.

Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross- training strategies.

Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.

Streamlined front-of-house operations by introducing digital reservation systems and mobile payment options for enhanced convenience.

Fostered an inclusive atmosphere with open communication channels for all employees to voice concerns or suggestions freely. Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.

Facilitated regular safety training sessions for all team members to ensure a safe working environment free from accidents or injuries. Collaborated closely with other departments within the organization, such as marketing and finance, to achieve shared goals and maintain seamless operations.

Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce. Carefully interviewed, selected, trained, and supervised staff. Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service. Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant. Led and directed team members on effective methods, operations, and procedures.

Tracked daily sales transactions and invoices for accurate and updated financial reporting.

Reconciled cash and credit card transactions to maintain accurate records.

Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.

Correctly calculated inventory and ordered appropriate supplies. Monitored inventory of supplies and purchased orders to maintain adequate stock levels.

Oversaw front of house personnel to maintain adequate staffing and minimize overtime.

Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.

Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.

Developed, implemented, and managed business plans to promote profitable food and beverage sales.

Assisted in development and implementation of new menus to offer variety and options to customers.

Managed staff schedules and maintained adequate coverage for all shifts.

Motivated staff to perform at peak efficiency and quality. Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.

Oversaw food preparation and monitored safety protocols. Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment. Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.

Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines. Verified prepared food met standards for quality and quantity before serving to customers.

Implemented effective inventory control systems to reduce food spoilage and waste.

Maintained effective supply levels by monitoring and reordering food stock and dry goods.

Monitored and adjusted pricing, discounts and promotions to maximize profitability.

Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.

Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers. Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.

Developed unique events and special promotions to drive sales. Purchased food and cultivated strong vendor relationships. Maximized quality assurance by completing frequent line checks. Analyzed sales data to identify trends and adjust purchasing decisions accordingly.

Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.

EDUCATION South Broward High, Hollywood Fl

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