General Manager Customer Service
Resume:
Jay Sullivan
**********@*****.***
PROFILE:
Twenty plus years of leadership and success in the Restaurant Industry
Multi-Unit Experience leading 5 units full service units
New Store Experience
Training and Development of Hourly and Management Staff
Constant Conservation of Labor, Food, Bar and Total Cost
Committed to the Highest Standards of Quality of Product and Execution of Operations
Dedicated to Fulfillment of Guest Promise
Serve Safe Certified
EXPERIENCE:
Honey Baked Ham (Lafayette, Houma,LA)
October 2020- February 2024
Regional Manager
Brew-Bacher's Grill (Abbeville, LA)
February 2019- May 2020
General Manager
Organized new store opening including all licensures, equipment, construction, organization and operations
Fully hired and trained all staff
Daily operations that included ordering, inventories, schedules, building maintance
Increased sales by local marketing and proper operations
Build loyal guests through excellent preparations and execution through systems.
Newk's Eatery (Lafayette, LA) September 2016 - December 2018
General Manager
Oversee operations of unit managing volumes from $40K - 45K weekly
Managed all aspects of daily/weekly BOH/FOH operations; P&L analysis
Oversight of team hiring, training, weekly scheduling
Manage budgets for all cost areas of the unit; maintain food cost- 20.5% ... labor cost 18.5%
Place weekly food order/ supply order
Responsible for all restaurant operations during shift, including but not limited to, holding daily shift meetings to communicating initiatives and daily focus as well as positioning, maintaining company standards in the kitchen, the service line, as well as distribution of breaks, and all financial reconciliation.
Challenge a restaurant team of 25+ to deliver an amazing guest experience.
Review mystery shopper scores and outline areas of opportunity for improvement.
Engage the team in friendly competition to be mentioned in a shop, resulting in raising customer service scores
Conduct team meetings that focus on restaurant guest’s concerns designed to improved team performance and increased sales.
Wendy's (Broussard, LA) August 2014 – September 2016
General Manager
Managed all avenues of operations: Manage volumes of $2+ million annually
Manage food, labor, paper, and other controllable costs, according to guides
Maintain proper staffing levels, insuring a high level of customer service
Assign breaks, releases employees from work duties
Monitor crew prep production and procedures execution
Execute new product roll - outs, train crew members on these products
Orientate other managers and crew members, provide training and development for staff of 25+
Identify and develop crewmembers as candidates for shift manager positions
Increased sales in a unit with history of sales decline
Increased customer service reviews to achieve highest rating in the market
Fox and Hound (Baton Rouge, LA) July 2011 - June 2014
General Manager
Responsibilities include cost and P&L management with revenues exceeding $2.0 million in sales.
Creating schedules for team to meet operating financial goals.
Ensure product consistency, expedient service, and positive guest relations.
Inventory, ordering and cost control of all BOH/FOH/Bar supplies
Building and developing team members to ensure proper execution and guest satisfaction
Oversight of all hiring and training
Oversight and direction of Asst. Managers
Conducting weekly one-on-one team member development for all team members
Revamped training process to build the store back up
Consistently increased sales
Santa Fe Cattle Company (Columbus, MS) June 2006 – July 2011
General Manager
Oversight of operations of unit averaging $3.5+ million annually; New Unit Opening
Responsible for all budgets, P&L's, product inventory/cost controls, hiring/training/scheduling
Maintained sales 2nd. in the company of 25 units
Maintained 100% operations when company reduced budget by 20%
Maintain proper staffing levels, insuring a high level of customer service
Orientate other managers and crew members, provide training and development for staff
Identify and develop crewmembers as candidates for shift manager positions
Krazy Korner (New Orleans, LA) July 2005 – August 2005
General Manager
Managed busy Bourbon Street restaurant/bar; $1.5 Million AYV
Responsible for all staffing/hiring
Scheduled live entertainment
Placed all product orders; established control measures
In-Line Table Company (Southeast area, South Carolina) 2000 – 2005
Southeast Territory Sales Mgr.
Bennigan's Restaurant (Metairie, LA) 1993 –1999
Area Manager/General Manager/Asst. Mgr./Bartender
Began as hourly employee, grew into General Manager position and to Area Manager position
As Area Manager, responsible for all fiscal operations of 5 unit market with sales volumes of $1.5-$3 Million
Oversaw 5 management teams
Responsible for corporate payroll, hiring, inventory measures, control of FOH/BOH operations
EDUCATION:
Southeastern Louisiana University (Hammond, LA) 1995-2000
B.S. Biology
ACHIEVEMENTS:
Santa Fe Cattle Company:
Highest sales 12 times
Lowest cost of goods 8 times
Highest customer rating 17 times
Wendy's:
2nd quarter 2015- lowest food cost
3rd quarter 2015- best labor to projected scheduled
1st quarter 2016-lowest food cost and best increase in sales
Newk's:
Highest customer survey 2018 and 2019
2nd lowest turn-over rate 2019
2nd lowest food cost 2018
3rd lowest food cost 2019
2nd highest profitable 2018
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