Jerome Marshall

Queens Village, NY ***** • 347-***-**** • ad3js0@r.postjobfree.com

Professional Summary

Accomplished General Manager with over 20 years of experience in the Food and Hospitality industry. Passionate about creating an operating culture that cultivates growth and success at all levels in the organization. Recognized for strong beliefs in customer satisfaction by Senior Editor Hendrick Hertzberg of the www.newyorker.com. (See attachment).

Skills

Food Safety and Sanitation.

Food Allergen Management.

Preventative Pest Control Management.

Strong people development skills.

Excellent communication, motivation, and team building.

Above average knowledge and analytics of Sicom systems / Posi and Micros.

Quick learner who enjoys initiatives that emphasize continuous improvement.

Proficient in all Windows operating systems and Microsoft Office Software: Word, Excel, PowerPoint.

Familiar using computer generated Ordering, par-pull and production system.

Hot schedules.

NCR systems management.

Labor Cost Controls.

Work History

Regional General Manager, 08/2021 to Current

TGI Friday's – Forest Hills, NY Valley Stream, NY Rockville Centre, NY

Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.

Act as direct liaison to Engineering and Housekeeping Departments in regard to maintenance of property's functionality and aesthetic

Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.

Implemented and executed business strategies, increasing revenue and effectively targeting new markets.

Maximizes Restaurant's department profitability through proper forecasting, staffing, and maintaining inventory; implement effective controls of food, beverage, and labor costs.

Ensures food safety compliance in accordance with NY State Health codes, and Eco Sure standards.

Implements food and beverage financial strategies by anticipating requirements, trends and variances; develops budgets and capital expenditure plans; develops action plans, measures and analyzes results, initiates corrective actions, minimizing impact of variances.

Controls F&B supplies by meeting with sales representatives; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

Keeps F&B equipment operating by enforcing adherence to operating instructions.

Interacted well with customers and business partners to build connections and nurture relationships.

Multi- Unit General Manager, 01/2016 to 01/2021

OTG Management, LaGuardia Airport – Queens, NY

Ensured 100% compliance of NYC Health Department standards & regulations, as well as fulfillment of NY-NJ Port Authority criteria in all locations- attaining and maintaining Grade A thorough inspection readiness, daily preparation, staff training, and routine in-house inspections.

Reduced inaccuracies by carefully keeping meticulous records of transactions, maintained variety of administrative operation documents, timesheets, daily staffing, inventories, etc.

Collaborated with other departments to coordinate events and promotions.

Analyzed and maintained upkeep of P&L, as well as monitored inventory to place appropriate orders thus limiting opportunities to exceed budget.

Conducted detailed review of guest feedback, and consistent implementation of active managerial control to maintain guest satisfaction.

Tactical, professional, and efficient in problem solving and conflict resolution.

Effectively performed one-on-one training on company policies, food safety procedures, and guest satisfaction with new hires and retraining with hourly crewmembers; monitored success through menu awareness and self-audits.

Coordinate with Executive Chef each quarter on menu development; measured effectiveness and optimal standard of food through periodic menu tasting and quality control.

Productive communication through frequent meetings with management team; established weekly objectives and allowing opportunities for staff to explore creative ideas to properly execute goals.

Multi -Unit General Manager, 01/2012 to 12/2015

SSP AMERICA, JFK International Airport, Dunkin Donuts – Queens, NY

Managed all aspects of multi-unit restaurant company with over 30 locations in JFK Airport terminal 4 with over $50 mil plus in annual revenue.

Maintained all restaurant operations, food and beverage, food safety handling, kitchen operations, staff training.

Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.

Directly managed large inventory of more than $30K

Booked catering functions for Delta Airline delayed flights.

Successfully increased profitability by 17% at Panda Express and decreased overall cost of product by 15%

Provided direct leadership to upwards of 80 personnel, including food and beverage managers in restaurants with revenues of more than $100,000 per week.

Created management and staff weekly schedules.

Participated in job fairs to hire qualified staff.

Restaurant Manager, 11/2010 to 01/2012

TGI Friday's -Wall Street – New York, NY

Recruited, trained and scheduled full working staff of up to eighty crewmembers.

Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

Managed overall performance of food service facility and kitchen operations.

Maintained quality of recipes, service standards, and sanitation practices

Developed and effectively implemented "Loyal Patron" program resulting in an increase of existing customer base and reward loyal guests.

Arranged weekly meetings with management staff to coordinate schedules, discuss operations, and set goals.

Senior Restaurant Manager, 06/2000 to 12/2011

Nathan's Famous - Coney Island – Brooklyn, NY

Effectively scheduled and participated in recruitment, interviewing, hiring, training and evaluating over 180+ crew members

Maintained schedules for all front and back of house crew members.

Successfully served and managed large crowds of customers at 4th of July hot dog eating contest hosted annually by Nathan's Famous

Controlled fiscal aspects of business operations and met financial goals.

Supervised preventative maintenance and upkeep of equipment, facilities, and grounds.

Maintained customer relations and coordinated promotions to drive new.

Managed total restaurant operations in areas of staff management, customer relations, vendor relations, budgets, inventory control, and or purchasing of food, beverages, and small wares.

Promoted new business through participation in community events (mermaid parade) etc.

Followed P&L cost effective operation terms of food and labor cost.

Exceeded restaurant sales goals by 50% in 2009.

Ongoing training and improving management and crew Standards, taking corrective measures to maintain company policies.

Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.

Education

John Dewey High School - Brooklyn, NY

Training & Certifications

NYC Food Protection (2006)

TIPS (2021)

Servsafe Manager (2022)

Servsafe Alcohol (2022)

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