General Manager Kitchen

Deanna Myers

Norfolk, VA *****

904-***-**** ******.****.*****@*****.***

EXPERIENCE:

Carrabba's Italian Grill - Chesapeake, VA 03/23 – Present Kitchen Manager

4.7M+ annual sales volume.

Led 45+ culinary team members.

Recruitment, onboarding, training, and development.

Scheduling and labor control – Exceed company labor cost expectations below 13%,

Organized and executed wine dinners for events hosting up to 100 guests.

Managed ordering, inventory, and preparation lists in a scratch kitchen environment - Exceed company food cost expectations below 31%.

Keke's Breakfast Café – Various Locations Throughout Florida 06/18 – 03/23 General Manager

2.5M+ annual sales volume.

Oversaw multiple locations in North Florida as General Manager, addressing and resolving issues related to cleanliness, disrepair, health and safety standards, low sales, and productivity.

Conducted comprehensive assessments of store management and staffing, ensuring optimal personnel placement, and making necessary staffing adjustments.

Fully trained new managers in all positions, preparing them to effectively lead their locations.

Prioritized health and safety compliance, cost and labor optimization, and P&L training, resulting in improved operational standards.

Re-staffed and retrained employees on brand standards, enhancing sales and guest satisfaction.

Achieved an average sales increase of 10% across stores, with some locations seeing up to a 20% improvement in sales and customer satisfaction.

Successfully opened Keke’s in Jacksonville as an hourly employee and Ormond Beach as General Manager.

Personal Caregiver for Terminally Ill Family Member 2016 – 2018 TGI Friday’s - Jacksonville, FL 07/06 – 01/16

Kitchen Manager

Managed kitchen operations, ensuring high standards of food quality and safety.

Supervised and trained kitchen staff, promoting efficiency and teamwork.

Conducted inventory management, maintaining optimal stock levels.

Developed prep lists and coordinated meal preparation in a fast-paced environment.

Implemented cost-control measures, reducing waste and optimizing labor.

Collaborated with front-of-house staff to enhance guest satisfaction. EDUCATION:

Associate of Arts in Business Administration

Florida State College at Jacksonville, Jacksonville, FL Graduated: June 2008

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