Multi Unit General Manager
Resume:
C O N TACT
*********@*******.***
New Tripoli, PA 18066
phone
address
P R O F E S S I O N A L S U MMARY
Hardworking professional offers demonstrated success in leading teams and managing projects to successful
completion. Skilled in problem-solving and conflict resolution, with a strong focus on customer service and satisfaction. Proven track record of developing and implementing successful strategies to optimize
performance, increase efficiency, and improve quality. Experienced in budgeting, forecasting, and financial management.
E D U C ATION
June 1993
High School Diploma
Liberty High School, Bethlehem, PA
E X P E R I E N C E
August 2018 - Present
Multi-Unit General Manager
Smokey Bones, Reading, PA
Implemented cost control measures that resulted
in an overall reduction in operating expenses of
10%.
•
Successfully managed multiple high-volume
restaurant locations and teams, ensuring customer
satisfaction and profitability.
•
Utilized strong problem-solving skills to resolve
customer complaints quickly and efficiently.
•
Effectively communicated corporate initiatives and
objectives to regional managers and store level
personnel in order to ensure successful
implementation at the local level.
•
Provided leadership and direction to ensure
compliance with company policies and procedures
while driving continuous improvement in
operations.
•
Fostered a positive work environment through
open communication and recognition of
achievements among team members.
•
Developed relationships with vendors to secure
favorable pricing on goods and services while
maintaining quality standards.
•
Coordinated special events designed to promote
the brand and drive sales growth across multiple
locations.
•
Ensured compliance with all state and federal labor laws within each unit's jurisdiction.
•
Directed hiring process from recruitment through
onboarding for multiple units simultaneously.
•
Established clear performance standards for
employees, monitored progress, and provided
coaching to maximize team productivity.
•
Managed daily operations including staffing,
scheduling, inventory management, budgeting,
forecasting, payroll processing.
•
Maintained frequent interaction with senior
management to measure goal achievement and
determine areas of improvement.
•
DISTRICT MANAGER
M A R K S A N T A N A
May 2016 - August 2018
General Manager
TGI FRIDAYS, Pottstown, PA
August 2014 - May 2016
Assistant General Manager
Smokey Bones, Reading, PA
May 1996 - July 2012
Kitchen Manager
Red Lobster, Whitehall, PA
Created weekly schedules based on predicted
staffing needs, budgets and employee requests.
•
Built and maintained relationships with vendors
and suppliers.
•
Recruited team members to maintain adequate
staffing levels.
•
Provided coaching and mentoring support for
employees at all levels of the organization.
•
Used customer feedback for improving operations
and building brand loyalty.
•
Monitored store performance and identified
opportunities for improvement.
•
Coordinated staff training sessions to ensure
compliance with company policies and procedures.
•
Managed profit goals against budget and prior year, keeping controllable costs within budget.
•
Developed strategies to improve operational
efficiency, reduce costs and maximize profitability.
•
Managed day-to-day operations, ensuring high
levels of customer service and satisfaction.
•
Resolved customer complaints in a timely manner
with an emphasis on maintaining positive
relationships.
•
Acknowledged outstanding staff performance to
boost company morale and productivity.
•
Recruited and hired associates to meet business
needs and requirements.
•
Mentored staff on problem resolution techniques
and provided guidance regarding company policy.
•
Trained new staff in kitchen operations, procedures and food prep standards.
•
Maintained accurate inventory of all food items,
supplies and equipment to ensure efficient
operations.
•
Ensured compliance with local health department
regulations regarding safe food preparation and
storage practices.
•
Verified daily prep lists to confirm correct amount
of prepared products.
•
Followed sanitation and food safety standards to
prevent illnesses.
•
Supervised and coordinated kitchen staff to
maintain productivity and efficiency.
•
Observed safe temperature storage of all food
products to prevent spoilage.
•
Developed and implemented training programs for
kitchen staff, emphasizing proper food handling
techniques, customer service and safety protocols.
•
Minimized food waste by regularly ordering
accurate amounts of ingredients.
•
Communicated with cooks to achieve timely and
accurate food orders.
•
Oversaw kitchen staff to achieve proper recipe
completion and quality standards.
•
Oversaw ordering process from suppliers in order
to maintain adequate stock levels at all times.
•
S K I L L S
• Profitability Assessments
• Performance Monitoring
• Customer Satisfaction
• Leading Meetings
• Business Management Principles
• Operational Standards
• P&L Responsibility
• Employee Performance Reviews
• Inventory Control Processes
• Closing Procedures
• Strategic Vision
• Maintaining Clean Work Areas
• Financial Reconciliations
• Inventory Accuracy
• Clear Verbal Communication Skills
• Crew Direction
• POS Inventory System Operation
• Safe Food Handling Practices
• Inventory Audits
• Quality Control Standards
• Project Requirements
• Safety Awareness
• Risk Analysis
• Corrective Actions
• Program Improvements
• Work Assignments
• Confidential Records Management
• Employee Paperwork
• Restaurant Operation
• Cash Control
• Health Inspections
C E R T I F I C ATIONS
• RAMP
• Servsafe
R E F E R E N C E S
References available upon request
Contact this candidate