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Manager

Location:
United States
Salary:
$60,000
Posted:
October 05, 2019

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Resume:

Brandon C. Boggs 321-***-**** (Home)

**** ***** *** 321-***-**** (Cell)

Rockledge, FL. 32955. adaiwa@r.postjobfree.com

QUALIFICATIONS

Planning/Scheduling

PeopleSoft

MS Office Proficient

Budget Management

Financial Management

Procurement Management

EDUCATION AND CERTIFICATION

Information Technology – Florida Institute of Technology – In Progress

BS, Gen. Studies/Organizational Leadership – Fort Hays State University - Dec 2018

AA, Gen. Studies/Business – Dodge City Community College - June 2011

PROFESSIONAL EXPERIENCE

FLORIDA INSTITUTE OF TECHNOLOGY

Dining/Student Services Manager

June 2013 – Present

Manages weekly revenue reports, department expenses, payroll expenses, and Employee labor Scheduling

Manages/Supports invoice purchasing requisition requirements to include; submission of POs, receipt and tracking of inventory requirements, financial reconciliation

Manages cross-integration of internal organizations to define and establish procurement requirements

Supports Procurement negotiations, as required

Manages all tracking and receipt of/delivery requirements of procurement related activities including; configuration control of supporting documentation and receipts, coordination of shipments and required supplier follow up

Manages OSHA requirements ensuring compliance in all departments

Manages Budgetary and Audit reporting for Expenditures

Maintains productivity and labor cost goals

Manages a staff of 100+ employees

Maintains and approves employee payroll time entries

Supervises and oversees all personnel related issues including; hiring, development reviews, and training - provides required training on internal databases, One Card System, etc.

Conducts Quarterly and End of Year employee performance evaluations to include; Goal Planning and Annual Compensation increases

Coordinates recruitment activities and participates in all pre-employment interviews

Maintains dining hall records on customer counts, revenues and labor costs

Manages Inventory requirements; Issues supplies and equipment to workers and insures operational expenses are within budgetary requirements

YUM BRANDS

General Manager

October 2011 – January 2013

Ensured the stores efficient operations, appropriate cost controls, and profit management

Effectively managed a corporate owned restaurant within the policies and guidelines of the company, ensuring 100% customer satisfaction at all times.

Controlled day-to-day operations by scheduling labor, ordering food and supplies, and developing the restaurant team

Manages and coordinated shipping and receiving deliveries for all Yum Brands food, restaurant products and materials

Managed the storage and inventory control of all products and materials

Ensured completion of P&L Reports

Ensured OSHA, local health and safety codes, and company safety and security policy were met

Controlled profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions

Recruited, interviewed, and hired team members, ensured necessary discipline actions were taken when needed, motivated and trained employees

Ensured maintenance of equipment, facility, and grounds through the use of a preventative maintenance program

Ensured complete and timely execution of corporate & local marketing programs

Ensured a safe working and customer experience environment by facilitating safe work behaviors of the team

HOLIDAY INN RESORT & CONFERENCE CENTER

Kitchen/Banquet Supervisor

July 2009 – October 2011

Provided oversight for all kitchen activities within McKenna’s restaurant

Managed the inventory control documentation process for all food and products

Ensured all company safety and security policies and procedures are followed including; following proper protocol in reporting maintenance needs, accidents, injuries, and unsafe work conditions. Ensured all restaurant equipment is maintained and report any malfunctions to management/service providers as required

Provided training and guidance to newly hired kitchen staff

Conducted New Hire Interviews, Onboarding and Coaching sessions

Provided daily work assignments to subordinates and ensured proper portions and quality of food service deliveries

Developed and maintained positive working relationships within the restaurant and hotel amongst both employees and guests



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