Restaurant General Manager with extensive experience developing foodservice teams and operational procedures to achieve the highest standards in customer service for fast/casual dining venues. Effectively manages food and labor costs, budgeting, scheduling, and auditing procedures to meet with corporate objectives. Trains and manages staff on proper food preparation and presentation, comprehensive product knowledge, and courteous and professional behavior with guests to help build repeat business and store profitability.
Staff Training & Development P&L Management Budget & Labor Specifications Health & Safety Guidelines Process Improvement Cost Reduction Theft Control Auditing & Compliance Corporate Reporting Inventory Management EXPERIENCE & ACCOMPLISHMENTS
INTERNATIONAL HOUSE OF PANCAKE AUG-2013-PRESENT
P&L, CUSTOMER SERVICE, GUEST COMPLAIN, TRAINING, INTERVIEW, HIRING, EMPLOYEE EVALUATION, SCHEDULE,
COCO’S RESTAURANT & BAKERY FEB-2012-AUG-2013
CORNER BAKERY CAFÉ – Woodland Hills, CA 2008 – 2011 Restaurant Manager
Responsible for employee evaluation, training, P&L, and scheduling for six fast casual foodservice chain stores. Trained managers, shift supervisors and unit franchisees on operational procedures according to corporate guidelines.
Increased customer loyalty by 15% to achieve 2nd place ranking in region of 50 stores. Enhanced teamwork, professionalism, and product knowledge of staff to build base of 40% repeat customers.
Increased sales by 5%, catapulting revenues from $180K to $250K per month. Ensured freshness of ingredients and the highest levels of customer service, professional practices, strong product knowledge, cleanliness, and safety.
Promoted always say yes approach to relationship-building between staff and guests, providing personalized, responsive service to create a quality experience and repeat business.
Increased profit margins by 5% through comprehensive monitoring of kitchen and employee activities, sales trending, scheduling, food ordering, and effectively cross-training employees to ensure maximum productivity.
Promoted catering services through in-store promotions by catering staff offering free samples to promote services.
BAKER’S SQUARE – Downey, CA 2003 – 2008
Managed P&L and staff of 25 employees for Vicorp family casual dining venue generating $1.5M Carlo Begian 818-***-**** firstname.lastname@example.org
annual revenues. Provided oversight for large parties and special events at 5000 sq. ft. facility.
Received four awards for increasing sales, customer service, and SOP. Promoted backroom space to area businesses for company meetings with foodservice, working within budgetary guidelines while providing highly personalize yet professional service.
Consistently passed quarterly audits for compliant operations and A standing from the health department for maintaining a safe and clean environment for patrons and staff.
Analyzed pie sales history and gradually increased PARS, updating the system for future reference. Initiated phone campaign to contact repeat customers and make pie reservations for special occasions. Sold 4000 pies on Thanksgiving Day and pulled in pie business from other store location based on reputation for fresh pies to become the biggest pie seller in a region with 20 stores.
Coordinated work-study program with ROTC program at local high school, offering on-the-job training for extra school credit. Gave students practical experience in customer service, working cash registers, and taking orders.
LA SALSA FRESH MEXICAN GRILL – Calabasas, CA 2000 – 2002 General Manager
Trained restaurants' managers to comply with budget and labor specifications for five casual Mexican foodservice units. Conducted weekly and monthly inventory. Wrote weekly and monthly progress reports for corporate officers.
Reduced food costs from 28% to 24% over three month period through inventory process adopted by five restaurants across San Fernando Valley. Evaluated procedures at each location and trained managed and staff on new process.
Retrained cooks on proper portioning of ingredients used in food prep to further reduce food costs down to 19.8%, well below budget of 21%. Contributed to acknowledgement of District of the Year.
Promoted by District Manager to prepare budgets for submission to corporate and conduct safety, store, I9, and W4 audits across the region.
Assigned to cater 3-shift event for film crew of 5000 people. Managed event so successfully, became designated to manage all catering in the San Fernando Valley generating $15K weekly revenues.
General Manager, Johnny Rocket: Hired and trained 28 employees to ensure proper customer service. Evaluated employee performances for potential raises and promotions. Maintained weekly audits to correct inventory discrepancies for other stores. Trained other GMs in the intricacies of profit and loss (P&L). Conducted quality assurance, cash audits, and inventory audit to ensure regulatory compliance of operations. Increase store sales by 5%.
General Manager, Boston Market: Responsible for hiring, training, and supervising staff of 20 employees. Performed cash control and QA audits. Ensured customer and employee safety through safety audits. Generated P&L reporting using Windows NT.
Assistant Manager, Taco Bell: Hired, trained, and scheduled staff of 35 employees for 24-7 drive-thru operations. Resolved labor and theft issues by closely monitoring operations to Carlo Begian 818-***-**** email@example.com
identify source; growing store sales from $2.5M to over $3M. TRAINING & SKILLS
Management Training Course, Baker’s Square
Daily Cash Control and Management Skills Series
Certified Serve Safe
Microsoft Word, Excel, Outlook Windows NT
Fluent in English and Armenian Native Persian Speaker Conversational Spanish