Wilson M. Sandy

***** **** **** ****, ***********, VA, 20120

Mobile:703-***-****

Email: adjjnt@r.postjobfree.com

PROFESSIONAL EXPERIENCE:

**/**** – Present Great Steak Fairfax, VA

General Manager

Annual Sales Volume: $1.3 Million

● Hired in as General Manager.

● Responsibilities included meeting store profitability targets, controlling labor, and food costs while maintaining a clean and secure restaurant.

● Extensive P&L knowledge.

● Oversaw new store opening.

● Food cost consistently came in on or under budget of 30%.

● Food wastage was controlled by utilizing the FIFO inventory method to keep track of all food dispersion on a daily, weekly, and monthly basis.

● Trained FOH team members to accurately record meal orders in POS system.

● Food cost was further reduced by training the BOH team members to utilize prep sheets to properly portion meals in accordance with company guidelines.

● Labor cost consistently came in on or under budget of 28% by following company procedures to ensure all shifts and hours were properly allocated.

● All team members were crossed trained to ensure maximum productivity.

● Assisted team members with all duties as needed.

● Met, greeted, also encouraged feedback from customers; and used feedback to implement positive changes within the restaurant.

(Reason for looking: Looking for a growing stable company) 02/2016 – 06/2019 Burger King Chantilly, VA

General Manager

Annual Sales Volume: $4.7 Million

● Hired in as General Manager.

● Responsibilities included meeting store profitability targets, controlling labor, and food costs while maintaining a clean and secure restaurant.

● Extensive P&L knowledge.

● Oversaw $4.7 million in sales which was distributed between 3 restaurants.

● The Sterling, Virginia location was ranked 1 out of 8 locations in the district.

● Responsible for managing a staff of 80 team members distributed between 3 restaurants.

● Food cost consistently came in on or under budget of 21%.

● Food wastage was controlled by utilizing the FIFO inventory method to keep track of all food dispersion on a daily, weekly, and monthly basis.

● Trained FOH team members to accurately record meal orders in POS system.

● Food cost was further reduced by training the BOH team members to utilize prep sheets to properly portion meals in accordance with company guidelines.

● Labor cost consistently came in on or under budget of 23% by following company procedures to ensure all shifts and hours were properly allocated.

● All team members were crossed trained to ensure maximum productivity.

● Assisted team members with all duties as needed.

● Met, greeted, also encouraged feedback from customers; and used feedback to implement positive changes within the restaurant.

(Reason for leaving: Recruited by Great Steak)

Additional Experience:

02/2014 – 02/2016 Le Pain Quotidien Washington, DC General Manager

02/2012 – 02/2014 Hooters Chantilly VA

General Manager

EDUCATION:

COMMUNICATIONS University of San Andres La Paz, Bol

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