JEFFREY S. HINDLE

910-***-**** • adrm5g@r.postjobfree.com • Wilmington, NC 28411

SENIOR OPERATIONS LEADER

HIGH-VOLUME RESTAURANT / FOOD SERVICE - KITCHEN, SALES, SERVICE MANAGEMENT Effective front-line restaurant operations manager with extensive leadership experience having strong skills in team building, planning, customer service, implementation of policies to increase productivity, efficiently using resources to control costs, motivating, and developing staff to drive improvements and deliver tangible results.

• Supervision • Teamwork • Budgeting / P&L

• Customer Relations • Root Cause Analysis • HACCP / Critical Control Points

• Employee Training • Flow Through Sales • Receiving / Vendor Relations

• Food Cost Reduction • Metrics / Goals • Sanitation / HazMat Procedures

• Labor Management • Scheduling • Sales / Marketing Strategy

• Inventory Control • Ordering / Purchasing • HR / Hiring & Administration

• Guest Satisfaction • Conflict Resolution • Suggestive Selling (Add ons)

• Performance Earnings • Safety Awareness • Business Acumen PROFESSIONAL WORK EXPERIENCE

MANAGER - KITCHEN, SALES, SERVICE Olive Garden Restaurant - Wilmington, NC 2011 - 2022 MANAGER - KITCHEN, SALES, SERVICE Olive Garden Restaurant - Roanoke, VA 2000 - 2011 MANAGER - KITCHEN, SALES, BAR Applebee’s Grill and Bar - Martinsville, VA 1997 - 2000 CORE COMPETENCIES

SALES MANAGEMENT – Skilled in budgeting and analyzing Profit & Loss statements, executing plans for department sales, increase add-on sales, bar sales, etc., tracking food inventories, reducing bar waste and food waste, and increasing sales through community marketing by donating to non-profit resources.

• Increased profit steadily for the recent 11 consecutive quarters, greatly exceeding sales expectations

• Accomplished up to 30% on performance earning far exceeding goals of 18%

• Recognized for increasing percentages in the accuracy, taste, and correct timing of orders

• Winning record of cultivating sales growth, growing relationships, identifying needs, and building rapport SERVICE MANAGEMENT - Accomplished in implementing effective strategies for staff development, hiring, training, scheduling, reducing team member turnover, customer relations, organizing reservations, and continually hitting the mark above the goals for accuracy and timing of To-Go orders. Proficient in maintaining one of the lowest turnover percentages in the entire company. KITCHEN MANAGEMENT – Proficient in determining AVT (actual versus theoretical) food costs, increased revenue through bar sales and appetizer sales, controlling waste by finding ways to reduce food costs, overseeing stock levels, and ordering food and alcohol to maintain inventories. Competent in upholding high standards of food quality through HACCP (Hazard Analysis Critical Control Points). JEFFREY S. HINDLE • 910-***-**** • adrm5g@r.postjobfree.com CORE COMPETENCIES CONTINUED

CUSTOMER SERVICE – Highly-versed in fostering relations with customers, presenting new ideas, resolving problems, and creating positive customer relations. Unmatched communication and social skills to effectively provide first-rate guest support in all areas and maintain the “above and beyond” ideal for total customer satisfaction. Sharp at maintaining a high-level of professionalism in all customer interactions. SUPERVISION / LEADERSHIP – Collaborative team leader with a “fair but firm” servant leadership style, fully capable of leading daily management of business functions, skilled in training and mentoring staff and providing guidance to employees on industry best practices. Outstanding team-oriented managerial skills. Adept at managing, training, scheduling, and ensuring the professional development of over 100 team members. Equipped in generating detailed staff reviews. Resourceful in motivating teams to significantly increase sales.

CROSS FUNCTIONAL TEAMWORK – Proficient in working closely with senior management and co-workers giving attention to urgent matters, prioritizing workflow, managing staff, schedules, and reporting. Excellent multi- tasking abilities in multiple, simultaneous management positions from within a high- volume restaurant. ORDERING / PLANNING – Efficient in coordinating large events, planning meetings, catering, and projects requiring critical thinking and a high level of organization to meet deadlines on schedule. Strong on-time record of scheduling orders and deliveries, receiving products, checking quality control of products from deliveries, and maintaining detailed accuracy of tracking orders. PERSONAL STRENGTHS

Approachable, Attention to Detail, High Standards, Communication, Team Player, Coach, Problem Solver, People Skills, Self Starter, Math Skills, Collaborative, Active Listener, Integrity COMPUTER / TECHNOLOGY

Microsoft Word, POS systems (DASH - proprietary software platform of Darden) and Squirrel Systems, Software systems for Invoicing, Ordering, Scheduling, Performance Reviews CERTIFICATION

• Certified in Food Safety with the National Registry of Food Safety Professionals (NRFSP) entailing proper storage of food and chemicals within dates and temperature standards per health department regulations EDUCATION / LEADERSHIP TRAINING

• Attended Ferrum College - Ferrum, VA and Western Community College - Roanoke, VA

• Graduate of Culinary Institute of Tuscany (Italy) three separate times, once while a Kitchen Manager and two times as member of Management Team for Olive Garden (training awarded to the best-performing managers in the United States each year); personally selected for achieving low food cost, low turnover percentage, hot food scores, high guest satisfaction, increased sales, and reduced turnover percentage