Objective

To secure a position in food service management which will allow me to utilize more than (26) years of experience in fast food service operations, catering services, and restaurant management while allowing me to expand my experiences in the areas of overseeing, supporting and coaching restaurant teams to succeed in meeting and exceeding all company standards.

Professional Skills

•Highly experienced in food services sector with an aim to deliver the best services and food to the customers.

•Demonstrated ability to coach and mentor new and existing team members and managers to reach their full potential.

•Ability to manage operations effectively and smoothly during peak hours, weekends and other high-demand

times.

•Ability to handle stressful situations and resolve customer conflicts ending in win-win situations.

•Well versed with food safety handling, and operational standards applicable for restaurants.

•Ability to manage overall operations independently if required.

Experience

Burger King –Area Coach June2018-Present

•Manage and monitor 8 Burger King Restaurants by meeting with RGM’s weekly impart skills to grow performance and to develop leaders, identify and develop strategies to address opportunities and personally conduct orientations to set up new Managers for success.

•Find and hire the best RGM’s, Assistant Managers and Shift Leads.

•Build a deep bench of talented restaurant leaders.

•Recognize outstanding performance every visit, every day.

•Understand how customers are viewing the restaurant through scheduled visits.

•Know how the restaurant compares with competitors and strive to be the best.

•Analyze the financial performance of the area and understand trends.

•Find and select the best vendors for the RGM’s.

Experience

Delaware North –Department Manager May 2017-2018

•Manage 8 units at the airport by meeting with the manager weekly impact skills to grow performance and to develop leaders.

•Recognize outstanding performance every visit, every day.

•Understand how customers are viewing the units through scheduled visits.

•Analyze the financial performance of the area and understand trends

•Set and maintained high standards; ensured that the restaurant environment was safe for both employees and guests and took corrective action when needed.

Experience

Taco Bell –Area Coach November 2012-2017

•Manage and monitor 8 Taco Bell Restaurants by meeting with RGM’s weekly impart skills to grow performance and to develop leaders, identify and develop strategies to address opportunities and personally conduct orientations to set up new Managers for success.

•Find and hire the best RGM’s, Assistant Managers and Shift Leads.

•Build a deep bench of talented restaurant leaders.

•Recognize outstanding performance every visit, every day.

•Understand how customers are viewing the restaurant through scheduled visits.

•Know how the restaurant compares with competitors and strive to be the best.

•Analyze the financial performance of the area and understand trends.

•Find and select the best vendors for the RGM’s.

Taco Bell – Market Training Manager February 2010 – November 2012

•Train and develop Team Members, Shift Leaders and Assistant Managers to expected certification and performance levels.

•Practiced effective selection and training and believes that everyone has the potential to succeed as a member of the team.

•Set and maintained high standards; ensured that the restaurant environment was safe for both employees and guests and took corrective action when needed.

•Ensured excellent levels of customer service on all shifts and properly handled guests’ complaints/concerns to facilitate repeat business.

•Recognized as the top RGM in the New Orleans Area and awarded the “Seat at the Table” for the 2011 Taco Bell Conference in Las Vegas, NV.

Strategic Restaurants, LLC – Area Coach May 2007 – February 2010

•Managed and monitored 6 to 8 Burger King Restaurants, by conducting meetings to review and analyze sales results and devised plans to determine the effectiveness of account strategies, merchandising programs and sales promotions on current sales goals.

•Implemented policies and procedures regarding guest track and speed of service.

•Modeled best practices daily to aid in the development of strong leaders.

•Assisted Restaurant Managers with identifying and correcting any areas of concerns within the restaurant.

Strategic Restaurants, LLC – Training Manager March 1997 – May 2007

•Direct sales and profitability of restaurant and generated sales up to $500,000 plus annually.

•Managed 30 shift associates including assistant managers, shift managers, cashiers, and food preps.

•Demonstrated quality customer service, and cleanliness.

•Responsible for ordering, receiving and invoicing of purchases made by restaurant including equipment.

•Responsible for bi-weekly payroll reports and hiring, firing and training of all employees.

•Performed monthly inventory of food and beverage for the restaurant.

Sodexo Catering (Tulane University) – Catering Supervisor January 1996 – March 1997

•Duties included: Direct sales and profitability of cafeteria style restaurant and generated sales up to $3,000,000 annually.

•Managed staff on a daily basis, including managing kitchen staff of up to 50 people.

Education

L. W. Higgins High School – High School Diploma 1989

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