Summary

A versatile manager with ** years of experience in various food service and retail environments. Excels at managing department inventory, employee development, financial analysis, merchandising, and upholding operational processes to the company’s standards. Maximizing of sales and gross profit, and fostering of a positive environment focused on equipping and empowering others for growth and productivity. Provides superb customer engagement, and fully knowledgeable in conventional and specialty products.

Experience

Manager : Whataburger

March 2021 - Fed 2023

Responsibilities

Weekly inventory and truck ordering

Ongoing training teaching and coaching

Daily shift inventories

Labor control

Recruiting hiring and training

Local marketing

Deli Cook : Publix

Oct 2021 - March 2021

Slicing meat and cheese

Sub making

Serving hot bar

Cooking for hot bar

Fry cook

Stocking sales floor

Deli Manager: Fresh 4 Less

March 2020 - April 2021

Oversee operation in deli and bakery

Culinary Manager: Luckys Market

March 2018 - March 2020

Establishes and maintains a positive and efficient working environment. Oversees daily operations of department, supervising a staff of 25 team members. Responsible for hiring, training, scheduling, and coaching of associates. Develops production guides for department use, ensuring excellent display levels while minimizing shrink. Maintains department financial workbooks; including general ledger, receiving log, department transfers, and shrink reports.

General Manager: Waffle House

Sept 2015 – Dec 2017

Daily operation of the restaurant. Efficient in all restaurant duties including, cooking, sanitation, leadership, relationship building. Developed accurate order guides based on sales movement. Received deliveries, auditing for accuracy, quality, and freshness. Coordinated and preformed facility maintenance.

Restaurant Manager: Steak and Shake

Sept 2014 – Sept 2015

Took over direct leadership of a struggling store. Previous health inspection had yielded numerous violations for sanitation of equipment, food preparation, and storage areas. I immediately implemented a new and structured sanitation program, and retrained employees for health and safety guidelines. Within 1 week we had corrected all violations and were able to maintain this standard during my time of leadership.

Various Locations

July 1993 – Sept 2014

Operational use and training of commercial restaurant equipment.

P&L Analysis.

Sales Forecasting and budgeting.

Department inventory counts.

Emmanuel Poage, Luckys Market

910-***-****

Joe Ryan, Raising Canes

850-***-****

James Berry, Whataburger

240-***-****

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