General Manager Deli
Resume:
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
Joe Ryan, Raising Canes
James Berry, Whataburger
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