General Manager Customer Service

THERESA COKER

** ******* **** **** *****, SC ****5 210-***-****

**********@*******.***

To obtain a position with a company which focuses on training and developing staff to perform tasks and provides the tools and equipment to ensure goals are met. A company where my passion, enthusiasm and dedication to the needs and expectations of the customer are a shared priority.

EMPLOYMENT HISTORY

SEPTEMBER 2021 TO FEBRUARY 2023

GENERAL MANAGER BUFFALO WILD WINGS

GENERAL MANAGER OF SPORTS WITH WEEKLY SALES OF $48,000 SUPERVISION OF OVER 50 HOURLY

EMPLOYEES AND A 4 PERSON MANAGEMENT TEAM. WEEKLY FOOD AND LIQUOR INVENTORY,

MONTHLY TRAINING AND DEVELOPMENT OF STAFF, FOOD COST OF 225, TOTAL BAR COSTS OF 18%

AND HOURLY LABOR OF 13%.

10/2018 TO AUGUST 2021

GENERAL MANAGER FATZ CAFÉ

TOTAL OPERATIONAL CONTROL OF RESTAURANT

WEEKLY SALES OF $38,000

(1.5 MILLION ANNUALLY)

FOOD COST OF 31%, TOTAL CONTROLLABLE LABOR OF 24% ON BUDGET OF 27%

TRAINING AND DEVELOPMENT OF 45 TO 55 HOURLY EMPLOYEES AND 3 MANAGERS

10/2017 TO 08/2018

HEART OF HOUSE MANAGER, HOOTERS OF AMERICA

Daily and weekly food and alcohol inventory, weekly schedules within budgets, daily direction of all staff with goal setting, meeting local health and sanitation regulations, hire, train and develop team members according to standards, focus on customer service and surpassing expectations, complete truck orders twice weekly and ensure items are rotated accordingly for use. Reconciliation of profit and loss statements to budgets.

02/2015 TO 10/2017

KITCHEN MANAGER, LONGHORN STEAKHOUSE

Cutting all protein items for daily usage, daily prep assignments, daily and weekly food inventory, maintain food cost of 25.5% weekly, design schedule to meet labor budget of 10.7% weekly, hire staff to meet goals and cross-train current staff, monitor kitchen and service staff to ensure that focus is on guests and meeting guest satisfaction survey goals of 85%. Control food, paper and alcohol costs with regards to profit and loss goals.

02/2013 TO 10/2015

MULTI UNIT GENERAL MANAGER, TACO BELL/ KFC

Schedule and direct staff in daily work assignments, weekly food orders, scheduling and inventories, Emphasis on staff training and development with e-learning, meeting speed of service goals, customer feedback with Voice of Customers surveys, menu implementation and adherence to corporate food safety guidelines.

EDUCATION

MAY 1996

B.S.P SOCIAL WORK, EAST CAROLINA UNIVERSITY

I have been involved in the restaurant industry since 1993 and enjoy the challenges of the fast paced ever involving marketplace. I am dedicated to hiring, training and developing team members who understand that customers drive this business and are focused on improving restaurant operations on a daily basis. I believe that guests “choose” to dine with us and it is our responsibility to provide them with a reason to return

SK

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