Food Service General Manager

Kenneth OHIKHOKHAI ********@*****.***

Lithonia, GA 30038 Mobile: 770-***-****

To obtain a challenging managerial position in a progressive organization offering the opportunity to utilize my proven ability and related experience in the food service industry to improve its productivity and profitability.

EDUCATION

Auchi Polytechnic - Major: Business Administration

Devry Institute - Major: Computer Information Systems

QUALIFICATIONS

25+ years experience in full service restaurants

Proven track record of improving profitability while maintaining quality

Extensive staff and management training and development background.

Effective communication, planning, budgeting, organization, and time management skills.

EXPERIENCE

2021 - Date Brinker International-Chili’s Restaurant

General Manager

Responsible for all operations, champions change and restaurant initiatives to ensure overall business results and great Guest experience

Leads and directs the work of Management team responsibilities and setting expectations

Manages performance of the Management team, including performance evaluations, coaching and accountability

Plan and implement weekly, monthly and yearly financial budgets

Acts as a Role model and holds Team Members accountable to operational and quality standards

Drive business results by utilizing Chili's systems to effectively control costs

Follow operational systems, such as our Manager Timeline and performing quality Line Checks

Hire, train, retain, and develop Team Members to take on larger roles

2021 - Date CRACKER BARREL

Manager

Consistently deliver exceptional guest experience

Control operational costs (food & labor costs) and identify measures to cut waste to increase profitability

Create detailed reports on weekly, monthly and annual basis on revenues and expenses

Partner with GM/Regional Manager to implement key initiatives and promote brand in the local community through word-of-mouth and restaurant events

Train and develop new and current employees on proper customer service practices and company policies

2002 -2016 Date O’CHARLEY’S

Manager

Utilization of a proven system of improving profits by substantially lowering food costs.

Result: Consistently running the lowest food cost percentages in the entire company (outperforming over 200 restaurants, nationwide).

Responsible for food quality, food cost, and labor control

Training and development of kitchen employees

Ordering all food supplies, and kitchen needs

1999 – 2001 RIO BRAVO

Kitchen Manager

Ordered all food supplies and kitchen needs

Responsible for the recruitment and management of all kitchen staff

Responsible for all "new menu test" in the region

Manage food and labor cost within budget

ACHIEVEMENTS

Consistently maintained food cost within budget

Successfully implemented all new menu in the region

Trained and developed managers-in-training in all kitchen aspects

1997– 1999 CHEESECAKE FACTORY, ATLANTA GEORGIA

Kitchen Supervisor

Responsible for food preparation

Supervision of kitchen employees

Consistently maintained food quality and timely execution on a shiftly basis.

1988 – 1997 BENNIGANS IRISH AMERICAN GRILL

Kitchen Manager/Corporate Trainer/Cook

Responsible for food quality, food cost, and kitchen labor control

Handled staff development and scheduling

Ordered all food supplies and maintained budgets

ACHIEVEMENTS

Consistently ran food, kitchen labor, and supply costs within required budget.

Implemented inventory control systems including meat counts, food audit, and ordering parts.

Developed managers-in-training for the Atlanta area in all kitchen aspects

Trained entire Eastern region during new menu implementation

Received employee leadership award in recognition of significant contribution to the overall performance of the restaurant and its people.

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