General Manager Inventory Control

Merrill L. Overson

HOSPITALITY CUSTOMER SERVICE

Location: San Diego, CA Email: ********@*****.*** Phone: 619-***-****

PROFILE SUMMARY

Experienced manager with a background spanning restaurant operations, food and beverage leadership, and homecare services. Adept in financial oversight, staff training, and process improvements that support consistent service delivery. Recognized for maintaining compliance standards and sustaining long-term client and guest relationships.

Core Competencies Include:

Team Leadership Process Improvement Customer Experience Scheduling Inventory Control Cost Management Food Safety Training & Onboarding ServSafe Certification (Exp: 2030)

EXPERIENCE

General Manager

2024 – Present: Broken Yolk Restaurant – San Diego, CA

●Direct daily operations for a high volume restaurant generating $90,000 in weekly revenue, overseeing 45 employees, scheduling, inventory control, and P&L oversight to ensure profitability and service excellence.

●Implement food safety and sanitation, ensuring readiness for inspections and guest satisfaction.

●Lead hiring, training, and performance management, improving retention and service quality while reducing labor costs by 2%.

●Monitor vendor relationships, ordering, and cost control practices to reduce waste and support a 21% increase in liquor sales.

●Drive guest experience initiatives, including escalation resolution and service recovery to protect reputation and encourage repeat business.

Co-Founder / Operations Manager

2018 – 2024: Green Tree Homecare – San Diego, CA

●Co founded and scaled homecare organization to $4M+ ARR by driving client acquisition, referral partnerships, and long term retention.

●Managed P&L, budgets, and financial performance to ensure long term stability and operational scalability.

●Directed recruitment, training, and supervision of 130+ caregivers, including 5 direct reports, to maintain quality care delivery.

●Expanded service offerings through launch of Green Tree Wellness, strengthening care management for specialized populations.

●Implemented process improvements across scheduling, compliance, and reporting systems to cut costs and improve service quality.

Director of Food & Beverage

2017 – 2018: San Vicente Golf Resort – Ramona, CA

●Oversaw multi outlet food and beverage operations, maintaining low food and labor costs through effective training and scheduling.

●Directed capital project to add outdoor patio, coordinating vendors and leadership to expand capacity and revenue streams.

●Forecasted and managed inventory requirements for daily service and special events, minimizing waste and ensuring seamless execution.

●Delivered elevated guest experience during events and daily service, guiding teams to anticipate needs and resolve escalations quickly.

●Supervised F&B team, delegating responsibilities to improve service consistency and operational flow.

General Manager

2012 – 2017: ZENBU/RIMEL’S – San Diego, CA

●Increased sales and improved retention through strategic service standards, targeted promotions, and operational refinements.

●Recruited, trained, and managed team to ensure high performance in both daily operations and long term planning.

●Optimized menu offerings by adjusting beer, liquor, and wine lists to reduce costs and improve margins.

●Analyzed financials to identify inefficiencies in marketing, inventory, and operations, cutting unnecessary expenses.

●Drove guest satisfaction and acquisition by introducing new menu items tailored to customer preferences and cost targets.

ADDITIONAL EXPERIENCE

Assistant & General Manager, Darden Restaurant Group (Olive Garden and Smokey Bones), Tulsa, OK

Assistant General Manager, Zio’s Italian Grill Tulsa, OK

General Manager, Hal Smith Restaurant Group, Charleston’s, Pearls, And Deep Blue Ocean Grill Tulsa, OK

General Manager, Café Japengo (Hyatt Regency Hotel) La Jolla, CA

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