Restaurant General Manager - 15+ Years High-Volume Ops
Resume:
Ray Dyer
San Diego, CA
*********@*****.***
General Manager
Dynamic and results-driven Restaurant General Manager with 15+ years of experience in high-volume environments. Proven track record of improving operational efficiency, cutting costs by 20%, and increasing customer satisfaction through stringent quality control and effective team training. WORK EXPERIENCE
Wingstop • San Diego, CA • 09/2023 - Present General Manager • Led a team of 30 employees in daily operations, ensuring efficient and smooth workflow
• Developed and implemented strategies to improve customer satisfaction, resulting in an increase of 33% in positive feedback ratings
• Managed budget and expenses, consistently meeting or exceeding financial targets
• Implemented employee training programs to enhance skills and knowledge, resulting in improved performance metrics
• Conducted regular performance evaluations for staff members, providing constructive feedback for professional development
• Implemented quality control measures to maintain high standards of product/service delivery
• Managed customer complaints effectively, resolving issues promptly while maintaining customer satisfaction levels at 95%
• Mentored junior team members, fostering their professional growth within the organization
• Cultivated a positive work environment that promoted teamwork and collaboration among employees
Jack in the Box• San Diego, Ca • 02/2015 - 12/2022 General Manager
• I achieved our goals set forth in our Quarterly P N L report: Labor, Sales, and controllable cost;
• As a corporate location I maintained 27% labor, 5% negative food cost variance, and between 1.25 to 1.75 positive cost variance SKILLS
• Budgeting
• Cash flow management
• Cash handling
• Coaching
• Communication skills
• Computer operation
• Computer skills
• Conflict resolution
• Customer service
• Employee relations
• Expense management
• Food handling
• Food safety management
• Food service management - Food
service management experience
( More than 20 years)
• Forecasting
• Guest relations
• Hospitality management
• Interviewing
• Leadership
• Managing food service teams -
Largest food service team
managed ( More than 20 team
members)
• I’ve added to our bottom line and
increased sales 8% this last year and
currently on pace to maintain it this
year
• I broke 4 sales records in a row this
past fiscal year. Totaling 7 in all
within a 2 years period of taking
over an underachieving location and
continuing to maximize its potential through effective training and hiring.
• I work hand in hand with project managers for new test or product becoming available to our company. I give positive or negative feedback, as well as, I troubleshoot in the restaurant and give feedback to what is the best Course of action. I continue to be involved in the training of all new shift supervisor through management training classes. I’ve been involved in video shoots for training, in which; I am representing our district and company.
• I was involved in the testing of Jack in the Box mobile application, which was launched to the public in 2017 and rolled out to all markets in 2018. I was one of two location it was tested in, my location being the only true restaurant. It was tested in over 4-month time span, in which, I gave daily and weekly updates. Gave feedback on training and the best course of action to train others and rollout plan.
• As a Franchise location, I was able to bring my labor down to 22% to 23% while maintaining a 99% labor efficiency (actual vs guide), and still maintain 5% vs. 6% goal food cost and maintaining the same positive food variance. Assistant General Manager
• I was hired as an assistant manager, in training to be a General manager.
• I’ve graduated from the Jack in the Box General Manager class. As an assistant I help bring our overall guest satisfaction up by 20% and lowered our overall Speed of Service by 30 to 45 second depending on the location
• Being an assistant manager, I rotated with the General manager on Monday morning paperwork, and month end paperwork.
• As an assistant, I did a lot of the hiring, training, and communication. One of the reasons I was promoted to a lab location, is for my strong communication, leadership skills, and a good evaluator of talent. I have a skill set to motivate and bring the best out of individuals. Further responsibilities, cash audits, responding to concern during off hours, following up with managers and crew when goals that aren’t achieved and ensuring task are completed. Following up with Guest, scheduling fundraisers, and corresponding with district manager and ongoing training.
McDonald’s• San Diego, CA • 01/2010 - 12/2015 Guest Service Manager (RDM)
• I dealt with a lot of guest relations issue
• I worked with Marketing and Advertising, communicating new rollout.
• I trained all new guest service and shift manager, ensuring they were certified and ale to perform all functions of the job.
• I completed cash Audits, communicated and followed up on goals
• Proficient in Microsoft Office ( Word, Microsoft Excel, PowerPoint), Sap Applications. Able to learn proprietary systems/ applications quickly and easily. Ability to multitask and work in stressful situations. Well organized and always prepared.
• Profit and loss analysis
• Restaurant experience
• Restaurant management
• Senior leadership
• Staff training
• Team leadership
• Team motivation ( leadership skill)
• Teamwork
• Operations management
• Organizational skills
• POS
• POS systems
EDUCATION
Associates Degree in
Business Management
Ashworth University
Norcross, GA
06/2008 - 08/2010
Shift Manager
• Managing the daily operations
• Managing target
• Monitoring Food Cost and Waste
• Monitoring Breaks and Delegating task
• Creating Floor Plans
Souplantation• La Mesa, CA • 01/2012 - 12/2014 Service Department Manager
• Ran a 19% percent labor during shift I manage
• As the Front of the House manager (guest Service manager), I raised our guest satisfaction by 22% and by fiscal year end our bottom-line increased by 20%
• I was able to partake in most, if not all of the hiring practice with a very low turnover.
• Started out as a shift supervisor, to were 98% percent of the I ran an efficient shift and put the guest first
• As the guest service manager, you have to posses the skill to communicate will, which trickle down to your team and they want to do their job
• Help run a 3% food cost with correct forecasting and managing waste UNICOR• Manchester, KY • 01/2005 - 12/2010 Cost
Analysis/Accounting/Payroll Clerk
• Worked as a Cost Analysis and Accountant Administrator.
• Completed data entry, prepared budgets, and monitored cost consumption.
• Worked on Microsoft Applications (Word, PowerPoint, and Excel), as well as, I worked with SAP and IPS payroll systems.
• Material Expediter
• Supervised factory lines and opened new lines for production series. CERTIFICATIONS
Food Safety Manager Certification
ServSafe
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