Restaurant Operations & Multi-Unit Leadership

Cover Letter — Restaurant Leadership Roles

Francois van Zyl Lawton, OK 580-***-**** *******@*****.***

Dear Hiring Manager,

I am excited to apply for a leadership role within your organization. With more than a decade of experience overseeing highvolume restaurant operations, multiunit teams, and largescale food service contracts, I bring a proven ability to strengthen performance, improve profitability, and build disciplined, highachieving teams. My background includes franchise ownership, general management, federal contract oversight, and business ownership — a combination that has prepared me to excel in roles such as General Manager, MultiUnit Supervisor, District Manager, or Area Director.

Throughout my career, I have led operations ranging from $2.5M to $100M annually, supervised teams as large as 650 employees, and managed daily production of up to 20,000 meals per day. I have successfully turned around underperforming locations, improved guest satisfaction scores, reduced turnover, and implemented operational systems that increased efficiency and consistency across multiple units. Whether stabilizing a struggling franchise or ensuring compliance on a federal contract, I have consistently delivered results through strong leadership, accountability, and a commitment to operational excellence.

I am known for developing teams, optimizing workflows, and maintaining tight control over labor, inventory, and food safety. My leadership style is handson, supportive, and focused on building a culture where employees feel valued, trained, and motivated to perform at their best. I thrive in fastpaced environments and bring a solutionsfocused mindset to every challenge.

I would welcome the opportunity to bring my experience to your organization and contribute to continued growth, operational consistency, and exceptional guest experiences. Thank you for your time and consideration. I look forward to the opportunity to discuss how my background aligns with your needs.

Sincerely,

Francois van Zyl

Francois van Zyl

Lawton, OK • 580-***-****

• *******@*****.***

Restaurant Leadership MultiUnit Operations Team Development

Professional Summary

Restaurant and foodservice executive with 10+ years leading highvolume operations, multiunit teams, and largescale federal food service contracts. Proven ability to stabilize struggling locations, increase profitability, strengthen guest satisfaction, and build disciplined, highperforming teams. Brings a unique blend of restaurant GM experience, franchise ownership, federal contract management, and business ownership, making an ideal candidate for General Manager, MultiUnit Supervisor, District Manager, or Area Director roles.

Core Leadership Strengths

Restaurant Operations & Workflow Optimization

MultiUnit Coordination & CrossLocation Support

Team Leadership, Coaching & Accountability

Labor Scheduling & Cost Control

Inventory Management & Vendor Coordination

Food Safety, Sanitation & Compliance

Guest Experience & Service Recovery

Cash Handling, Reporting & Daily Controls

Training, Onboarding & Performance Development

Professional Experience

Certified Home Inspector

Warthog Inspections — Lawton, OK January 2025 – Present

Conduct comprehensive residential and commercial inspections within a 100mile radius.

Evaluate structural, electrical, plumbing, HVAC, roofing, and safety systems per Oklahoma SOPs.

Deliver detailed inspection reports to clients, agents, and property managers.

Maintain continuing education to stay current on codes, tools, and inspection standards.

Build strong client relationships through trust, communication, and reliable service.

Operate a customerfacing business requiring scheduling, quality control, and operational discipline.

Operational Support Specialist / Project Manager

Southern Food Service Management — Fort Sill, OK October 2022 – December 2024

Managed a $100M federal food service contract, supervising 650+ employees across multiple facilities.

Oversaw production of 20,000 meals per day, ensuring compliance with federal standards and budgets.

Reported directly to the VP of Operations; led HR functions including recruitment, onboarding, training, and corrective action.

Conducted operational assessments and nationwide site visits for new business opportunities.

Strengthened operational consistency across multiple locations through workflow audits and corrective planning.

Project Manager / Building Manager (Bldg. 5966)

Mitchco International — Fort Sill, OK March 2022 – October 2022

Promoted to Project Manager overseeing food operations for 400 employees.

As Building Manager, directed a $4M annual budget and supervised 125 staff producing 7,500 meals/day.

Ensured contract compliance, quality assurance, equipment maintenance, and COR duties.

Improved operational efficiency through staff coaching, workflow adjustments, and safety compliance.

General Manager

Bricktown Brewery — Lawton, OK February 2021 – March 2022

Turned around a struggling franchise location, achieving record profits and reducing turnover.

Oversaw $3.4M annual sales with 38% profit margins.

Led hiring, scheduling, inventory control, vendor management, and performance development.

Improved workflow efficiency, reducing wait times and boosting guest satisfaction scores.

Maintained strict compliance with food safety, sanitation, and health code requirements.

Proprietor / Owner

Outback Steakhouse — Lawton, OK February 2017 – February 2021

Achieved yearoveryear growth in sales and profitability.

Managed $2.5M annual revenue, leading the franchise region with 43% turnover (best in region).

Directed all operations including staffing, scheduling, inventory, vendor relations, and financial controls.

Improved guest satisfaction through service recovery, workflow optimization, and team accountability.

Ensured full compliance with food safety, sanitation, and health regulations.

General Manager

Applebee’s — Muskogee, OK September 2014 – December 2017

Led daily operations for a highvolume location serving hundreds of guests per shift.

Managed hiring, coaching, scheduling, inventory, vendor relations, and cash controls.

Implemented menu changes, promotional rollouts, and corporate initiatives.

Improved workflow efficiency and guest satisfaction through staff development and operational discipline.

Maintained strict compliance with food safety and sanitation standards.

Education & Certifications

High School Diploma

Criminal Justice Degree

ServSafe Proctor & Instructor

Leadership & Operations Training

Additional Strengths

Thrives in highpressure, fastpaced environments

Strong communication and teambuilding skills

Highly reliable, adaptable, and solutionfocused

Passion for delivering excellent guest experiences

Contact this candidate