Inventory & Workforce Optimization Assistant Manager

Joel C. Yates 540-***-****

**** ******* ***., *******, ******** 24012 ***********@*****.***

Objective

To obtain long-term employment with a fast-paced and growing enterprise specifically focusing on industry ideals with an emphasis on inventory management and workforce efficiency and productivity.

Qualifications Summary

I am a highly motivated and dedicated professional with over 30 years of experience working in fast paced environments that demand leadership, communication skills, and physical dexterity. Trustworthy, ethical, and committed to superior employee and customer service. Detail oriented and able to multi-task efficiently. Capabilities include:

Customer Service

Food/Liquor/Labor Cost Control

Inventory Control and Product Ordering

Scheduling

Proficient with Micros, Squirrel and Aloha POS systems

New Employee Development

Administrative Functions

Conflict Resolution

DOH/ABC compliance management

Professional Experience

Assistant Manager (Customer satisfaction managerial focus)

Mission BBQ, Roanoke, Virginia

October 2019-present

Part of an elite management team for one of the top gross stores in the region with sales topping over 5 million for back-to-back years.

Many responsibilities included managing, inventory, food cost, labor, production times, cleanliness, creating a positive work environment with increasing sales through many outside catering avenues with Corporate Events, Military Events, Weddings, etc.

Received many corporate and personal praises with achievements as a trainer with increasing retention and minimal turnover.

Assistant Manager

Panera Bread, Roanoke, Virginia

November 2017-October 2019

Acted as a member of a four-person management team controlling a restaurant which averages $85,000 a week in total sales and a yearly total of $4,420,000.

Responsible for managing food cost, labor, production times, cleanliness and increasing sales through many different avenues including catering, drive-thru and deliveries.

Continuing personal training and development towards General Manager status through studying profit and loss statements and setting obtainable goals.

Responsible for hiring, coaching and correcting staff of 80 or more employees with an average of 20 people per shift.

Assistant General Manager

Shakers Good Food And Drink, Roanoke and Christiansburg, Virginia

July 2009-November 2017

Efficiently performed kitchen manager duties including scheduling, inventory and product ordering, food cost and waste tracking, product pricing, product preparation, safe food handling and sanitation.

Acted as part of the store opening team and responsible for assembling kitchen line, training kitchen staff and meeting all state health regulations.

Successfully performed FOH manger duties including floor plan assignments, table visits, customer relations, check adjustments, floor plan cuts, and end of shift cash outs.

Performed administrative duties including hiring and terminating staff, training new staff, completing staff evaluations and providing conflict resolutions to staff.

FOH/BOH Manager

Red Robin, Christiansburg, Virginia

January 2006-July 2009

Motivated and managed 10-15 BOH employees and/or 15-20 FOH employees per shift depending on restaurant needs.

Crossed trained and successfully performed kitchen manager, bar manager, and FOH duties.

Contributed to average restaurant sales of $40,000-$45,000 per week.

Acted as Virginia ABC/DOH training manager for all newly hired employees.

Used weekly P&L statements to accurately manage inventory, ordering, labor and food cost.

Sous Chef/Kitchen Manager

The Townhouse Grill, Chilhowie, Virginia

February 2001-February 2003

Acted as part of a two-person team responsible for the design, planning, and implementation of an efficient kitchen, including price comparison and selection of all kitchen equipment from small wares to industrial appliances.

Performed kitchen manager functions in fine dining and banquet atmosphere including scheduling, inventory, and product ordering, food cost and waste tracking, product preparation, safe food handling, and sanitation.

Promoted sales and controlled food waste through the creation of daily specials.

Certifications

National Restaurant Association Education Foundation, 2005

Serv Safe Certified since 2005

Education

Grundy High School, Grundy, Virginia

High School Diploma 1982-1987

References

References are available upon request.

Contact this candidate