Restaurant General Manager - 30 Years

SUMMARY

Renowned supervisor with ** years of experience.

Facilities success in all facets of the restaurant industry. Recognized for increased sales and outstanding culinary expertise. Proven meticulous skills to exceed goals and company expectations.

SKILLS

• Budgeting to maximize profits

• Very organized and excellent at problem solving

• Team leader and motivator

• General knowledge of payroll operations and

account receivable/payable

• Excellent at multitasking and prioritization

• Customer service oriented

• Serve safe certified as well as trained in safety and health codes

• Point of Sale (POS) system operations

• Accurate cash handling

EXPERIENCE

General Manager

Destin FL

Chicken Salad Chick, Aug 2021 – Jun 2026

• Record Sales! Increased 20% from prior years

• Managed and dropped Food and Labor below

required amounts – drives profitability!

• Oversaw all daily restaurant operations to include:

• Recruit and Train: Hired, trained, and developed the best team members and future leaders.

• Performance Management: Provided ongoing

coaching, conducted performance evals, and

fostered a positive, motivating work environm’t.

• Speed & Quality: Ensured fast speed of service

while strictly adhering to preparation and

production procedures.

• Cleanliness & Sanitation: Maintained a clean,

organized, and sanitary environment in both the

dining room and the kitchen.

JULIE

CAMPBELL

C

• Profitability: Managed budgets, set sales targets, and monitored the overall financial and

statistical performance of the restaurant.

• Inventory & Ordering: Oversaw stock control,

place efficient product orders, and completed

accurate end-of-month inventory counts.

• Administration: Controlled cash handling,

ensured accurate scheduling, and completed

necessary reports and paperwork in a timely

manner.

• Food Safety: Maintained a work environment

that strictly enforces food quality & safety code. Restaurant Manager

Niceville, FL

Waffle House, Dec 2021 – Jun 2024

• Solely responsible for management and daily

operations to include scheduling, order inventory, payroll, profit and loss, hiring, employee training, customer service

Restaurant Manager

Niceville and Destin, FL

Whataburger July 2019 – Oct 2021

• Drove sales, oversaw P&L budgets, executed strict brand and food safety standards, and recruited,

coached, and developed a team of shift leaders

and family members.

Cafeteria Supervisor

Fort Walton Beach, FL

Sodexo, Aug 2009 – Mar 2018

• Oversaw preparation and serving of more than

1,000 daily meals

• Managed 15 team members, including scheduling,

training and conflict resolution

• Prepared meals in accordance with operational

policies, food safety guidelines and health code

requirements

• Tracked activities in daily logs and weekly update reports

• Processed payments and kept close eye on

customer to check for signs of theft

• Established nutritious menus in line with health standards and budget guidelines

• Directed and motivated 10-15 member team of

cafeteria workers

• Cleaned, sanitized and organized food speed

racks, bins and dry storage racks to keep food

storage areas neat and prevent food-borne illness

• Fulfilled special order requests, including special occasion cakes and party platters

• Broke down heavy pallet foods of cases, boxes and bags

• Built attractive holiday and seasonal displays for merchandising program

• Proofed dough products and baked breaks,

cookies and other bakery products

• 8-year retail management experience

• Maintained knowledge of current items, garnishes, ingredients and preparation methods

• Communicated and exemplified the company’s

vision and goals

• Produced accurate and thorough management

reports

• Upsold customers and optimized table-turns

• Outperformed wait staff average sales by up to

50%

Owner/Manager

Fort Walton Beach, FL

Mother Earth’s Café, Jan 1986 – May 2008

• Delivered an exceptional level of service to each customer by listening to concerns and answering

questions

• Controlled portion sizes and garnishing for optical cost controls

• Maximized food quality by closely monitoring

shipments, preparation and food handling by team

members

• Reconciled daily transactions, balanced cash

registers and deposited restaurant’s earning at

bank

• Optimized profits by controlling food, beverage

and labor costs by establishing portion control and quality standards

• Emphasized a customer focused approach by staff, delivering and local neighborhood restaurant

environment that encourage customer loyalty

• Motivated staff through acknowledge of hard

work, achievements and instilling accountability

while leading by example

• Scheduled and directed staff in daily work

assignments to maximize productivity

EDUCATION AND TRAINING

Bachelor of Science, Business Administration and

Management

Murray State University

Murray, KY

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