Restaurant Operations Leader and Sales Coach

AMY VINCENT

RESTAURANT LEADER • COACH • TEAM BUILDER • SALES DRIVER

270-***-**** • *************@*****.*** • Bowling Green, KY PROFESSIONAL SUMMARY

Dynamic restaurant leader with 25+ years of experience in full-service dining and progressive leadership roles. Proven ability to lead front-of-house operations, develop high-performing teams, drive sales, maintain operational standards, and deliver exceptional guest experiences. Hands-on leader who leads by example, holds teams accountable, develops employees, and works alongside the team during peak business periods to ensure operational excellence. CORE COMPETENCIES

Restaurant Operations Management • Front-of-House Leadership • Team Development & Coaching • Sales Growth & Revenue Building • Guest Experience & Service Recovery • Labor & Productivity Management • Scheduling & Shift Management • Employee Accountability • Food Safety & Sanitation • Responsible Alcohol Service Compliance • Inventory & Cost Control • Promotions & Sales Incentives • Conflict Resolution

• Cash Handling & Financial Accountability • Cross-Training & Employee Development KEY ACCOMPLISHMENTS

• Increased restaurant sales by 5.8% as Service Manager at O’Charley’s through coaching, accountability, guest engagement, and sales-focused leadership.

•Over 25 years of restaurant and hospitality leadership experience.

•Developed sales incentives, promotions, and employee engagement strategies designed to increase sales and improve the guest experience.

•Strong background in labor productivity, staffing, scheduling, and operational efficiency.

•Recognized for hands-on leadership, team development, accountability, and maintaining high service standards.

•Experienced in resolving guest concerns professionally while protecting the guest relationship and company reputation. PROFESSIONAL EXPERIENCE

SERVICE MANAGER O’CHARLEY’S — Bowling Green, KY

April 2025 – Present

• Oversee daily Front-of-House operations and service, ensuring Brand standards, guest expectations, and operational procedures are consistently maintained.

• Oversee and approve all Front-of-House side work, ensuring assigned duties are completed accurately and to established standards.

• Provide hands-on supervision throughout the restaurant, including stepping in to assist with serving, hosting, cooking, and other operational responsibilities when business needs require.

• Work during peak business periods to set the pace for the Front of House, maintain service standards, and provide leadership where the team needs it most.

• Ensure restaurant cleanliness, guest safety, and overall dining-room standards are maintained at all times.

• Understand and consistently practice safe food-handling procedures and reinforce proper food-safety practices throughout operations.

• Help control guest flow and coordinate service to maintain an efficient and positive guest experience.

• Ensure 100% table visitation to gather guest insights, identify opportunities, address concerns, and support sales strategies that improve the overall guest experience.

• Increased restaurant sales by 5.8% through employee development, guest engagement, sales coaching, accountability, and operational leadership.

• Lead by example to develop employees and assistant leaders while creating a culture of accountability, teamwork, and excellence.

• Provide and oversee thorough employee training, coaching, and development to ensure team members understand expectations and execute Brand standards.

• Help cross-train employees to increase flexibility, strengthen staffing capabilities, and improve operational efficiency.

• Oversee scheduling for designated departments as directed by the management team, balancing business needs, staffing levels, and productivity.

• Develop and execute sales promotions, incentives, and Alley Rallies designed to motivate employees, increase sales, and improve team engagement.

• Partner with management to enforce compliance with employment policies and operational expectations within areas of responsibility.

• Manage compliance with Responsible Alcohol Service training requirements and reinforce responsible alcohol-service practices.

• Assist with liquor inventory and ordering, maintaining appropriate product levels and supporting inventory control.

• Monitor labor, productivity, sales, and operational performance to support financial goals and profitability.

• Coach employees in suggestive selling, guest engagement, check-building, and service recovery techniques.

• Maintain cash accountability and assist with daily financial procedures and operational controls. CERTIFIED SERVICE TRAINER LONGHORN STEAKHOUSE — Bowling Green, KY May 2012 – April 2025

• Advanced from Server to Certified Service Trainer through demonstrated leadership, consistency, and operational knowledge.

• Supported management with daily restaurant operations and employee development.

• Coached team members on service standards, guest relations, menu knowledge, and sales expectations.

• Helped maintain consistency in service, hospitality, and guest satisfaction.

• Led by example in a high-volume, fast-paced restaurant environment.

• Recognized for professionalism, leadership, dependability, and commitment to operational standards. SERVER / SERVER TRAINER SHOGUN BISTRO — Bowling Green, KY 2010 – 2012

• Delivered exceptional guest experiences in a fast-paced, high-volume restaurant.

• Promoted to Server Trainer based on performance, leadership, and ability to support team development.

• Supported new employees in learning company procedures, menu knowledge, service standards, and hospitality expectations.

• Helped maintain service consistency and strong team performance. ASSISTANT MANAGER TUMBLEWEED TEX MEX GRILL — Glasgow, KY 1999 – 2002

• Assisted with daily restaurant operations and front-of-house leadership.

• Supervised employees and supported coordination between Front and Back of House.

• Assisted with scheduling, labor control, inventory, and cash management.

• Supported employee development and operational standards.

• Helped maintain guest satisfaction and efficient restaurant operations. EDUCATION

WESTERN KENTUCKY UNIVERSITY — Bowling Green, Kentucky EDMONSON COUNTY HIGH SCHOOL — Brownsville, Kentucky LEADERSHIP PHILOSOPHY

I believe the best leaders serve their teams first. By setting clear expectations, leading by example, coaching consistently, recognizing success, and holding employees accountable, I create an environment where both team members and the business can thrive. My goal is to develop people, build lasting guest relationships, and drive measurable results through positive leadership and operational excellence. Great food brings guests in, but great people bring them back.

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