Restaurant Operations & General Manager Leader

ALICE MARTINEZ

602-***-**** • Phoenix, ***** • ***********@*****.***

SUMMARY

Dedicated and results-oriented leader with over 30 years of experience in restaurant management and operations. Proven ability to minimize inventory shrinkage, reduce food waste, and enhance customer satisfaction through effective team leadership and strategic sales initiatives. Expertise in staff scheduling, training, performance management, and inventory control. Seeking to leverage extensive operational and management skills to drive success and operational excellence. WORK EXPERIENCE

Area Supervisor, McDonalds, Cave Creek

09/2009 – 06/2026

Minimized inventory shrinkage, drive-off incidents, and daily cash discrepancies through vigilant operation oversight.

Served as the primary area representative, ensuring effective communication and collaboration with stakeholders.

Conducted research to address customer inquiries effectively and efficiently. Partnered with sales, marketing, and management teams to devise solutions and achieve unified objectives.

Provided performance feedback to employees, assisting them in establishing quarterly goals. Maintained composure during peak periods, successfully delegating tasks to ensure business continuity.

Assigned responsibilities to team members to enhance overall productivity. Devised, implemented, and refined employee performance targets and operational policies to ignite productivity and team engagement.

Developed and organized the scheduling for the area team, optimizing production planning. Addressed guest complaints by listening attentively and liaising with the restaurant manager to find solutions.

Analyzed sales reports to identify opportunities for enhancing sales performance, supporting inventory management, and capitalizing on emerging trends.

,Oversee 5 Stores .

Restaurant General Manager, McDonald’s, Cave Creek 09/1985 – 09/2009

Utilized suggestive selling techniques to drive revenue growth. Applied effective sales strategies to maximize customer engagement and sales conversion. Monitored ingredient usage and food product availability through analysis of customer traffic and item popularity, leading to a significant reduction in food waste. Coordinated and organized all aspects of restaurant inventory management. Planned and assigned shifts and hours for a team of employees, ensuring adequate coverage. Maintained cleanliness in both indoor dining and outdoor areas by wiping tables and restocking supplies.

Adhered to safe work procedures to promote a secure environment for staff and customers alike. Established and enforced performance and service standards to enhance customer satisfaction. Elevated customer service quality by training staff, supervising operations, and addressing issues promptly.

Handled customer complaints with professionalism, effectively resolving issues by engaging appropriate personnel.

Boosted sales of specific products or services through strategic promotional campaigns, resulting in measurable increases.

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SKILLS

Restaurant Management Inventory Management

Cost Control Vendor Management

Budget Management Staff Scheduling

Team Training Facilities Management

Recruiting Training

Performance Management Financial Analysis

Team Management Employee Development

Strong work ethic Hospitality

Teamwork Integrity

Communication Leadership

Customer Experience Problem Solving

CERTIFICATES

Servsafe Certification

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