Manager Management

Jay M. Riddell

**** *** ****** **.**** #*** Cellular: 954-***-****

Naples, Florida, 34108 Email: ***********@*****.***

SUMMARY:

Excellent interpersonal and decision-making skills based on thorough understanding of the importance of confidentiality and diplomacy in high-level business relations. I am detailed, people-oriented, organized, self-motivated, energetic, dependable and committed.

PROFESSIONAL EXPERIENCE:

Yum Brands/Taco Bell Corp.

General Manager, August 2008 to present

Find and hire the best Team Members and Shift Leads.

Personally conduct orientation and on boarding for all new Team Members.

Create a training plan to develop a great restaurant team.

Train and develop Assistant Managers, Shift Leaders and Team Member Trainers.

Ensure proper execution on all training and development plans.

Complete Restaurant People plans and conduct bench planning sessions.

Conduct weekly manager meetings and Team Member one-on-ones.

Consistently recognize and reward Team Member performance.

Ensure conflicts within the restaurant are resolved in a timely manner.

Personally demonstrate positive interaction with customers.

Ensure that customer issues are resolved immediately.

Schedule the right number of people, at the right time and in the right place to take care of customer needs.

Coach management team on the proper execution of CHAMPS.

Lead product rollout meetings with management team to ensure success.

Know how your restaurants compare with competitors in your trade area and strive to be better.

Analyze restaurant’s financial performance and create a follow – up plan to maximize profitability without compromising the customer experience.

Manage restaurant budget.

LTP Management, Hooters/Dan Marinos/LuLu’s Bait Shop/Martini Bar/Ugly Tuna/Adobe Gila’s

Hooters of Hollywood at Hard Rock Casinos and Pembroke Pines, Florida

Assistant General Manager May 2007 to July 2008

Provided assistance to General Manager at two locations.

Managed the logo merchandise from inventory to targeting and promoting sales.

Creating value for franchise through efficient operations, appropriate cost controls, and profit management.

Conducted training for all newly hired managers.

Controlled day-to-day operations by scheduling labor, ordering food and supplies.

Developing the restaurant team.

Ensured complete and timely execution of corporate and local marketing programs.

Ensured a safe working and customer experience environment by facilitating safe work behaviors of the team.

Daily closings, monthly budgets, end of the year financial preparations.

Controlled profit and loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions.

Ensured maintenance of equipment, facility, and grounds through the use of a preventative maintenance program.

Ensured food quality and 100% customer satisfaction.

Effectively manage a franchise-owned restaurant within the policies and guidelines of the company, ensuring 100% customer satisfaction at all times.

Brinker International, Chili’s Bar & Grill/Macaroni Grill/On the Border

Chili’s Bar & Grill, West Pembroke Pines, Florida

Manager, January 2000 to May 2007

Responsibility for directing the daily operations of a corporate restaurant, ensuring compliance with company standards in all areas of operation, including product preparation and delivery, customer relations, restaurant maintenance and repair, inventory management, team management, recruiting and retention of team members, financial accountability, ensuring that the highest quality products and services are delivered to each customer and other duties as required or assigned.

American Express

Weston, Florida

Area Leader, February 1999 to August 2000

Ensured that all internal policies and performance metrics were being adhered to within the billing and payment department. Developed and motivated a group of associates through both quality and performance training. Provided solid organizational leadership, coached and developed teams of up to ten associates within each team.

Quality Dining, Chili’s Bar & Grill

Chili’s Bar & Grill, Newark, Delaware

Manager, January 1995 to February 1999

Managed the kitchen staff for several franchises to include several grand openings within four major cities in both Michigan and New Jersey.

Responsible for the scheduling of staff, back of the house labor and new menu rollouts.

Training and coaching of kitchen staff and ordering of supplies.

Supervised overall kitchen operations including product preparation and delivery.

Inventory management, team management, recruiting and retention of team members.

EDUCATION:

Mount Pleasant High School United States Navy

Wilmington, Delaware San Diego, California

Graduated 198*-****-****

Senior Year: Completed several College Navy College Credits: Business Management

Preparatory Courses

SKILLS/ACCOMPLISMENTS:

MS Word, Excel, Outlook and Internet proficient.

Decorated Navy Diver: Submarine Insignia, Southwest Asian Service Medal with two Bronze Stars, National Defense Service Medal, Navy Expeditionary Medal, Navy “E” Ribbon, Sea Service Deployment Ribbon with two Bronze Stars, Arctic Service Ribbon, Commanding Officer Letter of Commendation, Navy Unit Commendation, Meritorious Unit Commendation, 45 Caliber Marksmanship Ribbon.

Active ServSafe Certified: Certified Food Handlers Course.

HRCI (Human Resource Certification Institute) Certificate of Completion in the following courses: Sexual Harassment, Workers’ Compensation, Disciplining Employees, Mandatory Wage & Hour Regulations, Hiring & Orientation, Setting the Tone of the Employment Relationship.

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