Skills

• Multi-location management
• Performance-based scheduling
• Cost-saving initiatives
• Employee turnover reduction
• Staff training and development
• NPS Score improvement
• Multi-tasking in high-pressure environments
• Time and labor efficiency
• Compliance with local government regulations
• Labor cost optimization

Work Experiences

• Collaborated with brand marketing.
• Emphasized exceptional customer service.
• Ensured adherence to health and safety regulations, leading to [Award] for cleanliness and safety from [Local Authority] in [Year].
• Implemented a digital ordering system.
• Partnered with culinary staff to enhance menu offerings, resulting in a [Percentage]% increase in average spend per guest.
• Partnered with culinary staff.
• Implemented a digital ordering system that increased to-go sales by [Percentage]% during [Month/Quarter].
• Directed grand opening operations at [Location].
• Initiated staff mentoring programs.
• Implemented flexible scheduling.

Summaries

• Built customer loyalty.
• Talent for revenue growth.
• Proven ability to negotiate vendor contracts, saving an average of $[Amount] annually in purchasing costs across [Number] restaurants.
• Maintained team morale.
• Focused on creating employee satisfaction through effective scheduling practices, which reduced turnover by [Percentage]% within [Year].
• Reduced food waste by $[Amount] annually.
• Goal-oriented Multi-Unit Restaurant Manager with [Number] years of experience reducing operational costs and increasing profitability by leveraging data-driven decision-making.
• Recognized with [Award] from [Local Authority].
• Targeted promotion periods.
• Increased margins.

Accomplishments

• Coached store managers on P&L management, leading to an increase in net profit margins by [Percentage]% for the fiscal year.
• Expanded catering sales by [Percentage]% in [Year] through targeted outreach to local businesses and corporations within franchise areas.
• Implemented a cross-location inventory management system, reducing waste by [Percentage]% and improving stock efficiency in the first [Year].
• Implemented a standardized POS system, improving transaction efficiency at peak times by [Percentage]% across all operating restaurants.
• Led [Number]-store region in daily operations, resulting in an average increase of [Percentage]% in quarterly sales per location.
• Successfully rolled out a new [Product Type] market initiative that exceeded sales goals by [Percentage]% in the first [Number] months.
• Coordinated with marketing teams to execute local grass-roots events, generating a [Percentage]% increase in brand awareness and local market share.
• Drove customer loyalty through rewards program enhancements, resulting in [Percentage]% increase in return visitors and higher average check amounts.
• Launched targeted menu promotions tailored to customer preferences, achieving a [Percentage]% rise in menu-item sales within [Number] weeks.
• Led restructuring of underperforming stores, turning [Number] locations into profit-earning entities within [Year].

Affiliations

• Participated in the Global Restaurant Leadership Conference (GRLC), focusing on profitability optimization and global best practices.
• Served on the organizational committee for [Year] industry-wide Hospitality Leadership Summit focused on operational efficiency and KPI setting.
• Certified by the ServSafe Manager program, ensuring compliance with local and federal health and safety regulations.
• Member of Toastmasters International, developing communication skills crucial for leading cross-unit teams and organizing employee training sessions.
• Active participant in the Multi-Unit Restaurant Group Leadership Forum, fostering collaboration and idea-sharing among senior managers in [Specific Location or Industry].
• Active in the Women's Foodservice Forum (WFF), gaining professional development and networking opportunities to enhance inclusive leadership in restaurant management.
• Certified member of the Society for Hospitality and Foodservice Management (SHFM), specializing in technology innovation in restaurant operations.
• Attended ServSafe Nationals, receiving professional training on keeping labor costs low while meeting all required food safety standards.
• Chair of the local Food Safety Alliance chapter, leading discussions on maintaining safety protocols and improving sanitation standards across units.
• Member of the International Franchise Association, specializing in franchise ownership models and operational flexibility across multiple locations.

Certifications