Train, coach, and manage a team of five Associate Managers with accountability for every aspect of restaurant operation. Effectively implement corporate marketing plans and develop local programs to ensure sales, profit, and guest count increases while maintaining food, labor, and controllable costs. Manage all company assets—financial, facility, and human resources—in accordance with company policy and government regulations. Initiate strategies for improved sales techniques, dining improvements, and team productivity. Monitor daily activities to ensure quality food, safety, and cleanliness standards.• Increased sales 86% since 2001; from $2.9 million to $5.4 million.• Increased annual profit 450% since 2001• Reduced employee turnover rate; over 45% of staff employed for 9 years or more.• Designated as training store for new managers in franchise. Personally trained over 30 new managers throughout the district.

Hired and coached staff, cross-training to ensure efficient operation under all circumstances. Prepared work schedules and assigned duties. Managed cash control and security standards. Focused on improving guest relations and enhancing the overall guest experience.