Amy Basye Email & Phone Number

Dallas/Fort Worth Area

Dallas, Texas

Dallas/Fort Worth Area

Senior Administrator for IT transition from Brinker Restaurant System to MenuLink System. The MenuLink System is a back office operations software that monitors sales, inventory and labor information.Spearheaded inventory and recipe cleanup for Macaroni Grill to ensure correct setup of all items in new system.Facilitated on-going training with Operations Team by providing financial trouble-shooting tips on how to improve P&L and Cost of Sales (COS).Developed strong relationship with managers and internal personnel for all MenuLink related procedures.Responsible for auditing contracted items at distribution centers and updating item information into MenuLink system on a daily basis, including price verification.

Evaluated costs associated with individual ingredients and built plate costs based on ingredient amounts in each recipe; calculated cost percentage associated with each ingredient.Provided monthly COS reconciliations, COS summary, and quarterly COS forecast for investor conference calls.Developed automated COS tool (Pmix Tool) that resulted in an annual COS savings of $2 million dollars.Maintained Pmix Tool for each market window. The Pmix Tool calculated the prep and par levels for each restaurant based on historical sales, guest count and product mix information. Presented new functionalities of Pmix Tool to directors, drove rollout, and trained restaurant managers.Provided financial and cost analysis at monthly meetings to leadership team, which included company's CEO and COO.Delivered forecasts and cost variance information to Purchasing Agents, arming them with vital information so they could negotiate and lock in bulk pricing.Collaborated with Purchasing and Legal departments during preparations for sale of Macaroni Grill brand from Brinker International, ensuring all contracts were appropriately signed and ready for transfer.

Managed monthly accounting processes for more than 40 restaurants, including month end procedures, reviewing inventory levels, maintaining accruals and estimates, evaluating fixed cost accruals, and researching variances.Trained Area Directors and General Managers on new accounting software. In addition, provided instruction about general accounting principles to those who had not studied Accounting or Business. Reconciled restaurant balance sheet accounts to general ledger.Compiled price-per-person reports for use by Concept Analysts.Developed and implemented new automated balance sheet review process in Essbase system, initiating automated generation of report that previously was developed manually.Developed good working relationships with Restaurant Managers by helping them maintain their monthly financials; served as effective liaison between 40 locations and home office.

Completed month end procedures for more than 70 restaurant locations.Trained accounting personnel and field managers in reconciliation of month end P&L.Calculated inventory ratios for top-level reporting.Amortized and reconciled monthly prepaid accounts and balanced gift certificate inventories to general ledger.