Anthony Freeman Email & Phone Number

St.Thomas, U.S.V.I

Duties included setting clear expectations for the Store Team, consultative selling, professional relationship-building, and personal accountability. Management of the Store Team on financial results by measuring performance, validating execution, and holding the Store Team accountable to results-based performance standards. Training of new associates who are proficient in executing sales strategies.Leading and directing the new hire process, while coaching the store leadership on effective talent selection skills, and ensuring the store team is staffed with high performing talent. Prioritizing and scheduling work for the Store Team, coordinating work schedules for all other store associates, to meet the store’s staffing needs and in compliance with company strategies. Assisting the Store Manager with day to day operations by analyze data, feedback from the Customer Satisfaction, and focusing on the sales efforts and model dynamic selling behavior for store associates, and ensure customers are provided with total solutions recommendations.Ensuring the store operates in full compliance with applicable laws, regulations, and company policies including but not limited to talent management processes, pre-employment screening process, and associate file maintenance and compliance.

Cyril E. King Airport, St, Thomas, U.S.V.I.

Duties included overseeing a 5 Million dollar operation with 3 units and 2 Kiosks. Management of staff of 3 managers, with a total of 50 employees.Ensuring employee compliance, and procedures for the Airport regulations Responsibilities for meeting Budget goals, Menu Costing, Labor Control, Food & Liquor Cost, Inventory Control, Sanitation, Responsible for all payroll, Training, and Training Development, Purchasing, and the day to day operations of running F&B Dept.

Mt. Vernon, Ny

BLOC Associates is a private consulting & catering company (Elegant Aromas) I started to work with small Independent and private food businesses to increased their sales and expanded their knowledge of food operations. I worked with the following local food businesses in the New York area.

New Rochelle, Ny

Duties included managing a staff of 15 to 20 employees plus overseeing 2 Cafes. I work along with the Sales Director to help arrange Catered Events & Private Parties. Also make all the food for the kids’ birthday parties for Party Central. I am also responsible for Labor Control, Food & Liquor Cost, Inventory Control, Sanitation, Scheduling, Menu Planning, Training, and Training Development, Purchasing, some Accounting duties, and the day-to-day operations of running a Food & Beverage Department.

Bronx, Ny

Duties included managing a staff of 10 to 15 employees. I manage from the register and walk the floor at set times as needed. Proactively manage site administration duties, Labor Control, Food & Waste Control, Purchasing, Inventory Control, Shrinkage Control, Sanitation, Cash Handling, Team Building, Recruiting, Hiring, Scheduling, Payroll, Training, and Training Development, Monitoring & Verifying all State and Local Laws & Compliances, Complete all site back office paperwork & Analysis, Review all Surveillance Video and Electronic Journals, I also oversee the Café Operations with the help of the Café Manager who reports to me, and all other aspects of site operations.

Duties included managing a staff of 70 to 80 employees. I am also responsible for Labor Control, Food & Liquor Cost, Inventory Control, Sanitation, Scheduling, Payroll, Training, and Training Development, Purchasing, and the day to day operations of running a restaurant. I accomplished to help increase the QSC score from 80.1% to 86.4% in 3 months. Also help to increase the Food Supervisor score from 86.7% to 90.4% in 3 months.

Duties included managing a staff of 80 to 90 employees. I was also responsible for Labor Control, Food & Liquor Cost, Inventory Control, Sanitation, Scheduling, Payroll, Training, and Training Development, Purchasing, Budget Projections, and the day to day operations of running a restaurant. I accomplished to keep the Liquor Split at 30% or better. Also help to increase sales from 30K to 55K per week within 6 months.

Duties included managing a staff of 25 employees. I was also responsible for helping to reorganize the companies systems in order for them to expend to other locations. I worked to put together a training program for the serving staff and the management team, & help to increase the sales from 25K to 35K per week within 4 months & also help decrease Food Cost from 27% to 24% & Liquor Cost from 25% to 19% within 4 months. I was also responsible for Menu Planning, Recipe Development, Labor Control, Food & Liquor Cost, Inventory Control, Sanitation, Scheduling, Training, and Training Development, Purchasing, Budget Projections, and the day to day operations of running a restaurant.

Hotel / Hospitality Management, Hotel Management

Hotel / Hospitality Management

High School Diploma, General Studies

Activities and Societies: Yearbook Club, Mellow Harks Steelband, Jr ROTC

High School Diploma, General, 12

Activities and Societies: Steel band, JROTC, Football, Yearbook Staff