Brandon L. Email & Phone Number

Recruited by former superior to maintain all aspects of a training restaurant. Responsible for full P & L including $2 million a year and all aspects of everyday operations, including 3 assistant managers and 85 employees. Financially responsible for achieving goals based on budgeted sales.Led weekly conference calls for 8 restaurants which included all kitchen managers.Traveled to other restaurants, assessing their strengths and weaknesses, to help insure company growth. AccomplishmentsMaintained Board of Health scores above the industry standards.Successfully completed multiple inspections, including HR, Training Audits.Became certified as the only, “Training General Manager,” in IndianaDecreased guest complaints on-line by executing all service standards.Maintained profit levels in the top 5% of the company.

General ManagerChosen by Regional Manager and Senior Vice President to train and develop new managers, while managing three managers and a staff of 90 employees. Responsible for full P & L including $2.5 million a year and a $3.5 million building and grounds.Projected and managed operations using trends, insuring readiness and profitability.AccomplishmentsTop ten percent in the company for overall customer satisfactionReduced and maintained food costsAchieved quality assurance audits above company goal every quarterIncreased sales over prior year every monthService Manager Responsible for staffing and scheduling a team of 75 employees based on projected business.AccomplishmentsIncreased customer satisfaction from bottom 10% to top 25% of the companyIncreased sales and guest counts above company average through consistent execution of company standards.Culinary Manager Managed labor for a staff of up to 60 people per shift, controlling labor costs while ensuring customer satisfactionOrdered product daily and weekly insuring “less more often,” in an environment where preferences rapidly change based on promotions, seasons, local and national events, and weather.AccomplishmentsMaintained food costs and achieved company goals every quarterLed region of 8 restaurants consistently in all Culinary Manager accountabilities