Brian Keding Email & Phone Number

Rochester, Minnesota, United States

Uphold standards in all aspects of restaurant. More kitchen focused as my background helped implement new practices. Trained key kitchen staff in multiple facilities on meat cutting procedures for new branding. Oversaw weekly inventory and researched product shortage. Run day-to-day operations.• Key Accomplishments: Successfully ran the best ticket times and best food cost in the region at 2 of the 3 highest volume facilities in Minnesota.

Waterloo, Iowa United States

Develop weekly menus along with action stations and catering events. Maintain great relationship with client and hit all labor and food budget goals over subsidy. Keep kitchen looking spot free due to an open kitchen concept and interactive cooking stations. Keep ideas fresh to keep customers coming back.• Key Accomplishments: When I started the population of the building was 1300. After big layoffs and the population went down to 850. I was able to maintain sales at the same level so client didn’t have to pay extra costs.

Waterloo, Iowa United States

Ran and trained all aspects of the restaurant. Held assistant managers and staff to highest standards and accountability. Trained all MITs in a 4 state region. Scratch kitchen with all hand cut steaks. Forecasted sales and hit all labor and food budgets. Applied local store marketing to boost sales and build neighborly relationships with local businesses.• Key Accomplishments: First year as GM was able to increase sales 21%. Consistently ran best food cost in the district. Ran bar mix at 20% on an 18% goal.

Waterloo, Iowa United States

General Manager/Corporate TrainerRan all day to day operations. Make changes from corporate to franchise and taught franchise owner the ins and outs of the restaurant. • Key Accomplishments: Was a corporate trainer for 2 years and traveled around the U.S. opening restaurants in new markets and training staff.