Dan Smith Email & Phone Number

Fort Worth, Tx, Us

Fort Worth, Texas, United States

Saginaw, Texas

Fort Worth

Manage cafeteria, patient tray line service and Bistro/coffee shop featuring Starbucks. Scheduling of Nutrition Dept staff of 40+ team members. Create unique special food days monthly as well as creating features for our grill area running on 2 week increments. Analyze sales and trends to improve food selection and quality. Collaborate with Chef to introduce new cafeteria menu items to improve sales. Involved in everyday guest relations to ensure we are living Huguley’s motto of “Serving others like the people we love the most”. Introduce new procedures and systems to make department more efficient.

Daily operations, guest relations, scheduling, budget planning, motivating team members, recruiting new team members through outside sources. Assuring that food is of great quality and all recipes are followed, ending in consistent and great tasting food. Development of new Managers in Training to ensure they are successful in their new venture with our company.

Daily Operation: Manage FOH/BOH staff of 70+ team members in a high-volume restaurant setting of 300+seat casual dining of $5 Million in annual revenues. Manage the scratch kitchen, ensuring recipes and quality of food is at and above standards. Oversee guest focus, facility management, food quality per HACCP compliance, along with labor and food cost control and staffing. Staffing and Training: Boost staff performance through continuous training/coaching and accountability. Hire new employees and direct staff training/development following our training guidelines. Conduct orientations and performance reviews. Proactively launch initiatives, such as coaching, developmental classes, and weekly staff performance meetings. Also help develop new Managers in Training to make sure they are successful in their new venture with our restaurants.Labor Control: Trim labor costs as warranted through monitoring customer volume against available staffing. Oversee a $80k – 90k sales budget per week budget. Prepare schedules and ensure full staffing for all shifts. Purchasing and Inventory Control: Cost-efficiently manage food costs within our margin and consistently hit our goals through regular audits of recipes, product and waste control. Update pars of usage to limit waste.

Daily Operation / 3rd Shift: Managed 30-40 team members in a manufacturing / production environment working with technical support and assisting in troubleshooting machinery to keep production on track. Production / Quality Control: Tracked production and waste of all machines to meet or exceed production goals. Worked closely with QA dept. to ensure product was within specifications. Maintained focus of all team members to produce high quality products in order to meet customer’s satisfaction and delivering them on time.

Daily Operation: Managed branch operations including inventory control, receiving, expediting orders and scheduling deliveries. Sales Results: Increased sales volume of new branch to second highest level in region within one year. Expanded customer base in tri-county area by 300% through recruiting new contractors by promoting company reputation and personalized services. Built rapport with new contractors to increase sales and overall profitability.