As an assistant restaurant manager, my duties consisted of but were not limited to; maintaining adequate staffing levels based upon flow of business and sales projections, managing a staff of 25+ employees daily, writing successful schedules for the FOH department based upon sales/labor projections and employee availability, ordering products, including food and operational supplies, necessary for operating the business, conducting daily, weekly, and monthly inventories to track product usage and prevent losses through theft and waste, participating in promotions monthly to drive business, and interacting on a daily basis with customers and ensuring total satisfaction, and participating in training FOH/BOH teams on all roll-out protocols including store promotions as well as menu changes.

As a Logistics Team Leader for IKEA Home Furnishings, my duties include: supervising a department consisting of approximately 30+ coworkers at any given time, maintaining adequate staffing levels for each shift based upon flow of business and sales projections, successfully formulating work schedules based upon employee availability and skill set for the various tasks involved in the inflow process, and managing the team of employees throughout the course of each shift in order to maintain maximum efficiency and output. I take part in the unloading of merchandise that is delivered to the store in order to replenish the sales floor for customer purchase. While receiving the merchandise, I am also responsible for quality control which includes recognising damaged goods and recording the items for damage claims which allow credit to be given back to the store to control costs. In conjunction with receiving merchandise, I am also responsible for the loading of shipments for transfer and maintaining quality control of all shipments that leave my facility for delivery to other IKEA locations as well as our distribution center. During the course of each shift, I am responsible for providing leadership and support to the team of my asssigned function area. I provide assistance wherever it may be needed as well as providing answers to all questions that may arise during the replenishment process. My team is responsible for the replenishment of the active sales floor which emcompasses the filling of merchandise shelving, displays, and racking. I also work closely with our Sales Team in order to keep an open and clear line of communication between departments. This is achieved by conducting meetings with the Sales Management team and providing input which focuses on more efficient ways to replenish the departments and provide a safe/pleasurable shopping experience for all customers. I work closely with my merchandising partners to push increased sales.

As an Assistant General Manager for Duffy’s Sports Grill, my duties included but were not limited to; maintaining adequate staffing levels based upon flow of business and sale projections, supervising a staff of 80+ employees, writing successful schedules based upon sales projections and employee availability, maintaining three departments successfully, conducting daily, weekly, and monthly inventories to measure losses due to waste or theft, interacting with guests on a daily basis to ensure complete satisfaction.·         Improved financial performance of bar by decreasing waste and improving performance of employees and frequency of guest flow, increasing sales by 15%.·         Worked closely with Managing Chef to decrease waste/food costs by focusing on the server involvement and lowering the amount of mis-rings and food ordering errors.  ·         Stayed on the floor and visible at all times and made it a personal goal to “touch” at least 30 tables per hour while monitoring restaurant operations.·         Pour tested bar tenders daily in order to ensure proper drink making techniques were being followed in an effort to closely control liquor costs.·         Worked in conjunction with all staff members to embrace the philosophy of “Creating Raving Fans One Guest at a Time”.·         Maintained a training program to ensure that all new hires were “Set for Success” and ensured that all new hires that had completed training had all the tools necessary to positively benefit themselves and the business. ·         Consistently kept bar costs below the budgeted percentages in order to effectively maximize the store’s bottom line earning potential.

As the Head Store Manager, my duties consisted of but were not limited to; managing a team of 15+ associates, determining staffing levels based upon previous year’s business projections and current business trends, conducting inventory/product counts on a daily, weekly, and monthly schedule, ordering products based upon business needs and budget guidelines, maintaining labor hours used based upon budget guidelines and business flow, reconciling cash deposits on a daily basis, providing weekly and monthly business plans to the immediate supervisor in order to plan out and reach goals set by the company as well as myself, and developing programs that would stimulate business flow and create new customers.·         Managed a team of 15+ associates·         Worked towards weekly P&L goal of 52% of total sales set by company for a Dunkin/Baskin Combo Unit.·         Reconciled daily cash drops and sent in daily reports which detailed weekly earnings.·         Interviewed, hired, and trained new team members using a combination of E-Learning resources and hands-on training.·         Maintained daily drive-thru service time of 2:30 to ensure speed-of-service goals were met.·         First member of management for the franchise hired from outside the Dunkin’ pool of candidates based upon management credentials.

As the Life Café Department Head, my duties consisted of but were not limited to; managing a team of 10+ associates, determining staffing levels based upon previous year’s business projections and current business trends, conducting inventory/product counts on a daily, weekly, and monthly schedule, ordering products based upon business needs and budget guidelines, maintaining labor hours used based upon budget guidelines and business flow, reconciling cash deposits on a daily basis, providing weekly and monthly business plans to the immediate supervisor in order to plan out and reach goals set by the company as well as myself, and developing programs that would stimulate business flow and create new customers.·         Managed a team of 10+ associates·         Successfully coordinated menu transition for 2 consecutive new menu roll-outs after returning from Culinary training at headquarters in Minnesota.·         Reconciled daily cash drops·         Dropped daily labor percentage from approximately 24% to 19% daily·         Coordinated with Physical Trainers to create the “Consult Your Café” Program which guided club members towards healthy eating options which worked with their fitness goals·         Top student in MGR training course

As an assistant restaurant manager, my duties consisted of but were not limited to; maintaining adequate staffing levels based upon flow of business and sales projections, managing a staff of 45+ employees daily, writing successful schedules for two departments based upon sales projections and employee availability, ordering products necessary for operating the business including food and nonperishable products, conducting daily, weekly, and monthly inventories to track product usage and prevent losses through theft and waste, participating in promotions monthly to drive business, and interacting on a daily basis with customers and ensuring total satisfaction.·         Successfully managed two departments of Servers and Hosts/Hostesses while developing a training team in both departments.·         Increased server staffing levels from substandard to acceptable levels in a month’s time using intense hiring campaign and “Bounty Referral Program”.   At beginning of program, store had 50 servers which increased to 80 servers in approximately 2 months time.·         Worked closely with fellow managers to push fundraising promotion which led to being the top unit in region for funds raised for cancer research.·         Worked with entire team to push the “Recognize Your Regulars” mentality which consisted of trying to learn the names of at least two regulars on a daily basis.·         Worked closely with Kitchen staff on waste reduction of product by strongly discouraging “sand-bagging” and other pre-staging techniques while focusing on a strict cook to order mentality.·         Worked with management team to develop programs to increase sales by $1,000 per week by initiating contests among servers for up selling and add-ons.·         Decreased alcohol costs for the bar by re-training bar tenders and incorporating daily pour testing and drink ingredient knowledge tests.

·         Pour tested bar tenders daily in order to ensure proper drink making techniques were being followed in an effort to closely control liquor costs.As an assistant restaurant manager, my duties included but were not limited to; maintaining adequate staffing levels based upon flow of business and sale projections, supervising a staff of 80+ employees, writing successful schedules based upon sales projections and employee availability, maintaining two departments successfully, conducting daily, weekly, and monthly inventories to measure losses due to waste or theft, interacting with guests on a daily basis to ensure complete satisfaction.·         Began as an hourly employee and was approached by Director of Operations and promoted to Corporate Trainer of Servers and Hosts/Hostesses within 6 months of employment with the company.·         Successfully opened 3 Bahama Breeze locations in New Jersey, Pittsburgh, and Maryland and received 3 awards for training excellence.·         Approached again by Director of Operations and promoted into M.I.T. program which consisted of 3 months training at Darden Corporate training in Orlando, Florida.·         Promoted from Host/Hostess manager to Bar manager in 2 month time span based upon performance, making schedules for both shifts and training.·         Improved financial performance of bar by decreasing waste and improving performance of employees and frequency of guest flow, increasing sales by 20%.·         Worked closely with Managing Chef to decrease waste/food costs by focusing on the server involvement and lowering the amount of mis-rings and food ordering errors.   Drove the philosophy of “Write It Down, Repeat It Back”.·         Stayed on the floor and visible at all times and made it a personal goal to “touch” at least 30 tables per hour while monitoring restaurant operations.

As an Assistant General Manager, my duties included but were not limited to; managing a staff of 45+ employees, writing successful schedules based upon sales projections and employee availability, conducting daily, weekly, monthly inventories to measure loss through theft and waste, conducting reports to track sales trends quarterly as well as per period, training new employees to ensure understanding of concepts and procedures, interacting with guests on a daily basis to ensure total and complete satisfaction.