Eric Johnson Sr Email & Phone Number

Newport News, Virginia, United States

Hampton, Virginia, United States

To lead a team of Restaurant Managers and Team Members in the execution of an excellent Guest experience resulting in increasing Guest counts, sales and MOP growth. To ensure decisions and actions are in alignment with the Credo and Values and all TGI Fridays standards are met. To select, coach and develop Team Members.Key Responsibilities & Accountabilities• Manages all day-to-day restaurant operations with a focus on delivering a great Guest experience; directly supervise and support 36 Managers and all FOH and BOH hourly Team Members; manages all profit and loss centers.• Aligns all behavior with the Credo and Values.• Executes on all brand standards through managing and coaching Team Members and Managers.• Frequently interacts with Guests to ensure they receive the Fridays Service Style experience; follow up on any issues and complaints they may have to ensure Guest Satisfaction.• Follows the Bubble Theory to proactively run a shift and anticipate Guest needs.• Follows the Hamburger Stand Theory, ensuring that the restaurant and staff are set up for an outstanding shift.• Identifies opportunities to drive sales, traffic and return visits with a 4-wall mentality; oversee implementation of local store marketing and national marketing promotions.• Determines current and future staffing needs in the restaurant to ensure an adequate number of talented Team Members are available to deliver a great Guest experience.• Identifies and develops high potential Team Members and Managers to fill future openings.• Provides ongoing and honest feedback, coaching and development to managers and Team Members.• Evaluates performance fairly and frequently and holds managers and Team

Responsibilities•Maintain and ensure safe facility environment including standards for maintenance and upkeep of unit's equipment, food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene. Notify Operation partners of all unusual events, circumstances, or other safety or quality control issues.•Forecast and analyze sales, labor, and profit and ensure compliance with established budget. Schedule, supervise, and participate in the operational duties specific to the unit.• Responsible for inventory and placing orders 3 times a week at a average of 90k a week and sales of approximately 4.3 million annually.• Manage 18-21 employees. Including hiring, terminating, disciplining.Ensuring that all applicable laws are followed in these procedures.•Respond to customer inquiries and resolve customer complaints

United States

• Maintain accounting records, daily reporting requirement, and• Maintain and ensure a safe facility environment including standards for maintenance and upkeep of kitchen equipment, food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene. Notify the District Manager of all unusual events, circumstances, or other safety or quality control issues.• Monthly food audits by the client, Military and company inspectors.• Responsible for inventory and sales of approximately $2.2-3.5Million annually• Act as Company's point of contact with client. Maintain and enhance the company's image when interacting with clients, guests, associates, and vendors

Manage 10-15 employees. Including hiring, terminating, disciplining and promoting. Ensuring that all applicable laws are followed in these procedures.• Responsible for inventory and sales of approximately $800,000 annually.• Responsible for growing business; under my management the branch has received multiple "Record Sales for the Week" awards

High School

Associate'S Degree, Business Administration And Management, General