Frederick Brian- Pmp Email & Phone Number

Boston, Ma, Us

Atlanta, Ga, Us

Rye Brook, New York, Us

Chopt Creative Salad General Manager of Food Service/Training Manager of Organizational Development October 2021- PRESENT, Buckhead, GA• Within first six months of employment, spearheaded and achieved the training of 5 General Managers, 1 Assistant Manager and 1 Shift Leader• Responsible for all Restaurant finances : Cogs , Operational Payroll,Accounts Receivable.• Collaborated with management personnel to plan marketing, advertising and special restaurant functions.• Consistent EHA scores of 93% or higher• Leader of largest store in Atlanta which generates a yearly revenue of 2M • Directed hiring, training, and scheduling of food service personnel.• Pioneered Continuous Improvement strategies for new store openings• Optimized standard ordering procedure resulting in a reduction of duplicate orders• Retained customer loyalty during pandemic by ensuring timely pickup availability for DoorDash and Uber Eats• Analyzed weekly and monthly sales and trends and compared to actual figures to prepare projections.• Rotated and replenished food display cases and products.• Enforced sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.• Monitored compliance with health and fire regulations to reduce risk.• Scheduled and received deliveries and verified goods received against paperwork.• Counted money and made bank deposits.• Kept accurate records in compliance with sanitation and food service requirements.• Scheduled staff hours and allocated resources to maximize team member performance.• Investigated and resolved complaints regarding food quality and service.• Monitored food preparation and presentation to enforce adherence to portion sizes and quality standards.• Maintained food and equipment inventories to support business demand.• Coordinated with service providers to address equipment maintenance and waste removal.• Monitored budgets and payroll records to verify authorization of expenditures.

Chicago, Il, Us

• Coordinated kitchen workflow to optimize supply usage and preparation time• Implemented protocols during COVID-19 to ensure safety of both staff and customers while ensuring timely service and a quality product• Optimized Inventory resulting in a reduction in frequency of emergency orders placed to other stores. • Organized a marketing strategy to reduce revenue loss during the pandemic by targeting Hospitals, firehouses, police stations and other businesses with essential workers. This resulted in 500% increase in revenue dollars from the start of the pandemic to the end. • Lead training location responsible for the development of other stores employees. • Investigated and resolved complaints concerning food quality and service.• Arranged for maintenance and repair of cooking equipment and appliances.• Supervised portion control and quantities of preparation to minimize waste.• Established standards for personnel performance and customer service.• Estimated food and beverage consumption to determine purchasing requirements.Other positions heldAssistant ManagerMay 2012- November 2015 Washington D.CShift LeaderSeptember 2009-May 2012 Washington D.CAssociateDecember 2005-September 2009

Master Of Business Administration - Mba, Business Administration And Management, General

Bachelor'S Degree, German Literature