Gary Stanley Email & Phone Number

Atlanta, Georgia, United States

Currently responsible for more than $22 million in annual sales for 38 Georgia restaurants. Accountable for all P&L, equipment, utilities, personnel and all operating processes. *Manages 6 District managers, 38 General managers, 10 maintenance members, and 400 plus employees.*Focus on building the brand, creating leaders and profitability.* Improved restaurant profitability through efficient operation and reporting trends* Scheduling routine maintenance throughout the market to ensure all stores are operating at the highest level of equipment levels and to prevent extra costs to the company.* Reports to the Senior vice president of operations and Owner on a weekly basis.

Atlanta, Georgia, United States

Currently responsible for more than $3.5 million in annual sales for 3 Metro Atlanta 24-hour restaurants. Accountable for all P&L, equipment, utilities, personnel, and operating procedures and processes.• Manage all aspects of operations for 3 Waffle House stores; maintain division performance through the oversight of FF&E maintenance, food, and beverage quality, food safety, staff training, discipline and documentation, inventory control, budget management, scheduling and monitoring of expenditures and waste. • Train, develop, and supervise 3 general managers, 1 human resources generalist, 2 maintenance technicians, and 110 employees.• Coach and develop general managers on staffing, scheduling, turnover, employee satisfaction, performance management, training, orientation, communication and administration. • Monitor daily weekly operational statistics and reporting trends.• Improve restaurant profitability through efficient operations and restaurant visitations.• Maintain a high standard of quality control, hygiene, health and safety, and satisfactory completion of stores’ safety audit. Selected Accomplishments:• Developed the talent pipeline by mentoring 5 employees who became general managers. • Opened new store locations including hiring, training, setting up restaurants, ordered an accurate amount of inventory for exceeding target goals and revenue expectations.

Atlanta, Georgia, United States

Managed daily FOH and BOH restaurant operations with a focus on efficient execution, increasing profit, and enhancing the guest experience; supervised 30 restaurant employees. Controlled operational costs and identified measures to cut waste, responsible for full P&L. • Attracted and retained staff and management through training, coaching, development, proper staffing, and compliance to standards.• Improved staff productivity by setting goals and expectations, conducted formal and informal performance evaluations, and provided feedback. • Met and exceeded sales and profitability objectives for restaurant; drove store results through others. • Ensured proper food handling procedures and recipes in compliance with corporate operating procedures.• Managed guest service by greeting and assisting guests and addressing issues as needed. • Opened and closed restaurant, assigned and followed up on opening and closing operational procedures. • Identified key personnel for advancement into positions of higher responsibility. • Ensured all safety, security, and sanitation policies are consistently executed. Selected Accomplishment:• Built a successful and cohesive team of restaurant professionals all passionate about the art of sales.