George Luse Email & Phone Number

Charlotte, Nc, Us

Mooresville, Nc

Concord Ma

➢ Ensuring the satisfaction of every guest○ Use and support of CIP process in all branches visited○ Understanding of customer service portal to analyze and respond to issues in guestservice.○ Move guest service successfully toward a 5star service goal➢ Ensure training & development completed with 100% success rate➢ Build and promote branch identity, drive sales and promote overall ownership andaccountability for improving customer service➢ Provide leadership through a culture of accountability and continuous growth➢ Successfully trained branch manager new to retail banking & worked to support and enhance thegrowth of numerous colleagues in other branches to higher sales goal rankings➢ Supported region during staffing crisis by assisting multiple branches while building customersatisfaction and sales

Framingham

➢ Raised guest satisfaction from 42% to a 73% in 6 months➢ Rebuilt and grew the catering business from $1500 per week to over $5000 per week➢ Supervised as many as 30 employees at a time➢ Consistently achieved P&L goals through implementation of daily cost controls➢ Successfully managed strict labor costs through constant daily assessments of productivity➢ Implemented systems and maintained operational standards and store cleanliness➢ Sales building:○ Raised sales in under 6 months time from 18.5k per week to a steady 23k average○ Implemented “Kid’s Night” raising average sales by 7.5% at the time. This system is stillactive and still achieving results over 2 years later

➢ Created system to increase efficiency of servers and cashiers that is currently being used instores all over the country which leads to decreased service times and better service to everyguest➢ Created system to increase growth and efficiency that is currently used by the company savingthe company ten's of thousands of dollars in operating costs➢ Created motivational tools to inspire crew to $24,000 worth of Give Kids the World Donations.Ranking #1 in our 7 store area, #1 in the New England area, and #21 in our 480 store company.This store was the lowest volume highest ranking store in the company➢ Ran the restaurant with an average of 25% food and beverage cost➢ Managed staff of 20 using a staffing guideline system. Average staffing guideline for my lastyear 92.3%➢ Implementing systems, operational standards and store cleanliness