Jacob Chaney Email & Phone Number

Houston, Texas, Us

Houston, Us

Directed the planning, design, deployment, and management of business operations, including budgeting/P&L, accounting, talent management/HR, mcommunity relations, sales, product realignments, logistics, inventory, forecasting, and financials, for the organization to massively grow and expand.o Renegotiated Vendor/Supplier Contractso Inducted P&L Systems to effectively track/forecast expenses.o Revamped the Menu to maximize ROI/profitability and use of ingredients. o Complete Branding Refresh to align with current trends/aesthetics. Piloted a Highly Successful Growth Initiative to Double the Number of Business Segments, from three individual business units to six by end of 2022. Introduced New Management Structures while fostering a culture of professional accountability, synergy, and integrity. Hired/reorganized team, defined/tracked key performance indicators/KPI, developed a new bonus program Managed a Major Overhaul of Budgeting/Financial/Pricing Activities. Analyzed financials, prices, and expenses, prepared forecasts, conducted variance analysis, and capitalized on cost savings opportunities. Developed and Initiated Systems/Processes to mirror emerging business need/goals while controlling operational risks, including o Point of Sale (POS) Systems that improved financial/accounting/sales accuracy while increasing operational efficiency. o Human Resources (HR) Systems to ensure compliance with current labor laws/regulations. o New Accounting/Financial/Inventory Software Systems to automate the processes and enhance the use of labor/talent.

San Antonio, Texas, Us

Directed all restaurant operations for high-volume, fast-paced branch: human resources, inventory control, accounting, budgeting, purchasing, food safety, sales, customer service, logistics, and quality control. Recognized for Superior Performance with a Series of Rapid Promotions. - Hired, Trained, and Developed a Cohesive Team of Assistant Managers, General Managers, and Assistant General Managers. Provided positive leadership, communicated constructive criticism, conducted performance reviews, managed schedules, approved timesheets/hours, instigated correction plans for underperforming staff, and monitored adherence to the firm’s policies and procedures.-Drove Successes by Empowering Each Store to Meet Financial Targets. Compiled, prepared, and maintained P&L statements/budgets, identified financial roadblocks, implemented cash control systems, minimized inventory shortages, analyzed actual vs. plan, and adhered the long-term strategic plan of company goals.-Decreased Turnover & Grew a Loyal and Diverse Staff by Conducting Engaging Training Sessions, communicating fair and constructive performance feedback, and providing opportunities for advancement.- Trained Staff on corporate guidelines, Department of Health regulations, and safety/sanitation procedures. -Managed Profit & Loss (P&L) Statements, Budgets, and Accounting Practices: cash management, assets/liabilities, revenue recognition, forecasting, operational budgets, billing, and payroll. -Encouraged Repeat Customers, Positive Reviews, and Referrals by providing world-class customer service, maintaining clean operations, and resolving all issues, questions, and inquiries with diplomacy and tact.-Communicated goals, achievements, and opportunities, approved promotions, conducted quarterly evaluations, provided positive and construction feedback, and collaborated with HR.

St Louis, Mo, Us

Oversaw restaurant operations for nine geographically disparate locations across the city, including financials/budgeting, human resources (HR), sales, marketing, scheduling, health/safety, and procurement, while providing strategic direction to a comprehensive workforce to exceed organizational growth objectives in the highly competitive and evolving restaurant/food service industry. Designed and Deployed Numerous Automated Processes, Standard Operating Procedures (SOPs), Continuous Improvements, and Best Practices that optimized performance efficiency, safety, compliance, and growth while adhering to corporate values as the organization grew from eight branches to 25 branches. Highlights Includedo Scheduling System. Transitioned the organization from scheduling in MS Excel to the 7shifts software application to improve scheduling processes, reduce costs, and allow for rapid mass staff communication. o Inventory System. Replaced a manual inventory process with an automated system (improving inventory accuracy levels). o Employee Bonus/Vacation/Benefits Packages that increased staff retention levels. Led Ten Successful Grand Openings of New Branch Locations. Hired, Managed, Coached, and Empowered a Diverse Labor Force of 450 (14 direct managerial reports and 436 indirect associates), while providing servant leadership, promoting company values/cultures, fostering growth and professional development, assessing performance, and recognizing/rewarding achievement to improve employee satisfaction. Created and Administered Budgets/P&L Statements While Managing Financial Activities for the $55MM Organization (25 branches). Developed annual/strategic plans, analyzed financial data/statements and business trends, and identified/capitalized on opportunities to drive financial profit and operational performance.

Chicago, Illinois, Us

Oversaw all operations of a $4.75MM+ restaurant to secure high guest satisfaction standards, profitability levels, and quality. Hired/trained/managed/developed cross functional teams, maintained cost controls, developed budgets/forecasts, oversaw inventories, complied with all health, safety, and sanitation codes, and ensured the restaurant maintained peak productivity levels. Surged Year-Over-Year Sales 22.6%, Increased Overall Profitability 6%, and Reduced Labor Costs 3%. Directed a Staff of 75, including Managers, Shift Managers, Team Leaders, and Crew Members. Developed staff schedules, conducted performance evaluations, led training, interviewed/hired/terminated staff, and provided opportunities for growth. Led Employees to Achieve Business Objectives and Maximize Productivity Levels/Loyalty to the Organization by delegating responsibilities and providing the opportunity for each member to own their tasks and achievements. Reduced Turnover 45% by conducting in-depth interviews, hiring qualified/dedicated employees, providing comprehensive training, maintaining open communication, and fostering a cohesive/team-oriented environment. Maximized Customer Loyalty and Repeat Business by enforcing creative & aggressive local marketing strategies

San Antonio, Texas, Us

Directed all restaurant operations for a high-volume, fast-paced branch: human resources, inventory control, accounting, budgeting, purchasing, scheduling, food safety, sales, customer service, logistics, and quality control. Recognized for Superior Performance with a Series of Rapid Promotions. (from TEAM MEMBER to GENERAL MANAGER within 4 years!!!)Surged Profits and Repeat Customers by mentoring and leading employees to provide superior customer service.Maximized Profitability by controlling purchases and managing spending to stay within operating budgets.Grew a Loyal and Diverse Staff by Conducting Engaging Training Sessions, communicating fair and constructive performance feedback, and providing opportunities for advancement.Directed the Hiring, Consulting, Scheduling, and Performance Management of Full and Part-Time Employees in accordance with labor laws. Interviewed, selected, and supervised quality restaurant associates to ensure efficient operations.Trained Staff on corporate guidelines, Department of Health regulations, and safety/sanitation procedures.Managed Profit & Loss (P&L) Statements, Budgets, and Accounting Practices: cash management, assets/liabilities, revenue recognition, forecasting, bank transactions, operational budgets, billing, and payroll.Created Systems to Maximize Efficiencies of the Purchase, Preparation, and Service of Food.Interacted with Patrons to Cultivate Loyal Relationships and support the reputation/sales of the operation.