As a high energy director of food and beverage operations for multiple units consisting of 27 restaurants and over 1500 employees, I implemented data driven strategies to consistently increase sales growth, create budget goals, and lower labor costs. I oversaw all core business processes and development new store openings, including human resource activities and investigations, P&L, revenue and sales reports analysis, inventory levels, and purchasing. I have developed effective manager training programs and manuals and facilitated them across the region, driving food cost reduction strategies and over the top customer service.Key Accomplishments:♦ Slashed operational and food costs through development of tools to effectively identify cost control opportunities, and performed strategic contract negotiations with new vendors.♦ Accelerated company profits through successfully negotiating large catering contracts with local businesses, increasing catering sales by 200%.♦ Developed high performing manager team through effective hiring, training, and performance management, motivating through continuous mentoring, communication, and positive leadership, resulting in high retention rate and promotion of four GMs to Director of Operations.♦ Drove increased customer satisfaction with focus on high quality products, reasonable pricing, and excellent customer service, leading the Region in customer satisfaction.♦ Optimized rapport building skills to decrease guest escalations from .5% out of 1000 to .2%, personally addressing each guest’s concerns, increasing SMG score to 78% higher than #1 ranked store.General Manager – Bob Evans Restaurants (1998 – 2009)Assistant General Manager – Bob Evans Restaurants (1996 – 1998)