Jordan Davis Email & Phone Number

Chicago, IL, US

Working side by side with owners I provide insight and find resources to make their business successful garnered from many years in the restaurant realm. I have assisted franchisees with formulating growth plans & building stronger teams getting them through difficult periods of expansion. Creating documentation systems that are effective and efficient I.

San Diego, California, US

• Partnered with operations director and district managers to consult on business issues with learning solutions, facilitating learning and development for hourly to director level personnel.
• Consulted with operations and HR teams on hiring and promotions to create individualized on-boarding and development plans.
• Coordinated training for new restaurant openings and establish development plans for district managers.
• Oversaw training and development process for regions within the states of IL, MN, ND, IN, MO, KS working with 8 district managers and over 50 restaurants
• Provided hands on training for district managers and restaurant managers as well as consulting for all levels of training programs within the brand.
• Mentored and evaluate certified training restaurant managers and the training environments where management training is conducted.

San Diego, California, US

• Organized and directed manager in training (MIT), and devised ongoing development programs for over 90 franchise groups and licensees.
• Facilitated training support for 30 new franchise and licensed restaurant openings across the US and Canada.
• Organized training for 40 additional new franchise and licensed restaurant openings across the US and Canada.
• Consulted with owners, operating partners and franchise consultants to provide suitable learning solutions.
• Assisted franchisees with new restaurant opening process.
• Acted as brand ambassador to new franchisees providing insight and understanding of brand specifics of operations.

San Diego, California, US

• Oversaw daily operations of 3-5 locations, increasing top line sales and bottom line profitability through developing a management team that understood the needs of their business.
• Led area workshops that lead to a consistently high level of cleanliness and food safety recognized through internal brand and NSF audits, and health department visits alike.
• Drove overall operation of the restaurant, including guest service, food quality, cleanliness, safety and sanitation, labor, costs, production and general facility maintenance.
• Ensured all administrative and accounting responsibilities were completed to company policies.
• Monitored inventory levels, placed and received food and supply orders.
• Consistently attained budgetary targets, even in troubled economic times.

Golden, CO, US