Marc Elder Email & Phone Number

Colorado Springs, Colorado, United States

Colorado Springs, Colorado Area

ASSOCIATE MANAGER, VILLAGE INN ABRH COLORADO SPRINGS 2019-2020Family style dining with 100 locations throughout the United States with an annual income of 1.5M. Hired on as Fast Track to GM.Manages 45 employees on a daily basis. Coaches and develops staff to adhere to the American Blue Ribbon Holdings policies and procedures. Areas of responsibility include: Food Ordering, Food Inventory, Invoicing, Interviewing, Employee Evaluations, Profit and Loss Statements, Operating Supplies, Labor/Cost Control, Cleaning/Sanitation/Maintenance Oversight.,and end of day financial reconciliation and documentation.ABRH filed for bankruptcy in 2020. 1200 Employees were laid off including myself.

Manages 102 employees on a daily basis. Rotates with other management team members into the Areas of Responsibilities, which include Food, Supplies, Scheduling and Human Resources. On a daily basis coaches staff on company policies and procedures following the Cracker Barrel Corporate Guidelines, which includes guest interaction, cooking procedures, uniform standards, pre-shift/post-shift duties and daily cleaning/sanitation projects (rotations, storage, and ordering). Other duties include: Invoicing, Food and supply ordering, inventory control, and cost control. Building and equipment maintenance oversight. Human resources oversight at Pueblo location. Coaches staff using the “Pleasing People” attitude and philosophy of Cracker Barrel. Continuous management education advancement through the Cracker Barrel University website.

MANAGER, FOX AND HOUND, DENVER AND COLORADO SPRINGS — 2004 T0 PRESENTFast-paced, full-service restaurant and sports bar with an annual income of 2.2M (Colorado Springs location). Colorado Springs location ranked 2nd in the company for profitability in 2010.Incorporated corporate training systems in Denver and Colorado Springs locations. Has worked in all department management positions including: gaming, host, kitchen, service, and bar. Manages 36 employees on a regular basis. Duties including: preparing and submitting Profit and Loss statements to corporate office, weekly inventory oversight, overseeing building and equipment maintenance, invoice coding, interviewing, hiring, overseeing training procedures, scheduling, and controlling food and labor costs. Consistently maintains number one food cost ranking in the corporation. Works as a team leader to ensure that all staff members are meeting and exceeding guest expectations, which in turn creates raving fans! Fox & Hound operates with the Kenneth Blanchard philosophy of One-Minute Management.

ASSISTANT GENERAL MANAGER, BLACK ANGUS, COLORADO SPRINGS — 2003 TO 2004Acted as assistant general manager, responsible for front of the house operations, including both food service and bar functions. Overall restaurant management duties: inventory, bookkeeping, invoice coding, payroll, maintenance upkeep, and filling in as needed to augment workforce in restaurant, bar and kitchen. Employee management duties: interviewing, training, scheduling, hiring, conducting pre-shift meetings, supervising, providing employee feedback, and reviewing job performances. Customer relations duties: constant interaction with customers including: greeting, table checks, problem solving and defusing conflicts when required. Honored in 2003 as Manager of the Quarter for Colorado operations.

MANAGER, RED, HOT AND BLUE, COLORADO SPRINGS — 1999 TO 2003In successively responsible positions held broad responsibility for managing kitchen, host, wait-staff, carryout, catering and bar functions. Overall restaurant management duties: ordering and stocking inventory for bar, kitchen and other supplies; handling invoices, bookwork and payroll; overseeing facility maintenance and sanitation; marketing; catering for events; preparing buffets; and filling in as needed to augment workforce in restaurant, bar and kitchen. Employee management duties: interviewing, training, scheduling, hiring, supervising and reviewing job performances. Customer relations duties: problem-solving and defusing conflicts. Kitchen oversight duties: establishing daily preparation procedures and setup line, monitoring smoking of meats, supervising preparation of food for catering and exercising portion control.