I supervised a team of 15 restaurants while also procuring management talent for a 71 unit franchise and leading all training efforts within our company. I had final responsibility for managing and overseeing the daily operations of 15 Jack in the Box restaurant locations. I recruited, hired and oversaw training for all external management personnel. I had considerable experience coaching management staff in areas of food quality, HACCP, employee recruitment, selection and training. I prepared and presented monthly business reviews for leadership team.Key Accomplishments• Audited and consulted with other districts to ensure compliance with health department regulations. • Realized 10% year over year sales growth through focus on SOS and guest experience.• Created and implemented succession planning program that provided leadership to staff 71 restaurants.

I led a team of 16 restaurants and had final responsibilty for operations, facilities, management staffing, team development and profit and loss accountabilty.

I led a team of nine consultants and we serviced restaurants in parts of 5 states. My consultants visited restaurants and evaluated, trained and coached restaurant teams to improve their performances. Our observations included providing assistance in food safety, quality, guest service and cleanliness. I also was the primary department contact for between 500-600 restaurants relating to our guest feedback system. In this role, I met with region leadership teams, restaurant managers, and restaurant teams to help them improve the guest experiences at their restaurants. I had considerable interaction with our quality assurance, research and development, marketing and other support departments.

I was responsible for all of the classroom and in-depth one-on-one training for our department. In this role, I developed 4 trainers who held hybrid positions. In addition to completing consultations at restaurants, they also were involved in the training of our Mystery Guests and Quality and Image Specialists. The Mystery Guest training included classroom training and small group, on-the-job training. The Specialist training was for several weeks and was typically one-on-one.

I began my career at Jack in the box as a Quality and Image Specialist where I provided feedback to restaurant teams about food safety, quality and the cleanliness of their restaurants. Much of my job focused on food safety as that is a primary focus at Jack in the Box. Within six months of being hired, I was selected to be a trainer and asist with the training of all company Mystery Guests and Quality and Image Specialists.

I was responsible for ensuring that the product we manufactured met the standards developed by Coca Cola, USA. I had considerable experience working with microbiological and other testing. I ran a variety of tests on the product and coached the operations team about sanitation and other procedures.