Michael Miller Email & Phone Number

Birmingham, Al, Us

Birmingham, Al, Us

Area Director of the "Rocket Region" for Baumhower's Victory Grill in Central/North AL.

Canonsburg, Pennsylvania, Us

Guided operations for 10 Education segment accounts across AL, MS, LA, and TX, ensuring operational compliance with client, company, and government standards. Prepared budgets for each individual account for fiscal year 2025. Led food service directors and area managers, driving operational, marketing, and financial goals.• Performed site audits that re-established compliance and exceeded standards in food storage, preparation, sanitation, and record keeping

Prepared sales forecasts and budgets, P&L recaps to set goals, and identified opportunities for improving operational performance at Rodney Scott's BBQ Homewood and Trussville. Conducted new hire orientations and onboarding to acclimate employees to culture. Mentored and trained new Managers and Shift Leaders to create benches in preparation for transition to multi-unit operations.• Stabilized operations of the Homewood and Trussville locations of Rodney Scott’s BBQ implementing systems resulting in operational consistency.• Improved sales and profitability of the Homewood unit in the last quarter of 2023, resulting in positive financial growth for the first time to close the year.

Baton Rouge, La, Us

Guided operations, strategic planning, financial performance, and team building for two $5.5M restaurant locations. Prepared sales forecasts and budgets, as well as utilize P&L recaps to identify opportunities and challenges. Certified Training Location, training and developing new management teams for new restaurant openings. Supervised 200+ employees across all organizational levels. Created “House Rules,” policies, and site culture for each restaurant. Conduct new hire orientation and onboarding.• Led opening of 2 new sites in the Birmingham Metro area, handling site management, staff recruitment, and marketing.• Converted newly opened restaurant into a formal training location, mentoring 30+ new managers and leaders as Certified Training Manager.• Achieved weekly sales exceeding $120K and ranked 2 new sites in top 5 of 60+ locations enterprise wide.• Built strong relationships with local community organizations, earning recognition for community engagement.• Maintained high standards with 85+ ratings on EcoSure Food Safety Audits and 95+ on health inspections.

Directed multi-unit operations for five locations across East/Northeast Alabama. Created menus (including recipe cards, prep books, and order guides) and operational systems for all sites. Recruited, hired, and trained all FOH and HOH staff including management teams. Wrote Front of House (FOH) and Back of House (BOH) employee manuals and training guides. Developed operating manuals.• Collaborated with owner to refine operational strategy during organizational growth, led new location openings, developed systems and policies, and built and trained teams.• Spearheaded opening of newest location in Oxford, which included designing kitchen and dining areas, purchasing needed items for launch, collaborating with leadership on site layout, and recruiting staff.• Developed comprehensive training program from scratch, creating employee manuals and performance guidelines for Front of House (FOH), Back of House (BOH), and management teams.

Charlotte, North Carolina, Us

Led operations for café at Regions Operations Center, including coordinating staffing, scheduling, and guest services. Managed purchasing and oversaw inventory control with focus on maintaining food costs and inventory levels that met financial guidelines.• Utilized market analysis and customer insights to create menus and marketing campaigns, driving new business, boosting sales, and meeting profitability targets.• Acted as District-wide Beverage Marketing Champion, engaging site management in promoting and selling beverages.• Appointed AR Champion for the district, overseeing collections process for past-due accounts.

Managed daily plant operations, including overseeing production, facility, and managing production and sanitation teams. Sustained all required credentials to ensure plant followed regulations. Sourced and procured products with emphasis on quality and cost controls. Evaluated food costs to ensure profit margins were met.• Established SQF safety plans and created safety-focused culture to guarantee food safety adherence, and the documentation of all processes.• Identified HACCP protocols and implemented process improvements to maximize safety and efficiency of operations.