Mike Whymark Email & Phone Number

6901 Edwards Blvd Mississauga, ON

The Burger's Priest

• Utilize historical information and current sales trends to forecast sales and meet budgeted targets
• Manage operations to consistently out-perform year-over-year sales growth and financial targets
• Develop marketing partnerships/opportunities in the local community to help grow the business
• Develop new business stream with the planning, launch, coordination and execution of special programs including school lunches and special events
• Proactively manage weekly inventory and food cost to meet and exceed set targets
• Succession planning for and training of junior staff for internal promotions (supervisory, managerial, and other ad hoc opportunities such as menu development)

Toronto Pearson Airport

• Manage various brands averaging sales of over $100,000 per week
• Maintain service levels and exceed the expectations of both domestic and international travelers in an environment challenged by high-volume peak periods
• Hire, training and manage unionized workforce in 24/7 business environment
• Ensure integrity of restaurant operations through ever-changing guest flow traffic patterns
• Manage operations in a wide variety of branded concepts including: Casey’s, Fionn Macool’s, Swiss Chalet, Starbucks, Extreme Pita, Thai Express, including learning and implementing brand-specific systems and product.

Burlington, Brampton, Mississauga

• Submitted weekly Profit and Loss statement for restaurants averaging sales of $75,000 per week
• Reduced Food Cost by over 3% and Beverage Cost by 2%, and maintained achievement
• Managed store level human resources encompassing staff recruitment, selection and performance evaluations resulting in increased productivity levels, increased sales and employee satisfaction
• Performed Culinary and Guest Service Audits internally on a quarterly basis
• Created and upgraded internal systems to ensure compliance of Food & Beverage Specifications and maintenance of Theoretical Cost Program, having a significant impact on profitability
• Managed community initiatives that built relationships, increased trial levels and positively impacted sales

Managed the overall performance of service staff and dining room operations Directed the recruitment, selection, hiring, training, and evaluation of service staff and hosts Oversaw the quality of recipes, service standards, and sanitation practices Controlled fiscal aspects of business operations and met financial goals Coordinated work schedules, ordered.

Part of team that won Most Improved Store of the Year in 2000Trained and supervised new employees and Managers in TrainingOffered job direction and guidance to junior staffDeveloped good leadership skills as a member of the Training Team

Project Management Certificate, High Honours

Diploma, Business Administration, (Marketing Co-Op)