Robert Green Email & Phone Number

Reynoldsburg, Ohio

United States

Administered and contributed hands-on to entire scope of operations within stores carrying over 2,500 SKUs in inventory; oversaw and ensured performance of 10+ part and full-time staff.Accountable for financial management (including credit and cash handling); store performance reporting; employee scheduling and payroll; retail floor sales and customer service; merchandising, displays, promotions and floor resets; inventory management; store opening and closing procedures; employee, customer and facility inspections, safety and security.► Throughout entire tenure, successfully met and exceeded all performance goals; includes management of $80,000 operating budget and sales exceeding $3 million annually.► Performance recognized with Store Manager of the Year, 2012 and Top District Sales for Entire Year.► Increased sales through strong focus on upselling additional purchases at point of sale.► Consistently exceeding expectations, successfully increased store sales 20% by increasing markups and volume of inventory offered for sale as well as decreasing cost of goods sold.► Reduced time to close store from 45 minutes to 20 minutes by increasing closing staff, reducing required tasks needed to close, and moving closing tasks to earlier in workday.► Demonstrated ability to communicate and build relationships with extremely diverse client and customer base from wide range of economic and cultural backgrounds.► Minimized store waste by strategically approaching and selling close to expiration food items at discount to area community outreach organizations.► Improved overall store performance by motivating and training both assistant managers and floor staff to assume accountability and pride in contributions (as part of Employee Accountability Program); includes delegation of staff to different departments and training of assistant managers to oversee operations during general manager absence.

Orchestrated and oversaw operations within unit generating over $2 million annually; hired, trained, scheduled, evaluated performance and supervised 10+ employees and assistant managers; reported directly to regional vice president.Responsible for day to day functions consistent with company standards and service expectations; profit/loss performance; positive guest experience; unit budgeting (including payroll) and finances; equipment and supply ordering, delivery and management; food safety and service quality; kitchen and dining area cleanliness and maintenance; unit, asset, customer and staff safety and security.► Utilized overall experience and business acumen to optimize profits and ensure guest satisfaction with dining experience; additionally, minimized expenses spread throughout food, beverage, supply, utility and labor costs.► Facilitated cooperative working environment through strong and loyal relationships developed with surrounding community, assistant managers and employees; reviewed and responded to staff performance resulting in increased morale, productivity and efficiency/effectiveness.► Consistently maintained professional restaurant image, including cleanliness, proper uniforms, and appearance standards.► Contained expenses and minimized waste by effectively estimating food and beverage costs as well as closely supervising portion control and preparation quantities.► Guided operations to Top Sales of the Month, 2007.