Handle all day To day operations

Annual Sales Volume: $4.1 Million• Hired in as General Manager.• Responsibilities included meeting store profitability targets, controlling labor, and food costs while maintaining a clean and secure restaurant.• Sales & Profit Award EBITDA for 2018.• Proven ability to increase profit through strategic planning.• Responsible for managing a team of 46 associates.• Built a team of customer-focused employees through coaching and performance management.• Developed a marketing program which focused on promoting the restaurant to the neighborhood and surrounding businesses also cross promoted with radioto drive traffic.• Responsible for P&L inclusive of both FOH and BOH labor and productivity targets.• Responsible for product deliveries to local supermarkets and convenience stores.• Reduced food cost below goal of 19% to 18.5% by training BOH and FOH team associates to prepare meals according to prep sheets and to correctly recordmeal orders in POS system.• Ensured that all products met Krispy Kreme quality standards.• Reduced labor cost below goal of 19% to 18.5% by adhering to company scheduling procedures and by maintaining staffing levels based on value and skill.• All associates were crossed trained to maximize productivity.• Assisted all associates with duties as needed.• Achieved "Mystery Shop" scores of 80%

Annual Sales Volume: $18 Million• Hired in as General Manager. Promoted to Area Manager within 4 months.• Responsible for 5 single standing units and 1 unit located in Walmart.• Oversaw $18 million in sales which was distributed between 6 restaurants with 6 General Managers and 120 associates.• Highly skilled in recruiting, training, and performance management.• Held weekly meetings with General Managers and Department Managers.• Held daily conference calls to discuss sales, customer complaints, and how to improve counter and drive thru times.• Responsible for all restaurants P&L as well as labor and productivity targets.• Developed marketing program which focused on promoting the restaurant to the neighborhood and surrounding businesses.• Brought all restaurants food cost in on budget of 19% by training BOH and FOH team associates to prepare meals according to prep sheets and to correctlyrecord meal orders in POS system.• Brought all restaurants labor cost in on budget of 19% by adhering to company scheduling procedures and by maintaining staffing levels based on value and skill.• Associates were crossed trained to maximize productivity.• Managed the coordination of all restaurants community outreach programs such as sponsoring the "50th Anniversary March on Selma."• Maintained "Secret Shops" scores of 89%.

Annual Sales Volume: 750k In charge of corporate service catering for over 10 accounts Controlled P&L Statement Created budgets Direct relationships with food vendors and clients Created menu and training materials for staffTrained staff on service , customer service , and management of accounts

Annual sales Volume: 16 Million . Hired as GM turn store sales around within 6 months from 28k to 40k weekly   Maintained food cost at 24%   Maintain labor at 21%  Lead the district in secret shop reports at 85%   Won EBITDA award for 2008-09   Was promoted to Area Coach in 2009 to 10 stores   Promoted and trained over 10 crew members to management positions   Lead 2 new store openings within my district

Annual sales volume 17 Million Over 12 stores company wide Lead 4 new store openings within my tenue Created a training store program to decrease turnover and insure new employees were trained properly Developed a field team to handle handouts and promote sales to increase foot traffic in all stores Number #2 in sales growth 2004-2006