Shannon Quick Email and Phone Number

• Utilize all previous industry experiences in a combined unique position• Multi-unit/Multi-concept corporation of restaurants in San Diego International Airport with A/P, A/R, P&L, time-management, payroll, accounting, TSA regulated badging and accounting with 200 plus employees managed in all facets including hiring, termination, in-unit supervision and training, scheduling, inventory, cost control implementation, time management, P&L and supporting financials• Vendor relations and approvals along with setting up payment arrangements and coordinating payments with third party payment systems• Operations expert, hence constant rotation into different units and evaluation of policy and procedure• Ulti-pro, MyInventory, MyMicros, Micros proficient including training and maintaining 5 assistants and 6 managers• Institution of cash handling, depositing, accounting, and maintenance of cash with a 40 thousand dollar minimum level

Completely re-worked inventory tracking and implemented cost control procedures for $2,000,000 annual equipment, parts and service company that now shows correctly their profits which were previously improperly reported as losses for three years previousInstituted systems for assuring A/P are accurately input and paid in 30 day aging previously paid on 90 day by predecessorGenerate invoices and statements for business as well as handle collections if necessaryCustomer information retentionContract and credit processing for Kubota, Land Pride, and othersBank reconciliationPayroll and human resources practices proficient Produce profit & loss statements and all financials concerning business with inventory value upwards $1,000,000 for both owners and cpa firmCollect reports and complete tax forms to submit and pay to both federal and state tax agencies including sales tax in two states and special tax for farmers as well as titling for vehicles and out of state reporting for tax compliance Directly work with multiple banks with floor planning and account management as well as equipment suppliers and manufacturers including Kubota & Chandler Equipment Co.

Directed 30 associates in bar and dining operations for full service restaurant with Cajun cuisine seating 280 guests and generating $1.3 million annual salesEmphasis on inventory control and business development, generated $100,000 monthly sales, and recognized by Jackson Clarion Ledger and Taste of Jackson as best restaurant, best red beans and rice, and best bar atmosphere in JacksonServing lunch/dinner offerings seven days a week Orchestrate recipe/menu development based on guest trends/preferences and seasonal considerations for both restaurant and bar; sourced vendors and negotiated costs with direct impact on food cost Develop advertising strategies, layout, and design for print provides complimentary meals to radio in exchange for promotional air-timeExtensive profit/loss experience in standardization of portions and implementation of labor cost controls, documents end-of-month, daily and weekly transactions; prepare schedule Recognized for cultivating long term, stable staff with team-player philosophies; credited with increasing revenues years by increasing customer base and average checkCreated, developed and implemented a formalized operational systems and procedures including employee handbook, accounting forms, check-lists, server/bartender/kitchen associate job descriptions and scheduling procedures

Began career as server and bartender and within five years followed a corporate path to General Manager producing resultsDirected 100 plus associates in bar, kitchen, and dining operations for full service Cajun themed restaurant with scratch kitchen seating 250 guests and generating 3 million plus in annual salesHired and educated all members of two units separately including training restaurant and a franchise.Emphasis on inventory control and business development by implementing cost control measures both according to company policy as well as self-createdOrchestrate recipe/menu development based owner’s frequently evolving menu and operations procedures including re-modeling to accommodate curb-side service with quality and guest satisfaction equal to dining within unitGathered and charted local price points used to facilitate and implement menu price changesAssisted with marketing strategies as well as execution and tracking of Extensive profit/loss experience in standardization of portions and implementation of labor cost controls, documents end-of-month, daily and weekly transactions; prepare schedule Piloted new system for accounting of food costs, labor, and ordering systems later implemented corporate wideRecognized for aggressive yet productive management styleTime Management and ADP software proficientA/P & A/R responsibleInsured HR compliance with labor law management, document storage and retention, documentation and record keeping for both termination and hiring Proficient in Windows software including creation of numerous excel worksheets not limited to promo tracking, cash management, and P&L reporting used company wideTrainer for store openings for UC position in multiple statesUsed self-management to supervise service during lunch rush Monday through Friday and handle expo responsibilities