Managed the operations for 5 Krystal establishments in Mississippi. Provided leadership, training direction, discipline and overall maintenance for the locations.

Increases management's effectiveness by recruiting, selecting, orienting, training, coaching, counseling, and disciplining managers; communicating values, strategies, and objectives; assigning accountabilities; planning, monitoring, and appraising job results; developing incentives; developing a climate for offering information and opinions; providing educational opportunities.•Develops strategic plan by studying technological and financial opportunities; presenting assumptions; recommending objectives.•Accomplishes subsidiary objectives by establishing plans, budgets, and results measurements; allocating resources; reviewing progress; making mid-course corrections.•Coordinates efforts by establishing procurement, production, marketing, field, and technical services policies and practices; coordinating actions with corporate staff.•Builds company image by collaborating with customers, government, community organizations, and employees; enforcing ethical business practices.•Maintains quality service by establishing and enforcing organization standards.•Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.•Contributes to team effort by accomplishing related results as needed.

Review work & operational problems to determine ways to improve service, performance, or safety. Monitor food preparation methods, portion sizes, garnishing & presentation of food to ensure that food is prepared and presented in an acceptable manner. Establish standards for personnel performance & customer service. Investigate & resolve complaints regarding food quality, service, or accommodations. Monitor compliance with health and fire regulations regarding food preparation, serving, & building maintenance in lodging and dining facilities. Schedule staff hours and assign duties. Schedule food and beverage deliveries, checking delivery contents to verify product quality and quantity. Count money and make bank deposits. Perform food preparation or service tasks as needed. Maintain food and equipment inventories, and keep inventory records. Order and purchase equipment and supplies. Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities. Arrange for equipment maintenance and repairs. Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted. Keep records required by government agencies regarding sanitation, and food subsidies when appropriate. Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable. Test cooked food by tasting and smelling it to ensure quality. Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs. Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs. Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items. Estimate food & beverage consumption to anticipate amounts to be purchased or requisitioned.