In charge of overall operations, to include people, profitability, training and facilities

In charge of overall operations of the restaurants to include: profits, people, training and facilities

In charge of all aspects of 8 restaurants to include business planning and execution, hiring and training of management staff, ensure operations are executed at a high level and manage projects such as building restaurants and remodeling. Built a team of 2 Supervisors, 8 General Manager’s and 80 assistant managers to grow sales from $14 mm in 2005 to over $20 mm in 2013. Set up specific systems to manage food and labor costs. Developed a maintenance department to lower M&R costs by 2.5%.Ensure each Unit has a business plan and stays focused to achieve the goals of sales and profitabilityDevelop incentives monthly and quarterly to motivate staff to exceed business plans Develop routines for Area Supervisors and General Managers to utilize time management effectively manage the operations of the restaurant and lower food costs by .5-1%Project Manager to implement all new products to achieve higher than Regional averages.Project P&L’s for each restaurant and execute plans to ensure all targets were metDeveloped a weekly crew orientation and hiring plan to grow employee base to over 400 crew members Teach monthly management classes for new managers for the first six months of employmentDevelop relationships with all Vendors and construction Superintendents to ensure all remodels and new restaurants met deadlines and were under projected budgets by 5-10%.Opened new restaurant in 2010 that out performed original projections by 13% and has grown 3-5% annually since

Liaison between McDonald’s Corporation and Franchisee’s. Developed strong relationships with Owner Operators in the Charlotte, Florence and Myrtle Beach Market. Assisted with concerns of Franchisee’s and McDonald’s Corporation. Built multi-functional groups within Co-Ops to manage Operations, People and New Product implementation. Managed a team of 3-5 Business Consultants to ensure operations of 127 restaurants maintained a high level of QS&C. Developed Regional goals for “patch” of restaurants and achieved a 4-6% increase in sales annually. Communicate information of the overall business and upcoming events at Co-Op meetings on a monthly basis Built Relationships with vendors to present new products or procedures at Co-Op meetings and in the FieldBuilt great relationships between 25-50 different Owner Operators at any given time in my patch to ensure great communicationPlan and execute budgets for 3 – 5 Business Consultants in my groupExecute the training plan for each employee in my groupExecute the opening of new restaurants and the remodel of existing restaurants to exceed all projections

Ensured the operations of restaurants in patch met McDonald’s guidelines in executing all aspects of QS&C, patch of 25-30 restaurants. Trained restaurant General Managers in all new products and food safety procedures. Executed Regional plans for measurements in sales and operations.

Oversee the operations of restaurants. Develop routines to grow sales, lower food and labor costs. Build a team of GM’s and Assistant Managers to grow the business.

Richmond Va. (dba McDonalds John Hessian), September 1979 – January 1996; Manage high volume restaurant that achieved sales increase in 15 of the 17 years managing. Grew sales to over $2.4 mm in 1996