Vicky Anthony Email & Phone Number

Key West, Florida, United States

Little Rock, Arkansas

Atlanta, Georgia

Provide overall management of seven restaurants with revenues in excess of $6M annually. Lead weekly meetings to discuss and set objectives with restaurant managers. Evaluate each restaurant's operations and give direction. Review inventories to ensure accuracy. Review monthly P&L with Store Management. Train and manage staff of 60+.Increased profit in a declining market Direct sales and profitability of high-image quick service restaurant founded in 1937 and generating up to $822,000 annual sales. Extensive profit/loss experience in standardization of portions and implementation of labor cost controls, documents end-of-month, daily and weekly transactions; prepares bi-weekly payroll. Improved cost control in my district by eliminating waste. Food and labor costs consistently 3-4% under budget.Shop 'n Save

In charge of managing the daily operations of 14 departments throughout the store. Ordered all supplies based on budgets. Hired staff according to the needs of all 14 departments. Verified that all department schedules met the needs of the business, while meeting financial commitments. Monitored loss and shrink on a monthly basis. Forecasted sales and labor for up coming weeks to ensure fiscal compliance was achieved. Consistently maintained highest level of customer satisfaction. Monitored all cash procedures were adhered to in order to minimize loss.Responsible for managing schedule and procedure of over 150 personnel. Responsible for managing and controlling the financial transactions in retail environment. Responsible for protection of corporate assets, establishment of seasonal budgets, control of cash flow and expenses. Supervise sales, customer services, maintenance, sanitation, employee training and display merchandising. Adjust departmental budgets and set goals. Responsible for controlling expenses, protecting assets and performing internal audits. Done other duties as assigned.

Responsible for the overall performance of 10 restaurants in the St. Louis region as set by corporate leaders. Recruit, hire, develop and inspiring greatness as well as achieving all financial goals were the expectation. Manage front house/back house restaurant operations for this high volume restaurant. Direct efficient guest flow through participative shift management, scheduling a full working staff of up to fifty crew members. Oversee employee relations encompassing staff recruitment, training and performance evaluation Prepare and distribute payroll for up to 90 employees. Handle weekly inventory and vendor relations to ensure the timely and cost-effective purchasing of food, beverages, liquor, beer and small wares. Effectively lead and motivate employees through implementation of in-house training and incentive plans, resulting in increased productivity levels and employee satisfaction. Prepare and track sales budgets, consistently meeting a weekly sales volume of $75,000. Hold P&L accountability; manage sales analysis, forecasting, and reporting activities. Report directly to Corporate, and communicate with five regional area locations. Ensure the integrity of restaurant operations through excellence in customer relations. Participate in Menu Planning Committee meetings to collaborate on the development of new standardized menu, contributing to item, pricing and design changes.Increased sales in a declining market by 13%.Assisted in raising stock prices by $2.50 on average per quarter. Reduced food cost from 2.75% to a consistent .75% exceeding company standards.Reduced turnover from 500% to 200%.Reduced customer complaints from an average of 15 a month to 1.5.

Managed the technical and supervisory training of all new salaried managers within the region. Completed written and verbal feedback, as well as performance reports to determine if new managers would be retained.Worked with 15 District Managers assisting with reducing their turnover.Trained 3 newly recruited District Managers for the Regional Vice President.Trained as many as 14 new managers at one time.

Responsible for the overall success of operations and financials to include building community relations, local restaurant marketing, analyzing Profit & Loss statements and determining action plan to increase profit while reducing costs. Increased sales by 5-10% each year.Reduced turnover from 300% to 50%.Reduced food cost from .79% to +.25%.Added $10,000 to bottom line on average. Implemented the transition of adding another brand to the restaurant.Promoted restaurant to a Regional Training Restaurant.

Business Administration

Bachelor Of Science, Business Will Be