Wilbert Martin Email & Phone Number

Greater Nashville Area, Tn

Ran the security operation for a large retail operation and coordinated the dailymonitoring and surveillance.• Protect clients and property• Worked in conjunction with law enforcement and or medical personnel• Manage staffing and implemented policy procedures and reported facility issues• Manage/controlled budget and profit/losses• Promoted to Control Room Supervisor in 2011• Promoted to Site Supervisor 2013• Responsible for setting up new policy for work site and implemented a new training program.• Reduced property loss by 27% of retail operations.

Greater Nashville Area, Tn

• Responsible for recruiting, interviewing, hiring, training, scheduling, coaching,and supervising a work team of 25-30 full time and part time employees.• Oversaw an Operations Manager, Production Manager, and Service Manager.• Prepared monthly schedule for management and weekly schedule for employees.• Monitored food and labor costs on a day-to-day basis. Prepared daily, weekly, andmonthly cost analysis reports and submitted to management.• Assisted with developing management team after seven week initial on-site training.• Responsible for purchasing food, beverages, and supplies. Oversaw all areas of dailyoperations including food preparation to ensure high standards of product quality.• Conducted performance reviews for management and employees on a quarterlybasis and made suggestions for improvement. Set goals for the next review.• Kept current, accurate records providing historical data for sales forecasting.• Prepared P&L reports on a quarterly basis and submitted to management.• Met weekly with District Supervisor and discussed methods for increasing sales.• Responsible for scheduling preventive maintenance for all restaurant equipment.• Maintained an efficient and clean restaurant according to health and safety guidelines.• Operated in accordance with established company policies and procedures.

Greater Nashville Area, Tn

• In charge of recruiting, interviewing, hiring, training, scheduling, supervising, andmotivating a work team of 16-20 full time and part time employees.• Ensured restaurant was 100% staffed. Supervised and motivated Team Members,Shift Managers, and Assistant Managers to perform to their highest level.• Monitored quality of food and service for breakfast, lunch, dinner, and weekends.• Developed Assistant Managers and prepared them for General Manager duties.• Purchased food, beverages, and supplies as needed. Oversaw food preparation toensure that every product served met high standards of product quality.• Reviewed performance of all Team Members, Shift Managers, and AssistantManagers twice a year. Communicated openly with superiors and subordinates.• Kept current, accurate records providing historical data for sales forecasting.• Reviewed income statements with the Area Supervisor periodically, and discussedways to increase company sales and revenues. Took corrective action as necessary.• Responsible for scheduling preventive maintenance for all restaurant equipment.• Maintained a clean, organized restaurant, and delivered quality food and service.• Operated in accordance with established performance and profit standards.