offer more than 25 years experience in food service management, focusing on spearheading business development, minimizing food costs, and increasing customer satisfaction to ensure repeat business. possess excellent staff training, financial administration, procurement management, menu selection, and sales management skills. successfully maintained consistent profitability for 6 years as general manager. adept at developing and maintaining spreadsheets to track sales, labor hours, and food costs.
successfully minimized extraneous food costs at 1.5% below company average by establishing new food vendor standards of all food items.
increased customer base by a consistent 2.5% weekly for 36 weeks through innovative server and line staff training methods to uphold higher customer service standards.
conceptualized and developed 5-week cycle menus ensuring all personnel were fed nutritional well balanced meals daily.
ryan s grill, millington, tn 04/2002-present
oversee front and back of house operations for a family theme buffet style restaurant and annual sales of $1.75 to $2.25 million.
direct financial and inventory control initiatives by managing food cost, labor expenditures, and maintenance targets.
cultivate and maintain established relationships with industry vendors as well as community patrons to maximize sales while reducing supply costs.
devise and implement local store marketing campaigns informing small and large area businesses on services and current specials.
piccadilly cafeterias, memphis, tn 01/2002-04/2002
led procurement operations for a cafeteria-style restaurant with annual sales of $1.5 to $1.75 million.
spearheaded recruitment and training programs to ensure all staff were educated on current food safety standards and regulations set by the local health department.
u.s. navy, various locations 01/1982-03/1999
food service specialist (e-6/ms1 retired)
supervised and trained 5-150 food service personnel in food prep, sanitation, recipe adjustment, and procurement at several different commands.
managed procurement of all food items in order to maintain established food cost standards staying within naval budgeting guidelines.
certified naval facilitator
for career counseling and food service sanitation standards
good conduct medal (4 awards)
navy achievement medal (3 awards)
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