Carrie Barnes
Bartlett,Tn
Summary
To obtain a position where I can maximize my multilevel of management skills, training, experience, customer service, and quality assurance
Overview
20
20
years of professional experience
Work History
Area Coach
Taco Bell
03.2020 - Current
PRIORITY #1: Build Managment Capability (People)
- Growing and developing your team to deliver exceptional business results (Identify, Assess, Train, Certify/Validate, Develop, Managing Performance)
- Recruit
- Meet every new hire within 30 days of them getting hired
- Coach General Managers to build culture and deliver results
- Validate all New Hire and Experience training
- Hold your restaurants accountable to completing all On the Job Practice forms including all GM / AGM WorkWiths
- Continually provide coaching through career experiences
- Provide regular feedback to the GM through 1:1s
- Provide ongoing positive and corrective feedback to the GM, AGM, and Shift Leads
- Recognize all levels
- Ensure Restaurant delivers an exceptional customer experience
- Role model a good customer experience while in the restaurants
- Assess the Customer Experience while you're in the restaurants
- Understand how customers are viewing your restaurants through scheduled visits and detailed analysis (VOC and CORE)
- Work with your GMs to identify and develop strategies to address opportunities
- Lead Experience and program rollouts with your GMs to ensure success
- Know how your restaurants compare with competitors and strive to be the best
- Resolve Customer complaints quickly while maintaining positive Customer relations
- Analyze the financial performance of your area and understand trends
- Review and approve schedules each week for each of your restaurants
- Coach your GMs and the Period Business Review, on ways to drive sales and maximize profitability
- Use situational leadership to identify areas that need your attention to grow sales and profit
Restaurant General Manager (RGM)
Taco Bell
01.2016 - 03.2020
- Started as Restaurant General Manager (RGM)
- Scheduling
- Truck Orders
- Hiring / Training
- Complete Restaurant People plans and conduct bench planning sessions.
- Conduct weekly Management Team meetings.
- Conduct monthly one-on-ones meetings with Team Members and Shift Leaders.
- Consistently recognize and reward Team Member performance,
- Ensure conflicts within the restaurant are resolved in a timely manner.
- Drive equity, inclusion, and belonging in the restaurant.
- Priority
- Priority 1: Build Your Team: People
- • Find and hire the best Team Members and Shift Leads.
- • Personally conduct orientation and on boarding for all new Team Members.
- Create a training plan to develop a great restaurant team.
- • Train and develop Assistant Managers, Shift Leaders, and Team Member Trainers.
- • Ensure proper execution on all training and development plans.
- • Complete Restaurant People plans and conduct bench planning sessions.
- • Conduct weekly Management Team meetings.
- • Conduct monthly one-on-ones meetings with Team Members and Shift Leaders.
- • Consistently recognize and reward Team Member performance,
- • Ensure conflicts within the restaurant are resolved in a timely manner.
- • Drive equity, inclusion, and belonging in the restaurant.
- Priority 2: Drive Customer Satisfaction: Customer
- Personally demonstrate positive interaction with customers
- • Ensure that customer issues are resolved immediately.
- • Schedule the right number of people, at the right time and in the right place to take care of customer needs.
- • Coach management team on the proper execution of CHAMPS.
- Lead product rollout meetings with Management Team to ensure success, • Know how your restaurants compare with competitors in your trade area and strive to be better (including)
- digital and loyalty business)
- • Prioritize food safety standards and commitment to Core excellence.
- Priority 3: Maintain Process and Discipline Around the P&L: Sales and Profits • Analyze the restaurant's financial performance and create a follow-up plan to maximize profitability without)
- compromising the customer experience.
- • Manage the restaurant budget
Store Manager
Sally’s Beauty Supply
01.2011 - 01.2016
- Store manager which involved daily operations of counting the cash registers, inventory, making schedules, and hiring/training of employees. Won multiple awards for top 5 in the company.
General Manager
Burger King
01.2006 - 01.2011
- Worked as crew and within three months got promoted to General Manager. Responsible for opening and closing, training, hiring, payroll, and handling money.
Education
Bachelor’s Degree - Business
University of Phoenix
01.2026
Associate’s Degree - Business
SEARK College
01.2004
High School Diploma - undefined
Thurston High School
01.1991
Skills
Excellent Communication Skills
Strong Team Player
Strong Leadership
Supervisory Skills Including Hiring, Termination, Scheduling, Training, and Payroll
Computer and Internet Literate
Clear Vision to Accomplish the Company Goals
MS office and PowerPoint presentation
Timeline
Area Coach
Taco Bell
03.2020 - Current
Restaurant General Manager (RGM)
Taco Bell
01.2016 - 03.2020
Store Manager
Sally’s Beauty Supply
01.2011 - 01.2016
General Manager
Burger King
01.2006 - 01.2011
Bachelor’s Degree - Business
University of Phoenix
Associate’s Degree - Business
SEARK College
High School Diploma - undefined
Thurston High School