Cassandra Harris

Lead the overall operation of a high-volume quick-service restaurant, with responsibility for people, profitability, customer experience, food quality, safety, and operational execution.

• Direct all daily restaurant operations while maintaining company standards for service, food quality, cleanliness, and safety.
• Lead, coach, and develop managers and crew members to build a high-performing and accountable team.
• Manage restaurant financial performance, including food cost, labor, inventory, waste, and controllable expenses.
• Successfully reduced food cost through improved inventory control, product management, ordering practices, and operational accountability.
• Drive sales growth by improving customer service, execution, speed of service, product quality, and overall guest experience.
• Manage staffing levels, scheduling, attendance, performance, and employee productivity.
• Recruit, interview, hire, onboard, and train employees while developing internal talent for leadership positions.
• Hold management team accountable for daily operational standards, including opening and closing procedures, cleaning, food safety, inventory control, and employee development.
• Conduct regular operational and food-safety walkthroughs to identify opportunities and correct deficiencies.
• Maintain compliance with food safety, sanitation, health, and company requirements.
• Successfully maintained strong results during FSA audits, demonstrating consistent attention to food safety and operational standards.
• Resolve customer concerns professionally while protecting the company’s reputation and customer relationships.
• Create a culture of accountability by establishing clear expectations and following through on performance.
• Monitor business trends and operational results to identify opportunities for improved profitability and efficiency.
• Manage a diverse workforce in a fast-paced, high-volume environment while maintaining productivity and morale.