CINDA L. BRAUCHLER
Lockbourne,OH
Summary
Leadership and Management | Cross Functional Team Management | Maximum Customer Satisfaction Fiscal/Financial Management | Quality Assurance/Control | Performance Evaluation and Improvements Purchasing/Inventory Management | Communication and Coordination | Product Development Participative Management Professional offering focused leadership to drive profitability in highly competitive markets. Consistently achieve performance goals through enthusiasm, tenacity, and initiative which complement leadership expertise in creating a passion for surpassing organizational objectives via a combination of remarkable service delivery and team motivation in the food service and retail industry. Derive genuine pleasure from transforming high-potential staff into outstanding leaders demonstrating the creativity critical to operational success. Noted as exceptionally well organized individual - demonstrating self-motivation, creativity, initiative, and inspiration toward team members to achieve their potentials while working toward common goals. Consummate Professional who routinely manages complex operations with large number of personnel with diverse background and specialties.
Overview
2026
2026
years of professional experience
Work History
Kitchen Manager
01.2000
- Responsible for the overall operations for the back of house and kitchen area of a restaurant.
- Managed the hiring of staff and purchasing of food and stock while making sure everyone were trained on proper food preparation and kitchen safety techniques.
- Ensured that the company standards were upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly.
Assistant General Manager
City BBQ
2023 - Current
- Assisted in daily operations, ensuring compliance with food safety and sanitation standards.
- Coordinated staff schedules, optimizing workforce efficiency during peak service hours.
- Implemented training programs for new employees, enhancing service quality and team cohesion.
- Monitored inventory levels, facilitating timely ordering to maintain stock availability.
Training General Manager
APPLEBEE’S NEIGHBORHOOD BAR AND GRILL
01.2000 - 2023
- Achieved record profitability of restaurant operations by cutting food and labor costs while increasing sales, food/service quality, and guest satisfaction.
- Demonstrated success in negotiating win-win compromises; developing teambuilding programs; and writing personnel manuals, policies, job descriptions, and management reports.
- Administered hiring of competent employees and developed employee competency through team building and trainings. Routinely made contact with each shift every day to insure proper staffing levels and addressed any concerns that may have arisen.
- Increased organizational effectiveness and efficiency of professional service through improvements to Human Resource functions.
- Cross-trained staff on all food stations resulting in increased customer satisfaction and lowered labor percentage.
- Supervised on a daily basis a single unit quick service restaurant and oversaw the day to day operations to insure maximum profitability by assisting unit personnel in increasing sales and controlling costs (food, labor and supplies).
- Managed and completed daily deposits, food purchase, shift inventories and physical security.
- Established restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
- Met restaurant financial objectives by developing financing; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
- Attracted patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
Training General Manager
01.2002 - 01.2007
- Coordinated professional claims training for new and existing staff and used needs assessments to identify courses, developed relationships, and directed internal training staff.
- Verified the completion of all daily sales and Human Resources documentation at the unit level including sales reports, and all necessary paperwork to insure profitability of unit.
- Constantly recruited worthy and prospective employees for all levels within the company, both hourly and salaried.
Education
undefined
Sawyer Business College
Skills
- Multitasking and organization
- Customer service
- Food safety
- Inventory management
- Staff supervision
- Food preparation
- Staff training and development
- Kitchen management
- Inventory control
- Attention to detail
- Waste reduction
- Problem-solving
- Safe food handling
- Kitchen equipment operation and maintenance
- Ordering supplies
- Cleaning and sanitation
- Staff management
- Vendor relations
- Operations management
- Team collaboration and leadership
- Sanitation standards
- Health code compliance
- Food production management
- Recipes and menu planning
- Product rotation
- Order accuracy
- Supply ordering
- Food and beverage management
- Kitchen equipment maintenance
- Food safety compliance
- Inventory coordination
- Goal setting
- Menu development
- Order delivery practices
- Food plating and presentation
- Productivity improvement
- High volume dining
- Kitchen staff coordination
- Staff coaching
- Employee scheduling
- ServSafe certification
- Cost control
- Health inspections
- Shift scheduling
- Flexible schedule
- New employee recruitment
- Policy and procedure enforcement
- Expediting orders
- Sanitation
- Portion control
- Motivational style
- Conflict resolution
- Purchasing
- Scheduling
- Recipe creation
- Quality assurance
- Cost controls
- Verbal and written communication
- Vendor relationship management
- Performance monitoring
- Performance improvement
- Workflow planning
- Sales projections
- Recruitment and hiring
- Strategic planning
- Process improvement
- BOH operations
- Budget management
- Scheduling coordination
- Recruitment
- Equipment condition evaluations
- Annual business planning support
- Equipment maintenance
- Resource allocation
- Safety audits
- Event planning support
- Procurement processes
- Team building
- Nutritional knowledge
- Leadership development
- Supplier negotiation
- First aid
- Food cost analysis
- Supply chain management
- Catering coordination
- Menu costing
- Labor cost management
- Menu preparation
- Food preparation management
- Profit margin analysis
- Customer feedback handling
- Reliable and responsible
- Shift coverage
- Employee monitoring
- Team leadership
- Collaboration and teamwork
- Employee supervision
- Critical thinking
- Training and onboarding
Accomplishments
Gm of the year 2001/2002
PREVIOUS EXPERIENCES
- MARKEE CORPORATION General Manager
- LONGHORN STEAKHOUSE General Manager Assistant General Manager
Timeline
Training General Manager
01.2002 - 01.2007
Kitchen Manager
01.2000
Training General Manager
APPLEBEE’S NEIGHBORHOOD BAR AND GRILL
01.2000 - 2023
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Sawyer Business College
Assistant General Manager
City BBQ
2023 - Current
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