Cody Rutan

• Ensured compliance with company policies and procedures as well as federal/state regulations by conducting regular audits of operational practices at each location within the district.
• Coordinated regional marketing efforts to increase brand visibility within target markets, attracting new customers while retaining current clientele base.
• Increased district sales comps by double digits in all 5 locations.
• Championed a culture of continuous improvement by regularly soliciting feedback from employees and implementing changes based on their suggestions.
• Supervised various locations, enforcing high-quality standards of operation.
• Cultivated strong relationships with store managers, offering guidance and support to achieve their targets.
• Drove regional performance metrics, setting and monitoring achievement goals for each district.
• Evaluated store performance regularly using data analysis tools to identify areas of improvement and implement targeted action plans for continuous growth.
• Analyzed sales data to identify growth opportunities and areas for improvement across district.
• Troubleshot equipment breakdowns and performed preventive maintenance.
• Completed partial or full dismantling of equipment to quickly repair or replace defective components and restore functionality.

• Evaluated employee skills and knowledge regularly, providing hands-on training and mentoring to individuals with lagging skills.
• Maintained focus during busy times and delegated tasks to employees to keep business running smoothly.
• Coached management team and trained on methods for handling various aspects of sales, complicated issues and difficult customers.
• Supervised three locations to enforce high-quality standards of operation
• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.

• Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences
• Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example
  
• Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts
• Scheduled and directed staff in daily work assignments to maximize productivity
• Performed accurate monthly and weekly inventories of supplies and equipment, including food, beverage, glassware and utensils
• Traveled to and helped in opening two new restaurants for the company by making sure staff and management teams were in a position to succeed
• Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Organized special events in restaurant, including receptions, promotions and corporate luncheons.

• Effectively trained new managers on all systems and requirements including; scheduling, cash handling, guest relations, inventories, interviewing, and ordering
• Estimated supply requirements based on historical needs and projected business levels
• Developed and implemented strategies to enhance team performance, improve processes and increase efficiency
• Prepared strategic forecasts and budgets, analyzed variances and implemented corrective actions to increase productivity and profit

• Developed ways to control food costs by implementing portion control techniques
• Responsible for costing out new menus and making sure that prices align with guests in mind
• Identified opportunities to decrease kitchen expenses and maximize productivity without compromising guest satisfaction
• Trained employees on correct cooking techniques, safety standards and performance strategies

Manage team of 25 people. Control costs by remaining organized and efficient.

• Ordered food, drinks and supplies for the entire restaurant
• Efficiently resolved problems or concerns to the satisfaction of all involved parties
• Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met
• Optimized profits by controlling food and labor costs on a daily basis
• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.