Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

Coulange Eugene

Clarksville,TN

Summary

Food Service professional with over 10 years of senior operational experience in multi-unit operations; 25 years in Restaurant Industry & 23 years in Management, Successful history of service driven excellence in labor and cost management that has led operations to the highest levels of performance. A solutions oriented operator driven to ensuring a quality experience to each customer served.

Overview

13
13
years of professional experience
1
1
Certification

Work History

Assistant General Manager

Panera Bread
06.2021 - Current
  • 50k to $55k Unit with a staff of 75
  • Have exceeded, from 29% to 36% every period
  • CSI from 31% to 70%
  • Health Inspection 78% to 96%
  • AOA from lower yellow to green
  • Managed purchasing, sales, marketing and customer account operations efficiently.
  • Interacted well with customers to build connections and nurture relationships.
  • Implemented business strategies, increasing revenue and effectively targeting new markets.
  • Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.
  • Managed team schedule with eye for coverage needs and individual strengths.
  • Developed and implemented policies and procedures to improve customer service and satisfaction.
  • Enforced quality assurance protocols to deliver ideal customer experiences.
  • Resolved problems promptly to elevate customer approval.
  • Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
  • Monitored daily cash discrepancies, inventory shrinkage and drive-off.
  • Oversaw inventory by ordering precise quantities of stock and executing corrective actions to drive profitability.
  • Motivated, trained, and disciplined employees to maximize performance.

General Manager

Famous Dave's Bar-B-Que
01.2019 - 06.2021
  • Responsible for overall operation of Restaurant; All HR practices/ P&L including all financials/ certified trainer, control all cost, maintain all Inventory, customer service, manage food quality.
  • Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
  • Implemented innovative programs to increase employee loyalty and reduce turnover.
  • Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
  • Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
  • Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.
  • Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
  • Collaborated with cross-functional teams to develop innovative solutions.
  • Developed and implemented strategies to increase sales and profitability.
  • Monitored daily cash discrepancies, inventory shrinkage and drive-off.
  • Trained new employees on proper protocols and customer service standards.
  • Interacted well with customers to build connections and nurture relationships.

Food Service Supervisor

Touch Pointe St Thomas Midtown
05.2017 - 01.2019
  • Responsible for the overall planning, direction and effectiveness of all Campus Dining Operations, to achieve Thompson Hospitality and University business development, growth and profitability
  • Ensures compliance with Thompson Hospitality and University’s policies
  • Maintains effective customer/client rapport
  • Monitors and ensures compliance with the provisions of Thompson Hospitality/University Contract
  • Assists and develops a comprehensive business plan and operating budget
  • Communicates on-going and projected status of business plan to appropriate sources
  • Reviews and analyzes financial statements, operating reports, budget variance reports to monitor attainment of Thompson Hospitality goals
  • Establishes and maintains customer/client satisfaction
  • Conducts/monitors satisfaction surveys/focus groups
  • Ensures compliance with all safety and sanitation requirements
  • Establishes hiring criteria
  • Promotes effective employee communication, and fair and equitable treatment of all employees.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Addressed and resolved customer service issues to establish trust and increase satisfaction.
  • Monitored food quality and service levels to maximize kitchen and dining area performance.
  • Maintained health and food safety standards at all stages, from storage through delivery.
  • Controlled labor hours and inventory costs through hands-on management and proactive changes.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.

General Manager

Taco Bell Restaurant
05.2013 - 05.2017
  • Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
  • Implemented innovative programs to increase employee loyalty and reduce turnover.
  • Supervised creation of exciting merchandise displays to catch attention of store customers.
  • Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.

Food Service Director

Fisk University
03.2010 - 01.2013
  • Serve as the company manager for the cash operations
  • Including ordering food and supplies, secure receipt and quality assured storage, menu adjustment and execution under the Food Service Director’s guidance, recipe and production quality assurance, proper storage and review of the day’s activities and future menus and functions, financial control of products used and menu implemented, housekeeping program, safety program, and procedures adherence
  • Assist in supporting the highest possible client/customer satisfaction levels, associate relations and unit retention program effectiveness
  • Assist the Food Service Director in the achievement of mutual company and client financial goals.

Education

Associate of Arts - Business

Westchester Business Institute
Chester, NY
05.2005

Skills

  • POS Inventory System Operation
  • Rooms Division
  • Sales Coaching
  • Business Leadership
  • Budget Controls
  • Customer Retention
  • Customer Relationship Management
  • Cash Register Operations
  • Profit and Loss Control
  • Financial Reporting
  • Inventory Control
  • Dining Room Management
  • Business Growth Initiatives
  • Sales Forecasting
  • Food Safety and Sanitation
  • Training and Development
  • Aloha POS
  • P&L Administration

Certification

  • Certified Serve Safe,

Languages

French
Native or Bilingual

Timeline

Assistant General Manager

Panera Bread
06.2021 - Current

General Manager

Famous Dave's Bar-B-Que
01.2019 - 06.2021

Food Service Supervisor

Touch Pointe St Thomas Midtown
05.2017 - 01.2019

General Manager

Taco Bell Restaurant
05.2013 - 05.2017

Food Service Director

Fisk University
03.2010 - 01.2013

Associate of Arts - Business

Westchester Business Institute

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Coulange Eugene