DANIEL LLOYD

• Support daily operations of a high-volume restaurant generating up to $100K in weekly sales.
• Help lead and develop teams of 60–80 employees across front- and back-of-house operations.
• Manage ordering and inventory levels while controlling waste and food costs.
• Monitor food and labor costs through scheduling, purchasing, inventory management, and operational oversight.
• Analyze P&L statements and financial performance to identify opportunities for improved profitability.
• Lead employee training, coaching, performance management, and development.
• Maintain standards for food quality, service, cleanliness, and guest satisfaction.
• Monitor online guest feedback and implement service improvements.
• Assist the General Manager with business planning, operational priorities, and overall performance.

• Managed daily operations of a high-volume restaurant with weekly sales ranging from $60K–$100K.
• Managed purchasing, ordering, and inventory while monitoring usage, waste, and food costs.
• Controlled labor costs through strategic scheduling, staffing, and operational planning.
• Reviewed P&L statements to evaluate performance and identify opportunities to improve profitability.
• Addressed guest concerns and used online feedback to identify opportunities for service improvement.
• Trained and mentored staff in customer service best practices, improving team performance.
• Contributed to improved online guest satisfaction through team coaching, service standards, and proactive guest relations.

• Progressed through five positions over nearly nine years, demonstrating sustained performance, leadership growth, and comprehensive operational knowledge.
• Managed and developed front- and back-of-house teams while maintaining company standards for service, food quality, and hospitality.
• Managed kitchen operations including ordering, inventory, food quality, preparation, cleanliness, organization, and workflow.
• Monitored food and labor costs and implemented practices designed to support profitability.
• Assisted with P&L analysis and used financial results to identify areas for operational improvement.
• Trained and coached employees at multiple levels and supported development of strong restaurant teams.
• Built communication between front- and back-of-house teams to improve efficiency and service.
• Handled guest concerns professionally and implemented solutions focused on protecting the guest experience.
• Supported hiring, scheduling, training, inventory, ordering, and daily management responsibilities.

Graduated with Honors