DEMETRIC WATSON
Dallas,TX
Summary
A passionate manager committed to providing excellent guest and team member experiences while operating a profitable and successful business
Overview
13
13
years of professional experience
Work History
General Manager
Jimmy John's
Dallas
01.2023 - Current
- Coached team members on proper safety and sanitation methods according to county health department regulations
- Opening Restaurant ( counting safe, checking emails, creating a schedule, ordering produce, ordering through Sysco (out distributor), going over the store Audits, Cogs, and labor goals with my team.
- Closing restaurant (check-out reports and cashing out, filling in daily restaurant sales report and safe count)
- Balanced cash drawers and safes at the end of each shift
- Analyze sales and labor numbers throughout each day enabling decisive forecasting skills during daily operations
- Demonstrated patience and a positive attitude with team while motivating to achieve daily and weekly goals
- Develop and maintain a positive team environment, coordinating daily huddles and ongoing training and development programs.
Culinary Aid
The Legacy At Midtown Park
Dallas
04.2021 - 11.2022
- Prepared food products and cooked for residents
- Made meal plans for resident
- Followed food service guidelines for temperature/storage for food and shelf items
- Cleaned Kitchen, ovens, removed trash items.
Manager
Firebirds
Dallas
01.2019 - 09.2020
- Ability to multi-task between member's requests, operational issues and team member needs
- Closely monitor the safety of the restaurant guest and staff through execution of food safety & restaurant safety standards and guidelines
- Help organization of stockrooms and cooler by updating order guides to restaurant needs
- Lead and inspire the team with a people-first mentality to build on best in class culture
- Provided support to management in the daily oversight of key functions and employees during the normal course of business.
Crew Member
Chipotle
Dallas
01.2018 - 12.2018
Manager
Potbelly
Dallas
06.2015 - 10.2017
- Analyze sales and labor numbers throughout each day enabling decisive forecasting skills during daily operations
- Balanced cash drawers and safes at the end of each shift
- Closing restaurant (check-out reports and cashing out, filling in daily restaurant sales report and safe count)
- Coached team members on proper safety and sanitation methods according to county health department regulations
- Conducted restaurant opening and closing procedures dropping cash deposits, running reports and completed documentation
- Coordinated catering and marketing events within the community to boost store sales
- Created purchase orders for operational and food cost and approved related invoices for payment
- Demonstrated patience and a positive attitude with team while motivating to achieve daily and weekly goals
- Develop and maintain a positive team environment, coordinating daily huddles and ongoing training and development programs
- Effectively works with management team to meet training and sales goals
- Engage in inventory management, ensuring accuracy with the back-office POS System
- Evaluate daily, weekly and yearly sales and labor numbers to understand and improve overall profitability of restaurant
- Deliver on culinary expectations within the brand - lead the team to ensure proper recipe execution and company standards
- Foster career growth and cross training for hourly staff
- Manage 2-4 team members on opening and/or closing shifts
- Monitored performance of staff and providing feedback on their performance
- Responsibilities included daily operations, marketing programs, wellness initiatives, menu planning, safety training (ServSafe) and providing exceptional client and customer relations
- Tracked and ordered products to ensure efficient inventory and waste costs.
Restaurant Manager
Subway
Bossier, LA
11.2011 - 08.2014
- Tracked and ordered products to ensure efficient inventory and waste costs
- Strategically developed effective marketing plans to increase sales and profits while managing costs
- Build a team around hospitality and culinary execution and developing top talent to drive the business forward
- Closely monitor the safety of the restaurant guest and staff through execution of food safety & restaurant safety standards and guidelines
- Coach, train, and council all team members including, mystery shops, service standards, room inspections and discipline
- Complete opening and closing duties of restaurant and manage daily deposits
- Conducted daily food safety inspections
- Customer service Restaurant management
- Restaurant experience Restaurant operations leadership
- Communication skills Microsoft Excel
- Microsoft Word Team building
- Team development
- Conducted employee interviews and created hiring/training processes and protocols
- Controlled labor by creating efficient employee schedules
- Deliver on culinary expectations within the brand - lead the team to ensure proper recipe execution and company standards
- Oversaw and maintained the day-to-day operations of the restaurant, bar, and banquet facilities
- Responsibilities included daily operations, marketing programs, wellness initiatives, menu planning, safety training (ServSafe) and providing exceptional client and customer relations.
Education
High School Diploma -
Bossier High School
Bossier City, Louisiana05.2012
Skills
- Certifications:
- Food Service Management Professional (FMP)
- Food handlers
- Professional Certification in Customer service
- Leadership and team building
- Problem Resolution
- Operations Management
- Team Player
- Efficient multi-tasker
- Effective leader
- Training and coaching
- Team Leadership
- Staff Management
- Customer Relations
- Relationship Building
- Staff training/development
- Inventory Control
- Customer Relationship Management
- Employee Scheduling
- Staff Supervision
- Verbal and written communication
- Motivation
- Staff Motivation
- Labor Cost Controls
- Customer Retention
- Strategic Planning
- Vendor relationships
- Team Oversight
- Sales expertise
References
- Andrew, Jimmy Johns, Manager, 214-797-1713
- Adam Mc Daniel, Subway, Crew Members, 318-946-3045
- Tiona Wyatt, Potbelly, Shift Manager, 214-734-4964
Timeline
General Manager
Jimmy John's
01.2023 - Current
Culinary Aid
The Legacy At Midtown Park
04.2021 - 11.2022
Manager
Firebirds
01.2019 - 09.2020
Crew Member
Chipotle
01.2018 - 12.2018
Manager
Potbelly
06.2015 - 10.2017
Restaurant Manager
Subway
11.2011 - 08.2014
High School Diploma -
Bossier High School