Diana Jones

• Responsible for running a profitable patch of restaurants and for making ensure the restaurants meet McDonald’s critical customer standards of Quality, Service and Cleanliness
• Works strategically with my team to set restaurant goals and a plan to achieve the goals with a strategic and dynamic mindset
• Supervises the General Managers to achieve operational results; uphold McDonald’s standards of Quality, Service and Cleanliness; achieve health department standards; and provide timely execution of new initiatives, products, and equipment launches
• Provide leadership, coaching, direction, develop people, and improve restaurant operations to maximize the long-term sales and profitability of 2-3 McDonald’s location
• Actively engage with Chief Operations Officer to improve the operations of the restaurant
• Identify, report, and maintain, equipment to provide quality product and service
• Conduct performance reviews and goal setting with General Managers while ensuring they do the same for management and crew
• Ensure proper staffing levels and that measures are made to retain and grow in our organization
• Analyze sales trends; identify sales patterns and opportunities for sales growth; implement programs to build sales through promotional or operational programs; complete monthly cash and security audits; use necessary corrective action when policies are not being followed; ensure safety and security of restaurant personnel and assets; complete operations review on restaurants monthly
• Actively engage teams by supporting and coaching GMs and other support managers
• Maintaining company standards in food safety, product, and facility specifications.

Maintained a calm demeanor during periods of high volume or unusual events to keep store operating to standard and to set a positive example for the shift team.

• Anticipated the customer and store needs by constantly evaluating environment and customers for cues.

• Delivered legendary customer service to all customers by acting with a customer comes first attitude and connecting with the customer.

• Assisted upper management with daily operations to meet standards of service and quality.

• Resolved customer complaints and reported issues to senior management.

• Created plan for Supervising Team members to improve performance and implement training updates.

• Patrolled work areas to inspect operations, identify concerns and implement corrective actions.

• Provided coaching and reinforced standards to foster superior performance from crew members and others throughout organization.

• Created and coordinated shift-based inventory receiving, auditing, and restocking.

• Created training manual for employees to use as reference guide.

• Evaluated, reconfigured, and performed equipment maintenance to support operational goals.

• Delegated tasks to supervisors to monitor designated tasks for completion.

• Supervised, motivated, and led employees to maintain productivity and customer service levels.

• Upheld company standards and compliance requirements for operations and cleanliness.

• Positioned skilled staff in key areas throughout shift to optimize department productivity.

• Coordinated daily shift changes to facilitate tasks and handle special needs or requests.

• Created plan with operational changes and company initiatives for implementation.

• Conducted one-on-one coaching sessions with team members resulting in reduced lost time and workplace accidents.

• Documented daily sales, customer occurrence and food management goals to keep supervisor team informed of daily targets.

• Implemented continuous improvement programs to increase productivity, improve quality and reduce costs.

• Balanced sales reconciled cash and made bank deposits to facilitate opening and closing duties.

• Managed inventory tracking and physical inventory counts to minimize loss.