Doug Sandy

Trained every GM,EKM and KM for the AZ market, as well as leaders sent specifically to train in Chandler

• Developed a Sr. KM to be an EKM, two Sr. KMs to AEKMs and four New Restaurant Opening Trainers in the first 2 years
• Developed and promoted 7 Team members to Kitchen Managers in the first two years after opening
• Maintain above a 90% Ecosure score consistently from the time the restaurant opened
• Traveled to Support other locations in the country while maintaining consistent results in Chandler
• Consistently hit goals
• Point leader for the AZ market and in constant communication with all EKMs and KMs in the area

• Supported the hiring center completing first and second interviews and assisting the new EKM in staffing the new locations 50-60 kitchen team members.
• Supported load in day, setting up new location and making sure the restaurant was ready to open
• Trained new EKM in Coopers Hawk Standards and Systems during the opening Process

• Earned award for 'Most Improved Restaurant' in 2019
• Improved staffing to 110% between All kitchen departments, lowered staff turnover and improved staff retention
• Lowered and maintained food cost to an all-time restaurant low, consistently achieving food cost budget
• Implemented cross training plan, developing eight fully cross trained staff members within the year
• Developed six new restaurant opening (NRO) trainers
• Promoted two Team members to kitchen managers, 2 kitchen managers to senior kitchen manager, one Senior kitchen manager to Executive Kitchen Manager
• Was certified as a training location to train managers in development (MIDS) after the first year, trained roughly 20 MID/KMIDS in the 2 following years.

• Hired and trained a team of 45 kitchen staff members to successfully open the new location
• Built food and ordering pars based weekly new restaurant trends, quickly adapting to changes and sales growth.

• Helped plan three new restaurant openings, growing the brand from one location to four in less than 2 years
• Promoted two Executive Kitchen Managers, four Kitchen Managers and two Supervisors
• Implemented forecasting systems to streamline staffing and improve labor as well as improving prep levels
• Lowered COS 10% in first 6 months
• Put Manager training program in place and oversaw 12 Managers training for new locations
• Set up corporate level accounts for HVAC, equipment maintenance, HotSchedules, pest elimination and janitorial services.
• Redeveloped menu to bring in fresh ingredients with new tools and trained team

• Led management team to take Restaurant from the bottom 15% Restaurants in company to top productive Restaurant in its sales class, surpassing half of the Restaurants in the higher class as well
• Improved Restaurant Sanitation Audit scores from the lowest (Everclean) to Top 10 in company in the first quarter
• Interviewed, hired and set training programs for all newly hired cooks, prep cooks and dishwashers
• Designed effective schedule templates and oversaw all kitchen schedules
• Oversaw Kitchen financials, designed prep sheets, set prep pars, Improving food efficiencies 4%-6%
• Perform Weekly inventory, taught two kitchen managers to run inventory and Wednesday Morning Routine
• Led extensive New Menu Rollouts
• Helped pilot Kitchen Manager Acceleration Program, speaking to 35 high performance Kitchen Managers to inspire and guide them how to bring their careers to their next level, Personally invited to present by Senior Vice President of Kitchen Operations
• Best financial year Palo Alto has had in several years.

• Selected by Area Director and Area Kitchen Operations manager to attend the 'Emerging Leaders Workshop'
• Wrote all staff and Kitchen Manager schedules for 100+ kitchen staff members, 8 kitchen managers, focusing on a flexible schedule protecting the restaurant and giving the team quality of life
• Increased Profitability, food efficiencies and staff Morale while lowering labor cost and increasing guest satisfaction
• Provided management support in the Valley Fair and the Hillsdale Location in San Mateo.

• Improved sanitation and operations knowledge among management team and team members through constant coaching and facility walk-throughs
• Implemented and taught all New Menu Rollouts to Management, Kitchen and Serving staff
• Constantly Adjusted Food Pars per Restaurant sales and upcoming events
• Conducted End of Week inventories and reporting, reducing inventory levels
• Improved Theoretical Variance more then 2.5%
• Cross Trained Team members throughout the entire Kitchen
• Interviewed, hired and Maintained a low turnover of highly engaged team members
• Broke daily and weekly all time sales records
• Selected for the Leadership Development Conference for a Regional Kitchen Operations Manager position in my first year of being an Executive Kitchen Manager
• Opened Colorado Springs, CO and Centennial Mall, Las Vegas Restaurants as Kitchen Operation Support Driving food quality, Kitchen cleanliness and team productivity
• Supported Tacoma WA Restaurant in absence of an Executive Kitchen Manager and Developed the Current Kitchen Manger.

• Served as acting Executive Kitchen Manager for the 6 months prior to moving to San Mateo, consistently maintaining Kitchen metrics in the top 10 in the company
• Maintained a Theoretical Variance of under -1.6%
• Wrote effective Schedules lowering labor hours while putting aces in their places and supporting the shift to drive sales.

• Expedited all New Menu Rollouts to Management Teams in all Bay Area locations
• Worked in Milpitas, San Mateo and Dublin Locations
• Maintained the Highest Ecosure history consistently in the Region at the San Mateo Location
• Touched Tables throughout the shift, talking to guests and providing solutions to maximize the guests experience.